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)

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

 

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 & Friday
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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