MONDAY NIGHT SUPPER
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 Farm Fresh burger served open-faced on a challah pretzel with lettuce, tomato, bacon, swiss cheese, and a creamy mustard drizzle
Pasta
Fettucine with a white wine cream, chopped bacon, butternut squash, shiitake mushrooms, oven dried romas, and sage
Fish
Pan fried wild striped bass served with a chipotle caper tartar sauce
BBQ Brisket
Sliced beef brisket in house BBQ sauce served with bacon-ranch potato salad and a hawaiian roll
Pork GF
Sliced local pork sauteed and served over green tea grits topped with local watermelon and apple “salsa”
Acorn Squash GF
Roasted acorn squash wedge topped with sauteed spaghetti squash, pulled duck confit, & truffled herb butter
Trout GF
Pan fried GA Mtn. trout filet topped with a chipotle-tomato-corn sauce
Vegetable Plate
choose your own four sides
Side Choices
- Cider & gouda grits
- Beet & jicama salad
- White bean salad
- 2 okra & golden beets
- Green beans, sweet peppers, & yuca
- Creamy red rice
- Side salad
- Cup of soup
Soups:
Lima Bean Chowder (v, gf)
OR
Ham & Squash (gf)
Dessert:
Local Apple Upside-down Cake topped with whipped cream
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