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

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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

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

ANTONIO BURRATA & SQUASH       21
"barely cooked" spaghetti squash, micro arugula, 
spiced pumpkin seeds, maple vinaigrette
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CHICKEN LIVER MOUSSE       17
marsala enriched chicken liver mousse, sesame bread, 
jersey grape jelly, sea salt, balsamic, citrus greens

TEMPURA DELICATA SQUASH      21
fall spiced squash, lime labne, saba,
pomegranate seeds, red sisho

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PASTA

PACCHERINI     34
spicy octopus ragu, petit basil,
toasted garlic, calabrian chili

ZUCCA     33
pumpkin puree, spiced pepitos, 
sage, brown butter

STROZZAPRETI    35
white veal bolognese, parmesan reggiano, 
winter herbs

CHITARRA "CARBONARA"     34
applewood bacon, duck egg yolk, 
cracked pepper
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CLAM SHELLS     36
local chopped clams, n'duja, lemon, 
toasted garlic, oreganato crumbs

ANGOLOTTI     35
butternut squash filling, truffled fonduta

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ENTREES

DAYBOAT JERSEY MONKFISH        38
cauliflower puree, rainbow cauliflower gremolata,
castelventrano olives, raisins

YELLOWFIN TUNA       39
fennel dusted, local fennel kimchi,
​sugar carrot puree, cilantro

EAST COAST COD       39
creamed local kale, pommes puree, 
​parsley crust

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PENNSYLVANIA RAISED PORK CHOP           45
bacon jam, honey nut squash
pickled red cabbage, saba

ROASTED DUTCH COUNTRY CHICKEN         38
1/2 chicken, jersey corn polenta, 
​pearl onions, two river mushroom jus

BRAISED BEEF CHEEK     40
pennsylvania grass-fed beef, farroto,
acorn squash, horseradish gremolata

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DESSERTS

STICKY TOFFEE PUDDING         14
sweetened creme fraiche mousse, toffee sauce

PANNA COTTA         14
fior di latte, fig jam, local figs,
candied hazelnuts, whipped cream

ZEPPOLIS       14
solebury orchards apple butter, cinnamon sugar

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SEA SALT CARAMEL BUDINO         14
cocoa crunchies, whipped cream, cocoa nibs

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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