RACLETTE | 28
raclette cheese, bresaola, shallot butter, 
gherkins aka cornichons & a demi baguette  

TARTARE | 24
beef flank, capers, red onion, tabasco, dijon, 
comté cheese, paillasson duck fat fries

PIEROGI | 24
taleggio aligot potato, brussels sprout ‘choucroute’
toulouse sausage, mangalitsa maple bacon

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OYSTERS on the 1/2 shell
east coast w/ all the fixings
half dozen 22 | dozen 42

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TATAKI | 55
A5 japanese wagyu beef, 
real wasabi, yamaroku ponzu, 
yuzu kosho, fried onion

NICOISE SALAD | 25
confit creamer potato, yellowfin tuna,
french green beans, tomato, cured egg yolk
butterleaf, castel olives, yuzu vinaigrette

HASSELBACK SQUASH | 28
brown sugar roasted squash, 
peoplefood no meat “sausage”,
pomegranate molasses, 
tomato, red onion, mint, sumac

SALTIMBOCCA | 35
parisian gnocchi, veal scallopini, fresh sage, 
semi-sundried tomatoes, speck, beurre noisette

SCALLOPS & CLAMS | 35
steamed pink scallops, manilla clams, 
tamarind pork broth, 
fresh baked demi baguette

COQ AU VIN | 34
chicken leg w/ sweetbread foie gras farcie,
 bacon, mushrooms, taleggio aligot potatoes

THE EDEN BURGER | 25
fresh ground chuck burger, cheddar,
onions, pickles, burger sauce, thick cut fries

people food ‘know meat’ vegan patty can be substituted*

CABBAGE ROLL | 34
maple pork sausage, foie gras, 
black pepper sauce

STEAK & FRITES | 34
6 oz flat iron w/ a compound butter 
served w/ fries

bigger is better 12 oz flat iron | 46

 

**vegetarian & gluten free options can be accommodated**