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:
Please let your Server know of any dietary restrictions
KEY: *Gluten Free Option
+Dairy Free Option
#Made with Soul Seasoning
