RED BANK MENU
September 11 – September 21

APPETIZER

SWEET BEET SALAD*+

Garden Mix, Farm Beets, Feta, Red Onions
& Candied Walnuts 
& Maple Chili Vinaigrette

CHEDDAR POTATO LEEK SOUP*
with Fried Leeks

MAIN COURSE

MUSHROOM CHICKEN*
Grilled Chicken Over Sweet Potato Chive Mashed
Finished with a Red Wine Mushroom Glaze

COD FLORENTINE*
Baked Cod Topped with Spinach & Provolone Cheese
Served Over Rice and Finished with a Tomato Reduction

VEGETABLE RAINBOW BOWL*+
Lemony Kale, Grilled Zucchini, & Quinoa Bowl
Finished with a Beet Cucumber Puree

SWEET & SOUR BEEF+
Braised Beef, Peppers, Onions, Pineapple, and Snap Peas
Over Rice and Finished with a Sweet & Sour Sauce


KIDS CHICKEN SANDWICH+
Breaded Chicken, Soul Seasoned Mayo, Lettuce, and Tomato
On a Whole Wheat Bun and Served with Carrot Fries

DESSERT

CHEF’S CREATION

Please let your Server know of any Dietary Restrictions

Many items grown organically at Soul Kitchen Farms courtesy of Laurino’s Farm

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

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Jon Bon Jovi Soul Foundation

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