Logan will be closed Saturday, October 18th, 2014 for a private event.

Menu

Appetizers

14
Ceviche

A blend of sea scallops, shrimp, and mahi-mahi coupled with Chef Thad’s vibrant citrus vinaigrette. Served with baby arugula, crispy shallots, and citrus segments.

9
Asparagus Tempura

Lightly battered and deep-fried asparagus served with Chef Thad’s magic tamari & sesame dipping sauce with sesame seed garnish.

12
Cheese Trio

Fried halloumi cheese with preserved Meyer lemon vinaigrette. Gruyere cheese fritter on a crisp toast round with tamarind sauce. Yogurt whipped goat cheese mousse and sweet onion marmalade with parmesan pepper chips.

10
Pork Dumplings

Ginger and shallot seasoned pork incorporated in a crispy dumpling wrapper. Accented with tamarind infused tomato sauce, ponzu dressed daikon and cilantro.

14
Crab & Avocado

A colorful parfait of crab tossed with whole grain mustard cream layered with fresh avocado. Seated atop a salad of confit tomato & ponzu dressed arugula.

10
Cured Salmon

Thinly sliced Bay of Fundy salmon cured with sea salt, brown sugar and fennel pollen. Paired with a delicately balanced sauce of goat cheese & Greek yogurt, garnished with garlic herb croutons.

9
Southern Fried Grits

Crispy yet creamy fried grits croquettes joined with picked cherry tomatoes & black grapes. Served alongside Asian inspired roasted garlic & chili coulis.

Salads

6
Logan

Organic baby greens lightly dressed with 30-year-old sherry vinaigrette, and sprinkled with crispy garlic chips.

7
Gruyere Caesar

Romaine hearts tossed with antique Gruyère cheese and Caesar vinaigrette topped with a parmesan crisp garnish; Chef Thad’s take on a classic.

8
Fennel & Peanut

Shaved fennel marinated in savory Thai lime vinaigrette. Tossed with roasted peanuts, pickled cherry tomatoes, shallots and cilantro.

9
Bacon & Eggs

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

Pasta

9
Roasted Asparagus

Penne pasta combined with thinly sliced oven-roasted asparagus. Finished with toasted pistachios, Parmigiano-Reggiano and lemon zest.

12
Seasonal Mushroom Gnocchi Ragú

Freshly made potato gnocchi tossed with Chef Thad’s seasonal mushroom ragú. Garnished with Parmigiano-Reggiano and local fresh herbs.

10
Herbed Goat Cheese Ravioli

Handmade pasta filled with rosemary, thyme and lemon scented goat cheese. Smothered in truffle white wine cream sauce and topped with fresh Parmigiano-Reggiano.

12
Wild Boar Bolognese

Texas wild boar braised in red wine and aromatics tossed with our handmade pappardelle pasta and garnished with Parmigiano-Reggiano cheese.

Entrées

28
Port Glazed Salmon

Bay of Fundy raised salmon seated atop a pairing of braised fennel & Napa cabbage. Accompanied by crispy capers, Chef’s cucumber kimchi and spicy hoisin sauce.

26
Confit of Duck Leg

This ten hour cooking process yields a savory and tender dish. Presented with a blend of fingerling potatoes, cipollini onions and roasted asparagus. Garnished with Chef Thad’s pickled black grape salad and decadent duck reduction seasoned with whole grain Dijon.

22
Bourbon Pork Tenderloin

Woodford Reserve Bourbon marinated pork tenderloin. Served with creamy, yet crispy potato pavé and a rich herbed pork reduction.

24
Sautéed Camaròn

Pan seared shrimp marinated with a Yucatan spice rub. Served with rice and rich Oaxacan molé sauce. Garnished with fried tortilla strips, fresh cilantro and jicama salad.

32
Mahi-mahi

Fresh line caught mahi-mahi lightly pan seared and served over black quinoa. Accompanied with spicy ginger infused tomato grapefruit sauce.

36
Short Ribs

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

20
Glazed Cauliflower

Oven roasted cauliflower glazed with ponzu served atop a bed of black quinoa and finished with a savory pea broth.

22
Moroccan Hen

A whole roasted Cornish hen marinated in a Moroccan spice blend and preserved Meyer lemons. Served with ginger confit of carrot, couscous and a Moroccan olive & butter sauce.

34
Thai Scallops

Seared jumbo sea scallops accompanied by Chef Thad’s complex Thai coconut milk sauce, consisting of lemon grass, shallots, garlic, chilies, and kaffir lime leaves ground by hand. Served with pickled mustard greens and crispy shallot garnished mashed potatoes.

28
Greek Leg of Lamb

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

34
New York Strip

10 oz New York strip steak seared to a tender medium-rare, paired with glazed haricot vert and airy dauphine potatoes. Accompanied by Chef Thad’s savory red wine, port and veal reduction.

24
Michigan Perch Tempura

Fresh Michigan perch fillets lightly battered and fried. Served alongside a citrusy & crisp green papaya salad then garnished with pickled cherry tomatoes. Paired with an aromatic galangal root and kaffir lime sauce.

65
Chef Thad’s 5-Course Menu

Not sure what to choose for dinner this evening? Try a five course menu designed by Chef Thad especially for you. Sit back and take a culinary journey as we share what’s special and new from our kitchen! It’s a great introduction to Chef’s cuisine, and a unique way to sample multiple items without having to make a decision. Be adventurous, do the tasting “blind”; this menu changes daily and spotlights items you won’t find on our menu, so you never know what you might be served.

Ask about Kevin’s wine flight options to make your tasting menu an experience to remember!

Chef Thad’s 5-course menu is offered Tuesday to Thursday throughout the evening, and Friday and Saturday after 8:00 pm.

Sides

6
Potato Pave
5
Sautéed Spinach
5
Cheese Grits
5
Mashed Potatoes
6
Ginger Carrots
6
Oven Roasted Asparagus
8
Truffled Mashed Potatoes