TOMS RIVER DINNER MENU

October 12th – 23rd

Appetizer

AUTUMN SALAD*+#

Mixed Greens, Kale, Golden Raisins, Sliced Apples, Feta & Walnuts; Finished with Apple Cider Vinaigrette

(Also served as an Entrée with Shrimp)

CARROT GINGER SOUP*+#

Finished with Lemon Oil, Pine Nuts & Cilantro

MAIN COURSE

POLENTA CHICKEN*#

Soul Seasoned Thigh over Creamy Polenta; Finished with Sauteed Tomatoes, Spinach & Goat Cheese

APPLE CIDER GLAZED PORK LOIN+#

Over Roasted Apple Stuffing & Brussel Sprouts; Finished with a Cranberry & Pomegranate Sauce 

SOUL SEASONING HARVEST SHRIMP*#

Sauteed with Swiss Chard, Leeks, Pumpkin Seeds & Garlic; Finished with Butter & a Splash of Champagne

BROWN BUTTER & SAGE GNOCCHI#

With Sauteed Kale & Butternut Squash

KIDS AUTUMN VEGETABLE PIZZA BAGELS#

Two Halves Topped with Pizza Sauce, Roasted Vegetables, & Mozzarella Cheese 

LUNCH ONLY – CHEF’S OMELETTE OF THE DAY*+

Served with Mixed Green Salad

DESSERT

CHEF’S CHOICE OR FRUIT CUP

 

Please let your Server know of any Dietary Restrictions.

KEY: *Gluten Free Option
+Dairy Free Option
#Made with Soul Seasoning

Opening Hours

Lunch 11:30am – 1:30pm Wednesday & Thursday
Dinner 5pm – 7pm Tuesday, Friday & Saturday

Closed Sunday & Monday

Jon Bon Jovi Soul Foundation

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Jon Bon Jovi Soul Foundation

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