Toms River MENU
December 17th – January 4th
Appetizer
FENNEL & GRAPEFRUIT SALAD*+#
Mixed Greens, Pine Nuts, Blue Cheese & Red Onions; Finished with an Citrus Vinaigrette (Also Served as an Entrée with Cod)
ESCAROLE & BEAN SOUP*+
Cannellini Beans, Garlic, Onions, Carrots; Topped with Parmesan Cheese
MAIN COURSE
CHICKEN MARSALA
Thigh Served over Penne; Topped with Fresh Parsley
SOUL SEASONING PORK CHOPS*+
Served over Grilled Asparagus & Mashed Potatoes; Finished with an Herb Compound Butter
THAI COCONUT COD CURRY+
Served over White Rice & Sautéed Vegetables; Topped with Thai Basil & Fresh Lime
SOUL SEASONING WINTER HARVEST BOWL*+
Quinoa, Kale, Butternut Squash & Chickpeas; Topped with Feta & Maple Tahini Dressing
BACON & TOMATO GRILLED CHEESE (KID FRIENDLY)
Served with a Side of Creamy Tomato Soup
LUNCH ONLY – CHEF’S OMELETTE OF THE DAY*+
Served with Mixed Green Salad
LUNCH ONLY – CHEF’S LUNCH SPECIAL
DESSERT
CHEF’S CHOICE OR FRUIT CUP
Jon Bon Jovi Soul Foundation
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