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
​
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
marinated PA mushrooms, parmesan crunch, aged balsamic, affilia cress


GRACIE'S HOUSE SALAD         15
local greens, bread crumbs, winter radish, oregano vinaigrette
​

SWEET POTATO CROQUETTE     17
horseradish creme fraiche, hot honey, chives

SHAVED BRUSSELS "CAESAR"       18
parmesan reggiano, brown butter bread crumbs,
housemade caesar dressing
​
LOCAL SCALLOP CRUDO        20
meyer lemon confit, buttermilk, black olives, 
​mint oil

ROASTED RED BEETS      17
black truffle fonduta, endive, puffed farro, sorrel

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PASTA

WHOLE WHEAT CASARECCE     31
pork ragu, green kale, hot pepper, grana padano 


ROTOLO      32
short rib, caramelized onions, béchamel, mozzarella, 
smoked provolone, au jus
​
PARSLEY CONCHIGLIE     32
chopped local clams, garlic, lemon, parsley butter, pine nuts

AGNOLOTTI     31
sugar beet & ricotta filling, meyer lemon puree,
beet butter, poppy seeds, sorrel
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CHITARRA "CARBONARA"        31
duck egg yolk, applewood bacon, black pepper
​
​
SPAGHETTI       33
hot soppresatta, Maryland crab, lemon crumbs

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ENTREES

SEARED YELLOWFIN TUNA        38
local fennel, blood orange,
yellow beet - white bean puree


EAST COAST COD       37
braised kale, brown butter-sun choke puree, 
lobster bordelaise, sunchoke chips

POINT PLEASANT SEA SCALLOPS       40
parsnip, charred miatake mushroom, pearl onion agro dolce,
affilia cress
​

PENNSYLVANIA RAISED PORK CHOP           42
bacon jam, cashew hummus, pickled red cabbage


DUTCH COUNTRY CHICKEN  "TIKKA MASALA"         38
1/2 chicken, tikka masala sauce,
crispy sticky rice, sesame, cilantro


MILKFED VEAL OSSOBUCCO     56
stone ground parmesan polenta, PA mushrooms, 
​demi glace

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DESSERTS

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


FRESH CHOCOLATE  ZEPPOLIS          12
cannoli cream, powdered sugar

MEYER LEMON TORTA        13
meyer lemon curd, graham cracker shell,  torched meringue

​
GINGERBREAD CAKE         13
spiced cream cheese 

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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