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
WEDNESDAYS 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

 DINNER MENU

APPETIZERS

ANTONIO'S BURRATA        19
garden peas, red onion, mint, 
n'duja sauce, pea shoots, radish

GRACIE'S HOUSE SALAD         15
tender roots farm micro green blend, bread crumbs\
​shaved farmer's vegetables, house vinaigrette

LOCAL FLUKE CRUDO     20
ramp vinaigrette, furikake, tomato skins,
​cilantro, chive blossoms

BABY ARUGULA SALAD       18
jersey strawberries, goat cheese, red onions,
almonds, balsamic vinaigrette
​
GRILLED JERSEY ASPARAGUS        19
black truffle fonduta, frisee, chives,
sous vide duck egg

HOT HOUSE TOMATO TARTARE      18
jersey hot house tomatoes, agrodolce, watercress,
risotto crackers, borage flowers

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PASTA

RYE ORECCHIETTE     32
in-house fennel sausage, rapini greens, 
hot pepper, grana padano

GNOCCHI SARDI      30
garden peas, young shallots, water celery,
black pepper, parmesan reggiano

LEMON MALFALDINE     31
local ramp leaves, lemon butter, shaved bottarga

AGNOLOTTI     31
caramelized carrot & ricotta filling, red shiso,
carrot top pesto, carrot puree
​
CHITARRA "CARBONARA"        31
duck egg yolk, applewood bacon, black pepper
​
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SPAGHETTI       33
hot soppresatta, Maryland crab, lemon crumbs

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ENTREES

SEARED YELLOWFIN TUNA        38
asparagus-tahini brodo, carrot & snow pea slaw,
sesame, cilantro

EAST COAST HALIBUT       39
yukon potato puree, melted leeks, n'duja butter, crispy leeks


POINT PLEASANT SEA SCALLOPS       40
fava bean puree, fava bean salsa verde, 
meyer lemon puree, pearl onion agrodolce
​

PENNSYLVANIA RAISED PORK CHOP           42
bacon jam, carrot-ginger puree, pickled red cabbage


DUTCH COUNTRY CHICKEN          38
1/2 chicken, gnocchi sardi, jersey asparagus, 
hot house tomatoes, parmesan brodo

BLACK ANGUS NY STRIP "FLORENTINE STYLE"     60
pasture raised Pennsylvania beef, hot herb oil,
​local spinach gratin

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DESSERTS

CARAMEL BUDINO          13
cocoa crunches, sea salt caramel, whipped cream


FRESH CHOCOLATE  ZEPPOLIS          12
cannoli cream, powdered sugar

YOGURT PANNA COTTA        14
valley Shepard creamery sheep's milk yogurt,
jersey blueberry sauce, ancient grain & nut granola
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COCONUT RICE PUDDING         13
blue moon acres rice, blood orange marmalade, candied sunflower seeds

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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