Bacon and a Burger

For Asbury Kitchen by David Burke, Burke has created a Modern American menu with a bistro-style flare reflecting the restaurant’s classy but casual and fun-filled tone. Pivotal to the restaurant’s mood will be artisan cocktails crafted by Chris James, David Burke Hospitality Management’s corporate mixologist.

Click below to make a reservation on Resy!

Asbury Kitchen by David Burke adheres to the interim safety guidelines for COVID-19 from the state of New Jersey.

Open Monday, Wednesday – Sunday:  Dinner 4 – 10 p m  l  Happy Hour 4 – 6 pm 
Brunch: Sunday 11 am – 4 pm
Takeout available.
Closed Tuesday.
*Indoor and outdoor dining according to COVID-19 social distancing guidelines.
Outdoor dining is weather permitting.

TAKEOUT AVAILABLE!

Menu Selections/Prices subject to change.

– DINNER –

APPETIZERS

tuna tartar tacos | sesame ginger | shaved vegetables  18

“when pigs fly” | blackpepper & maple glazed bacon  21

burrata | heirloom tomato & asparagus | peaches | prosciutto  17

baby kale salad | butternut squash, | farro | cranberries | boursin cheese | pecan vinaigrette  16

chilled oysters & jumbo lump crab | peach cucumber mignonette  26 

salmon crudo | peas | lemon basil pistachio gremolata  16 

baby iceberg wedge salad | corn | heirloom tomatoes | vinaigrette     17

“wings & rings” | calamari | chicken wings | k-town sauce  18 

classic caesar salad 16
add crab croutons  +8
add white anchovy  +4

MAINS

snapper | peas | shiitake | lemon chive vinaigrette  32

asbury park scallops & clam “lite chowder” | veggies | bacon | bread  36

skirt steak | crispy polenta fries | pesto puree  39

salmon | asparagus | mushrooms | tomato vinaigrette  29

salt brick chicken | mustard & apricot bbq glaze  31

shrimp & garlic | cavatelli pasta | broccoli rabe | torn basil  29

lobster roll | sweet potato fries | chipotle aioli 31

roasted branzino | artichoke hummus | vegetable vinaigrette  30

dry aged burger | lettuce | tomato | cheddar | fries  24

cauliflower steak | mushrooms | peas | arugula | tomatoes  24

butcher cuts
24 oz ribeye – for 2  64 | 12 oz ny strip steak  48 | 7 oz filet mignon  39

SIDES

asparagus charred l polenta fries l blistered shishitos l  hipster fries l spinach & mushrooms l cucumber & tomato salad l street corn
7 each  l select 3 sides for 18

SWEETS

scotty’s salt water taffy sundae | butterscotch & vanilla ice cream | blueberries | jelly beans | taffy caramel | cotton candy | whipped cream  12

mini chocolate chip ice cream sandwiches | caramel sauce  10

fresh berries & hibiscus tea syrup | coconut sorbet  9

chocolate waffle | chocolate ice cream | chocolate sauce | whipped cream  10

db’s famous chocolate dipped cheesecake pops | strawberries | whipped cream  20

things to know

  1. consuming raw or undercooked foods increases risk of foodborne illness
  2. face mask must be worn when not seated
  3. happy hour is 4-6pm er’day
  4. the clowns name is “fritz” _instagram@laguzda

– BRUNCH –

APPETIZERS

tuna tartar tacos | sesame ginger | shaved vegetables  18

“when pigs fly” | blackpepper & maple glazed bacon 21

burrata cheese | heirloom tomato & asparagus | peaches | prosciutto   17

watermelon “pizza” | feta | olives | arugula | tomato | balsamic  16

oysters | bloody mary mignonette 1 dz  26 

baby iceberg wedge salad | corn | heirloom tomatoes | vinaigrette  17

classic caesar salad 16
add crab croutons  +8
add white anchovy  +4

“wings & rings” | calamari | chicken wings | k-town sauce 18

MAINS

chicken & waffles | sriracha honey maple butter  28

omelete | spinach | peppadews | cheddar (egg white +2) 18

blackened skirt steak | fried eggs | chimichurri  29

cajun shrimp | polenta | poached egg | tomato salsa  23

lobster roll | sweet potato fries | chipotle aioli  31

avocado toast | poached eggs | petit greens  18

dry aged burger | lettuce | tomato | cheddar | fries | (add egg + $2)  24

butcher cuts
24 oz ribeye – for 2  64 | 12 oz ny strip steak  48 | 7 oz filet mignon  39

