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
​OPEN SEVEN DAYS
FOR OUTDOOR & INDOOR DINING & CURBSIDE PICK-UP
MON THRU SAT - 5PM - 930PM / SUNDAYS 4PM-9PM

INDOOR DINING "LOGISTICS"
- WE WILL NOT BE ACCEPTING RESERVATIONS FOR INDOOR DINING; IT WILL BE WALK-IN ONLY
- WE HAVE A STRICT 90 MINUTE TABLE LIMIT
-WE DO NOT SEAT PARTIAL PARTIES

OUTDOOR DINING "LOGISTICS"
-RESERVATIONS ONLY (THROUGH WEBSITE OR OPENTABLE)
-WE HAVE A STRICT 90 MINUTE TABLE LIMIT
-WE DO NOT SEAT PARTIAL PARTIES
-WE RESERVE THE RIGHT TO CANCEL A RESERVATION AFTER 10 MINUTES OF TARDINESS
-PLEASE FOLLOW ALL COVID 19 RECOMMENDATIONS
-WE RESERVE THE RIGHT TO CANCEL RESERVATIONS DUE TO WEATHER, CONSTRUCTION,
OR ANY OTHER UNFORESEEN REASON

​CURBSIDE "LOGISTICS"
- WE WILL ONLY BE ACCEPTING ORDERS VIA TELEPHONE 
- WE WILL ONLY BE ACCEPTING CREDIT CARD OR GIFT CARD PAYMENTS
-CALL US WHEN YOU ARRIVE IN THE FRONT OF THE RESTAURANT DURING YOUR ALLOTTED TIME WITH YOUR CAR COLOR AND MAKE AND WE WILL PLACE YOUR ORDER IN YOUR TRUNK

WE THANK YOU FOR THE TREMENDOUS SUPPORT AND FOR UNDERSTANDING
STAY SAFE & HEALTHY

 DINNER MENU

APPETIZERS

JERSEY CANTELOUPE & STRACCIATELLA         15
speck, basil, evoo, saba

YELLOWFIN TUNA CRUDO          16
watermelon, sunflower seeds, spicy cucumber water
​
ARUGULA & LOCAL STRAWBERRY SALAD          14
almonds, red onion, goat cheese,white balsamic

STUFFED SQUASH BLOSSOMS          16
ricotta filling, tempura fried, onion soubise

OCTOPUS "ALA PLANCHA"          18
eggplant puree, marinated sungolds, tomato agro
​
ROASTED BEET & LOCAL FIGS         15
cashew puree, gorgonzola cremificato, sorrel

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PASTA

COCOA FETTUCCINE         25
pork ragu, local figs, parmesan, rosemary

RIGATONI         23
roasted eggplant, jersey tomato pomodoro, soft herbs

CORN & RICOTTA AGNOLOTTI        24
jersey corn crema, green onions, pistachio

CHITARRA        25
maryland crab, basil pesto, lemon bread crumbs

LINGUINE          25
chopped clams, wax peppers,  garlic, fennel sausage

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ENTREES

BARNEGAT LIGHT SCALLOPS         32
butternut puree, miatake mushrooms, shellfish demi

FENNEL DUSTED YELLOWFIN TUNA        31
marinated sweet peppers, basil, pepper au jus

LOCAL FLUKE FILET           30
green tomato salsa verde, zoodles, scallions
​

PENNSYLVANIA RAISED PORK CHOP           33
bacon jam, sunflower seed hummus, cabbage agrodolce

DUTCH COUNTRY CHICKEN BREAST           29
peach tikka masala, summer rice, cilantro

GRASSFED NY STRIP           44
mahumarra, local broccolini, chimmichurri

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DESSERTS

FRESH ZEPPOLIS          9
blueberry jam, vanilla glaze

HAZELNUT PAVLOVA         10   
marinated jersey strawberries, vanilla crema

WHITE CHOCOLATE BUDINO          10
local blackberries, cocoa soil, whipped cream

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OUR CHEFS & OWNERS

CHUCK & TYLAR LESBIREL

Both born and raised in Monmouth County, NJ; brothers Chuck and Tylar found a love for cooking in their teens. Chuck has developed his skills while working in the highly acclaimed restaurants David Burke Fromagerie, Raven and the Peach, and Ama Ristorante. Tylar has held positions at Atlantic Highlands Yacht Club, Ama Ristorante and The Little Beet Table(NYC).

​"We both have a love for cooking; however our true passion is providing our guests with a meal created from the ingredients found closest to our home in Monmouth County." - Chuck Lesbirel