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


Black Eyed Pea & Rice

(v, gf)


Ham & Lentil



Buttermilk Pie with Pecans