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
INDOOR DINING ONLY
MONDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
​
INDOOR DINING"LOGISTICS"
(THE THINGS THAT DON'T WANT TO BE SAID, HOWEVER MUST BE SAID)

- 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

 DINNER MENU

APPETIZERS

MARINATED HEIRLOOM SQUASH         16
lemon-thyme dressing, ginger mint, lemon balm, basil, 
valley shepard creamery "asbury" cheese
-inspired by chef de cuisine - jillian parisi​
HOTHOUSE TOMATO TARTARE         16
basil aioli, pine nuts, aerofarms watercress
​
SHAVED JERSEY ASPARAGUS SALAD       16
frisee, parsley, rye berries, goat cheese, tomato, onion, 
​white balsamic dressing

ANTONIO BURRATA         19
spring pea salad, applewood bacon, mint, saba

LOCAL YELLOWFIN TUNA CRUDO        18
watermelon, soy-balsamic, marigold leaves, salty fingers, furikake
-inspired by sous chef - nick finer
​
SHAVED LOCALLY CURED COPPA        18
fifer farms strawberries, red onion, arugula, saba

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PASTA

TOMATO RADIATORI      30
pork & fennel ragu, local arugula, southern peaches

BUCATINI       30
red onions, basil, jersey pomodoro, eggplant, insalata ricotta

SPAGHETTINI       32
spring herb pesto, purple basil, local chopped clams, lemon crumbs

CAPPELLETTI     30
fava bean & ricotta filling, lemon, mint

GNOCCHI SARDI         29
local english peas, water celery, shallots, garlic, parmesan, black pepper

CHITTARA "CARBONARA"       30
yolk pasta, applewood bacon, black pepper, duck yolk

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ENTREES

SEARED YELLOWFIN TUNA        37
shaved spring carrots, bok choy, cilantro, sesame, asian dressing

DAYBOAT SEA SCALLOPS        39
snow peas, pea tendrils, almonds, radish, mint butter

POINT PLEASANT FLUKE         36
zumino - stewed tomatoes, local cici beans, swiss chard
​

PENNSYLVANIA RAISED PORK CHOP           40
bacon jam, fava bean hummus, red cabbage agrodolce

DUTCH COUNTRY HALF CHICKEN           35
spring vegetables, parmesan brodo, gnocchi sardi

PRIME NY STRIP       49
pasture raised Angus beef, "Florentine Style"
​petite herb salad, lemon

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DESSERTS

SHEEP'S MILK PANNA COTTA          12
jersey blueberry compote, almond crumble

FRESH ZEPPOLIS          11
powdered sugar, local raspberry coulis

PAVLOVA         12
baked meringue, fifer strawberries, saba, basil, mint, whipped cream 

LEMON POUND CAKE         13
lemon glaze, pistachio cremeaux, local rhubarb marmalata

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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