Buffalo Chicken Tenders
Hand breaded chicken tenders fried & tossed in 61 hot sauce served with carrots, celery, & blue cheese or ranch dressing
61 Burger
Farm Fresh all beef patty on brioche bun with melted provolone, arugula, sliced tomato, & basil mayo
Crab Cake
Hand crafted lump crab cake with sundried tomato tartar sauce
Hot Dog
Brasstown all beef hot dog with chili & parmesan-dijon fondue on a locally made roll
Elk
Blueberry cider braised & glazed elk stew with over cornbread-onion-rhubarb bread pudding
Pork GF
Slow cooked pork cheeks in white wine, tomato, & garlic with a two tomato sauce & creamy balsamic mashed potatoes
Fish GF
Baked tautog (snapper/lobster like) filet with buttered red potatoes, & a local ginger-citrus sauce
Cassoulet GF
Smoked duck sausage with white beans, tomatoes, & kalamata olives with Plantation quail breast
Brisket GF
Braised beef brisket with au jus over garbanzo-pea shoot “salad”
Trout GF
Parchment baked GA Mtn. trout, olive oil, provincial herbs, & local heirloom tomato slices
Vegetable Plate
choose your own four sides
Side Choices
- Creamy Local Grits
- Eggplant, Shiitakes, & Collards
- Yellow Squash & Kale
- Okra, Peppers, & Spicy Mustards
- Side Salad
- Cup of Soup
Soup
Tomato Bisque
(v, gf)
OR
Ham & White Bean
(gf)
Dessert:
Brookie