RED BANK MENU
January 3rd – January 18th
Appetizer
COBB SALAD*+
Mixed Greens, Bacon, Hard Boiled Egg, Turkey, Tomato, Onion, Corn, Served with Ranch Dressing
WHITE BEAN AND ESCAROLE SOUP*+
Topped with Basil Oil and Croutons
MAIN COURSE
CHICKEN MARSALA*+
Pan Seared Boneless Skinless Chicken Thigh, Mushroom Gravy. Served with Roasted Potatoes and Vegetables Du Jour
PORK SCHNITZEL
Breaded Pork Cutlet Served with Spaetzel, Braised Cabbage and Apples
SOUL SEASONED SHRIMP JAMBALAYA*+
Creole Style Stewed Shrimp and Rice Dish
FRENCH ONION STUFFED SHELLS
KIDS BEEF TACOS*+
Served in Hard Shells with Salsa, Sour Cream, Lettuce, and Cheese Served with Rice and Beans
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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