Monday Night Supper

Includes Entrée Choice, Side Choice, Tonight’s Dessert and *61 Biscuit

-$13 (effective March 28th)

Entrée Choices


Buffalo Chicken Tenders  

Hand breaded chicken  tenders fried and tossed in 61 hot sauce served with carrots, celery, and blue cheese or ranch dressing


Chicken Pot Pie

Chicken pieces in a creamy white wine-herb sauce with celery, carrots, onions, and lima beans topped and baked with house pastry crust


61 Burger

Hand crafted Farm Fresh burger served on toasted ciabatta with oven dried roma tomatoes, melted fresh mozzarella, arugula, and basil mayo


Shepherd’s Pie  GF

Chopped beef brisket in a “stroganoff” sauce topped and baked with tiny green beans and yukon gold mash


Grilled Fish  GF

Grilled cobia “steak” served over blue polenta topped with a corn-tomato-lime salsa


Seafood Rice  GF

Sauteed scallop pieces and calamari in a white wine-curry-cream served over white rice


Bison Salad  GF

Seared and sliced bison flank steak served over a brown rice, roasted tomato, and citrus salad topped with crumble feta cheese


Veggie and “Spaghetti” Bake  GF

Spaghetti squash baked with house marinara, ricotta, parmesan, chopped local spinach, asparagus, broccoli, and cauliflower


Trout  GF

Pan fried GA Mtn. trout filet topped with a petite salad of pea shoots, arugula, chopped tomato, corn, and sweet fennel dressing


Vegetable Plate

choose your own four sides


Side Choices

  • Creamy grits
  • Roasted beets and turnips
  • Brussels and kale
  • Jicama-radish-arugula slaw
  • Side salad
  • Cup of soup



Ham and white bean w/ croutons


Garden vegetable and parmesan (gf, v)



Local Strawberry Up-Side-Down Cake with chocolate whip


v:   vegetarian  gf:  gluten-free

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