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

Burger

“Primanti” style: house crafted Farm Fresh Beef patty on sourdough baguette with slaw, melted provolone, & fries.

Flounder

Panko fried flounder filet with Victor’s “OG tartar sauce”

Lamb Risotto

“Parmesan”: ground lamb bolognese baked over risotto topped with parmesan

Pork & Noodles

“Fresh bacon”, petite salsa, ramen noodles, veggies, & savory broth

Beef  GF

Braised beef, chipotle-peppercorn cream, & garlic roasted “fingerlings”

Clam “Chowder”  GF

Hearty soup of lima beans, potatoes, & green tomatoes with clams

Trout  GF

Grilled GA Mtn. trout filet topped with pecan & basil “brown butter”

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Seasoned Local Greens
• Shiitakes, Chard, Kale, & Baby Turnips

• Brussels
• Side Salad
• Cup of Soup

Soup

Limas & Rice

(gf,v)

OR

Chicken & Cilantro

 (gf)

Dessert:

Brownie

The post Monday Night Supper 5.4.2026 first appeared on 61 Main - Farm to Table.

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

Ragu Pie

Italian sausage & beef bolognese topped & baked with creamy garlic, lima, shiitake, & potato mash

Clam Pasta

Radiatore pasta with clams, lime butter, peas,

Chicken “Melt”

Boneless, skinless chicken thigh served open-faced on sourdough baguette with spicy honey pimento cheese & arugula

Pork Tenderloin  GF

Marinated pork tenderloin medallions with sweet & sour cranberry sauce

Salmon  GF

Baked salmon filet on a bed of red quinoa & rice topped with creamy sweet basil-garlic sauce

Tex Mex Beef  GF

Stewed bistro steak tips with pico-

ish sauce over veggie grits

Trout  GF

Grilled GA Mtn. trout filet with tangy cocktail style sauce

Burger Salad  GF

House crafted Farm Fresh Beef patty on local lettuces with melted swiss cheese, bacon, red onions, & a honey mustard drizzle

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Chard & Sunchoke Gratinée
• Petite Arugula Salad
• Kohlrabi & Greens
• Side Salad
• Cup of Soup

                           Soup

Lima, Squash, & Grits(gf,v)

OR

Pork & Veggie

 (gf,df)

Dessert:

Domino Cookie

The post Monday Night Supper 4.20.2026 first appeared on 61 Main - Farm to Table.

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

Burger

House crafted Farm Fresh Beef patty on sourdough baguette roll with local arugula, spicy honey pimento cheese, & pickled radish

Shrimp & Orzo Alfredo

Sautéed petite shrimp over orzo with crispy salami, peas, & Parmesan cream sauce

Lamb Flatbread

Crumbled lamb meatballs & vodka sauce topped with two cheeses on toasted pinsa crust

Steak Salad 

Garlic & black pepper marinated, seared, & sliced bistro steak served over arugula with grated boiled egg, chopped sweet peppers, rosemary olive oil, & cheese straw “croutons”

Fish & Chips

Fried mahi-mahi nuggets with fingerling potatoes & traditional tartar sauce

Brats  GF

Beeler’s bratwurst over local roasted squash mash and basil cream gravy topping

Beef Roast  GF

Wine braised beef over roasted broccoli with au jus

Trout  GF

Parchment baked GA Mtn. trout filet with truffled lemon dressed pea shoots

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Tabby Spinach, Kale, & Squash
• Chard, Shiitakes, & Baby Turnips
• Side Salad
• Cup of Soup

Soup

Peruvian White Bean & Veg (gf,v)

OR

Pork & Veggie

 (gf,df)

Dessert:

Tiramisu

The post Monday Night Supper 4.13.2026 first appeared on 61 Main - Farm to Table.

