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

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