EAT

Redefining the Farm to Table movement

Serving New American Steaks, Chops, Seafood & Raw Bar

Hours of Operation:

Brunch: Sunday 11:00 am – 2:00 pm
Lunch: Monday to Saturday 11:30 am – 4:00 pm
Dinner: Monday to Thursday: 4:00pm – 9:00pm
Friday & Saturday: 4:00pm – 10:00pm; Sunday 2:00pm – 9:00pm
Late Night Outdoor Bar Menu (Seasonal): Friday & Saturday 10:00pm – 12:00am

Payment Types: Cash, Amex, MasterCard, and Visa
Parking: On-site parking is available for our guests
Smoking: Smoking permitted in the Outside Bar

Join us on Friday & Saturday nights to enjoy live performances by local artists and live jazz during Sunday brunch!

Danny Lucas , Executive Chef

You can browse each menu by clicking on the links below.

Brunch

Served Sundays only

The Cure
Cocktails for Brunch

CLASSIC BLOODY MARY | tomato, horseradish, lemon | 12
BACON BLOODY MARY | pepper, tomato, lemon | 13
NEGRONI | classic, citrus  | 13
BELLINI | champagne, peach | 11
MIMOSA | champagne, orange | 11
CAVA SPLASH |cava, grand marnier, lemon | 12
HIBISCUS PUNCH | silver rum, lime, pineapple | 12

Punch Bowls
By the cup | 5
Medium Bowl | 40
Large Bowl | 60


Moules

Mussels simmered in house-made broth

White wine, garlic, parsley | 17
Tomato basil | 18
Coconut, ginger, lemongrass | 18


Raw Bar

OYSTERS ON THE HALF SHELL | lemon, mignonette | M/P

CHILLED JUMBO SHRIMP COCKTAIL | horseradish, cocktail sauce | 16

CLAMS ON THE HALF SHELL | cocktail sauce | M/P

RAW SAMPLER PLATTER |3 east coast oysters, 3 west coast
oysters, 3 clams, 3 cocktail shrimp, jumbo lump crabmeat | 36

GRAND SAMPLER | 4 east coast oysters, 4 west coast oysters,
4 clams, 4 cocktail shrimp, jumbo lump crabmeat, 1/2 chilled lobster | 75

THE ROYALE | 6 east coast oysters, 6 west coast oysters, 6 clams,
6 cocktail shrimp, jumbo lump crabmeat, whole chilled lobster | 110


