RED BANK MENU
March 18th – March 28th
Appetizer
SPLIT PEA AND HAM SOUP *+
Topped with Croutons
CAPRESE SALAD *+
Mixed Greens, Roasted Red Peppers, Tomatoes, Mozzarella, Balsamic Dressing, Croutons
MAIN COURSE
CREAMY CHICKEN AND RICE *
Poached Chicken, Creamy Rice Pilaf, Mirepoix
SOUL SEASONED CHILI *+
Served over White Rice. Topped with Sour Cream and Cheddar
HONEY LIME SALMON *+
Pan Seared Salmon, Honey Lime Glaze, Sweet Potato Succotash
CAULIFLOWER STEAK *+
White Bean Puree, Toasted Pine Nuts, Roasted Red Pepper Gremolata
KIDS MEATBALL SLIDERS
Pork and Beef Meatballs, Marinara Sauce, Mozzarella, Served with Garlic Parmesan Steak Fries
DESSERT
CHEF’S CHOICE OR FRUIT PLATE

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Jon Bon Jovi Soul Foundation
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