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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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Soft Opening Menu
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Cocktails
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Brunch
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Wine
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  • Soft Opening Menu

    LÁNGOS $7
    Hungarian fried potato bread with Texas smoked paprika, garlic, Gruyère cheese with sour cream

    JERSEY CLAM DIP $6
    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

    LÁNGOS TARTE FLAMBÉE $12
    Bacon, onions, fresh cheese and crème fraîche

    POUTINE $8
    Hand-cut french fries, (choice of) Mississippi roast gravy or mushroom gravy (v), and cheese curds + fried
    egg $2 + Mississippi roast $2

    HAND-CUT FRIES $6
    Heinz ketchup and malt vinegar aioli

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

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

    MISSISSIPPI ROAST $14
    On a petit baguette with house pickled long hots

    CROQUE MADAME $14
    French bistro ham, Gruyère and blue cheese cream on pain de mie and a sunny side up egg

    HOJO CLAM ROLL $12
    Cornmeal fried clam roll with Creole remoulade, shishito pepper-red cabbage slaw and old bay

    VEGAN BÁNH MI $12
    Pan-seared ginger and scallion marinated tempeh, with carrot and daikon slaw, fresh jalapeño and cilantro, Siracha mayo on a petit baguette

    CHOCOLATE & STOUT BREAD PUDDING $6
    Served with caramel sauce and whipped cream

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

    Check @whitechapelprojects for our specials!

  • Cocktails

    APPLE IN THE RYE $12
    Laird’s Straight Applejack 86, Highwest Double Rye, Hella Moscow Mule, simple syrup, seltzer and a lime wheel

    JERSEY DEVIL $12
    La Gritona Reposado Tequila, St. George’s Raspberry Brandy, Hella Moscow Mule, Mezcal spritz, simple syrup, seltzer and a lime wheel

    GOLDFINCH $12
    Rocktown Grapefruit Vodka, Ancho Reyes, Ancho Chile Liqueur, Hella Margarita, simple syrup, seltzer and a lime wheel

    RUM ROW $12
    Bounty Dark Rum, Rock Town Mandarin Vodka, Hella Margarita, simple syrup, seltzer, aromatic bitters and a lime wheel

    "FERMENTED & DISTILLED" $12
    A glass of beer and sample of the The Arcane Whiskey

  • Brunch

    GRANOLA $10
    House-made spent grain granola with yogurt and fresh berries

    CROQUE MADAME $14
    French bistro ham, Gruyère and blue cheese cream on Pain de Mie and a sunny side up egg

    LÁNGOS TARTE FLAMBÉE $12
    Bacon, onions, fresh cheese and crème fraîche

    BRUNCH POUTINE $12
    Home fries, bacon, 2 eggs, gravy and cheese curds

    SALMON BENEDICT $14
    Smoked salmon with Sauce Choron (béarnaise with tomato) served on fried potato lángos rounds

    FRENCH TOAST $12
    Pain de Mie Pain Perdu (French toast) blueberry preserves, sour cream and blueberry syrup

    FRIED BALONEY $12
    Thick-cut grilled/fried baloney, egg and cheese on a Potato lángos roll with honey-beer mustard

    HASH & EGGS $14
    Iron Bound chouriço hash (potatoes, kale, onions, poblano peppers, Calabrian chile) with poached eggs and hollandaise sauce

     

    SIDES

    HOME FRIES $6

    BACON $6
    3-slices of Nueske’s Bacon

  • 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.