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
OUTDOOR & INDOOR DINING & CURBSIDE PICK-UP
TUESDAYS THRU SATURDAYS - 5PM - 10PM / SUNDAYS 4PM-9PM
INDOOR DINING "LOGISTICS"
- RESERVATIONS CAN BE MADE THROUGH OUR WEBSITE OR OPENTABLE
-WE HAVE A STRICT 90 MINUTE TABLE LIMIT
-WE DO NOT SEAT PARTIAL PARTIES
-WE RESERVE THE RIGHT TO CANCEL A RESERVATION AFTER 10 MINUTES OF TARDINESS
-PLEASE FOLLOW ALL COVID 19 RECOMMENDATIONS
CURBSIDE "LOGISTICS"
- WE WILL ONLY BE ACCEPTING ORDERS VIA TELEPHONE
- WE WILL ONLY BE ACCEPTING CREDIT CARD OR GIFT CARD PAYMENTS
-CALL US WHEN YOU ARRIVE IN THE FRONT OF THE RESTAURANT WITH YOUR CAR COLOR AND MAKE AND WE WILL PLACE YOUR ORDER IN YOUR TRUNK
WE THANK YOU FOR THE TREMENDOUS SUPPORT AND FOR UNDERSTANDING
STAY SAFE & HEALTHY
732.945.6816
OUTDOOR & INDOOR DINING & CURBSIDE PICK-UP
TUESDAYS THRU SATURDAYS - 5PM - 10PM / SUNDAYS 4PM-9PM
INDOOR DINING "LOGISTICS"
- RESERVATIONS CAN BE MADE THROUGH OUR WEBSITE OR OPENTABLE
-WE HAVE A STRICT 90 MINUTE TABLE LIMIT
-WE DO NOT SEAT PARTIAL PARTIES
-WE RESERVE THE RIGHT TO CANCEL A RESERVATION AFTER 10 MINUTES OF TARDINESS
-PLEASE FOLLOW ALL COVID 19 RECOMMENDATIONS
CURBSIDE "LOGISTICS"
- WE WILL ONLY BE ACCEPTING ORDERS VIA TELEPHONE
- WE WILL ONLY BE ACCEPTING CREDIT CARD OR GIFT CARD PAYMENTS
-CALL US WHEN YOU ARRIVE IN THE FRONT OF THE RESTAURANT WITH YOUR CAR COLOR AND MAKE AND WE WILL PLACE YOUR ORDER IN YOUR TRUNK
WE THANK YOU FOR THE TREMENDOUS SUPPORT AND FOR UNDERSTANDING
STAY SAFE & HEALTHY
DINNER MENU
APPETIZERS
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TASTING OF LOCAL CARROTS 14
roasted & raw, sheep's milk feta, agrodolce raisins VENISON CARPACCIO 15 coffee rubbed, sunchoke chips, arugula, roasted garlic aioli SHAVED BRUSSELS "CAESAR" 13 brioche croutons, anchovies, grana padano |
CHICKEN LIVER MOUSSE 14
port wine & fig preserves, "Antionette's" baguette CRISPY HEN OF THE WOODS MUSHROOM 13 caramelized onion dipping sauce, sage flour LOCAL FENNEL & ARUGULA SALAD 13 orange, almonds, citrus dressing |
PASTA
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RAVIOLI 24
fennel sausage & tomato filling, robiola fonduta LINGUINE "ARRABIATA" 25 rock shrimp, chopped clams, mussels, spicy pomodoro BUCATINI 24 anchovy, shallots, homemade tomato paste |
CHITARRA "CARBONARA" 24
applewood bacon, duck yolk, cracked pepper AGNOLOTTO 23 beet & ricotta filling, meyer lemon confit, poppy seeds FETTUCCINE "BOLOGNESE" 25 genovese style, herbed ricotta |
ENTREES
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BARNEGAT LIGHT SCALLOPS 32
parsnip, cranberry mostarda, saba JERSEY BLACK SEA BASS 31 homemade kimchi, carrot, meyer lemon, mint EAST COAST DAYBOAT COD 29 creamed local kale, parsley crust |
PENNSYLVANIA RAISED PORK CHOP 33
bacon jam, cashew hummus, red cabbage agrodolce DUTCH COUNTRY CHICKEN BREAST 29 mushroom puree, charred miatakes, chicken jus VEAL OSSO BUCCO 45 "pot roast"style |
DESSERTS
FRESH ZEPPOLIS 9
vanilla glaze, orange crema
MEYER LEMON CAKE 11
pistachio butter, meyer lemon curd
SEA SALT CARAMEL BUDINO 10
just whipped cream, cocoa soil, sea salt caramel drizzle
vanilla glaze, orange crema
MEYER LEMON CAKE 11
pistachio butter, meyer lemon curd
SEA SALT CARAMEL BUDINO 10
just whipped cream, cocoa soil, sea salt caramel drizzle
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OUR CHEFS & OWNERSCHUCK & TYLAR LESBIRELBoth born and raised in Monmouth County, NJ; brothers Chuck and Tylar found a love for cooking in their teens. Chuck has developed his skills while working in the highly acclaimed restaurants David Burke Fromagerie, Raven and the Peach, and Ama Ristorante. Tylar has held positions at Atlantic Highlands Yacht Club, Ama Ristorante and The Little Beet Table(NYC).
"We both have a love for cooking; however our true passion is providing our guests with a meal created from the ingredients found closest to our home in Monmouth County." - Chuck Lesbirel |