F O O D
east coast OYSTERS |6 for 26 | 12 for 48
on the 1/2 shell w/ all the fixings.
THE PARFAIT | 26
chicken liver, foie gras, rhubarb crumble bar, amarena cherries
'JAMBON BEURRE'TARTINE | 26
baked brie, bayonne ham, sourdough, cultured butter
PATATAS BRAVAS | 28
crispy baby yellow potato, spanish chorizo, grilled octopus, chorizo aioli
HOKKAIDO SCALLOPS | 32
braised endive, crispy guanciale, beurre noisette
STEAK TARTARE | 28
beef flank, capers, red onion, tabasco,dijon mustard, comté cheese, served on paillasson duck fat fries
TOMATO SALAD | 26
heirloom tomatoes, rosemary, umeboshi vinaigrette, 1608 cheese from charlevoix
VADOUVAN CAULIFLOWER | 30
pistachio dukkah, tahini vinaigrette, fried capers, fresh herbs
LING COD | 40
‘en croute’, mousseline, tallow fingerlings, broccolini, tomato butter
CARBONARA | 42
pici pasta, egg yolk, romano, parmesan, roasted bone marrow w/ gremolata
THE EDEN BURGER | 30
1/2lb house ground chuck burger, cheddar, onions, pickles, burger sauce, served w/ frites
STEAK | 54
ancho crusted pan seared 12 oz coulotte, crèma, salsa verde, corn tortillas
CHOUCROUTE GARNIE | 60
baby back ribs, saltcraft mortadella, eh farms mangalitsa toulouse crépinette, braised coppa & slow roasted pork belly, sauerkraut, confit marble potato, juniper, cornichons, grainy mustard