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
MONDAYS 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
MONDAYS 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
DINNER MENU
APPETIZERS
ANTONIO'S BURRATA 19
marinated PA mushrooms, parmesan crunch, aged balsamic, affilia cress GRACIE'S HOUSE SALAD 15 local greens, bread crumbs, winter radish, oregano vinaigrette SWEET POTATO CROQUETTE 17 horseradish creme fraiche, hot honey, chives |
SHAVED BRUSSELS "CAESAR" 18
parmesan reggiano, brown butter bread crumbs, housemade caesar dressing LOCAL SCALLOP CRUDO 20 meyer lemon confit, buttermilk, black olives, mint oil ROASTED RED BEETS 17 black truffle fonduta, endive, puffed farro, sorrel |
PASTA
WHOLE WHEAT CASARECCE 31
pork ragu, green kale, hot pepper, grana padano ROTOLO 32 short rib, caramelized onions, béchamel, mozzarella, smoked provolone, au jus PARSLEY CONCHIGLIE 32 chopped local clams, garlic, lemon, parsley butter, pine nuts |
AGNOLOTTI 31
sugar beet & ricotta filling, meyer lemon puree, beet butter, poppy seeds, sorrel CHITARRA "CARBONARA" 31 duck egg yolk, applewood bacon, black pepper SPAGHETTI 33 hot soppresatta, Maryland crab, lemon crumbs |
ENTREES
SEARED YELLOWFIN TUNA 38
local fennel, blood orange, yellow beet - white bean puree EAST COAST COD 37 braised kale, brown butter-sun choke puree, lobster bordelaise, sunchoke chips POINT PLEASANT SEA SCALLOPS 40 parsnip, charred miatake mushroom, pearl onion agro dolce, affilia cress |
PENNSYLVANIA RAISED PORK CHOP 42
bacon jam, cashew hummus, pickled red cabbage DUTCH COUNTRY CHICKEN "TIKKA MASALA" 38 1/2 chicken, tikka masala sauce, crispy sticky rice, sesame, cilantro MILKFED VEAL OSSOBUCCO 56 stone ground parmesan polenta, PA mushrooms, demi glace |
DESSERTS
CARAMEL BUDINO 13
cocoa crunches, sea salt caramel, whipped cream FRESH CHOCOLATE ZEPPOLIS 12 cannoli cream, powdered sugar |
MEYER LEMON TORTA 13
meyer lemon curd, graham cracker shell, torched meringue GINGERBREAD CAKE 13 spiced cream cheese |
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 |