RED BANK MENU
May 13th – June 6th
Appetizer
SOUL SEASONED CHICKEN TORTILLA SOUP +*
Topped with Crispy Corn Tortilla Strips
STRAWBERRY SALAD *+
Mixed Greens, Strawberries, Red Onion, Feta, Walnut, Balsamic Vinaigrette
MAIN COURSE
SWEET CHILI SHRIMP TACOS +*
Pan Seared Shrimp, Sweet Chili Glaze, Cilantro Lime Slaw. Served with Rice and Beans
TERIYAKI PORK LOIN +*
Grilled Pork Loin with Teriyaki Glaze and Pineapple Served over Rice and Vegetables du Jour
COUSCOUS CHICKEN +
Tomato Braised Chicken Thigh Served Over Warm Pearl Couscous
VEGGIE SUMMER ROLLS +*
Rice Paper Roll with Marinated Tofu, Rice Vermicelli, Cucumber, Carrot, Mint and Cilantro. Served with a Peanut Dipping Sauce and Root Vegetable Chips
KIDS CHICKEN CHEESE STEAK PITA
Thin Sliced Chicken Breast, Sauteed Peppers and Onions, Melted Provolone on a Whole Grain Pita. Served with Sweet Potato Chips
DESSERT
CHEF’S CHOICE OR FRUIT PLATE

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Jon Bon Jovi Soul Foundation
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