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
OUTDOOR DINING RESUMES MAY 1st!
TUESDAYS THRU SATURDAYS - 5PM - 10PM / SUNDAYS 4PM-9PM
INDOOR & OUTDOOR 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
OUTDOOR DINING RESUMES MAY 1st!
TUESDAYS THRU SATURDAYS - 5PM - 10PM / SUNDAYS 4PM-9PM
INDOOR & OUTDOOR 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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BABY CARROT SALAD 12
spiced cashews, labne, mint, agrodolce raisins MILKFED VEAL TARTARE 16 aleppo pepper, sunchoke chips, arugula, roasted garlic aioli GRILLED SPANISH OCTOPUS" 17 sunflower seed hummus, blood orange, olive |
MEYER LEMON GAZPACHO 14
poached florida shrimp, mizuna, radish BABY BURRATA 13 marinated mushrooms, crispy parm, arugula, saba SHAVED BEETS & GRAPEFRUIT SALAD 14 radicchio, arugula, hazelnuts, grapefruit dressing |
PASTA
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RAVIOLI 24
fennel sausage & tomato filling, robiola fonduta LINGUINE & CLAMS 25 chopped local clams, n'duja, lemon, garlic CAPELLINI 24 rock shrimp, kale pesto, bread crumbs |
CHITARRA "CARBONARA" 24
applewood bacon, duck yolk, cracked pepper AGNOLOTTO 23 beet & ricotta filling, meyer lemon confit, poppy seeds TOMATO FETTUCCINE 25 stewed spring lamb, black olive crumble, mint |
ENTREES
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BARNEGAT LIGHT SCALLOPS 33
parsnip, pistachio-orange salsa verde, mint LOCAL FLOUNDER FILLET 29 celeriac puree, pearl onions, micro kale NC COAST SWORDFISH 31 marinated local beets, fennel dust, blood orange |
PENNSYLVANIA RAISED PORK CHOP 34
bacon jam, cashew hummus, red cabbage agrodolce DUTCH COUNTRY CHICKEN BREAST 29 "tikka masala", cilantro, spring onion fried rice SPRING LAMB SHANK 40 stewed tomatoes, mascarpone polenta, gremolata |
DESSERTS
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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 COCONUT RICE PUDDING 9 candied sesame seeds, mint |
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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 |