RED BANK MENU
October 29th – November 8th
Appetizer
ROASTED CAULIFLOWER SOUP*+
Creamy Coconut Milk and Cauliflower Soup
KALE CAESAR SALAD
Topped with Shaved Parmesan and
Croutons
MAIN COURSE
CHICKEN PICCATA PASTA
Chicken and Penne Pasta Tossed in a Lemon Caper Sauce
PORK RAGU*
Braised Pork Shoulder in Tomato Sauced Served over Polenta
SOUL SEASONED SALMON+*
Served over Sweet Potato Puree and Vegetables Du Jour
VEGETARIAN CAULIFLOWER STEAK*+
Drizzled with Harissa Glaze, Served with Sweet Potato Puree and Vegetables Du Jour
KIDS CHICKEN TENDERS
Served with Tater Tots and Honey Mustard
DESSERT
CHEF’S CHOICE OR FRUIT PLATE
Jon Bon Jovi Soul Foundation
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Jon Bon Jovi Soul Foundation
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