Monday Night Supper


 Includes:  entrée choice, side choice, tonight’s dessert, & biscuit



Buffalo Chicken Tenders 

Hand breaded chicken  tenders fried  & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing


61 Beef Sandwich

Big Ridge grass-fed red wine braised shredded beef on a croissant with swiss cheese, sweet pepper jellied red onions, & micro greens


Pita Flatbread

Pocketless pita topped with ground local pork sausage, shiitakes, & a spinach-basil cream, fresh mozzarella, arugula pesto, & micro greens



Peruvian pepper marinated and fried Springer Mtn. chicken thighs with crispy yuca fries & Peruvian style mustard dipping sauce


Pork  GF

Sliced pork loin over rice pilaf with wilted local endive & creamy curried mustard sauce


Fish  GF

Grilled swordfish steak topped with a warm cucumber-apple-sweet pepper sauce


Mussels Risotto GF

Traditional risotto with a bowl of mussels, peppers, basil, white wine, & tomatoes



GA Mtn. trout filet with sundried tomato aioli


Vegetable Plate 

choose your own four sides


Side Choices

  • Creamy Local Grits
  • Arugula-Radish Salad with apple-fig dressing
  • Local Okra, Bok Choy, & Squash
  • Roasted Brussels Sprouts with mushroom butter
  • Side Salad
  • Cup of Soup



White Vegetable Bisque (v, gf)


Chopped Beef & Lentil  (gf)



Local Fig Cake



v-vegtarian, gf-gluten free

***please inform server of any & all food allergies***