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
Lamb
House made lamb meatballs served over fennel & sweet green pea slaw with a Hawaiian roll
Pork
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
Soup:
Creamy Mushroom & Rice
(gf, v)
or
Thai Beef & Coconut
(gf)
Dessert:
Brown Butter & GA Pecan Blondie
Leave A Comment