We are a BYOB Farm-To-Table Restaurant Serving Simple Cuisine
in a Casual Setting
"Connecting Neighborhoods to Local Foods Through a Love for Fresh Pasta!"
13 White Street | Red Bank, NJ 07701
732.945.6816
MONDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
732.945.6816
MONDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
TO PURCHASE GIFT CARDS CLICK THE PICTURE BELOW
DINNER MENU
APPETIZERS
GRILLED LITTLE GEM LETTUCE 20
lightly charred local gem lettuce, yogurt dressing, strawberries, goat cheese, almonds, aged balsamic JERSEY PEA SALAD 19 local english, snap, & snow peas, pea sprouts & leaves, red onion, radish, lemon dressing JERSEY BLACK SEA BASS CRUDO 23 lemon puree, basil, black olives, buttermilk, chili oil |
JUST SHUCKED FAVA BEANS 18
sheep's milk ricotta, lemon marinade, pickled onion, sorrel SALUMERIA BIELLESE CAPICOLA 22 aged balsamic, pickled pearl onions, sorrel, kumquat mostarda TOMATO TARTARE 20 hot house jersey tomatoes, tomato agro dolce, capers, basil aioli, semolina cracker |
PASTA
LUMACHE 35
squid ink pasta, florida rock shrimp, calabrian pepper, brocolli rabe, pomodoro, toasted garlic GNOCCHI SARDI 34 semolina gnocchi sardi, parmesan butter, local seasonal green veggies, crispy shallots MAFALDINE 36 braised spring lamb, tomato, fava beans, mint, 90 day aged pecorino toscano |
ORECCHIETTE 35
in house fennel sausage, local kale, pepperoncino, toasted garlic, parmesan reggiano BUCATINI 34 lemon pasta, lemon butter, dandelion greens, oreganato crumbs, bottarga ANGOLOTTI 35 caramelized spring carrot & ricotta filling, spring carrot puree, carrot top pesto |
ENTREES
JERSEY COAST FLUKE FILET 42
marinated fava beans, fava bean puree, watermelon radish, lemon buerre blanc DAY BOAT SEA SCALLOPS 45 smashed english peas, pearl onions, red wine syrup, pickled beech shrooms, pea sprouts EAST COAST HALIBUT 46 chopped local broccoli rabe, cannellini beans, tomato marmalata, herb oil |
PENNSYLVANIA RAISED PORK CHOP 48
bacon jam, cashew hummus pickled red cabbage, saba ROASTED DUTCH COUNTRY CHICKEN 40 1/2 chicken, pommes puree, spring carrots, english peas, truffle jus BRAISED LAMB SHANK 45 tomato braised, toasted semolina cous cous, grated horseradish, micro celery |
DESSERTS
TORTA 14
meringue, lime curd VANILLA PANNA COTTA 14 almond granola, jersey blueberry sauce, whipped |
ZEPPOLIS 14
powdered sugar, strawberry jam EVOO CAKE 14 orange marmalade, whipped cream |
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 |