TOMS RIVER MENU
August 14 – August 31

APPETIZER

HONEY BEE SALAD*+
Mixed Greens, Blueberries, Pecans, & Bee Pollen with a
Honey & Mint Vinaigrette
(Also Served as an Entree with Grilled Shrimp)


SUMMER CORN CHOWDER

With Zucchini, Yellow Squash, & Sweet Potatoes

MAIN COURSE

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


JERK CHICKEN & BROCCOLI*+

Stir Fry; Served Over Caribbean Rice


TARRAGON CRUSTED PORK LOIN+

Over Brussel Sprouts and Quinoa with a Blood
Orange Sauce


SOUL SEASONING SHRIMP

With Asparagus & Corn in a White Wine Cream Sauce
Over Farfalle


GRILLED EGGPLANT STEAK*+

Topped with Quinoa & Vegan Sausage, Finished
with a Grape Tomato & Garlic Pan Sauce & Vegan
Cheese


KIDS OPEN-FACED CHICKEN PARMESAN

Served with Sauteed Broccoli

DESSERT

Chef’s Creation
Fruit Cup

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

 

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