Logan Menu and Prices

$14.00

Crispy brick dough filled with fresh east coast lobster, pickled daikon and sauteed cabbage. Served with a rich lobster reduction.

$9.00

A savory, antique gruyere custard served with handmade poppy seed crackers and warm soffritto: slowly caramelized onions and tomatoes.

$12.00

Sliced yellow fin tuna seasoned with coriander. Garnished with onion marmalade, port reduction and lime bubbles.

$16.00

Pan seared to a golden brown, served with braised belgian endive and a japanese hoisin sauce. Garnished with toasted pistachios and applewood smoked bacon.

$12.00

A colorful parfait of crab accented with a wholegrain mustard cream and avocado. Served on a bed of tomato confit ringed with herb oil and topped with mixed microgreens.

$9.00

Ginger and shallot seasoned pork dumplings on a bed of cilantro with a tamarind infused tomato sauce.

$8.00

Lightly battered and deep fried asparagus served with chef thads magic tamari and sesame dipping sauce.

$5.00

Organic baby greens tossed with a 30 year old sherry vinaigrette, and sprinkled with crispy garlic chips.

$6.00

Romaine hearts tossed with antique gruyere cheese and a caesar vinaigrette. Chef thad’s take on a classic.

$8.00

Baby arugula greens tossed with a ponzu dressing. Served alongside a locally harvested fried egg and garnished with a bacon crouton.

$28.00

Chilean sea bass fillet served alongside a creamy mushroom risotto and a red wine reduction. Garnished with a turnip and coriander salad.

$26.00

With fingerling potatoes, pickled black grapes and a rich beurre dijon sauce.

$22.00

Pork tenderloin marinated with rosemary, garlic and olive oil. Served with potato pavé and a rich pork reduction.

$26.00

Pan seared shrimp served on a bed of braised purple cabbage. Served with a green curry sauce and garnished with a carrot coriander salad.

$24.00

An australian fish prized for its buttery flavor and flaky texture. Served over jasminescented basmati rice and a ginger infused tomato grapefruit sauce.

$34.00

Beef short ribs slowly braised in red wine, veal stock, and aromatics. Served with creamy polenta, carrots and red wine braised shallots.

$26.00

Thinly sliced veal cutlets, pan seared and served with homemade herbed spaetzle and mushrooms. Garnished with braised cippolini onions and a rich game reduction.

$18.00

A whole roasted cornish hen marinated in a moroccan spice blend. Served with ginger confit of carrot, a whole grain dijon mustard sauce, and crispy carrots.

$34.00

Seared jumbo sea scallops accompanied by a complex thai coconut milk sauce, consisting of lemon grass, shallots, garlic, chilies, and kaffir lime leaves ground by hand. Served with mashed potatoes an

$26.00

A tender leg of lamb steak marinated in shallot and garlic infused yogurt. Served with roasted and dressed cauliflower and a celery root puree. Garnished with a fennel pollen yogurt sauce.

$24.00

Pan seared grouper on top of fennel scented roasted organic fingerling potatoes, sauteed mushrooms and bacon lardons. Garnished with a savory pea pureé and a pickled root vegetable salad.

$12.00 - $24.00

Texas wild boar braised in red wine and aromatics, tossed with our handmade pappardelle pasta and garnished with parmigiano reggiano cheese.

$9.00 - $18.00

Handmade pasta filled with rosemary and thyme scented goat cheese. Smothered in a white wine cream sauce and topped with parmigiano reggiano cheese.

$8.00 - $16.00

Freshly made potato gnocchi tossed with sauteed spinach and garlic. Topped with shaved bottarga, lemon zest and parmigiano reggiano cheese.

$7.00 - $14.00

Penne pasta combined with thinly sliced oven roasted asparagus finished with toasted pistachios, parmigiano reggiano and lemon zest.

$5.00

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