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