RED BANK DINNER MENU
October 13th – 23rd
Appetizer
PEAR SALAD*+
Sliced Pear, Candied Pecans, and Dried Cherries over Mixed Greens with a Blackberry Balsamic Vinaigrette
BUTTERNUT SQUASH SOUP
Garnished with Creme Fraiche and EVOO
MAIN COURSE
CHICKEN SALTIMBOCCA*
Thin Sliced Chicken with Sage, Prosciutto and Provolone; Served with Mashed Potatoes and Brussel Sprouts
MAPLE MUSTARD PORK LOIN*+
Pan Seared Pork Loin Served with Roasted Potatoes and Asparagus
SOUL SEASONED CAULIFLOWER STEAK*+#
Pan Seared Cauliflower Steak Marinated in Soul Seasoning Over Romesco Sauce with Gremolata
DIJON CRUSTED SALMON+
Panko, Pecan and Dijon Crusted Salmon with Roasted Potatoes and Grilled Asparagus
KIDS CHICKEN TENDERS
Served with Sweet Potato Fries and Honey Mustard
DESSERT
CHEF’S CHOICE OR FRUIT CUP
Jon Bon Jovi Soul Foundation
© 2021 All Rights Reserved.
Powered by 360 Multimedia LLC.
Design by genac
Copyright © 2021
All Rights Reserved.
Jon Bon Jovi Soul Foundation
360 Multimedia LLC.
Design by genac