Red Bank Menu April 19th - 29th

Appetizer

Santa Rosa Salad*+

Mixed Greens, Plums, Red Cabbage, Cucumbers, Carrots and Spiral Beets Tossed in a White Balsamic Vinaigrette

Carrot & Coriander Soup*

with Cilantro Creme Fraiche and Herb Croutons

Main Course

Sesame Honey Glazed Chicken*+

With Marinated Kale

Thyme-Dijon Pork Loin*

Served Over a Sweet Potato Sage Puree and Maple Bacon Brussels Sprouts

Garlic & Miso Glazed Salmon

Served wtih Spring Couscous with Peas, Mint and Feta

Spring Asian Fried Rice*+

Pineapple, Carrots, Snap Peas, Onion, Garbanzo Beans and Peppers Served Over Chili Garlic Rice

Crispy Chicken Tacos*

Hand Rolled Chicken Tacos Melted with Cheddar Cheese and Topped with Shredded Lettuce

Dessert

Chef's Special

*Gluten Free Option

+Dairy Free

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