menus
  • To Start

    Housemade Artisanal Bread 4

    extra virgin olive oil, housemade cultured butter

     

    Fingerling ‘Baked’ Potatoes 8

    housemade american cheese, sour cream, applewood smoked bacon emulsion, chives

     

    Lamb & Beef Meatballs 8

    fava, tahini, green garlic, preserved lemon, herbs

     

    Umami Doughnut 8

    roasted mushroom miso or pork confit, black cherry, raclette sauce

     

    Nichols Farm Summer Squash 8

    sautéed baby squash, curried coconut milk, blistered tomatoes, pecans, torn basil

     

     

    First Course

    Ahi Tuna Crudo 19

    kaffir vinegar, smoked egg yolk, kohlrabi, pea leaf, burnt garlic, beef chicharon

     

    Kampachi Crudo 18

    aji amarillo ash, black cherry, plum, scallion, umeboshi, ponzu

     

    Nichols Farm Roasted Baby Beets 13

    cajeta, goat cheese, strawberries, black walnut, cress

     

    Butter Lettuce 11

    radish, baby carrot, fava bean, avocado, chili oil, puffed grains, nasturtium vinaigrette

    – add grilled pork belly +6

     

    Grilled Baby Octopus 16

    artichoke, sesame, chicory yogurt, lemon, mint sylvetta arugula, puffed rice

     

    Grilled Flatbread ‘Sabih’ 10

    charred eggplant, tahini sauce, zhoug, cucumber, tomato, red onion, hard-boiled egg, pickled mango, fresh herbs

     

    Roasted Pepper Pierogi 18

    aged cheddar, new potato, tomato water, baby artichoke, pickled banana pepper, chives, herbed yogurt, browned butter

     

     

    Housemade Pasta

    Tajarin 22

    little neck clams, smoked mussels, tomato-calabrian chili puree, migas, uni butter

     

    Smoked Catalpa Groves Lamb Agnolotti 20

    english peas, hen of the woods, brodo, parmesan, herbs

     

    Gunthorp Farms Pork Tagliatelle 19

    nichols farm tart apple, marcona almond, arugula

     

     

    Entrees

    Bavette Steak 35

    charred vidalia purée, broccolini, cipollini, royal trumpets, bergamot salsa verde

     

    Berkshire Pork Loin 28

    confit cheek, red cabbage, treviso, fennel, stone fruit preserves

     

    Catalpa Grove Cumin Grilled Lamb 38

    israeli cous cous, cucumber, grilled haricot verts, spiced yogurt, sugar snap peas, green olive relish, merguez sausage

     

    Seafood Stew 26

    market fish, mussels, fennel, tomato, pork ‘nduja, grilled baguette, aioli, delicate herbs

     

    Crispy Chicken Ballotine 28

    ricotta gnocchi, eggplant, black garlic, pepper and corn salsa

     

    Wood Grilled Skuna Bay Salmon 34

    sunchoke puree, nichol’s brassicas, sunflower seeds, sunflower sprouts, burnt orange

     

    Curried Lentil Brik 25

    goat cheese soubise, pickled baby turnips, thumbelina carrots, spring onion, english peas, minted harissa, 64 degree egg

     

    Spring Spätzle 23

    nichol’s farm spinach puree, english peas, asparagus, pickled hen of the woods mushrooms

     

     

    menu items subject to change

  •  

     

    Bourbon Spiked ‘Coffee’ 10

    smoked vanilla gelato, muscovado dark chocolate biscuit, cocoa nibs

     

    Strawberry Shortcake 10

    marcona almonds, pastry cream, vanilla, whole milk gelato

     

    Chocolate Chip Cookie 9

    malted ice cream, chocolate sauce

     

    Summer Corn & Blueberries 10

    sweet corn gelato, macerated blueberries, lime reduction, corn muffin

     

     

    menu items subject to change

  • Cocktails

    all cocktails – $14

     

    Frosé

    saved rosé, tito’s vodka, peach purée

    From Russia with Lovage

    stoli infused with lovage from our greenhouse, housemade blackberry lime shrub, cocchi americano, dandelion & burdock bitters

    Grace Note

    reyka vodka, saint germain, lillet rose, lavender bitters

    Elevenses

    earl grey infused gin, lavender orange blossom honey, grapefruit bitters, egg white

