RED BANK MENU
April 29th – May 9th
Appetizer
TOMATO BISQUE*
Topped with Parmesan and Herb Oil
SPRING PEA SALAD*+
Mixed Greens, Radishes, Peas, Cucumber, Feta, Lemon Mint Dressing
MAIN COURSE
COD OREGANATA
Baked Cod Topped with an Oregano Seasoned Breadcrumb. Served with Roasted Potatoes and Vegetables Du Jour
SOUL SEASONED ROPA VIEJA+*
Cuban Style Braised Beef over Rice Served with Plantains
BUTTER CHICKEN MEATBALLS
Indian Inspired Chicken Meatballs in Creamy Curry Sauce over Rice
SPINACH ARTICHOKE MAC AND CHEESE
Gemelli Pasta tossed with a Cheesy Spinach and Artichoke Cream Sauce
KIDS SLOPPY JOE
Served with Tater Tots
DESSERT
CHEF’S CHOICE OR FRUIT PLATE

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Jon Bon Jovi Soul Foundation
360 Multimedia LLC.
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