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
TUESDAYS 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

JUST PICKED SPRING PEAS        19
garden peas, red onion, mint, pea shoots,
radish, whipped fulper's farm ricotta

GRACIE'S HOUSE SALAD         16
tender roots farm micro green blend, bread crumbs
​shaved farmer's vegetables, house vinaigrette

JERSEY PEACH PANZANELLA     19
tomatoes, scallions, red onions, basil, 
​sesame croutons, red wine vinaigrette

SALUMERIA BIELLESE COPPA       20
jersey strawberries, mezza arugula, pignoli, 
red onion, aged balsamic
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STUFFED SQUASH BLOSSOMS        22
lemon-ricotta filling, tempura style, 
local squash soubise

LOCAL HEIRLOOM SQUASH      18
lemon-thyme marinade, zat'aar, roasted garlic sauce,
thyme blossoms, walnut

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PASTA

TOMATO RADIATORI     32
in-house fennel sausage, rapini greens, 
hot pepper, grana padano

GNOCCHI SARDI      30
garden peas, young shallots, water celery,
black pepper, parmesan reggiano

LINGUINE    35
chopped local clams, calabrian pepper, basil, 
golden tomato pomodoro, garlic chips

CHITARRA "CARBONARA"        31
duck egg yolk, applewood bacon, black pepper

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AGNOLOTTI     33
corn & ricotta filling, pistachios, green onions, 
jersey corn crema

SPAGHETTI       36
hot soppresatta, Maryland crab, lemon crumbs

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ENTREES

SEARED YELLOWFIN TUNA        38
asparagus-tahini brodo, carrot & snow pea slaw,
sesame, cilantro

JERSEY COAST FLUKE       39
spring pea puree, overnight tomatoes, 
buttered peas, tomato butter

POINT PLEASANT SEA SCALLOPS       40
fava bean puree, fava bean salsa verde, 
meyer lemon puree, pearl onion agrodolce
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PENNSYLVANIA RAISED PORK CHOP           45
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

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DESSERTS

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


FRESH  ZEPPOLIS          12
local raspberry sauce, powdered sugar

YOGURT PANNA COTTA        14
valley Shepard creamery sheep's milk yogurt,
jersey blueberry sauce, ancient grain & nut granola
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COCONUT RICE PUDDING         13
blue moon acres rice, marinated strawberries, 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