Monday Night Supper


 Includes:  entrée choice, side choice, tonight’s dessert, & 61 biscuit



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 Farm Fresh beef “demi’ patty on baguette with blue cheese mayo, spinach, & sliced tomato


Seafood Quesadilla

Bay scallops, rock shrimp, corn, tomatoes, cilantro, onions, and cheddar cheese stuffed and toasted in a flour tortilla topped with whipped chipotle avocado



Big Ridge pork tenderloin sauteed with bell peppers, diced sweet potatoes, peas, & mint-ginger curry sauce served over a savory flatbread pastry



Hand crafted salmon cake served on a bed of local lettuces topped with avocado salsa



Panko & bread crumb fried flounder filet served over buttered corn & green beans topped with sundried tomato tartar sauce


Chicken Pot Pie

Sliced chicken, carrots, peas, & herbs in a white wine cream topped and baked with a pastry crust


Beef  GF

Harris Ranch tri-tip steak with mushroom-honey whiskey cream sauce over local baby mustard greens


Trout  GF

Pan fried GA mountain trout  with cilantro & pepper sauce


Vegetable Plate GF  

choose your own four sides


Side Choices

  • Creamy Local Grits
  • Braised Beets & Kale
  • Spaghetti Squash with Baby Chard
  • Garlic Green Beans with Mustards
  • Side Salad
  • Cup of Soup



Curried Beef (gf)


Lentil & White Bean  (v, gf)



Banana-Fig Cake with cream cheese whip


v-vegtarian, gf-gluten free

***please inform server of any & all food allergies***