RED BANK MENU
June 9th – 20th
APPETIZER
GARDEN SALAD
Homegrown Greens, Cucumber, Tomato, Red Onion, Croutons and Feta served with an Italian Vinaigrette
TOMATO BASIL SOUP
Topped with Chiffonade Basil and EVOO
Main COURSE
PESTO CHICKEN
Grilled Chicken Breast with Garden Kale Pesto;
Tossed with Spinach and Ricotta Tortellini
PULLED PORK SLIDERS
Slow Cooked Soul Marinated Pork in a Chipotle Barbeque Sauce
Served on Slider Buns with Coleslaw, Sweet Potato Chips and a Pickle
SWEET CHILI LIME SALMON
Grilled Salmon Drizzled with Chili Lime Glaze; Served over a Summer Succotash of Sweet Potato, Corn, Squash and Peppers
TACO STUFFED PEPPERS
Bell Pepper Stuffed with Quinoa, Taco Seasoned Sunflower seeds and Cheese served over Rice and Beans
KIDS GRILLED CHEESE
Whole Wheat Bread, Red Onion Jam
and Cheddar Cheese
Served with House Made Veggie Tots
Dessert
CHEF’S CHOICE OR FRUIT CUP
Please let your Server know of any dietary restrictions
KEY: *Gluten Free Option
+Dairy Free Option
#Made with Soul Seasoning
