Toms River MENU
February 18th – March 1st
Appetizer
WINTER PANZANELLA SALAD
Mixed Greens, Red Onions, Croutons, Brussels & Pomegranate Seeds; Topped with Parmesan Cheese & Finished with a Maple Balsamic Dressing
(Also Served as an Entrée with Salmon)
NEW ENGLAND CLAM CHOWDER
Onions, Potatoes & Bacon; Finished with Soul Seasoning & Fresh Chives
MAIN COURSE
JERKED CHICKEN LEGS*+
Served over Roasted Vegetables & Pineapple Rice; Topped with a Pineapple Salsa
SOUL SEASONING LONDON BROIL*+
Served with Grilled Asparagus & Smashed Potatoes; Topped with a Soul Seasoning Compound Butter
HONEY GARLIC GLAZED SALMON*+
Served over Roasted Brussel Sprouts & Smashed Potatoes
MUSHROOM RISOTTO*
Topped with Sautéed Mushrooms & Parmesan Cheese
GRANDMA’S BAKED ZITI (KID FRIENDLY)
Layered with Ricotta & Mozzarella Cheese
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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