TOMS RIVER MENU
November 6 – November 16

APPETIZER

APPLE CRANBERRY SALAD*+

Mixed Greens, Granny Smith Apples, Cranberries, Toasted Pecans, & Brie Cheese;
Finished with an Apple Cider Vinaigrette
(Also Served as an Entree with Salmon)

TOMATO BASIL SOUP*+
Finished with Grilled Cheese Crouton

MAIN COURSE

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

SOUL SEASONED CHICKEN THIGH*+
Served over Polenta with Fried Brussel Sprouts; Finished with a Cranberry Veloute 


MAPLE GLAZED PORK LOIN+

Served over Apple Cinnamon Stuffing; Finished with a Bourbon Butter Sauce

TERIYAKI SALMON*+
Served over Bok Choy & Mushrooms in a Dashi Soy Broth with Bean Sprouts

VEGAN PUMPKIN RISOTTO*+
Finished with Coconut Cream and Toasted Pumpkin Seeds

KIDS SPAGHETTI & MEAT SAUCE+
With Mr. B’s Sauce

 

DESSERT

Chef’s Creation
Fruit Cup

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

 

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