Red Bank Menu April 18th - 28th

Appetizer

Ohana Salad

Spring Mix, Grilled Onions, Grilled Pineapple, Sliced Almonds Tossed in a Honey Chipotle Vinaigrette

Roasted Rutabaga & Sweet Potato Soup

with Chive Olive Oil

Main Course

Tuscan Chicken

Sundried Tomato and Asparagus Stuffed Chicken Breast Topped with Melted Parmesan Cheese and Served with Mixed Pepper Quinoa

Braised Beef Ragu

with Fresh Herbs, Red Wine, and Sweet Onions Over Gemelli Pasta

Sweet Chili Salmon

Sweet Chili Glazed Salmon Served with Graffiti Eggplant and Turmeric Rice Finished with a Lime Cream

Eggplant Stack

Roasted Eggplant, Cherry Tomatoes, Zucchini, and Shallots with Melted Mozzarella over Basil Barley Salad

Kid's Chicken & Broccoli Casserole

Made with Potatoes, Bacon and Cheese

Dessert

Dessert of the Day

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

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