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

Meatloaf Melt

House crafted meatloaf served open-faced on toasted sourdough with melted pepperjack & tomato-chipotle gravy

Brats & Potatoes

Beeler’s bratwurst over mashed potato “souffle” topped with basil-cream gravy

Lamb Croquette

Ground lamb blended with roasted red peppers, feta, & orzo over marinated red quinoa & garbanzos, finished with kalamata olive cream

Steak Salad 

Garlic & black pepper marinated, seared, & sliced served over local mixed lettuces, focaccia croutons, gorgonzola crumbles, & creamy grain mustard dressing

Salmon & Rice  GF

Baked salmon over green rice with brown butter, honey, garlic, & herb butter

Shrimp & Grits  GF

Petite shrimp with bacon, tomato, & sweet pepper creole sauce served over 3 cheese grits

Trout  GF

Grilled GA Mtn. trout filet topped with truffled spring Vidalia onion & tomato gremolata

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Spinach, Shiitakes, & Kale
• Chard, Corn, & Green Beans
• Side Salad
• Cup of Soup

Soup

Local Celery, Potato, & Onion

(gf,v)

OR

Beef Chili

(gf)

Dessert:

Banana-Walnut

Snickerdoodle Cake

The post Monday Night Supper 3.30.2026 first appeared on 61 Main - Farm to Table.

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

Burger

Farm Fresh all beef patty, provolone, bibb lettuce, sliced tomato, & mayo on toasted sourdough

Bolognese

Italian sausage & beef with red wine & tomatoes over a petite slice of white lasagna

Lamb “Ramen”

Ground lamb with coconut broth, napa cabbage, carrots, & seasoned ramen noodles

Pork  GF

Chipotle pork tenderloin “stew” over rice with pepper jack cheese sauce

Mahi  GF

Baked mahi-mahi with kalamata “cream” & sundried tomato “salsa”

Scallops Chowder GF

Scallop pieces & roasted corn in a hearty potato cream

Chicken  GF

Braised chicken thighs with gorgonzola sauce & red potatoes

Trout  Salad  GF

Baked, flaked, & chilled GA Mtn. trout with dill cream and local celery

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Kale, Chard, & Shiitakes
• Kohlrabi & Radish w/ their greens

• Side Salad

        Cup of Soup

                           Soup

Quinoa, Black Bean, & Vegetable

(gf,v)

OR

Beef Minestrone

Dessert:

Cream Cheese Swirl Brownie

The post Monday Night Supper 3.23.2026 first appeared on 61 Main - Farm to Table.

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

Burger

Farm Fresh all beef patty, caramelized onions, pepper jack cheese, “pub” sauce, & buttered sourdough

Guiness Stew

Slow cooked beef, stout beer, beef broth, potatoes, & carrots

Lamb Pie

Ground lamb with orzo & quinoa baked with a creamy spinach crumble

Pork  GF

Marinated and roasted pork tenderloin smothered with a creamy brats sauce

Salmon  GF

Baked salmon filet with a dill sour cream topping

Shirmp  GF

Petite shrimp in a cider-horseradish sauce, sweet peppers, & pea shoots

Corned Beef  GF

Slow cooked corned beef, napa cabbage, & triple mustard sauce

Trout  GF

Parchment baked GA Mt. trout filet with brown butter-parsley sauce

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Broccoli, Chard, Cauli, Kale
• Colcannon Cassy

    pots & baby cabbage

• Side Salad
• Cup of Soup

Soup

Tomato & Grits Bisque

(gf,v)

OR

Hot Italian Ham, Barley, & Veg

Dessert:

Baileys Irish Cream Trifle

The post Monday Night Supper 3.16.2026 first appeared on 61 Main - Farm to Table.

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

Brats

Beeler’s bratwurst, beer-cheese sauce, & veggie mashed potatoes

Steak

Bistro steak medallion & gorgonzola sauce over a bed of pasta salad

Scallops

Scallop pieces & parmesan lime butter baked over orzo pasta

Noodles

Black bean spread & spicy-cold ramen noodles with beef & chicken topping

Burger  GF

Farm Fresh all beef patty, 61 burger “sauce”, cheddar cheese, & purple fingerling fries

Fish  GF

Parchment baked flounder & basil-lemon-parmesan puree

Lamb & Quinoa  GF

Freedom Farm ground lamb with chopped sweet bell peppers, red quinoa, & feta cheese

Trout  GF

Grilled GA Mtn. trout filet with whipped herbed brown butter

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Limas, Shiitakes, & Carrots
• Roasted Broccoli & Cauli
• Side Salad
• Cup of Soup

                           Soup

Vegetable & Rice

(gf,v)

OR

Hot Italian Ham, Barley, & Veg

Dessert:

Cowboy Cookie

The post Monday Night Supper 3.9.2026 first appeared on 61 Main - Farm to Table.

