61 Burger
House crafted local ground beef patty on bakery sourdough with melted provolone, shaved red onions, mayo, & baby arugula
Buffalo Chicken Tenders
Hand breaded chicken tenders fried & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing
Lamb “Lasagna”
Lamb, ricotta, & pasta sheet layers topped with a ground lamb, red wine, & two tomato bolognese
Quesadilla
Ground chorizo, onions, sweet peppers, gouda, & cheddar folded in a flour tortilla topped with lime sour cream
Trout
Baked & flaked GA Mtn. trout with cilantro aioli and cheddar beer bread “melt”
Quail GF
Bacon wrapped quail breast with sorghum & balsamic over root veggie gratine
Shrimp & Grits GF
Wild shrimp with sundried tomato-Peruvian red pepper sauce over 4 cheese and veggie grits
Duck GF
Seared duck breast with broccoli stem, green pea, & chickpea “slaw”
Pork GF
Orange juice and red wine braised pork cheeks over Peruvian white bean mash
Vegetable Plate GF
choose your own four sides
Side Choice
- Creamy Local Grits
- Seasoned Collard Greens
- Rutabaga, Shiitakes, & Cauli
- Side Salad
- Cup of Soup
Soup
Creamy Roasted Vegetable
(gf, v)
OR
Beef Chili
(gf)
Dessert:
Hot Chocolate Poke Cake