RED BANK DINNER MENU
April 24th – May 4th
Appetizer
CAPE COD SALAD*+
Arugala, Cranberries, Walnuts, Green Apple and Blue Cheese. Served with Apple Cider Vinaigrette
MINESTRONE*+
Garden Vegetable and Bean Soup Served with Parmesan Cheese and Ditalini
MAIN COURSE
SOUL SEASONED BEEF GOULASH
Served over Buttered Egg Noodles
NASHVILLE SEASONED BUTTERMILK CHICKEN SANWICH
Seeded Bun, Slaw, Served With Quinoa Salad
MEDITERRANEAN SHRIMP BOWL*+
FALAFEL STUFFED PEPPER*+
Drizzled with Dill Yogurt Sauce Served over Rice
KIDS MAC AND CHEESE
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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