Appetizers

FRENCH ONION AU GRATIN | 10 or SOUP DU JOUR | 9

PASTRY BASKET | house made muffins, croissants, danish | 10

YOGURT PARFAIT | local Fulper Farm yogurt, granola, fruit | 10

CRISPY CALAMARI | spicy tomato basil, hot peppers | 14

PAN SEARED OCTOPUS | fennel, Italian veg salad, chick peas | 16

GRILLED ASPARAGUS | spinach, roasted tomatoes, garlic, olive oil | 16

MARYLAND LUMP CRAB CAKE |sweet pepper relish, haricot vert | 19

BURRATA | tomato, baguette, arugula, basil pesto | 14

FLAT BREAD | chicken, corn, avocado, roasted pepper drizzle | 18

MEDITERRANEAN PLATTER | hummus, veggies, tzatziki, pita | 16

WILD BABY BOAR RIBS | fresh cherry peppers, onion, herbs | 19

BRUSCHETTA | heirloom tomato, garlic, olive oil, basil, balsamic | 12

CHICKEN WINGS| bourbon maple glaze |14


Grande Salade

SEASONAL SALAD | baby greens, berries, feta, creamy garlic | 15

CHICKEN COBB | corn, bacon, egg, avocado, blue, white balsamic | 18

ROASTED BEET SALAD | fennel, micro greens, goat cheese | 15

ROMAINE HEARTS | roasted tomato, romano, caesar dressing |15

NICOISE | tuna, egg, haricot verts, greens | 24

JUMBO LUMP CRAB SALAD | olive oil & lemon | 21

MEDITERRANEAN | feta, tomato, cucumber, olives, onion, red-wine | 17

ADD grilled chicken 8, sliced steak 12, grilled salmon 11, grilled shrimp 13


Entrees

PORKROLL, EGG AND CHEESE | classic, hard roll | 11

TWO EGGS ANY STYLE | bacon or sausage, breakfast potatoes | 11

ASPARAGUS OMELETTE | tomato, swiss, breakfast potatoes | 14

WESTERN OMELETTE | ham, bell peppers, onion, swiss | 14

CINNAMON WAFFLES | fruit compote, bacon or sausage | 13

BRIOCHE FRENCH TOAST | seasonal berries, bourbon | 13

LOGAN BURGER | brioche, local angus, Mt. Valley cheddar | 19

REUBEN | corned beef, sauerkraut, swiss, thousand island | 19

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 18

BRONZINO | basmati rice, roasted pepper, zucchini, asparagus | 28

STEAK FRITES | seared hanger steak, maître d’butter | 27

PAN-SEARED SALMON | lemon sauce, lentil salad, summer veg | 29

SMOKED SALMON | capers, toasted baguette, crème fraiche | 18

FLAT IRON STEAK | garlic spinach, mushroom, fingerling, red-wine | 29

MARYLAND JUMBO CRAB CAKE | mango salsa, side salad | 29


Eggs Benedict

Canadian bacon | 16
Crab cake | 24
Smoked salmon | 19
Spinach | 16
Lobster & Asparagus | 28


Sides

Smoked bacon | 7
Sausage | 7
Hand-cut wedge fries | 6
Breakfast potatoes | 6

 

Executive Chef Danny Lucas 

Lunch

RAW BAR

OYSTERS ON THE HALF SHELL | lemon, mignonette | M/P

CHILLED JUMBO SHRIMP COCKTAIL| horseradish, cocktail sauce | 17

CLAMS ON THE HALF SHELL | cocktail sauce | M/P

RAW SAMPLER PLATTER |3 east coast oysters, 3 west coast oysters,
3 clams, 3 cocktail shrimp, jumbo lump crab meat | 38

GRAND SAMPLER | 4 east coast oysters, 4 west coast oysters,
4 clams, 4 cocktail shrimp, jumbo lump crabmeat,
1/2 chilled lobster | 75

THE ROYALE | 6 east coast oysters, 6 west coast oysters, 6 clams,
6 cocktail shrimp, jumbo lump crabmeat, whole chilled lobster | 110


MOULES FRITES

mussels simmered in house made broth

white wine, garlic, parsley | 17
tomato basil  | 18
coconut, ginger, lemongrass | 18

 

