Toms River MENU
March 18th – March 29th
Appetizer
STRAWBERRY ARUGULA SALAD*+#
Mixed Greens, Toasted Almonds, Red Onions & Goat Cheese; Finished with a Strawberry Balsamic Vinaigrette
CARROT GINGER SOUP*+
Finished with a Maple Glaze & Orange Zest
MAIN COURSE
CILANTRO LIME SOUL SEASONING CHICKEN*+
Thigh Served over Peppers, Onions & Rice; Topped with Fresh Cilantro, Radishes & Lime
SOUL SEASONING BEEF STEW
Potatoes, Carrots, Onions & Celery; Served over Egg Noodles
SHRIMP SALAD ROLL*
Served on a Toasted Roll with Slaw & Soul Seasoning Chips
EGGPLANT PARMESAN
Topped with Mozzarella Cheese & a Pomodoro Sauce
CHEESE RAVIOLI (KID FRIENDLY)
Served in a Garlic & Roasted Red Pepper Cream Sauce; Topped with Parmesan Cheese
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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