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
​OPEN SEVEN DAYS
FOR OUTDOOR & INDOOR DINING & CURBSIDE PICK-UP
MON THRU SAT - 5PM - 930PM / SUNDAYS 4PM-9PM

INDOOR & OUTDOOR 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
-WE RESERVE THE RIGHT TO CANCEL RESERVATIONS DUE TO WEATHER, CONSTRUCTION,
OR ANY OTHER UNFORESEEN REASON

​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 DURING YOUR ALLOTTED TIME 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

JERSEY GIRL BURRATA         16
shaved local carrots, walnut pesto, pickled cranberries

GRASSFED BEEF TARTARE          17
potato chips, farm egg yolk, chives, mustard seeds
​
JERSEY KALE & FIG SALAD          14
delicata squash, pine nuts, pecorino, balsamic

HONEYNUT SQUASH SOUP          12
fennel-squash slaw, brown butter croutons

CRISPY HEN OF THE WOODS MUSHROOM          13
caramelized onion dipping sauce, sage flour
​
ROASTED BEET & BREAD SALAD         15
red onions, cashews, gorgonzola, sorrel

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PASTA

COCOA FETTUCCINE         25
pork ragu, local figs, parmesan, rosemary

RIGATONI         23
roasted eggplant, jersey tomato pomodoro, soft herbs

RICOTTA AGNOLOTTI        23
Pumpkin, Sage, Brown Butter, Spiced Pumpkin Seeds

CHITARRA NERO       24
maine mussels, fennel, saffron, bone marrow crumbs

LINGUINE          25
chopped clams, wax peppers,  garlic, fennel sausage

CAPELLINI          23
sungold tomatoes, basil, aleppo pepper, evoo 

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ENTREES

BARNEGAT LIGHT SCALLOPS         32
butternut puree, miatake mushrooms, shellfish demi

GRILLED DAYBOAT SWORDFISH       31
rye berries, pickled apple, grapes, husk cherry marmalade

EAST COAST HALIBUT           32
creamed local kale, parsley crust
​

PENNSYLVANIA RAISED PORK CHOP           33
bacon jam, sunflower seed hummus, cabbage agrodolce

DUTCH COUNTRY CHICKEN BREAST           29
hand foraged mushrooms, parsnip, jus

GRASSFED NY STRIP           44
mahumarra, local broccolini, chimmichurri

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DESSERTS

FRESH ZEPPOLIS          9
local apple butter, cinnamon sugar

HONEY & LAVENDER PANNA COTTA        10   
local figs, hazelnut crumble, vincotto

"SMORES"          10
dark chocolate budino, meringue, sea salt caramel, cocoa, graham

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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