Toms River MENU
March 31st – April 11th
Appetizer
SPRING COBB SALAD*+
Mixed Greens, Bacon, Eggs, Tomatoes, Red Onions & Avocado; Finished with Soul Seasoning Ranch Dressing (Also Served as an Entrée with Salmon)
CREAMY TORTELLINI SOUP
Onions, Celery, Carrots & Tomatoes; Topped with Parmesan Cheese & Basil Oil
MAIN COURSE
HAWAIIAN SHOYU GLAZED CHICKEN+
Thigh Served over Baby Bok Choy, Mushrooms & White Rice
BACON WRAPPED PORK LOIN*+
Served over Roasted Spring Vegetables & Garlic Rice; Finished with a Maple Bourbon Sauce
CILANTRO LIME SOUL SEASONING SALMON*+
Served over Sauted Peppers & Onions & Garlic Rice; Finished with a Cilantro Crema
MUSHROOM RISOTTO*
Topped with Parmesan Cheese & Chopped Parsley
CHICKEN TACOS (KID FRIENDLY)*+
Lettuce, Tomato & Cheddar Cheese; Served with Soul Seasoning Chips
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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