Toms River MENU
April 14th – April 25th
Appetizer
ASIAN SPRING SALAD*+
Mixed Greens, Carrots, Red Cabbage, Red Onions & Peppers; Finished with a Sesame Ginger Dressing (Also Served as an Entrée with Tilapia)
COCONUT CURRY LENTIL SOUP*+#
Carrots, Onions, Tomatoes & Kale; Topped with Fresh Cilantro
MAIN COURSE
CILANTRO LIME SOUL SEASONING CHICKEN*+
Thigh Served over Onions, Peppers, Black Beans & Spanish Rice; Topped with Fresh CIlantro & Lime
MONGOLIAN BEEF & BROCCOLI+
Served over White Rice; Finished with Sliced Green Onions
ALMOND CRUSTED TILAPIA*+#
Served over Roasted Spring Vegetables & Sweet Potatoes; Finished with a White Wine Beurre Blanc
EGGPLANT PARMESAN
Served over Pasta; Topped with Fresh Basil
CHICKEN QUESADILLA (KID FRIENDLY)
Onions & Peppers; Served with Rice, Beans & a Soul Seasoning Sour Cream
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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Jon Bon Jovi Soul Foundation
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