Monday Night Supper – 2-15-16
Buffalo Chicken Tenders
Hand breaded chicken tenders fried & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing
Steak & Potatoes
Sauteed local beef with a light cognac cream sauce served with potato-horseradish puffs
Fry Basket
Handbreaded and fried flounder, shrimp, & scallops served with chipotle tartar sauce
Baked Pasta
Fresh fettucine with butternut squash baked with a gorgonzola-balsamic cream sauce
61 Burger
Hand crafted Farm Fresh burger served on toasted ciabatta with melted Tillamook cheddar, sliced tomato, mayo, & arugula
Flat Bread
Grilled crust, tomato sauce, provolone cheese, chopped bacon & salamai, banana pepper rings
Veggie Quesadilla
Garbanzo beans, roasted red peppers, feta, and spinach in a flour tortilla
Shrimp Caesar
Herb marinated GA shrimp served over chopped hearts of romaine lettuce with a sundried tomato caesar dressing, grape tomatoes, & croutons
Trout GF
Pan fried GA Mtn. trout filet topped with an herb-mustard sauce
Vegetable Plate
choose your own four sides
Side Choices
· Creamy local grits
· Potato & cheddar casserole
· Butterbeans, brussels, & cabbage
· Rice, kale, & spaghetti squash
· Roasted beets
· Side salad
· Cup of soup
Soups:
Tomato Bisque (gf, v)
OR
Mussels & Artichoke (gf)
Dessert:
“Banana Split” parfait
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