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
MONDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
INDOOR DINING"LOGISTICS"
- RESERVATIONS CAN BE MADE THROUGH OUR WEBSITE
- 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)
-WE RESERVE THE RIGHT TO CANCEL A RESERVATION AFTER 10 MINUTES OF TARDINESS
732.945.6816
INDOOR DINING
MONDAYS THRU SATURDAYS 5PM - 10PM / SUNDAYS 4PM-9PM
INDOOR DINING"LOGISTICS"
- RESERVATIONS CAN BE MADE THROUGH OUR WEBSITE
- 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)
-WE RESERVE THE RIGHT TO CANCEL A RESERVATION AFTER 10 MINUTES OF TARDINESS
DINNER MENU
APPETIZERS
GRACIE'S HOUSE SALAD 16
local greens, bread crumbs, radishes, oregano vinaigrette HOTHOUSE TOMATO TARTARE 16 basil aioli, pine nuts, aerofarms watercress SHAVED JERSEY ASPARAGUS SALAD 16 frisee, parsley, rye berries, goat cheese, tomato, onion, white balsamic dressing |
ANTONIO BURRATA 19
spring pea salad, applewood bacon, mint, saba SWEET POTATO HUSH PUPPIES 16 horseradish creme fraiche, hot honey SHAVED LOCALLY CURED COPPA 18 fifer farms strawberries, red onion, arugula, saba |
PASTA
ORECCHIETTE 30
fennel sausage, dandelion greens, hot pepper relish AGNOLOTTI 29 charred carrot and ricotta filling, carrot top salsa verde TAGLIATELLE 32 spring herb pesto, purple basil, Maryland crab |
SPRING PEA TORTELLONI 30
pea & cashew filling, coconut butter, pea sprouts LEMON SPAGHETTI 30 local ramps, pane fritto, bottarga CHITTARA "CARBONARA" 30 yolk pasta, applewood bacon, black pepper, duck yolk |
ENTREES
SEARED YELLOWFIN TUNA 37
shaved spring carrots, bok choy, cilantro, sesame, asian dressing POINT PLEASANT FLUKE 35 snow peas, pea tendrils, almonds, radish, mint butter DAY BOAT MONKFISH 36 leek soubise, melted leeks, hasselback fingerlings |
PENNSYLVANIA RAISED PORK CHOP 40
bacon jam, fava bean hummus, red cabbage agrodolce DUTCH COUNTRY HALF CHICKEN 35 spring vegetables, parmesan brodo, pea sprouts PRIME NY STRIP 49 pasture raised Angus beef, "Florentine Style" petite herb salad, lemon |
DESSERTS
SEA SALT CARAMEL BUDINO 11
cocoa crunchies, whipped cream, caramel FRESH ZEPPOLIS 10 rosemary sugar, lemon curd |
CALIFORNIA LIME TART 11
graham cracker crust, torched meringue TORTA AL RUM 11 rum butter, whipped cream, amarena cherries |
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 |