appetizers

steamer clams with local greens, house made tasso    10-
ham and grilled toast

crispy smoked pork rinds with local chile mayo    6-

confit of local peppers, garlic and fennel on    8-
helen's flat egg

duck liver and foie gras mousse parfait with     12-
pickled crab apples and toast

lightly curried cream of jack o lantern soup with     5-
with spinach dumplings

salads

mixed green salad with a coarse mustard vinaigrette     5-

romaine with local pear-blue cheese vinaigrette (for 2)    12-

main courses

local venison loin with housemade venison sausage,     26-
old school bearnaise , mashed potatoes and greens

roasted rockfish with creamy leeks, lemony greek    18-
beans and miso roasted eggplant

grilled usda prime flat iron steak with a potato-    19-
grafton cheddar cake

buffalo liver and onions "lithia park"- seared     17-
buffalo liver steak smothered in onions, balsamic
roated beets and lentils

grilled shellfish sausage (scallops, crab, shrimp    20-
and lobster) with buttered helping hands cabbage
and a carrot mash

grilled stuffed eggplant with fresh mozzarella,     15-
pine nuts, raisins and a roasted pepper sauce

grilled semi boneless quail on a wild rice, slab    24-
bacon, gathered mushrooms, spinach saute topped
with a local farm egg