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
SHAVED BRUSSELS "CAESAR" 20
shaved local brussels sprouts, housemade caesar, brown butter - sesame bread crumbs, parmesan reggiano, anchovies CASTELFRANCO RADICCHIO SALAD 18 local radicchio, toasted almonds, mustard dressing, blood orange, candy cane beets, shepard's basket cheese JERSEY BLACK SEA BASS CRUDO 23 lemon puree, basil, black olives, buttermilk, chili oil |
SWEET POTATO CROQUETTES 20
horseradish crema, mike's hot honey, chopped chives SALUMERIA BIELLESE CAPICOLA 22 aged balsamic, pickled pearl onions, sorrel, kumquat mostarda MIATAKE MUSHROOM FRITTI 21 pennsylvania grown mistakes. sage flour, garlic-lemon-caper dipping sauce |
PASTA
LUMACHE 35
squid ink pasta, florida rock shrimp, calabrian pepper, brocolli rabe, pomodoro, toasted garlic GNOCCHI SARDI 33 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
DAYBOAT JERSEY MONKFISH 38
celery root, charred miatake mushrooms, saba, affilia sprouts EVOO POACHED SWORDFISH 40 evoo poach & seared, tomato marmalade, caramelized fennel, cara cara orange, fennel pollen & oil EAST COAST COD 39 creamed local kale, pommes puree, parsley crust |
PENNSYLVANIA RAISED PORK CHOP 45
bacon jam, cashew hummus pickled red cabbage, saba ROASTED DUTCH COUNTRY CHICKEN 39 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
DARK CHOCOLATE TART 14
meringue, candied hazelnuts, hazelnut praline VERMONT MAPLE PANNA COTTA 14 ALMOND GRANOLA, COFFEE GELEE, WHIPPED CREAM, CANDIED KUMQUATS |
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 |