RED BANK MENU
January 22nd – February 1st

APPETIZER

ASIAN SESAME SALAD *+
Winter Greens, Shaved Carrots, Shaved Cucumbers, Roasted Cashews, and Sesame Seeds
In a Sweet Chili Lime Vinaigrette 

WINTER LENTIL SOUP*+
Roasted Vegetables and Lentils 

SOUP OF THE DAY

 

MAIN COURSE

MOZZARELLA BALSAMIC CHICKEN+
Grilled Chicken Topped with Asparagus, Roasted Cherry Tomatoes,
and Baked Mozzarella o
ver Quinoa

BUFFALO PORK SANDWICH *#
Buffalo Braised Pork, Caramelized Onions, Ranch Drizzle and Soul Seasoned Potato Chips

MISO GLAZED COD*
Oven-Baked Cod over Roasted Carrots, Bok Choy, and Onions Lo Mein
Finished with Crispy Wonton Strips

WILD MUSHROOM RISOTTO*+
Shaved Asparagus, Peppers, Golden Raisins, Pine Nuts, and Quinoa
in a Coconut Cream Sauce and F
inished with an Herb Chimichurri

KIDS MEATLOAF*
With Marinara Served Over Roasted Broccoli and Cauliflower

DESSERT

DESSERT OF THE DAY

 

Please let your Server know of any Dietary Restrictions

Many items grown organically at Soul Kitchen Farms courtesy of Laurino Farms

*Gluten Free Option
+Dairy Free
#Made with Soul Rub

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Jon Bon Jovi Soul Foundation

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