Toms River MENU
March 12th – March 23rd
Appetizer
STRAWBERRY BALSAMIC SALAD**+
Mixed Greens, Walnuts, Goat Cheese & Red Onions; Finished with Balsamic Glaze
(Also Served as an Entrée with Shrimp)
(Also Served as an Entrée with Shrimp)
CARROT & PARSNIP SOUP*+
Finished with Fresh Dill Cream
MAIN COURSE
SOUL SEASONING LEMON CHICKEN*+
Thigh Served over Orzo & Roasted Vegetables; Finished with Lemon Pan Sauce
MUSTARD RUBBED PORK LOIN*+
Served over Soul Seasoning Rice & Roasted Vegetables; Finished with a Dijon Demi
TARRAGON SHRIMP*+
Served over Soul Seasoning Rice & Roasted Vegetables; Finished with Tarragon Brown Butter
CREAMY MUSHROOM & SPINACH FARFALLE
Finished with Parmesan Cheese & Served with Garlic Bread
EGG SALAD SANDWICH (KID FRIENDLY)*+
With Lettuce & Tomato on Whole Wheat Toast; Served with Sweet Potato Fries
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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