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
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
TO PURCHASE GIFT CARDS CLICK THE PICTURE BELOW
DINNER MENU
APPETIZERS
LOCAL RED BEETS 20
marinated beets, local figs, crema de blue cheese, sorrel, cashew hummus, balsamic reduction 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 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 |
PASTA
SPAGHETTI 36
local blue claw crab, oven dried cherry tomatoes, basil pesto ZUCCA 33 pumpkin puree, spiced pepitos, sage, brown butter COCOA TAGLIATELLE 35 PA pork ragu, local figs, parmesan reggiano, rosemary |
CHITARRA "CARBONARA" 34
applewood bacon, duck egg yolk, cracked pepper CLAM SHELLS 36 local chopped clams, n'duja, lemon, toasted garlic, oreganato crumbs ANGOLOTTI 35 butternut squash filling, truffled fonduta |
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 HALIBUT 42 jersey corn succatash, sauce américaine |
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 |
DESSERTS
CORN MADELEINES 14
mascarpone mousse, sour cherry sauce, candied lemon PANNA COTTA 14 fior di latte, fig jam, local figs, candied hazelnuts, whipped cream |
ZEPPOLIS 14
solebury orchards apple butter, cinnamon sugar SEA SALT CARAMEL BUDINO 14 cocoa crunchies, whipped cream, cocoa nibs |
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 |