A Farm-To-Table Restaurant Serving Simple Cuisine
in a Casual Setting
B.Y.O.B.
13 White Street | Red Bank, NJ 07701
732.945.6816
TUESDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
DINING"LOGISTICS"
(THE THINGS THAT DON'T WANT TO BE SAID, HOWEVER MUST BE)
- RESERVATIONS CAN BE MADE THROUGH OUR WEBSITE OR OPENTABLE
- WE DO NOT ACCEPT OVER THE PHONE RESERVATIONS
- A CREDIT CARD IS REQUIRED TO BOOK A RESERVATION
- WE HAVE A STRICT 90 MINUTE TABLE LIMIT
-WE DO NOT SEAT PARTIAL PARTIES
- THE LARGEST PARTY WE ACCOMMODATE IS 4 PEOPLE (HIGH CHAIRS COUNT AS A PERSON)
- DUE TO OUR DINING ROOM SIZE WE DO NOT PUSH TABLES TOGETHER
- WE RESERVE THE RIGHT TO CANCEL A RESERVATION AFTER 10 MINUTES OF TARDINESS
732.945.6816
TUESDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
DINING"LOGISTICS"
(THE THINGS THAT DON'T WANT TO BE SAID, HOWEVER MUST BE)
- RESERVATIONS CAN BE MADE THROUGH OUR WEBSITE OR OPENTABLE
- WE DO NOT ACCEPT OVER THE PHONE RESERVATIONS
- A CREDIT CARD IS REQUIRED TO BOOK A RESERVATION
- WE HAVE A STRICT 90 MINUTE TABLE LIMIT
-WE DO NOT SEAT PARTIAL PARTIES
- THE LARGEST PARTY WE ACCOMMODATE IS 4 PEOPLE (HIGH CHAIRS COUNT AS A PERSON)
- DUE TO OUR DINING ROOM SIZE WE DO NOT PUSH TABLES TOGETHER
- WE RESERVE THE RIGHT TO CANCEL A RESERVATION AFTER 10 MINUTES OF TARDINESS
TO PURCHASE GIFT CARDS CLICK THE PICTURE BELOW
DINNER MENU
APPETIZERS
SHAVED JERSEY ASPARAGUS SALAD 19
frisee, goat cheese, hot house tomatoes, rye berries, creamy horseradish dressing BLACK SEA BASS CRUDO 22 local ramp vinaigrette, parsley oil, furikake, sorrel, cilantro BRUSSELS SPROUTS "CAESAR" 18 shaved local brussels sprouts, caesar dressing, marinated anchovies, brown butter sesame crumbs |
HOT HOUSE TOMATO TARTARE 20
fierst farms hot house tomatoes, tomato agro dolce, chives, pine nuts, caper berries, basil aioli ANTONIO BURRATA 21 salumeria biellese coppa, fifer farms strawberries, aged balsamic, shave onions, tender roots micro arugula JUST SHUCKED SC FAVA BEANS 19 sheep's milk pot cheese, lemon, mint, evoo, fava sprouts |
PASTA
ORECCHIETTE 34
fennel sausage, broccoli rabe, toasted garlic, peperoncino, parmesan reggiano LEMON MALFALDINE 34 hand foraged ramp petals, bottarga, meyer lemon butter SPACCATELLI 36 spring lamb rags, tomato, black olives, oregano, micro parsley |
CHITARRA "CARBONARA" 34
applewood bacon, duck egg yolk, cracked pepper SPAGHETTI 36 maryland crab, hot sopressata, toasted garlic, lemon pane fritto ANGOLOTTI 34 sheep's milk ricotta, fava beans, meyer lemon, mint |
ENTREES
EAST COAST HALIBUT 42
hasselback xl fingerling potatoes, melted leeks, leek soubise, parsley BLUEFIN TUNA 39 fennel dust, shaved fennel salad, almonds, cara-cara orange, orange gasifique POINT PLEASANT SEA SCALLOPS 40 fava bean hummus, preserved lemon, fava bean gremoulata, red onion agro dolce |
PENNSYLVANIA RAISED PORK CHOP 45
bacon jam, spring carrot - ginger puree, pickled red cabbage, Saba ROASTED DUTCH COUNTRY CHICKEN 38 1/2 chicken, creamed local kale, truffle jus, crispy confit potatoes BRAISED LAMB SHANK 45 pasture raised lamb, tomato sugo, toasted cous cous, horseradish gremolata |
DESSERTS
SEA SALT CARAMEL BUDINO 14
cocoa crunchies, sea salt caramel, whipped cream COCOA ZEPPOLIS 14 powdered sugar, egg nog anglaise |
CHIA SPICED CHIFFON CAKE 14
mascarpone mousse, saffron poached pear DARK CHOCOLATE TART 14 dark chocolate ganache, hazelnut praline, torched meringue, hazelnut brittle |
OUR CHEF & OWNER
CHUCK LESBIREL
Born and raised in Monmouth County, NJ; Chuck found a love for cooking in his teens. Chuck has developed his skills while working in the highly acclaimed restaurants David Burke Fromagerie, Raven and the Peach, and Ama Ristorante.
"I have a big love for cooking; however my true passion is providing our guests with a meal created from the ingredients found closest to my home in Monmouth County." - Chuck Lesbirel |