RED BANK MENU
July 17th – July 27th
Appetizer
WATERMELON GAZPACHO*+
Served Chilled
GRILLED PEACH SALAD*+
Mixed Greens Topped Grilled Sliced Peach, Toasted Pecans, Blueberries and Feta. Topped with Honey Lime Dressing
MAIN COURSE
SOUL SEASONED PERUVIAN CHICKEN*
Pan Seared Soul Seasoned Chicken Thighs, Aji Verde, Served over Rice and Vegetables
PORK MILANESE+
Breaded Pork Cutlet Topped with Arugula, Tomato, Red Onion and Parmesan Salad with Balsamic Glaze
PORTABELLA MUSHROOM FAJITAS*+
Served with Rice and Beans, Salsa and Sour Cream
COD PUTTANESCA*+
Baked Cod with Tomato, Caper, Olive and Anchovy Sauce. Served with Herbed Orzo and Vegetables
KIDS CHICKEN TENDERS
Served with Veggie Tots Coleslaw
LUNCH ONLY – EGG DU JOUR
LUNCH ONLY – CHEF’S LUNCH SPECIAL
DESSERT
CHEF’S CHOICE OR FRUIT CUP
Jon Bon Jovi Soul Foundation
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Jon Bon Jovi Soul Foundation
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