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

JERSEY PEACH PANZANELLA      20
local peaches, local heirloom tomatoes,
red wine vinegar soaked sourdough croutons 

GRILLED LOCAL JAPANESE EGGPLANT        19
cannellini bean hummus, micro cilantro
salasa macha, peanuts, mexican chili oil

BLUEFIN TUNA CRUDO     22
cucumber aquachile, black olive crumble, 
​lemon gel

JERSEY HEIRLOOM TOMATOES       20
toasted bee pollen, petite basils, confetti flowers, 
sea salt, evoo
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"PROSCUITTO & MELON"       20
salumeria biellese speck, local sugarcube melons,
stracciatella, cheese, arugula, mint, honey, chili oil

STUFFED SQUASH BLOSSOMS      22
ricotta-lemon filling, tempura battered, 
​local zucchini crema

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PASTA

CONCHIGLIE     35
haymumford farms garlic scape butter,
chopped local clams, oreganato butter

GNOCCHI SARDI     33
jersey english & snap peas, black pepper, 
garlic, shallots, pepato cheese, water celery

GIRELLE    35
PA pork & fennel ragu, black olives, 
oregano, micro parsley

CHITARRA "CARBONARA"     34
applewood bacon, duck egg yolk, 
cracked pepper
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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

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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

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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

GRASSFED NY STRIP     60
pennsylvania raised beef, chimmichurri sauce, 
roasted local shishito peppers, peperonata

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DESSERTS

CORN MADELEINES         14
mascarpone mousse, summer berry compote,
candied lemon

PANNA COTTA         14
sheep's milk yogurt panna cotta, local blackberries, 
​saba, oatmeal crumble

ZEPPOLIS       14
southern raspberry jam, powdered sugar

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PAVLOVA         14
compressed NY state apricots, crushed honeycomb, 
​local honey whipped cream

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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