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:

ORDER HERE

Please let your Server know of any dietary restrictions

KEY: *Gluten Free Option
+Dairy Free Option
#Made with Soul Seasoning

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