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


Tomato Bisque (gf, v)


Mussels & Artichoke (gf)


“Banana Split” parfait