RED BANK DINNER MENU
September 1st – 11th
APPETIZER
CAESAR SALAD*
Romaine, Croutons, Shaved Parm, Housemade Caesar Dressing
TOMATO GAZPACHO*+
Chilled Tomato, Pepper, and Cucumber soup;
Garnished with Fresh Mint
Main COURSE
CHICKEN FRANCESE*
Pan Seared Chicken with Lemon Sauce, Accompanied by Garlic Mashed Potatoes and Green Beans
SOUL SEASONED RIBS*+
Slow Cooked Pork Ribs with house made Soul rub and BBQ Sauce; Served with Sweet Potato Fries and Coleslaw
EGGPLANT PARMESAN
Breaded and Fried Eggplant Cutlet over Fusilli Pasta with Marinara Sauce, Mozzarella and Parmesan
COD SANDWICH+
Battered and Fried Cod, Sesame Bun, Dijon Lemon Thyme Aioli.
Served with Soul Seasoned Sweet Potato Fries and Coleslaw
KIDS CHICKEN QUESADILLA
Whole Wheat Tortilla, Shredded Cheese, Grilled Chicken;
Served with Rice and Beans, Salsa and Sour Cream
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
