“Falafel”
Quinoa-chickpea-veggie patty on a bed of local lettuces with sriracha-honey aioli
Flatbread
Toasted crust, caper-potato mash, local shiitakes, gouda-shallot fondue, & micro-crunch mix
Fish GF
Herb mayo topped parchment baked Atlantic salmon filet
Shrimp GF
Tail on red shrimp “cocktail” with pea shoot puree, & petite dressed spinach salad
Trout GF
Grilled GA Mtn. trout filet with herb salsa topping
Vegetable Plate GF
choose your own four sides
Buffalo Chicken Tenders
Hand breaded chicken tenders fried & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing
61 Burger
House crafter Farm Fresh beef patty, flour tortilla wrap, bibb lettuce, shaved red onion, sliced tomato, & avocado-cheddar spread
Chicken Cutlet
Breaded chicken breast with fresh ginger sauce, basmati rice, & toasted sesame seeds
Steak Nachos
Seared and sliced bistro steak over tortilla crisps with sweet pepper street corn
Side Choice
- Creamy Local Grits
- Kale, Shiitakes, & Beets
- Chard, Asparagus, & Spag Squash
- Side Salad
- Cup of Soup
Soup
Sundried Tomato, Potato, & Quinoa
(gf, v)
OR
Pork & Vegetable
(gf)
Dessert:
Chocolate-Almond Tres Leches