Toms River MENU
March 3rd – March 14th
Appetizer
CRANBERRY APPLE QUINOA SALAD*+
Mixed Greens, Kale, Red Onions & Feta; Finished with a Honey Apple Vinaigrette (Also Served as an Entrée with Shrimp)
CREAMY TUSCAN CHICKEN SOUP
Onions, Celery, Sun Dried Tomatoes & Pasta; Finished with Parmesan Cheese
MAIN COURSE
BBQ PULLED CHICKEN SANDWICH*
Served with Soul Seasoning Slaw, Sweet Potato Fries & Homemade Pickles; Served on a Brioche Bun
CILANTRO LIME SOUL SEASONING PORK CHOP *+
Served with Roasted Potatoes & Roasted Mushrooms; Finished with a Chimmichurri Sauce
CAJUN BLACKENED SHRIMP*
Served over Grilled Asparagus & Creamy Grits
TOFU & VEGETABLE STIR-FRY+
Zucchini, Eggplant, Onions, Peppers & Mushrooms; Served over Noodles & Topped with Green Onion
BUFFALO CHICKEN QUESADILLA (KID FRIENDLY)
Served with Roasted Vegetables & Served with Blue Cheese Dressing
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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