MONDAY NIGHT SUPPER MENU 1.2.17
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 beef patty on toasted croissant with local mushroom-bacon-red wine “gravy”, chevre, & parsnip chips
Fish
Fried golden tilefish pieces served with a saffron tartar sauce
Poultry Pie
Chicken & pheasant with white wine cream, carrots, celery, peas, herbs, & polenta baked topped with Asian sweet potato rounds
Vegetable Plate GF
choose your own four sides
Ribs GF
Slow cooked local pork ribs served crispy with a sweet & savory glaze
Pork GF
Roasted and sliced loin of local pork topped with a mushroom ragu
Steak GF
Sliced bison & veal steak sauted and served over red curry sweet potato mash topped with a proscuitto-fig jam
Trout GF
Pan fried GA mtn. trout with a pineapple & pea studded mango-brown butter sauce
Side Choices
Creamy “Sambal” Grits
- Stewed Lima Beans & Garbanzos
- Golden Beets
- Creamed Greens
- Side Salad
Soups:
Lima Bean & Grits(v, gf)
OR
Cider & Sausage (gf)
Dessert:
Black & White Trifle
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