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
JUST PICKED SPRING PEAS 19
garden peas, red onion, mint, pea shoots, radish, whipped fulper's farm ricotta GRACIE'S HOUSE SALAD 16 tender roots farm micro green blend, bread crumbs shaved farmer's vegetables, house vinaigrette JERSEY PEACH PANZANELLA 19 tomatoes, scallions, red onions, basil, sesame croutons, red wine vinaigrette |
SALUMERIA BIELLESE COPPA 20
jersey strawberries, mezza arugula, pignoli, red onion, aged balsamic STUFFED SQUASH BLOSSOMS 22 lemon-ricotta filling, tempura style, local squash soubise LOCAL HEIRLOOM SQUASH 18 lemon-thyme marinade, zat'aar, roasted garlic sauce, thyme blossoms, walnut |
PASTA
TOMATO RADIATORI 32
in-house fennel sausage, rapini greens, hot pepper, grana padano GNOCCHI SARDI 30 garden peas, young shallots, water celery, black pepper, parmesan reggiano LINGUINE 35 chopped local clams, calabrian pepper, basil, golden tomato pomodoro, garlic chips |
CHITARRA "CARBONARA" 31
duck egg yolk, applewood bacon, black pepper AGNOLOTTI 33 corn & ricotta filling, pistachios, green onions, jersey corn crema SPAGHETTI 36 hot soppresatta, Maryland crab, lemon crumbs |
ENTREES
SEARED YELLOWFIN TUNA 38
asparagus-tahini brodo, carrot & snow pea slaw, sesame, cilantro JERSEY COAST FLUKE 39 spring pea puree, overnight tomatoes, buttered peas, tomato butter POINT PLEASANT SEA SCALLOPS 40 fava bean puree, fava bean salsa verde, meyer lemon puree, pearl onion agrodolce |
PENNSYLVANIA RAISED PORK CHOP 45
bacon jam, carrot-ginger puree, pickled red cabbage DUTCH COUNTRY CHICKEN 38 1/2 chicken, gnocchi sardi, jersey asparagus, hot house tomatoes, parmesan brodo BLACK ANGUS NY STRIP "FLORENTINE STYLE" 60 pasture raised Pennsylvania beef, hot herb oil, local spinach gratin |
DESSERTS
CARAMEL BUDINO 13
cocoa crunches, sea salt caramel, whipped cream FRESH ZEPPOLIS 12 local raspberry sauce, powdered sugar |
YOGURT PANNA COTTA 14
valley Shepard creamery sheep's milk yogurt, jersey blueberry sauce, ancient grain & nut granola COCONUT RICE PUDDING 13 blue moon acres rice, marinated strawberries, candied sunflower seeds |
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 |