RED BANK MENU
February 19th – March 1st
Appetizer
PASTA FAGIOLI
White Bean, Tomato and Parmesan Soup With Ditalini Pasta
ARUGULA SALAD*+
Cucumber, Edamame, Carrots, Apples, Crispy Wontons with an Orange Ginger Dressing
MAIN COURSE
CHICKEN CORDON BLEU*
Breaded Chicken Breast Stuffed with Ham and Swiss. Served over Mashed Potatoes with Vegetables Du Jour
SOUL SEASONED BEEF STROGANOFF
Beef and Mushroom Cream Sauce with Egg Noodles
SAUTEED SHRIMP & VEGETABLE BOWL*+
Bell Pepper, Red Onion, Served over Quinoa
VEGETARIAN SWEET POTATO CHILI*+
Bean and Sweet Potato Chili Served over Rice
KIDS BUFFALO CHICKEN MAC AND CHEESE
Breaded Chicken Tossed in Buffalo Sauce; Served over Mac and Cheese
LUNCH ONLY – EGG DU JOUR
LUNCH ONLY – CHEF’S LUNCH SPECIAL
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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