Monday Night Supper – 2.26.18

Buffalo Chicken Tenders 

Hand breaded chicken  tenders fried  & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing


61 Burger 

Hand crafted local ground beef patty on croissant with bibb lettuce, sliced tomato, mayo, & melted cheddar


House made lamb meatballs served over fennel & sweet green pea slaw with a Hawaiian roll


Big Ridge tenderloin with CeeBee’s tangerine sauce & Anson Mills farro salad

Fish  GF

Flounder filet poached in a Peruvian yellow pepper & white wine broth with tomatoes, onions, & cilantro


Steak   GF

Brasstown Beef sirloin steak served with caper butter mashed potatoes & port wine reduction


Shepherds Pie  GF

Ground veal with roasted acorn squash topped with potato mash & fried peas

Shrimp & Grits  GF

GA shrimp with a spicy tomato sauce served over creamy cheddar grits

Trout  GF

Pan fried GA mtn. trout topped
with arugula-fennel pesto

Vegetable Plate GF  

choose your own four sides

Side Choices

  • Carrots & Bok Choy with thyme butter
  • Creamy Local Grits
  • Curried Cauliflower Gratine
  • Roasted Beets
  • Acorn Squash with Arugula & Peppers
  • Side Salad
  • Cup of Soup


Creamy Mushroom & Rice

(gf, v)


Thai Beef & Coconut




Brown Butter & GA Pecan Blondie