Toms River MENU
April 29th – May 10th
Appetizer
STRAWBERRY BURRATA SALAD*+#
Mixed Greens, Arugula, Pine Nuts, Basil & Red Onions; Served with a Crostini & Finished with a Honey Balsamic Glaze
(Also Served as an Entrée with Tilapia)
MOROCCAN CHICKPEA & SPINACH SOUP*+
Carrots, Onions, Celery & Ginger; Topped with Fresh Lime & Herbs
MAIN COURSE
CREAMY PEANUT LIME CHICKEN+#
With Peppers, Onions & Scallions; Served over Noodles & Finished with Green Onions & Chopped Peanuts
NASHVILLE SOUL SEASONING HOT HONEY PORK CHOP*+
Served over Fried Brussels Sprouts & Soul Seasoning Rice
CILANTRO LIME SOUL SEASONING TILAPIA*+
Served over Roasted Spring Vegetables & Spanish Rice
TOFU BANH MI+
Spicy Mayo, Cucumbers, Cilantro & Pickled Vegetables; Served on French Bread & Served with Pickled Slaw
BAKED MAC & CHEESE (KID FRIENDLY)
Topped with Bacon, Chives & Panko Bread Crumbs
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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