Sunday Special
Portuguese Churrasco
Mix Grill for Two
Beef Ribs, Chorico, 1/2 Chicken, Rice, Fries, and Portuguese Mixed Salad
Dine IN | $95 for Two
A La Carte
Wednesdays & Thursdays
Chef’s Counter
The wait is over. Our Chef’s Counter is now open!
We are excited to announce the launch of our Chef's Counter. Those 4 cozy, intimate seats right in front of our hearth. At Lita's chef’s counter, you're not just a guest; you're part of the culinary magic and the true camaraderie of our 30ft chef island.
Our team of chefs are excited to share their inspirations behind each ingredient, the techniques used, and the passion that went into its creation. A proper feast for the senses.
Five Course Chef Tasting | $125
Wine Pairing | $75 (Optional)
-
FIRST
Ensaladilla de Txaka
plump crab, crispy piri rosette, salsa rosaQuinta da Costa do Pinhão Branco 2021
SECOND
Vieira Crudo
scallop, pan con tomate, marcona almondLuis Perez ‘El Muelle de Olaso’
THIRD
Fraldinha
skirt steak, requeijão, potatoesMesquida Mora ‘Sincronia Negre’ 2023
FOURTH
Pato
duck, mushroom XO, shrimp toast profiterole, puffed rice, sugar snap peasLópez de Heredia ‘Viña Cubillo’ Crianza 2017
FIFTH
Tarte de Queso
hawaiian cotton cheesecake, cilantro-lime sorbet, coconut graham, macadamia brittleEmilio Lustau Don Nuño Oloroso Sherry
Wine & Cocktail Classes
Learn to master crafting cocktails alongside Beverage Director Ricardo Rodriguez, in La Otra, our counter height open bar.
Class are approximately 1 hour and 30 minutes. Lita opens for dinner 4pm that day so please feel free to make a reservation after and/or go to the bar for more drinks & snacks.
Stay in the Know
Receive news and updates on upcoming cocktail classes and events.
In Partnership with Heirloom Kitchen
Good Trouble Restaurants
In search of your next culinary adventure?
Visit us at our sister restaurants.
Heirloom Kitchen
Old Bridge, NJ
Judy’s
Asbury Park, NJ
Abramzon & David’s Delicatesse
Old Bridge, NJ
Dear Guests
Lita operates with a unique team structure and business model. Every team member is fully cross trained and rotates between front-of-house and back-of-house positions on a weekly basis. This model prioritizes equity across the team by ensuring equal pay and eliminating the industry’s outdated FOH vs. BOH hierarchy. All of our team members are hospitality professionals.
Creating change is never easy. We hope you’ll keep this in mind as you dine with us. We understand there will be bumps along the way, but we’re dedicated to paving the way—and providing you a unique dining experience.
