Buffalo Chicken Tenders
Hand breaded chicken tenders fried & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing
61 Burger
Patty Melt: toasted, buttered rye, caramelized onions, melted swiss, sliced tomatoes, mayo, & spring mix
Seafood Casserole
Petite chopped shrimp, oysters, & green tomatoes baked with grits, herbs, & eggs
Bison GF
Ground bison in a sorghum-fig jus with gorgonzola mashed potatoes
Swordfish Kebab GF
Peruvian pepper marinated swordfish served over potato rounds with cilantro sauce
Pork GF
Pan roasted pork tenderloin topped with an lime-onion vinaigrette over quinoa “pilaf”
Steak GF
Garlic-black pepper marinated bistro steak served over spring mix smothered with sweet peppers & onions
Trout Cake
Hand crafted GA Mtn. trout filet topped with a lemon-garlic butter
Vegetable Plate
choose your own four sides
Side Choices
- Creamy Local Grits
- Beet, Potato, Chard Stem Salad
- Shiitakes & Rainbow Chard
- Napa, Brussels, & Kale
- Side Salad
- Cup of Soup
Soup
Black Eyed Pea & Rice
(v, gf)
OR
Ham & Lentil
(gf)
Dessert:
Buttermilk Pie with Pecans
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