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
MONDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
WE WILL BE CLOSING MONDAYS AND TUESDAYS STARTING MAY 29TH.
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
WE WILL BE CLOSING MONDAYS AND TUESDAYS STARTING MAY 29TH.
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 |
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 SPAGHETTI 33 hot soppresatta, Maryland crab, lemon crumbs |
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 |
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 COCONUT RICE PUDDING 13 blue moon acres rice, blood orange marmalade, candied sunflower seeds |
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 |