SEMOLINA RESTAURANT
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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
OUTDOOR & INDOOR DINING & CURBSIDE PICK-UP
TUESDAYS THRU SATURDAYS - 5PM - 10PM / SUNDAYS 4PM-9PM


INDOOR DINING "LOGISTICS"
- RESERVATIONS CAN BE MADE THROUGH OUR WEBSITE OR OPENTABLE
-WE HAVE A STRICT 90 MINUTE TABLE LIMIT
-WE DO NOT SEAT PARTIAL PARTIES
-WE RESERVE THE RIGHT TO CANCEL A RESERVATION AFTER 10 MINUTES OF TARDINESS
-PLEASE FOLLOW ALL COVID 19 RECOMMENDATIONS

​CURBSIDE "LOGISTICS"

- WE WILL ONLY BE ACCEPTING ORDERS VIA TELEPHONE 
- WE WILL ONLY BE ACCEPTING CREDIT CARD OR GIFT CARD PAYMENTS
-CALL US WHEN YOU ARRIVE IN THE FRONT OF THE RESTAURANT WITH YOUR CAR COLOR AND MAKE AND WE WILL PLACE YOUR ORDER IN YOUR TRUNK


WE THANK YOU FOR THE TREMENDOUS SUPPORT AND FOR UNDERSTANDING
STAY SAFE & HEALTHY



 DINNER MENU

APPETIZERS

TASTING OF LOCAL CARROTS         14
roasted & raw, sheep's milk feta, agrodolce raisins

VENISON CARPACCIO          15
coffee rubbed, sunchoke chips, arugula, roasted garlic aioli
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SHAVED BRUSSELS "CAESAR"          13
brioche croutons, anchovies, grana padano
CHICKEN LIVER MOUSSE          14
port wine & fig preserves, "Antionette's" baguette

CRISPY HEN OF THE WOODS MUSHROOM          13
caramelized onion dipping sauce, sage flour
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LOCAL FENNEL & ARUGULA SALAD        13
orange, almonds, citrus dressing

PASTA

RAVIOLI         24
fennel sausage & tomato filling, robiola fonduta

LINGUINE "ARRABIATA"        25
rock shrimp, chopped clams, mussels, spicy pomodoro

BUCATINI        24
anchovy, shallots, homemade tomato paste

CHITARRA "CARBONARA"       24
applewood bacon, duck yolk, cracked pepper

AGNOLOTTO          23
beet & ricotta filling, meyer lemon confit, poppy seeds

FETTUCCINE "BOLOGNESE"       25
genovese style, herbed ricotta

ENTREES

BARNEGAT LIGHT SCALLOPS         32
parsnip, cranberry mostarda, saba

JERSEY BLACK SEA BASS       31
homemade kimchi, carrot, meyer lemon, mint

EAST COAST DAYBOAT COD           29

creamed local kale, parsley crust
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PENNSYLVANIA RAISED PORK CHOP           33
bacon jam, cashew hummus, red cabbage agrodolce

DUTCH COUNTRY CHICKEN BREAST           29
mushroom puree, charred miatakes, chicken jus

VEAL OSSO BUCCO          45
"pot roast"style

DESSERTS

FRESH ZEPPOLIS          9
vanilla glaze, orange crema

MEYER LEMON CAKE        11   
pistachio butter, meyer lemon curd

SEA SALT CARAMEL BUDINO          10
just whipped cream, cocoa soil, sea salt caramel drizzle


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OUR CHEFS & OWNERS

CHUCK & TYLAR LESBIREL

Both born and raised in Monmouth County, NJ; brothers Chuck and Tylar found a love for cooking in their teens. Chuck has developed his skills while working in the highly acclaimed restaurants David Burke Fromagerie, Raven and the Peach, and Ama Ristorante. Tylar has held positions at Atlantic Highlands Yacht Club, Ama Ristorante and The Little Beet Table(NYC).

​"We both have a love for cooking; however our true passion is providing our guests with a meal created from the ingredients found closest to our home in Monmouth County." - Chuck Lesbirel

Location

What Our Customers Are Saying

There is nothing better than when the next generation of chefs show a passion for food and the dining experience like the Lesbirel brothers. I was fortunate enough to taste their creations in a private setting and I was blown away with the amazing flavors, textures and sheer quality of the food I put in my mouth. I will be a regular at Semolina Restaurant!  - J.W. Fair Haven, NJ

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