RED BANK MENU
March 4th – March 14th
Appetizer
PASTA FAGIOLI*+
Served with Parmesan and Ditalini Pasta
SPRING SALAD*+
Mixed Greens, Cucumber, Radish, Tomato, and Crouton Salad with Chive, Mint and Yogurt Dressing
MAIN COURSE
ORANGE CHICKEN*+
Served with Rice and Vegetables Du Jour
CHERRY GLAZED PORK LOIN *
Served with White Cheddar Grits and Asparagus
SOUL SEASONED SHRIMP RISOTTO*
Confit Tomato and Asparagus Risotto with Sauteed Shrimp
CREAMY VEGETARIAN MUSHROOM PASTA
Mushrooms, Gorgonzola Cream Sauce, Cavatappi
KIDS WHITE CHEDDAR MAC AND CHEESE
With Cavatappi Noodles
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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