A Farm-To-Table Restaurant Serving Simple Cuisine
in a Casual Setting
"Connecting Neighborhoods to Local Food Through a Love for Fresh Pasta!"
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
TO PURCHASE GIFT CARDS CLICK THE PICTURE BELOW
DINNER MENU
APPETIZERS
LOCAL RED BEETS 20
marinated beets, local figs, crema de blue cheese, sorrel, cashew hummus, balsamic reduction SHAVED FENNEL & ORANGE SALAD 18 jersey fennel, cara cara oranges, wild arugula, orange dressing, mint, almonds CHARRED SPANISH OCTOPUS 24 white bean puree, local grape tomato confit, riviera olives, capers, basil |
JERSEY HEIRLOOM TOMATOES 20
toasted bee pollen, petite basils, confetti flowers, sea salt, evoo "PROSCUITTO & MELON" 20 salumeria biellese speck, local sugarcube melons, stracciatella, cheese, arugula, mint, honey, chili oil TEMPURA DELICATA SQUASH 21 fall spiced squash, lime labne, saba, pomegranate seeds, red sisho |
PASTA
SPAGHETTI 36
local blue claw crab, oven dried cherry tomatoes, basil pesto LUMACHE 34 romesco, bone marrow pangrattato, lioni baby burrata COCOA TAGLIATELLE 35 PA pork ragu, local figs, parmesan reggiano, rosemary |
CHITARRA "CARBONARA" 34
applewood bacon, duck egg yolk, cracked pepper TONARELLI 40 NC rock shrimp, sungold tomato sauce, garlic, purple basil, aleppo pepper. ANGOLOTTI 36 corn & ricotta filling, jersey corn crema, pistachios, local green onions |
ENTREES
DAYBOAT FLUKE FILET 40
candy onion soubise, shaved squash salad, red sisho, zaatar spices YELLOWFIN TUNA 39 local eggplant caponata, petite basil leaves EAST COAST HALIBUT 42 jersey corn succatash, sauce américaine |
PENNSYLVANIA RAISED PORK CHOP 45
bacon jam, spring carrot - ginger puree, pickled red cabbage, saba ROASTED DUTCH COUNTRY CHICKEN 38 1/2 chicken, minestrone broth, spinach gnocchetti sardi BRAISED BEEF CHEEK 40 pennsylvania grass-fed beef, farroto, acorn squash, horseradish gremolata |
DESSERTS
CORN MADELEINES 14
mascarpone mousse, summer berry compote, candied lemon PANNA COTTA 14 fior di latte, fig jam, local figs, candied hazelnuts, whipped cream |
ZEPPOLIS 14
solebury orchards apple butter, cinnamon sugar COCONUT RICE PUDDING 14 blood orange marmalade, 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 |