Red Bank Menu August 8th - August 18th

Appetizer

Jersey Salad*+

Jersey Corn, Red Onions, and Jersey Tomatoes Over Mixed Greens, Tossed in a White Balsamic Vinaigrette

Roasted Squash Soup*

Farm Squash & Peppers Finished with Crème Fresh

Main Course

Slow-Roasted Chicken Thigh#

Over Rice and Grilled Asparagus Finished with A Creamy Mushroom Demi Glaze

Hawaiian Sweet Chili Pork*+

With Grilled Pineapples, Roasted Potatoes, and Poached Carrots

Toasted Sesame Ginger Salmon*+#

Seared and Served Over Zucchini Noodles with Snap Peas and Red Cabbage

Garden Lasagna*

Zucchini, Eggplant, Carrot, & Swiss Chard Lasagna Filled with Ricotta and Mozzarella Cheese, Finished with a Basil Pesto

Kids' Meatloaf

Homemade Turkey Meatloaf with Vegetable Medley and Marinara Sauce

Dessert

Chef's Special

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

#Made with Soul Rub

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