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