TOMS RIVER’S MENU
February 18th – February 29th

APPETIZER

BEET & PISTACHIO SALAD*+
Mixed Greens, Beets, Shaved Brussel Sprouts, & Pistachios
with a Homemade Bleu Cheese Dressing
(Also Served as an Entree with Cod)

*

WINTER HARVEST*+
Butternut Squash, Kale, Carrots, Celery, Onions, Diced Tomatoes & Sweet Potatoes

*

CHEF’S SOUP OF THE DAY

 

 

MAIN COURSE

CHEF’S OMELET OF THE DAY
Served with Mixed Green Salad
(Lunch Only)

*

SOUL SEASONED CHICKEN THIGH*
Served over Broccoli Puree & Smashed Potatoes; Finished with a Thyme Jus

*

ROASTED PORK LOIN*+
Served over Sauteed Red Cabbage, Bacon, & Apples; Finished with a Rosemary Gastruque

*

PARMESAN CRUSTED COD
Over Asparagus & Mushroom Risotto with a Beurre Blanc 

*

 AL PASTOR JACKFRUIT TACOS*+
With Pineapple Salsa; Served with Rice & Beans

*

KIDS SPAGHETTI & TURKEY MEATBALLS
With Mr. B’s Sauce

 

DESSERT

CHEF’S DESSERT OF THE DAY

*Gluten Free Option Available
+Dairy Free Option Available

 

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