    The Valley

    giffard crème de framboise, uncle val’s gin, acid phosphate, orange bitters, soda

    36

    templeton rye whiskey, black note, fresh grapefruit, bolivar bitters

    Punch Lines

    blend of light & dark rum, red wine falernum, pineapple gomme, angostura, lime, orange

    The Korova

    white lion arrack, ruby port, rtc regal english breakfast, clarified whole milk, fresh lemon

     

    Barkeep’s Choice

     

    Eden

    pimm’s, cynar, fresh lime, ginger beer, cucumber, mint, celery bitter mist

     

     

    Brews

    CRAFT BOTTLES & CANS

     

    Goose Island Green Line Pale Ale

    Chicago, IL

     

    Lagunitas 12th of Never Ale

    Chicago, IL

     

    Off Color Brewing Apex Predator Farmhouse

    Chicago, IL

     

    Founder’s Brewing Dirty Bastard Scotch Ale

    Grand Rapids, MI

     

    Tyranena “Rocky’s Revenge” Brown Ale

    Lake Mills, WI

     

    Two Brothers “Ebel’s Weiss”

    Warrenville, IL

     

    Victory Prima Pils Pilsner

    Dowington, PA

     

    SKA True Blonde Ale

    Durango, CO

     

    Left Hand Milk Stout Nitro

    Longmont, CO

     

    Oskar Blues Dales Pale Ale

    Longmont, CO

     

    Evil Twin Hipster Ale

    Stratford, CT

     

    Allagash Belgian White

    Portland, ME

     

    Metropolitan Krankshaft

    Chicago, IL

     

    Two Brothers Prairie Path (reduced gluten)

    Warrenville, IL

     

    Solemn Oath The Snaggle Tooth Bandana

    Naperville, IL

     

    Vander Mill Ginger Peach

    Spring Lake, MI

     

     

    By the Glass

    SPARKLING

     

    NV LAETITIA Brut Cuvée

    Arroyo Grande, CA

     

    NV PERRIER JOUET Grand Brut

    Champagne, FRA

     

     

    WHITE

     

    2014 RUFFINO Lumina Pinot Grigio

    Delle Venezie IGT, ITA

     

    2014 WILD HORSE Pinot Gris

    Central Coast, CA

     

    2013 EMILE BEYER Pinot Blanc

    Alsace, FRA

     

    2014 THOMAS SCHMITT Riesling Kabinett

    Mosel, GER

     

    2014 BRANCOTT Sauvignon Blanc

    Marlborough, NZ

     

    2014 DOM. VIGNEAU Chenin Blanc

    Vouvray, FRA

     

    2015 KIM CRAWFORD Chardonnay

    Marlborough, NZ

     

    2014 RAEBURN Chardonnay

    Russian River Valley, CA

     

     

    ROSE

     

    NV JEAN-MICHEL GAUTIER Sparkling

    Touraine, FRA

     

    2016 BERTRAND GRIS BLANC Grenache

    Provence, FRA

     

    2016 CHAPOUTIER BELLERUCHE Grenache Syrah

    Rhone, FRA

     

     

    RED

     

    2013 BOUCHARD PÈRE & FILS Pinot Noir

    Bourgogne, FRA

     

    2013 MORGAN Twelve Clones Pinot Noir

    Santa Lucia Highlands, CA

     

    2014 TENUTA DI GHIZZANO Sangiovese

    Chianti, ITA

     

    2013 NAPA CELLARS Merlot

    Napa, CA

     

    2012 CHT. BARREYRE Red Blend

    Bordeaux, FRA

     

    2014 CHARLES SMITH Boom Boom Syrah

    Washington

     

    2013 ZUCCARDI Q Malbec

    Mendoza, ARG

     

    2013 ENTRE SUELOS Tempranillo

    Rioja, ESP

     

    2013 MAURITSON Zinfandel

    Dry Creek, CA

     

    2014 TRAPICHE Oak Cask Cabernet

    Mendoza, ARG

     

    2013 KENWOOD Jack London Cabernet

    Sonoma, CA

     

     

    *A Thoughtfully Curated Bottle List is Available at Eden

     

     

