Red Bank Menu February 14th - 24th

Appetizer

Baby Beets Salad

Winter Greens, Honey Roasted Beets, Purple Cabbage and Pistachio Crusted Goat Cheese

White Bean Roasted Garlic Bisque

with Lemon Marinated Spinach and Crouton

Sweet Thyme Corn Chowder

with Mint Cream

Main Course

Pineapple Glazed Chicken

Slow-Roasted Thigh with Pomegranate Arils Manchego Potato Cake and Brussels Sprouts

Soul Rub Pork Tips*

Served with Potato Planks, Shaved Curly Carrot Curls Finished with Creamy Sage Beurre Blanc

Pan Seared Cod*+

Served with Sauteed Yellow Squash, Haricot Verts, Roasted Cherry Tomatoes and Garlic Kale Finished with Butternut Squash Puree

Put the Lime in the Coconut Noodle Bowl

Buckwheat Soba Noddles with Scallions, Purple Cabbage, Red Peppers, Sesame Seeds Topped with Coconut Lime Tofu

Kid's Coconut Chicken Tenders

with Roasted Broccoli and Potatoes

Dessert

Chef's Choice

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 Option

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