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
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 |
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 |
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 |
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 |
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 |