Toms River MENU
June 24th – July 5th
Appetizer
BLACKBERRY & PEACH SUMMER SALAD*+#
Mixed Greens, Grape Tomatoes, Mint, Blue Cheese, Red Onions, & Walnuts; Finished with a Honey Balsamic Vinaigrette
(Also Served as an Entrée with Tilapia)
WATERMELON GAZPACHO*+
Topped with Feta, Watermelon & Dill; Served Chilled
MAIN COURSE
NASHVILLE SOUL SEASONING CHICKEN*+
Thigh served over Creamy Polenta, Blistered Cherry Tomatoes, Red Onions; Finished with a Brown Butter Peach Sauce
MONGOLIAN BEEF & VEGETABLES+
Broccoli, Snap Pea & Onions; Served over White Rice & Finished with Scallions
BAKED TILAPIA OREGANATA
Served over Orzo Pasta & Roasted Summer Vegetables; Topped with a Garlic Cream Sauce
TOFU MAKHANI #
Served over White Rice & Roasted Vegetables; Topped with Cilantro
SOUL SEASONING BEEF TACOS (KID FRIENDLY)*+
Topped with 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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