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
Soups:
Ham and white bean w/ croutons
OR
Garden vegetable and parmesan (gf, v)
Dessert:
Local Strawberry Up-Side-Down Cake with chocolate whip
v: vegetarian gf: gluten-free
***please inform server of any and all food allergies***
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