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

 

Please let your Server know of any dietary restrictions:

*Gluten Free Option
+Dairy Free Option
#Contains Nuts

Opening Hours

Lunch 11:30am – 1:30pm Friday
Dinner 5pm – 7pm Wednesday – Saturday
Brunch 11:30am – 1:30pm Sunday
Closed Monday & Tuesday

Jon Bon Jovi Soul Foundation

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Jon Bon Jovi Soul Foundation

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