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The Whitechapel Projects
15 Second Avenue Long Branch, NJ. USA 732.963.9218

The Restaurant

French country cuisine inspired by local ingredients & products

“THE FOOD AND THE DRINKS SHOULD BE MEMORABLE; THE TIME SPENT SHARING THEM WITH FRIENDS EVEN MORE SO.” – WCP Executive Chef James Mignola

The restaurant at WCP is a place for neighbors and friends to come together, share a meal, laugh at communal tables, and even indulge in a game of Jenga or one of WCP’s nano-brews. The menu is a fun collection of gastropub fare created by Executive Chef James Mignola to not only play off the flavors of WCP’s house-brewed beer but also to encourage friends and family to share small plates and discover their favorite dish.

The warm, communal setting of the restaurant at WCP is complemented by its friendly and welcoming staff.

THE YARD
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“THE FOOD AND THE DRINKS SHOULD BE MEMORABLE; THE TIME SPENT SHARING THEM WITH FRIENDS EVEN MORE SO.” – WCP Executive Chef James Mignola

The restaurant at WCP is a place for neighbors and friends to come together, share a meal, laugh at communal tables, and even indulge in a game of Jenga or one of WCP’s nano-brews. The menu is a fun collection of gastropub fare created by Executive Chef James Mignola to not only play off the flavors of WCP’s house-brewed beer but also to encourage friends and family to share small plates and discover their favorite dish.

The warm, communal setting of the restaurant at WCP is complemented by its friendly and welcoming staff.

THE YARD
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Menu
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Daily Specials
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Cocktails
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Wine
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  • Menu

    LÁNGOS $8
    Hungarian fried potato bread with Texas smoked paprika, garlic, Gruyère cheese with sour cream

    JERSEY CLAM DIP $7
    With kettle cooked potato chips

    MOULES FRITES $14
    Mussels with garlic butter and vermouth. Served with fries

    PLOUGHMAN'S LUNCH $12
    Assorted pickled and fermented vegetables including kohl rabi kim chi, pickled quail eggs, spent grain bread, Amish butter and aged cheddar

    POTATO LÁNGOS TARTE FLAMBÉE $14
    Bacon, onions, fresh cheese and crème fraîche

    POUTINE $9
    Hand-cut french fries, (choice of) Mississippi roast gravy or mushroom gravy (v), and cheese curds

    Add fried egg $2
    Add Mississippi roast $2

    GRILLED CHICKEN COBB SANDWICH $16
    With Nueske's Bacon, roasted tomato, avocado, & buttermilk blue cheese dressing
    *Substitute spent grain roll for baguette

    GRILLED 8oz SHORT RIB MIX BURGER $16
    With cheddar cheese and Nueske's bacon on a langos roll. Served with fries

     

    HAND-CUT FRIES $7
    Heinz ketchup and malt vinegar aioli

    WHITECHAPEL GREEN GODDESS $9
    Escarole and garlicky spent grain croutons + grilled chicken $6

    Add fried capers (no charge)

    LÁNGOS-WRAPPED BURGER $15
    Deep fried potato bread, cheddar cheese, bacon, bread & butter pickles and Mississippi comeback sauce

    MISSISSIPPI ROAST $16
    On a petite baguette with house pickled long hots

    CROQUE MADAME $15
    French bistro ham, Gruyère and blue cheese cream on pain de mie and a sunny side up egg

    HOJO CLAM ROLL $15
    Cornmeal fried clam roll with Creole remoulade, shishito pepper-red cabbage slaw and old bay

    VEGAN BÁNH MI $15
    Pan-seared ginger and scallion marinated tempeh, with carrot and daikon slaw, fresh jalapeño and cilantro, Siracha mayo on a petite baguette

    ROASTED RED BEET PETATOU $9
    With Herbes de Provence, breaded & deep fried goat cheese

    PICKLED WILD MUSHROOM SALAD $9
    With toasted garlic bread and creme fraiche, and arugula

    STRAWBERRY AND CUCUMBER SALAD $9
    With toasted hazelnuts and cardamon with lemon cream

    All sandwiches served with hand-cut fries, Heinz ketchup and malt vinegar aioli

  • Daily Specials

    GRILLED HOUSE-MADE CHOURICO SAUSAGE $16
    With country-style potato salad and beer mustard

    SMOKED SALMON TARTE FLAMBEE $14
    With sour cream, red onions, and fried capers

    LONG BRANCH STUFFIES $8
    Cherry Stone clams with house-made chorizo, bread crumbs, onions, peppers, celery, and herbs

    PAN SEARED BLUEFISH BAHN MI $15
    With daikon and carrot slaw, jalapeno cilantro and sriracha mayonnaise

    SHRIMP AGUACHILE $10
    Lime juice, herbs and Hawaiian chile water with pineapple, cucumber, red onion, and avocado

    STRAWBERRY RHUBARB CRISP $7
    With creme fraiche

  • Cocktails

    COCKTAILS $14

    WARRIORS RUM OUT N' PLAY!!!
    Bounty Dark Rum, Orange Juice, Pineapple Juice, Lemon Juice & a Splash of Grenadine

    ANCHOS MAMAS JUICE
    Ancho Reyes, Mandarin Vodka, Orange Juice & Hella Bitters

    THE ZEPHYR
    Stateside Vodka Grapefruit Juice, St Germain, Champagne & a Dash of Bitters

    GIN CITY
    Bluecoat Gin, Lemon Juice, Muddled Blueberries & a Splash of Club

    LIKE, OMIGOD
    La Gritona Tequila Destillare Orange Curacao, Raspberry Syrup

    THE NEW FASHION
    Long Branch Bourbon, Honey Syrup & an Orange Twist

    COWBOY KINGS
    Floodwall Apple Brandy, Ginger Beer, Splash Lime Juice & Apple Bitters

    GRAMERCY RIFF WITCH
    Vida Mezcal, Muddled Lime, Seltzer & Simple Syrup

  • Wine

    Gotham Project / 8.4oz $9

    PINOT GRIGIO, SICILY, ITALY

    ROSÉ, BULLAS, SPAIN

    CABERNET SAUVIGNON, CALIFORNIA

The Chef

 

Chef James Mignola brings his culinary expertise to WCP with a fun menu that aligns with the venue’s themes of locality, adaptive reuse, and sustainability.

He considers food an art form, and he carefully pairs his creations with WCP’s beer to create well-rounded, delicious meals. In addition, he reuses brewery-spent grain in his breads and recipes, as well as other environmentally conscious tactics, to make sure every resource and ingredient is used to its fullest potential.

Mignola trained under French master Maurice LeDuc at Autre Chose in Cambridge while studying at Harvard University. He continued to hone his craft as sous-chef at the Grand Central Oyster Bar in New York City, and went on to the positions of executive chef at New Jersey’s Tewksbury Inn and executive chef and creative force at Pigalle, a mainstay French brasserie in Manhattan’s Theatre District.