RED BANK DINNER MENU
September 28th – October 8th
Appetizer
ROASTED BUTTERNUT SQUASH SOUP*+
SHAVED BRUSSEL SPROUT SALAD*
Cranberries, Almonds, Pecorino Cheese and Lemon Chive Vinaigrette
MAIN COURSE
FALL CHICKEN MILANESE
Thin Breaded Chicken Breast, Topped with an Arugula Salad with Roasted Apples, Blue Cheese, and Caramelized Onion Vinaigrette
COCONUT CURRY SHRIMP*+
Vegetable and Shrimp Coconut Curry Served over Basmati Rice with Naan Dipping Bread
MOM’S CHILI*
Beef and Bean Chili Served over Rice Topped with Cilantro, Sour Cream and Cheese
SOUL SEASONED CAULIFLOWER STEAK*+
Served over Romesco Sauce and Roasted Potatoes. Topped with Chimichurri
KIDS STUFFED SHELLS
Topped with Mozzarella Cheese and Mr.B’s Sauce
DESSERT
CHEF’S CHOICE OR FRUIT CUP
Jon Bon Jovi Soul Foundation
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Jon Bon Jovi Soul Foundation
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