Toms River MENU
March 26th – April 6th
Appetizer
ASPARAGUS & SPINACH SALAD*+
Mixed Greens, Almonds, Red Onions & Feta Cheese; Finished with Strawberry Vinaigrette
(Also Served as an Entrée with Tilapia)
(Also Served as an Entrée with Tilapia)
SPRING PEA SOUP* +
Finished with Soul Seasoning Cream
MAIN COURSE
SOUL SEASONING CHICKEN CAPRESE*+
Thigh Served over Soul Seasoning Couscous; Topped with Fresh Mozzarella, Blistered Grape Tomatoes, Fresh Basil & Balsamic Glaze
CREAMY ‘CARBONARA’
With Peas & Pancetta over Bucatini; Topped with Parmesan & Fresh Cracked Pepper
DILL PANKO CRUSTED TILAPIA+
Severed over Roasted Vegetables & Lemon Rice
SPRING HARVEST BOWL*+
With Quinoa, Zucchini, Onions, Roasted Peppers, Almonds; Topped with Crispy Chickpeas and Finished with an Avocado Ranch
CHICKEN QUESADILLA (KID FRIENDLY)
With Peppers & Onions; Served with Rice & Beans
LUNCH ONLY – CHEF’S OMELETTE OF THE DAY*+
Served with Mixed Green Salad
LUNCH ONLY – HEAD 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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