Executive Chef - Andrew Cenicola
Featuring New American Cuisine, our chef highlights fresh, seasonal, and local ingredients.
The whimsical, intricately detailed tin ceiling and walls, dating back to the 1920’s –demanded a ten month renovation, showcasing the cultural heritage and history in modern day Asbury Park.
Come, relax and enjoy a new change to the Jersey Shore's dining scene. Or just have a drink in our bar, featuring signature cocktails and a light fare bar menu.
Party and Event Menus available.
appetizers
crab salad 13
crispy wonton cup, tomato and red onion topped with guacamole
roasted tomato and goat cheese soup 8
with a balsamic reduction
(In loving memory of Anthony Greco III)
potato gnocchi and spring vegetables 11
with shaved parmigiano and pine nuts
fried calamari 10
with puttanesca sauce
duck spring rolls 11
cucumber, avocado, peanuts and miso-sambal sauce
pan roasted clams 12
with pancetta, roasted tomatoes and basil
mixed green salad 10
nicoise olives, grape tomatoes, cucumber, mozzarella and lemon-oregano dressing
fig and bleu cheese salad 9
with arugula, candied walnuts and sherry vinaigrette
bibb salad 9
grape tomato, red onion, avocado, prosciutto, egg and creamy manchego dress
entrees
braised short rib 29
mushrooms, cipollini onions, bacon and whipped yukon gold potatoes
herb roasted rack of lamb 31
sunchoke puree, brussel sprouts, corn, black trumpet mushrooms and lamb jus
grilled rib eye 30
goat cheese and spring vegetable au gratin, whipped potatoes and port sauce
seared veal loin 28
mascarpone polenta cake, sauteed spinach and sage cream
grilled all natural chicken 25
roasted potatoes, figs, wilted arugula and balsamic demi
grilled tuna loin 27
baby bok choy, shitake mushrooms and orange miso sauce
branzino 27
potato gnocchi, turnips, hearts of palm, mushrooms and roasted red pepper coulis
pan seared scallops 28
parsnip puree. snow peas, pancetta and wild mushrooms
roasted duck breast 28
spaetzle, spinach, leeks and a truffle jus
rock shrimp and roasted clams 27
over linguini with basil, saffron tomato broth
*Hours of Operation: Wednesday, Thursday, Sunday 6:00 to 10:00 PM
Friday and Saturday 6:00 to 10:30 PM