SIDES

asparagus charred l polenta fries l blistered shishitos l  hipster fries l spinach & mushrooms l cucumber & tomato salad l street corn
7 each  l select 3 sides for 18

SWEETS

scotty’s salt water taffy sundae | butterscotch & vanilla ice cream | blueberries | jelly beans | taffy caramel | cotton candy | whipped cream  12

mini chocolate chip ice cream sandwiches | caramel sauce  10

fresh berries & hibiscus tea syrup | coconut sorbet  9

chocolate waffle | chocolate ice cream | chocolate sauce | whipped cream  10

db’s famous chocolate dipped cheesecake pops | strawberries | whipped cream  20

– HAPPY HOUR –

BITES

chips & “guac”  |  plantains  12

fried calamari  |  chipotle aioli  8

burrata salad | heirloom tomatoes | asparagus | peaches  10

sauteed shrimp & ginger | broken bread | garlic | peppadew  14

blistered shishito peppers | salt | pepper  8

SIPS

monday  | rosè all day  6
tuesday |  tequila cocktails  8
wednesday | whisk(e)y  8
thursday | beer me  5
friday | old fashioned  8
saturday | 
aperitivo 7
sunday |
1/2 off wine

Selections/Prices subject to change for all menu items.

– COCKTAILS –

el payaso l tequila blanco, passion fruit, lime, chili salt 14

rocket man l vodka, arugula, lime, celery bitters 12

cookman swizzle l gin, rye whiskey, strega, lime, angostura 12

georgie of the jungle l Pisco 100, apple brandy, campari, pineapple, lime 13

blackberry smoke l tequila reposado, mezcal, lemon, blackberries 13

sangria l red, white, rosé or sparkling 14

– WINE LIST –

– SPARKLING WINES-
Prosecco
Isotta Manzoni / Italy NV – 8/28
 
Champagne
Delamotte Brut / France NV – 19/70
 
– WHITE WINES-
Sauvignon Blanc
Domaine de la Campanette Touraine / Loire, France 2019 – 10/35
 
Pinot Grigio
Scarbolo / Friuli, Italy 2018 – 9/33
 
Cataratto/Caricante
Donnafugatta ‘Anthilia’ / Sicily, Italy – 9/33
 
Chardonnay
Domaine Damien Martin Bourgogne Blanc / Burgundy, France 2019 – 14/50
 
Chardonnay
Treana / Central Coast, California 2019 – 11/39
 
Vermentino/Trebbiano/Moscato
Bibi Graetz Casamatta Bianco / Tuscany, Italy 2018 – 12/44
 
– ROSÉ WINES-
Sangiovese, Lacrima D’Alba
Fontezoppa “Frappicci” / Marche, Italy 2019  10/35
 
Cinsault
Miraval ‘Studio’ / Provence, France 2019 – 11/39
 
– RED WINES –
Pinot Noir
Boen, California  – 13/48
 
Barbera D’Alba
Gianfranco Bovio ‘il Ciotto’ / Piemonte, Italy 2018 – 12/44
 
Cabernet Franc
Domaine de los Clos Godeaux “les Maupas” Chinon, Loire, France 2018 – 12 /44
 
Cabernet Sauvignon
Goldschmidt Vineyards ‘Yardstick, Ruth’s Reach’ / Napa Valley, California 2017 – 16/60

– BEER LIST –

Pilsner – 4.2% ABV
Miller Lite / Milwaukee, Wisconsin 5

‘Boat Beer’ Lager – 4.2% ABV
Carton Brewing / Atlantic Highlands NJ   6       

American Wheat Ale – 5.7% ABV
Flying Fish ‘Tradewinds Tropical Wheat’ / Somerdale, NJ   6

 IPA “Double Vision”  – 6.5 % ABV
Twin Lights Brewing, Hackensack, NJ   7

Lager – 4.8% ABV
Twin Lights Brewing, Hackensack, NJ  7

IPA
the Source Brewing Company / Colts Neck, NJ
**ask your server about the current release

– SPIRITS –

Asbury Kitchen by David Burke has an extensive offering of spirits. Please click here or click the button below to view the offerings.

Selections/Prices subject to change for all menu items.