RED BANK DINNER MENU

September 28th – October 8th

Appetizer

ROASTED BUTTERNUT SQUASH SOUP*+

SHAVED BRUSSEL SPROUT SALAD*

Cranberries, Almonds, Pecorino Cheese and Lemon Chive Vinaigrette

MAIN COURSE

FALL CHICKEN MILANESE

Thin Breaded Chicken Breast, Topped with an Arugula Salad with Roasted Apples, Blue Cheese, and Caramelized Onion Vinaigrette

COCONUT CURRY SHRIMP*+

Vegetable and Shrimp Coconut Curry Served over Basmati Rice with Naan Dipping Bread

MOM’S CHILI*

Beef and Bean Chili Served over Rice Topped with Cilantro, Sour Cream and Cheese

SOUL SEASONED CAULIFLOWER STEAK*+

Served over Romesco Sauce and Roasted Potatoes. Topped with Chimichurri

KIDS STUFFED SHELLS

Topped with Mozzarella Cheese and Mr.B’s Sauce

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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