Red Bank Menu December 6th - 16th

Appetizer

Soul Kitchen Waldorf Salad*

Winter Greens, Apples, Red onion, Goat Cheese and Candied Walnuts Tossed in a Cranberry Balsamic Vinaigrette

Beef and Vegetable Soup

with Egg Noodles and Fried Leeks

Main Course

Buttermilk Fried Chicken

Roasted Butternut Squash Puree, Herb Roasted Potatoes and Mushrooms Topped with a Dill Yogurt Sauce

Stuffed Meatballs

Mozzarella and Herb Stuffed Meatballs Served on a bed of Basil Cherry Tomato Farro

Pecan Encrusted Salmon

Served Over Roasted Carrot and Beet Quinoa Salad Finished with a Drizzle of Cilantro Oil

Porcini Mushroom Spheres

Porcini Mushroom and Arborio Rice Balls Served with Marinara and Topped with Crispy Shallots

Kid's Chicken BLT

Bacon, Lettuce, Tomato, and Mayo Served on Mini Rolls with a Side of Macaroni Salad and Pickles

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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