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
ROASTED LOCAL BEETS 19
fulper's farm ricotta, almonds, orange dressing, shaved fennel, sorrel DIVER SCALLOP CRUDO 21 meyer lemon, ronnybrook buttermilk, thai chile, pistachios, mint, basil BRUSSELS SPROUTS "CAESAR" 18 shaved local brussels sprouts, caesar dressing, marinated anchovies, brown butter sesame crumbs |
VENISON CARPACCIO 22
vermont venison, coffee crust, black garlic sauce, celery leaves, mustard seeds, sunchoke chips ANTONIO BURRATA 20 marinated oyster mushrooms, crispy parmesan, micro arugula, aged balsamic SWEET POTATO CROQUETTES 18 truffled creme fraiche, mike's hot honey, chives, radish, red sisho |
PASTA
PORCINI TAGLIATELLE 34
pennsylvania mushroom ragu, truffle essence, stracciatella cheese, chives PACCHERINI 34 spicy octopus bolognese, calabrian peppers, black olive crumbs, micro celery CASARECCE 35 milkfed veal ragu, winter herbs, fulper's farm ricotta |
CHITARRA "CARBONARA" 34
applewood bacon, duck egg yolk, cracked pepper SPAGHETTI 36 maryland crab, hot sopressata, toasted garlic, lemon pane fritto ANGOLOTTI 34 sweet potato & ricotta filling, brown butter, pink lady apples, pomegranate seeds, sage |
ENTREES
LOCAL CAUGHT COD 37
miso glazed, local bok choy, soba noodles, julienne veggies, mushroom dashi DAYBOAT SWORDFISH 37 fennel dust, housemade kimchi, carrot-ginger sauce, cilantro POINT PLEASANT SEA SCALLOPS 40 celeriac puree, cranberry mostarda, saba charred miatake mushrooms, pea sprouts |
PENNSYLVANIA RAISED PORK CHOP 45
bacon jam, cashew butter, pickled red cabbage, cider gastrique CHICKEN "TIKKA MASALA" 38 1/2 chicken, crispy sticky rice, masala sauce, scallions, sesame BRAISED BEEF SHORT RIBS 45 pasture raised Pennsylvania beef, "pot roast" veg, local potato gratin, demi glace |
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 |