Monday Night Supper – 10/30/17
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 ground beef patty served on focaccia bread with kalamata olive mayo, sliced tomato, melted provolone, & local arugula
Eggplant
Panko & shiitake mushroom fried local eggplant topped with a roasted red pepper-basil sauce and 3 cheeses
Flounder
Italian bread crumb breaded pan fried flounder filet topped with a brown butter & lime sweet green peas
Pasta
Orchiette pasta, parmesan-white wine cream, lump crab, local baby spinach, & parmesan crumble
Pork
Big Ridge pork loin served over local fries topped with a mustard-horseradish cream gravy
Lamb GF
Ground lamb in a red wine-steak sauce topped & baked with lima beans and local turnip mash
Scallops GF
Bay scallops sauteed with local sweet peppers and onions served with a warm corn tortilla & sriracha sour cream
Trout GF
Pan fried GA mtn. trout
with sundried tomato tartar sauce
Vegetable Plate GF
choose your own four sides
Side Choices
- Creamy Grits
- Napa, Carrot, Greens, & Sesame Saute
- Braised Local Beets
- Mushroom & Buttermilk
- Bread Pudding Souffle
- Side Salad
- Cup of Soup
Soup:
Tomato Bisque
(v, gf)
or
Pork, Sweet Pepper, & Limas
(gf)
Dessert:
Local Apple Cranberry Spice Cake
with brown butter cream cheese glaze
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