RED BANK MENU
November 6 – November 16

APPETIZER

POACHED APPLE SALAD
Fall Greens, Red Wine Poached Apples, Red Onions, and Shaved Gouda
Tossed in a Creamy Lemon Vinaigrette

THREE BEAN QUINOA CHILI*+
with Ground Beef, Sour Cream, and Scallions

 

MAIN COURSE

SPINACH AND ARTICHOKE CHICKEN
Shredded Chicken, Sundried Tomato, and Onion Over Pasta

MANDARIN ORANGE BEEF+
Braised Beef, Snap Peas, Corn, and Carrots in a Mandarin Orange Sauce
Over Lo Mein Noodles

LEMON SALMON*+
Lemon Spinach Pesto Baked Salmon with Herb Roasted Mushrooms Over Ginger Rice

PORTABELLA BOWL
Roasted Farm Vegetables, Grilled Portabella Mushrooms, & Basil Pesto

KIDS SLOPPY JOE SLIDERS
Ground Turkey Sliders with Rice and 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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