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

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TO PURCHASE GIFT CARDS CLICK THE PICTURE BELOW

 DINNER MENU

APPETIZERS

FALL KALE SALAD       19
sugar beets, apples, apple street figs,
great hill blue cheese, walnut dressing

GRILLED SPANISH OCTOPUS        22
warm confit hot house cherry tomatoes,
black olives, capers, micro basil

BRUSSELS SPROUTS "CAESAR"     18
shaved local brussels sprouts, caesar dressing,
marinated anchovies, brown butter sesame crumbs

CHICKEN LIVER MOUSSE       18
grilled sesame bread, concord grape,
peanut brittle
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DELICATA SQUASH FRITTI       18
pumpkin spice, lime labne, local hot honey,
​pomegranate, red shiso

KENNET FARMS MUSHROOMS      19
truffled fonduta espuma, parmesan crunch,
salumeria biellese lardo

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PASTA

COCOA MALFALDINE     34
pennsylvania pork ragu, dehydrated local figs, 
fall herbs, parmesan reggiano

TORCHIO     35
sweet pepper vodka sauce, baby burrata,
bone marrow bread crumbs

RICOTTA CAVATELLI    32
jersey broccoli butter, broccoli sprouts, 
calabrian pepper relish, garlic chips

AGNOLOTTI     33
beet and chèvre cheese filling, sugar beet butter, 
poppy seeds, lemon puree, sorrel
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PARSLEY SHELLS    35
chopped local clams, lemon, butter
lemon pane fritto

ZUCCA      33
butternut squash, spiced pepitos, crispy sage,
​brown butter

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ENTREES

LOCAL CAUGHT COD        37
escarole and cannellini bean broth, 
​parsley crust

DAYBOAT SWORDFISH       37
fennel dust, garden pepper "pepperonata",
citrus greens

POINT PLEASANT SEA SCALLOPS       40
cauliflower puree, cauliflower gremolata, 
charred miatake mushrooms, pea sprouts
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PENNSYLVANIA RAISED PORK CHOP           45
bacon jam, honey nut squash butter,
pickled red cabbage, cider gastrique

DUTCH COUNTRY CHICKEN          38
1/2 chicken, roasted acorn squash, 
butternut squash "farroto" truffled chicken demi 

48hr BRAISED BEEF CHEEK     39
pasture raised Pennsylvania beef, lentils,
parsnip, horseradish, parsley

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DESSERTS

PUMPKIN BUDINO          13
graham cracker crunchies, sea salt caramel,
spiced whipped cream

FRESH  ZEPPOLIS          14
apple butter, cinnamon sugar

YOGURT PANNA COTTA        14
valley Shepard creamery sheep's milk yogurt,
jersey figs, oat-brown sugar granola
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COCONUT RICE PUDDING         13
blue moon acres rice, marinated strawberries, candied sunflower seeds

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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