RED BANK MENU

September 9th – September 12th

Appetizer

SUMMER SQUASH SOUP+*

Finished with Coconut Crema & Toasted Pumpkin Seeds

BURRATA AND MELON SALAD +*

Mixed Greens, Red Onions, Cucumbers White Balsamic Dressing

MAIN COURSE

BAKED LEMON HERB COD+*

Served with Roasted Vegetables and Lemon Rice; Finished with a Lemon Mint Sauce

PEACH GLAZED PORK CHOP+*

Served with Roasted Vegetables and Potatoes; Finished with a Peach Bourbon Glaze

HOT HONEY CHICKEN SANDWICH+

Served on a Brioche Roll with Tomatoes and Onions. Served with Roasted Potatoes and Housemade Pickles

CREAMY CORN PASTA

Garlic, Basil and Fresh Lemon; Finished with Parmesan Cheese

KIDS GRILLED CHEESE

American Cheese, Tomato and Bacon; Served with Roasted Vegetables

 

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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