Monday Night Supper


 Dine-in Includes:  entrée choice, side choice, tonight’s dessert, & cornbread



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 Big Ridge grass-fed beef burger with local mushroom gravy and shaved red onions on baguette



Fried mahi-mahi with crispy yuca and marinated tomatoes, corn, & onions


Steak & Noodles

Pan seared sliced Brasstown tri-tip steak served over a chilled lo mein and veggie salad



Pan roasted Plantain quail with Anson Mills green farro & orange basil butter


Scallops  GF

Sautee of bay scallops, squash, & sunchokes topped with a seared scallop & Spanish almond chimichurri


Chicken  GF

Peruvian pepper marinated and fried Springer Mtn. boneless-skinless thighs served with potato rounds


Trout  GF

Grilled filet of GA Mtn. trout topped with an orange-white balsamic glaze


Vegetable Plate 

choose your own four sides


Side Choices

  • Creamy Local Grits
  • Napa, Mustards, & Caulilini
  • Winter Vegetable Medley
  • Kale & Watermelon Radish Salad
  • Side Salad
  • Cup of Soup



Beef Chili (gf)


Squash & Butterbean  (gf, v)



Cherry Cheesecake Bar with chocolate sauce

 v-vegtarian, gf-gluten free

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