APPETIZERS

FRENCH ONION AU GRATIN | 10 or SOUP DU JOUR | 9

PAN-SEARED OCTOPUS | fennel, Italian veg salad, chick peas | 16

CRISPY CALAMARI |spicy tomato basil, hot peppers | 14

DEVILED EGGS | smoked salmon, dijonnaise | 11

CHARCUTERIE | selection of cured meats, local cheeses, jam | 18

WILD BABY BOAR RIBS | fresh cherry peppers, onion, herbs | 19

GRILLED ASPARAGUS | spinach, roasted tomatoes, garlic, olive oil | 16

BURRATA | tomato, baguette, arugula, basil pesto | 14

BRUSCHETTA | heirloom tomato, garlic, olive oil, basil, balsamic | 12

MEDITERRANEAN PLATTER | hummus, veggies, tzatziki, pita | 16

CHICKEN WINGS | bourbon maple glaze | 14

SALADS

ADD | grilled chicken 8, sliced steak 12, grilled salmon 11, grilled shrimp 13

SEASONAL SALAD | baby greens, berries, feta, creamy garlic | 15

CHICKEN COBB | corn, bacon, egg, avocado, blue, white balsamic | 18

ROASTED BEET SALAD | fennel, micro greens, goat cheese | 15

ROMAINE HEARTS | roasted tomato, romano, caesar dressing | 15

NICOISE | tuna, egg, haricot verts, greens | 24

JUMBO LUMP CRAB SALAD | olive oil & lemon | 21

MEDITERRANEAN | feta, tomato, cucumber, olives, onion, red-wine | 15

SANDWICHES

FRENCH DIP | roast prime rib shaved thin, caramelized onions | 19

MAINE LOBSTER ROLL | celery, scallion, lemon, mayo, house chips | 19

REUBEN | corned beef, sauerkraut, swiss, thousand island | 19

TURKEY PANINI | avocado, bacon, swiss, mayonnaise | 16

VEGETABLE PANINI | whole wheat baguette, asparagus, | 14
portabello, roasted peppers, tomatoes, arugula pesto

LOGAN BURGER | brioche, local angus, Mt. Valley cheddar | 19

GRILLED CHICKEN | ciabatta roll, gruyere, arugula, lemon aoli | 16

ENTREES

CHICKEN MILANESE | grilled chicken, arugula, onion, tomato, lemon | 22

STEAK FRITES | seared hanger steak, maître d’butter | 27

SEARED ATLANTIC SALMON | lemon sauce, lentil salad, seasonal veg | 24

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 18

MARYLAND JUMBO CRAB CAKE | mango salsa, side salad | 29

FLAT BREAD | chicken, corn, avocado, roasted pepper drizzle | 19

PULLED PORK TACOS | tortilla, cheese, pico de gallo, salsa verde | 19

PLATS DU JOUR

 Monday
PAN-SEARED DUCK BREAST
lentil salad, ginger glaze, seasonal vegetables
26

Tuesday
FISH TACOS
jicama avocado salsa, feta cheese, pickled onion
19

Wednesday
LOGAN INN FRIED CHICKEN
gravy, lime-cumin cole slaw
22

Thursday
CLAM BAKE
lobster, clams, mussels, shrimp, wings,
andouille sausage, corn, potatoes
32

Friday
CHATHAM COD FISH & CHIPS
beer batter, day boat cod, hand-cut chips
22

Saturday
HERB ROASTED PRIME RIB
rosemary potatoes, seasonal vegetables
39

Sunday
FILET TIPS RAGU
whole wheat penne
24

SIDES

HAND-CUT WEDGE FRIES | 6
MACARONI & CHEESE | 9
STEAKHOUSE ONION RING | 9
BRUSSEL SPROUTS W/BACON | 9
BROCCOLINI | 8
SAUTÉED SPINACH | 9
MUSHROOMS & ONIONS | 8
LENTIL SALAD | 9

Dinner

RAW BAR

OYSTERS ON THE HALF SHELL | lemon, mignonette  | M/P

CHILLEDJUMBO SHRIMP COCKTAIL| horseradish, cocktail sauce |  17

CLAMS ON THE HALF SHELL | cocktail sauce  | M/P

RAW SAMPLER PLATTER | 3 east coast oysters, 3 west coast oysters,
3 clams, 3 cocktail shrimp, jumbo lump crab meat |  38

GRAND SAMPLER | 4 east coast oysters, 4 west coast oysters,
4 clams, 4 cocktail shrimp, jumbo lump crab meat, ½ chilled lobster  | 75

THE ROYALE | 6 east coast oysters, 6 west coast oysters, 6 clams,
6 cocktail shrimp, jumbo lump crab meat, whole chilled lobster  | 110

MOULES FRITES
mussels simmered in housemade broth

white wine, garlic, parsley |  17
tomato basil | 18
coconut, ginger, lemongrass | 18


