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
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
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 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 |
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 PARSLEY SHELLS 35 chopped local clams, lemon, butter lemon pane fritto ZUCCA 33 butternut squash, spiced pepitos, crispy sage, brown butter |
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 |
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 |
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 COCONUT RICE PUDDING 13 blue moon acres rice, marinated strawberries, candied sunflower seeds |
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 |