RED BANK MENU
January 20th – 30th
APPETIZER
NICOISE SALAD*+
Hard Boiled Egg, Red Bliss Potato, Haricot Verts
Over Mixed Greens with Dijon Vinaigrette
FRENCH LENTIL SOUP*+
Pureed Lentils and Root Vegetables Finished with Extra Virgin
Olive Oil and Fresh Cracked Pepper
Main COURSE
CHICKEN CORDON BLEU
Ham and Swiss Stuffed Chicken Breast
Served with Pomme Puree and Haricot Verts
RATATOUILLE*
Slow Cooked Eggplant, Squash, Peppers, Onions, and Mushrooms
Served over Pomme Puree
BEEF BOURGUIGNON*
Rich Beef Stew with Roasted Potatoes
SALMON HOLLANDAISE*
Pan Seared Salmon, Hollandaise, Roasted Potatoes, Haricot Verts
KIDS GRILLED CHEESE
Ham and Swiss Grilled Cheese served with Sauteed Vegetables
Dessert
Chef’s Choice of the Day
For your convenience, meals may now be ordered using GloriaFood ordering system:
Please let your Server know of any dietary restrictions
KEY: *Gluten Free Option
+Dairy Free Option
#Made with Soul Seasoning
