RED BANK MENU
April 30th – May 10th
Appetizer
MINESTRONE SOUP *+
Topped with Parmesan
GREEK SALAD *+
Mixed Greens with Chickpeas, Tomatoes, Cucumbers, Red Onion and Feta Cheese with a Lemon Dill Dressing
MAIN COURSE
SOUL SEASONED TUSCAN CHICKEN
Topped with Sun Dried Tomato and Spinach Cream Sauce over Rice Pilaf
MAPLE MUSTARD PORK LOIN *
Served over Potatoes Au Gratin and Vegetable Du Jour
SESAME GARLIC SHRIMP BOWL *+
With Bell Peppers, Broccoli, Snap Peas, over Sticky Rice
BUFFALO CAULIFLOWER TACOS *+
Roasted Cauliflower Tossed in Tangy Buffalo Sauce with a Red Cabbage and Celery Slaw in a Flour Tortilla served with Sweet Potato Chips
KIDS BBQ CHICKEN 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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