APPETIZERS

FRENCH ONION AU GRATIN | 10 or SOUP DU JOUR | 9

PAN-SEARED OCTOPUS | fennel, Italian veg salad, chick peas | 16

CRISPY CALAMARI |spicy tomato basil, hot peppers | 14

DEVILED EGGS | smoked salmon, dijonnaise | 11

CHARCUTERIE | selection of cured meats, local cheeses, jam | 18

ROMAINE HEARTS | roasted tomato, romano, Caesar dressing |15

SEASONAL SALAD | baby greens, berries, feta, creamy garlic | 15

FLAT BREAD | chicken, corn, avocado, roasted pepper drizzle | 18

ROASTED BEET SALAD | fennel, micro greens, goat cheese | 15

WILD BOAR RIBS | pearl onions, cherry peppers | 19

GRILLED ASPARAGUS | spinach, roasted tomatoes, garlic, olive oil | 16

JUMBO LUMP CRAB SALAD | olive oil & lemon | 21

BURRATA | tomato, baguette, arugula, basil pesto | 14

BRUSCHETTA | heirloom tomato, garlic, olive oil, basil, balsamic |12

MEDITERRANEAN PLATTER | hummus, veggies, tzatziki, pita | 16

ENTREES

FARM RAISED ROASTED CHICKEN | squash, haricot verts, herbed jus | 26

BRONZINO | basmati rice, roasted pepper, zucchini, asparagus | 28

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 19

LOGAN BURGER | brioche, local angus, Mt. Valley cheddar | 19

PAN-SEARED SALMON | lemon sauce, lentil salad, summer veg | 29

MARYLAND JUMBO CRAB CAKE | mango salsa, side salad | 29

AHI TUNA | pineapple salsa, organic quinoa, lemongrass glaze | 30

STEAK FRITES | seared hanger steak, maître d’ butter | 27

FLAT IRON STEAK | garlic spinach, mushroom, fingerling, red-wine | 29

PULLED PORK TACOS | tortilla, cheese, pico de gallo, salsa verde | 19

STEAKS & CHOPS

VEAL MILANAISE | bone-in, arugula, onion, tomato, lemon vinaigrette | 36

GRILLED LAMB CHOP | root veg, eggplant, rosemary cabernet glaze | 38

FILET MIGNON | fingerling potatoes, seasonal vegetable | 42

PORK CHOP | sweet potatoes, brussels sprouts, rosemary apple jus | 32

PRIME NY STRIP STEAK | fingerling potatoes, grilled asparagus | 41

PORTERHOUSE 32 OZ. FOR 2 | fingerling potatoes,  | 75
frizzled onions, broccolini, baby carrots, horseradish cream

PLATS DU JOUR

 Monday
PEKING DUCK
lentil salad, ginger glaze, seasonal vegetables
24

Tuesday
FISH TACOS
jicama, avocado salsa, feta cheese, pickled onion
19

Wednesday
LOGAN INN FRIED CHICKEN
gravy, lime-cumin cole slaw
22

Thursday
CLAM BAKE
clobster, clams, mussels, shrimp, wings, andouille sausage, corn, potatoes
32

Friday
CHATHAM COD FISH AND CHIPS
beer batter, day boat cod, hand-cut chips
22

Saturday
HERB ROASTED PRIME RIB
rosemary potato, green beans
39

Sunday
FILET TIPS RAGU
whole wheat penne
22

SIDES

HAND-CUT FRIES  |  6
MACARONI & CHEESE  | 9
FINGERLING POTATOES | 8
BRUSSEL SPROUTS WITH BACON | 9
LENTIL SALAD | 9
MUSHROOM & ONIONS | 8
BROCCOLINI | 8

 

EXECUTIVE CHEF Danny Lucas 

Dessert

Vanilla Bean Panna Cotta
Fresh berries

Apples Foster Shortcake
Mint whipped cream, local apples

Chocolate Trifle
White chocolate, milk chocolate,
fresh berries & whipped cream

House-Made Philly Style Cheesecake
Graham cracker crust, fruit compote