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
INDOOR DINING ONLY
MONDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
​
INDOOR DINING"LOGISTICS"
(THE THINGS THAT DON'T WANT TO BE SAID, HOWEVER MUST BE SAID)

- 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
spaghetti squash, seed medley, thyme dressing, mustard greens


LOCAL KALE & DELICATA SQUASH SALAD         17
rye berries, pearl onion, shepard's basket cheese, balsamic dressing
​

MIATAKE MUSHROOM FRITTI      18
caramelized onion soubise, sage flour

SHAVED BRUSSELS "CAESAR"       18
parmesan reggiano, brown butter bread crumbs,
housemade caesar dressing
​
SPANISH OCTOPUS CARPACCIO        20
local cauliflower gremolata, tapioca crunch, brassica greens

​
LOCAL FIGS & ROASTED BEETS       18
"biellese" prosciutto, cashew hummus, sorrel, aged balsamic

---

PASTA

COCOA MALFALDINE     31
 PA pork ragu, local figs, herbs, parmesan 


FETTUCCINE      30
local mushrooms, ricotta, aged balsamic
​

SPAGHETTI      32
n'duma butter, parsley, jersey chopped clams, lemon crumbs

AGNOLOTTI     31
spiced ricotta filling, pumpkin puree, brown butter, spiced seeds, sage
​

BEETROOT CAMPANELLE        30
buttercup brie fondue, beet top pesto, hazelnuts, sorrel
​
​
BIGOLI NERO       41
maine lobster, black olives, capers, pomodoro

---

ENTREES

SEARED YELLOWFIN TUNA        37
fennel dust, local fennel kimchi, carrot puree


EAST COAST HALIBUT        39
braised kale, brown butter-sun choke puree, 
preserved tomato gastrique, sunchoke chips

DAYBOAT MONKFISH        36
cauliflower, charred miatake mushroom, pearl onion agro dolce,
affilia cress
​

PENNSYLVANIA RAISED PORK CHOP           40
bacon jam, butternut squash puree, pickled red cabbage


DUTCH COUNTRY HALF CHICKEN           35
parsnip puree, root vegetable, whole grain mustard jus


BRAISED GRASSFED SHORTRIB     38
roasted acorn squash, celeriac "farroto", demi glace

---

DESSERTS

OAT MILK PANNA COTTA          12
coffee gelee, oat crumble


FRESH ZEPPOLIS          11
cinnamon sugar, pixie crunch apple butter

CHOCOLATE GANACHE TORTA         14
hazelnut praline, local figs, torched meringue

​
PUMPKIN CAKE         13
salted walnut caramel, cranberry jam, spiced mascarpone mousse

---

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