RED BANK MENU
October 9 – 19

APPETIZER

GREEN BEAN-CRANBERRY SALAD*+
Mixed Greens, Green Beans, Cranberries, and Feta Cheese
with a Rosemary Balsamic Vinaigrette

 

CARROT GINGER SOUP*+
with Chive Oil 

MAIN COURSE

FLAME ROASTED PEPPER CHICKEN*+
Grilled Chicken Thighs Over Rice with Asparagus
and Roasted Red Pepper Marinara

MUSHROOM & BEEF CHEESE STEAK
Slow-Braised Beef, Mushrooms, Peppers, and Onions in a Roll
Served with Soul Seasoned Chips

GINGER SQUASH SALMON
Maple-Baked Salmon Served Over Kale & Green Beans
with a Ginger Butternut Squash Sauce
 

STUFFED ACORN SQUASH*
Filled with Roasted Veggies Over Farro
Finished with an Herb Chimichurri  

KIDS CRUNCHY TACOS
Soul Seasoned Turkey Tacos with Tomato, Lettuce, and Cheese
Served with Broccoli

 

DESSERT

CHEF’S CREATION

FRUIT CUP

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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