RED BANK MENU

October 28th – November 7th

APPETIZER

THE NUTTY GOAT SALAD *

Garden Greens with Sliced Red Grapes, Crumbled Goat Cheese, Roasted Walnuts, and Honey Sage Champagne Vinaigrette

THREE CHEESE CHICKEN FAJITA SOUP *

With Black Beans, Peppers, Onions, Tomato
and Fried Tortilla Strips

Main COURSE

TOMATO OLIVE CHICKEN*

Seared Chicken Breast topped with a Chunky Tomato, Olive Onion Sauce, served with Rice & Garlic Kale

THE SWEET PIG

Sliced Pork Loin topped with a Peanut Graham Cracker Crumble. Served with Mashed Sweet Potato & Grilled Asparagus

SWEET CHILI PINEAPPLE SHRIMP +

Sauteed Haricot Verts, Pineapple, and Onion with
Sweet Chili Shrimp over Rice

TOMATO OLIVE TOFU *+

Seared Tofu topped with a Chunky Tomato, Olive Onion Sauce, served with Rice & Garlic Kale

KIDS QUESADILLA

Grilled Tortilla, Cheddar Cheese, Ham, Spinach, and Tomato served with Fresh Fruit

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

Copyright © 2020
All Rights Reserved.