Logan Menu

Logan

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

Gruyere Caesar

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

Bacon & Eggs

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

Potato Pave

Sauteed Spinach

Confit Potatoes

Creamy Polenta

Mashed Potatoes

Ginger Carrots

Oven Roasted Asparagus

Mushroom Risotto

Roasted Asparagus

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

Gnocchi Bottarga

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

Herbed Goat Cheese Ravioli

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

Wild Boar Bolognese

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

Asparagus Tempura

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

Gruyere Custard

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

Pork Dumplings

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

Tuna sashimi

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

Crab & Avocado

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.

Lobster Roll

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

Crispy Sweetbreads

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

Moroccan Hen

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.

Tuscan Pork Tenderloin

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

Barramundi

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

Black Grouper

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.

Confit of Duck Leg

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

Green Curry Shrimp

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

Veal Scallopini

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

Greek Leg of Lamb

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.

Sea Bass & Risotto

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

Short Ribs

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

Thai Scallops

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