RED BANK MENU
March 19th – March 29th
Appetizer
SMOKED SAUSAGE AND LENTIL SOUP*+
Carrots, Celery, Onion, Kielbasa, Red Lentils
WINTER PANZANELLA SALAD*+
Pomegranate Arils, Roasted Squash, Red Onion,
Rye Croutons, Goat Cheese, Citrus Vinaigrette
MAIN COURSE
SOUL SEASONED CHICKEN AND DUMPLINGS
RIGATONI BOLOGNESE
Creamy Pork and Beef Ragu Tossed with Rigatoni Pasta. Topped with Parmesan and Ricotta
HONEY DIJON SALMON*+
Served with Roasted Potatoes and Vegetables Du Jour
QUINOA CRUSTED TOFU*+
Served with White Rice and Broccoli
Finished with a Sweet and Spicy Sauce
KIDS BBQ PULLED PORK SLIDERS*
Served with Sweet Potato Chips and Coleslaw
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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