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

Cuban

Ciabatta triangle, slice pork tenderloin, ham, swiss, sauteed onions, pickles, & mustard

Flatbread

Toasted Pinsa bread, lemon spinach, pistachio chevre, & crispy salami

Fish

Breaded & fried flounder filet with brown butter herbed cream sauce

Shepherds Pie  

Local ground beef & sausage with limas topped with gorgonzola mashed potatoes

Crab Ramen

Lump crab, orange-tamari sauce, white sesame seeds, tiny green beans, & ramen noodles

Salmon Chowder  GF

Baked-flaked salmon, local celery, broccoli cream, & red fingerling potatoes

61 Burger  GF

Bunless, local all-beef patty, bed of spring mix, shaved red onions, tomato-basil goats cheese

Steak  GF

Garlic-black pepper marinated bistro steak served over Peruvian white bean salad with balsamic drizzle

Trout  “Melt”  GF

Melted flaked GA Mtn. trout, sundried tomato cream, celery, & parmesan

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Begas & Brussels
• Shiitakes, Tiny Beans, & Cauli
• Side Salad
• Cup of Soup

                           Soup

Pasta & Vegetable Fagioli

 (v)

OR

Creamy Chicken & Rice

(gf)

Dessert:

Chocolate & Orange Cream Cake

The post Monday Night Supper 3.2.2026 first appeared on 61 Main - Farm to Table.

Farm Fresh ground beef patty, ciabatta bread, mozz-prov pimento, spring mix, & shaved red onions

Buffalo Chicken Tenders 

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

Trout

Pan fried GA Mtn. trout filet with basil vinaigrette

Flatbread

Toasted Pinsa bread, spicy garlic-cheddar spread, slaw, & warm chopped beef roast

Salmon

Baked Verlasso salmon filet with Greek style ditalini pasta salad

Shellfish & Coconut Chowder  GF

Shrimp, clams, scallops, arborio rice, & veggies in coconut broth

Pork  GF

Pan roasted pork tenderloin with chipotle honey sauce and spinach studded mashed potatoes

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Brussels & Rutabagas
• Baby Carrots & Shiitakes with Ginger Braised Chard Stems

• Side Salad
• Cup of Soup

     Soup

Creamy Grits & Limas

 (gf, v)

OR

Bacon & Potato

(gf)

Dessert:

Apple Cider Blondie

The post Monday Night Supper 2.23.2026 first appeared on 61 Main - Farm to Table.

Farm Fresh ground beef, bakery roll, mayo, sliced tomato, arugula, & gouda

Buffalo Chicken Tenders 

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

Fish

Flounder fingers and potato salad with chipotle-honey tartar sauce

Pasta Bake

Fresh pasta sheets, beef ragu with ricotta, provolone-mozz blends, crispy salami, & red wine-tomato sauce

Shrimp & Grits  GF

Marinated shrimp & garlic-sundried tomato cream sauce over veggie studded grits

Beef  GF

Braised beef, crispy tortilla strips, black eyed peas, & feta-cilantro sauce

Brats  GF

Beeler’s all natural bratwurst with pork belly pilaf & spicy ranch

Trout  GF

GA Mtn trout filet baked in parchment paper with herbed mayo

Vegetable Plate  GF 

choose your own four sides

Side Choice

• Creamy Local Grits
• Creamed Spinach & Limas
• Chard, Shiitakes, & Sunchokes
• Side Salad
• Cup of Soup

  Soup

Vegetable (gf, v)

OR

Pork, Cilantro, & Rice (gf)

Dessert:

Pound Cake with chocolate raspberry whip

The post Monday Night Supper 2.16.2026 first appeared on 61 Main - Farm to Table.