RED BANK DINNER MENU

March 13th – March 23rd

Appetizer

SPRING PEA SALAD

Mixed Greens, Peas, Radish, Cucumber and Feta Topped with Basil Vinaigrette

COLCANON SOUP

Creamy Potato and Cabbage Soup

MAIN COURSE

SHEPARDS PIE*

Casserole of Ground Beef, Vegetables and Mashed Potatoes

 ROASTED CHICKEN MURPHY*+

Boneless Chicken Thighs with a Cherry Pepper Sauce Served with Roasted Potatoes and Vegetables Du Jour

SOUL SEASONED COD CAKE+

Maryland Style Cod Cake with Tartar Sauce and Lemon. Served with Roasted Potatoes and Vegetables Du Jour

BLACK BEAN BURRITO BOWL*+

Cilantro Lime Rice, Black Beans, Pico De Gallo, Sliced Avocado, Lime Crema, Crispy Corn Tortilla

KIDS CHICKEN TENDERS

Served with Housemade Honey Mustard, Soul Seasoned Sweet Potato Chips and Coleslaw

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

Opening Hours

Lunch 11:30am – 1:30pm Friday & Saturday
Dinner 5pm – 7pm Wednesday – Saturday
Brunch 11:30am – 1:30pm Sunday
Closed Monday & Tuesday

Jon Bon Jovi Soul Foundation

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Jon Bon Jovi Soul Foundation

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