A Farm-To-Table Restaurant Serving Simple Cuisine
​ in a Casual Atmosphere

B.Y.O.B.

13 White Street | Red Bank, NJ 07701
​​732.945.6816

​Restaurant Hours:
​Tues thru Sat 5pm-10pm 
Sunday 4pm-9pm

DINNER MENU

APPETIZERS

BABY BURRATA           14
Spaghetti Squash, Pomegranate, Saba, Sorrel

RED BEET & TOASTED BREAD SALAD          13
Scallion, Endive, Pinenut, Pecorino Cremificato
​
​BOSTON LETTUCE          12
Pink Lady Apples, Blue Cheese, Pecans, Apple Cider Vin.

MINCED GRASSFED BEEF TARTARE          15
Saffron Aioli, Nasturtiam, Carta di Musica

ROASTED FLAIM FARM CARROTS          13
Raw Almond Hummus, Fennel Seed, Lemon Zest
​
TUSCAN KALE “CAESAR”        13
Crouton, Parmesan Reggiano, White Anchovies

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PASTA

AGNOLOTTI           22
Butternut Squash, Squash Seeds, Sage

PAPPARDELLE "BOLOGNESE"          24
Pork, Veal & Beef Ragu, Winter Herbs, Parmesan

TORTELLONI          23
Ricotta Filling, Smiling Earth Mushrooms, Celery Root

SQUID INK CHITTARA          23
Saffron, Crema, Rhode Island Mussels, Scallions

COCOA FETTUCINE          23
Pork Ragu, Rosemary, Dried Local Figs
​
ORECCHIETTE       24
Spanish Octopus, Capers, Black Olives, Bread Crumbs

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ENTREES

CHATHAM HAKE          28
Cannelini Beans, Cherry Tomato, Jersey Chard

POINT PLEASANT DAYBOAT SCALLOPS          33
Miatake Mushrooms, Parsnip, Saba
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HUDSON VALLEY STEELHEAD TROUT          30
Bok Choy, Oyster Mushrooms, Mushroom Brodo

VEAL OSSOBUCCO         38
Polenta, Charred Carrots, Horseradish Gremolata

ROASTED 1/2 DUTCH COUNTRY CHICKEN          28
Brussels Sprouts, Butternut Squash, Bacon Sugo
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GRILLED BERKSHIRE PORK CHOP (14oz)          33
Cranberry Mostarda, Beluga Lentils, Celery Root

OUR CHEFS

CHUCK LESBIREL

TYLAR LESBIREL