61 Meatloaf “Burger”
House crafted local beef -Italian sausage meatloaf on a bakery bun with basil mayo, arugula, tomato gravy, & melted provolone cheese
Buffalo Chicken Tenders
Hand breaded chicken tenders fried & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing
Ragu-Pasta Casserole
Slow cooked beef-pork-carrots, layered withricotta cheese, & fresh pasta sheets
Sausage & Chowder Bowl GF
Cheddar sausage and corn ribs with hearty veggie chowder
Scallops & Grits GF
Petite scallops in a Peruvian pepper cream sauce over carrot top pesto grits
Beef & Rice GF
Slow cooked beef shortribs with basmati rice, spicy cheese “fondue”, avocado, & tomato
Fish GF
Baked mahi filet with kalamata-caper salsa topping
Cassoulet GF
Confit duck, white beans, shiitakes, chard, & chipotle pepper butter
Trout GF
Parchment baked GA Mtn. trout filet with dressed micro-green salad
Vegetable Plate GF
choose your own four sides
Side Choice
- Creamy Local Grits
- Shiitakes, Mustards, & Kale
- Eggplant & Collards
- Side Salad
- Cup of Soup
Soup
Vegetable Soup
(gf, v)
OR
Potato & Bacon
(gf)
Dessert:
Banana Walnut Toffee Cake