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

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

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

TEMPURA DELICATA SQUASH      21
fall spiced squash, lime labne, saba,
pomegranate seeds, red sisho

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PASTA

SPAGHETTI     36
local blue claw crab, oven dried cherry tomatoes,
basil pesto

LUMACHE     34
romesco, bone marrow pangrattato,
lioni baby burrata

COCOA TAGLIATELLE    35
PA pork ragu, local figs,
parmesan reggiano, rosemary

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

BRAISED BEEF CHEEK     40
pennsylvania grass-fed beef, farroto,
acorn squash, horseradish gremolata

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DESSERTS

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

PANNA COTTA         14
fior di latte, fig jam, local figs,
candied hazelnuts, whipped cream

ZEPPOLIS       14
solebury orchards apple butter, cinnamon sugar

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COCONUT RICE PUDDING         14
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