TOMS RIVER MENU
October 9 – 19

APPETIZER

MAPLE WALNUT SALAD*+
Mixed Greens, Carrots, Craisins, & Toasted Pumpkin Seeds
with a Maple Walnut Vinaigrette
(Also Served as an Entree with Salmon)

POTATO CHOWDER*
Carrots, Celery, Onions, & Cheddar Cheese

MAIN COURSE

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

LEMON CAPER CHICKEN*
Sauteed with Artichokes & Sun-dried Tomatoes;
Over Gemelli

CHORIZO & POBLANO TACOS
Topped with Salsa Verde & Sour Cream; Served with
Wild Rice & Black Beans

BROWN BUTTER SALMON*
Served over Sauteed Spinach & Wild Rice;
Finished with a Brown Butter Cream Sauce

ORANGE GINGER TOFU*
Sauteed with Broccoli, Carrots, & Quinoa

KIDS CHICKEN FINGERS*
With Honey Mustard & Sauteed Broccoli

DESSERT

Chef’s Creation
Fruit Cup

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

 

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