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

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