  • Mains

    Housemade Granola 10

    oatmeal cake, frozen greek yogurt, passionfruit, citrus, basil, mint

     

    Sweet Potato & Pork Belly Hash 14

    black garlic romesco, apple, bay labneh

     

    Seasonal Vegetable Omelette 12

    gruyere, delicate herbs, greens

     

    Soft Scrambled Eggs 16

    avocado, blue crab, fried sunchoke, chili oil

     

    Stone Ground Grits 12

    braised vinegar greens, poached egg

    fried chicken +6

     

    Quinoa Cakes 13

    lemon, almond, buttermilk ricotta, caramelized pineapple syrup

     

    Grilled Avocado Eggs Benedict 13

    hollandaise, tomato, english muffin

    pork belly +4, crab +7

     

    Grilled Skirt Steak & Eggs 22

    fingerling potatoes, calabrian salsa verde, soft cooked egg

     

    The Burger of Eden 14

    wood grilled, pork belly, over easy hen egg, pickled onion tomato jam, house american cheese, english muffin

    served with brown butter herbed french fries

     

    Crispy Chicken Sandwich 12

    buttermilk biscuit, pickled onion and cucumber, sriracha aioli, cilantro

     

    Chicken Chilaquiles Verde 14

    tortilla, chicken chorizo, chihuahua and cotija cheese, sunny-side up egg

     

     

    Sides

    Maple Brûléed Ruby Grapefruit 3

     

    Cherrywood Grilled Pork Belly 6

     

    Housemade Chicken Sausage 6

     

    2 Eggs – Any Style 5

     

    Seasonal Fruit Salad 5

     

    Sweet Potato Hash 5

     

    Crispy Fingerling Potatoes 5

     

     

    Sweets

    Biscuits & Honey Butter 5

     

    Housemade Pastry of the Day 6

     

    Housemade Doughnut 6

     

     

    Cocktails

    Frosé 14

    saved rosé, tito’s vodka, peach purée

     

    Bloody Mary, Mimosa, Bellini 10

    the classics, but better

     

    Bountiful Bloody 16

    pepper citrus infused vodka, smoked sea salt, fried chicken, grilled pork belly & more

     

    Sangria 12

    white wine, seasonal fruit

     

    LAETITIA Brut Cuvée 12/48

     

    JEAN-MICHEL GAUTIER Sparkling Rosé 14/56

     

    Sangria 12

    white wine, seasonal fruit

     

    Grace Note 14

    reyka vodka, saint germain, lillet rose, lavender bitters

     

    ’36’ 14

    templeton rye whiskey, black note, fresh grapefruit, bolivar bitters

     

     

     

  • Summer 2017

    $50 per guest

    $75 with wine pairings

    available Tuesday – Thursday

     

    Amuse

     

    1st Course

    Beet Salad

    cajeta, goat cheese, strawberry, black walnut, spicy green

     

    2nd Course

    Ahi Tuna Crudo

    kaffir vinegar, smoked egg yolk, kohlrabi, pea leaf, burnt garlic, beef chicharon

     

    3rd Course

    Fennel Brandade Tortelli

    mighty vine cherry tomato, green garlic, pickled raisin, pinenut, finocchiona

     

    4th Course

    Confit Duck Leg

    flageolet beans, asparagus, pickled ramp, lovage, rhubarb

     

    Dessert Course

    Chocolate Crunch

    chocolate cake, tropical fruit reduction, toffee brittle, chocolate gelato

     

    Vegetarian

    Amuse

     

    1st Course

    Beet Salad

    cajeta, goat cheese, strawberry, black walnut, spicy green

     

    2nd Course

    Grilled Flatbread ‘Sabih’

    charred eggplant, tahini sauce, zhoug, cucumber, tomato, red onion, pickled mango, hardboiled egg

     

    3rd Course

    Rigatoni

    yogurt sauce, sugar snap peas, basil, chili, red wine pickle feta, black walnut

     

    4th Course

    Curried Lentil Brik

    goat cheese soubise, pickled baby turnips, thumbelina carrots, spring onion, english peas, minted harissa, 64 degree egg

     

    Dessert Course

    Coconut Sorbet

    cilantro spongecake, lime gel, coconut shortbread, cucumber granita

     

     

    menu items subject to change