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.

Lunch

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


MOULES FRITES

mussels simmered in house made broth

white wine, garlic, parsley | 17
pink broth with corn | 16
fra diavolo | 17

APPETIZERS

FRENCH ONION AU GRATIN| garlic crouton, swiss, provolone | 9

SOUP DU JOUR | chef’s seasonal selection | 8

PAN-SEARED OCTOPUS |mango salsa, olive oil, balsamic drizzle | 14

CRISPY CALAMARI |spicy tomato basil, hot peppers | 13

DEVILED EGGS | smoked salmon, dijonnaise | 11

CHARCUTERIE | selection of cured meats, local cheeses, jam | 17

WILD BABY BOAR RIBS | fresh cherry peppers, onion, herbs | 17

SMOKED BACON WRAPPED SHIRMP| roasted garlic aioli | 16

BABY STEAMED CLAMS | white wine, roasted tomato, parsley | 12

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

SALADS

ADD | grilled chicken 8, sliced steak 12, grilled salmon 10, grilled shrimp 12

LOGAN SALAD| baby greens, pears, goat cheese, pomegranate, | 15
candied walnuts, red wine vinaigrette

CHICKEN COBB | corn, bacon, egg, avocado, blue, white balsamic | 17

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

ROMAINE HEARTS| pumpernickel, roasted tomato, caesar, romano | 14

ROQUEFORT ARUGULA | pecans, craisins, pears, lemon vinaigrette | 14

SANDWICHES

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

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

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

VEGETABLE WRAP | whole wheat tortilla, asparagus, portabella, | 14
onion, roasted red pepper, tomato

LOGAN BURGER | brioche, local angus, bobolink farm cheddar | 18

HOMEMADE TURKEY BURGER | pumpernickel bun, local apple, radicchio, honey mustard | 16

ENTREES

CHICKEN SCALLOPINI| shiitake, garlic spinach, cherry pepper, madeira | 22

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

FAROE ISLAND SALMON| arborio rice, roasted cauliflower, citrus | 26

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta, parmesan | 18

MARYLAND JUMBO CRAB CAKE | sweet pepper relish, haricot vert |  29

FLAT BREAD | pulled pork, onions, pineapple, jalapeno, mozzarella | 18

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

PLATS DU JOUR

 Monday
CHICKEN & DUMPLINGS
porcini stuffed gnocchi, wild mushroom, spinach
22

Tuesday
HOMEMADE MEATLOAF
crispy bacon, roasted garlic, whipped potatoes
19

Wednesday
LOGAN INN FRIED CHICKEN
gravy, biscuits
22

Thursday
SHRIMP SCAMPI
cappellini, cherry tomatoes, white wine, garlic
28

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

Saturday
HERB ROASTED PRIME RIB
bone-in, rosemary potato, green beans
38

Sunday
CHILIES RELLENOS
pork, aged cheddar, tomato salsa
21

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
AU GRATIN POTATOES | 7

Dinner

RAW BAR

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

CHILLEDJUMBO SHRIMP COCKTAIL| horseradish, cocktail sauce |  18

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 |  36

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
pink broth with corn | 16
fra diavolo | 17


APPETIZERS

FRENCH ONION AU GRATIN| garlic crouton, swiss, provolone | 9

SOUP DU JOUR | chef’s seasonal selection | 8

PAN-SEARED OCTOPUS | mango salsa, olive oil, balsamic drizzle| 14

CRISPY CALAMARI |spicy tomato basil, hot peppers | 13

DEVILED EGGS | smoked salmon, dijonnaise | 11

CHARCUTERIE | selection of cured meats, local cheeses, jam | 17

ROMAINE HEARTS| pumpernickel, tomato, ceasar, romano | 14

LOGAN SALAD | pear, goat cheese, pomegranate, walnut, red-wine | 15

ROQUEFORT ARUGULA | pecans, craisins, pear, lemon dressing | 14

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

FLAT BREAD | pulled pork, onions, pineapple, jalapeno, mozzarella | 18

WILD BOAR RIBS | pearl onions, cherry peppers | 17

SMOKED BACON WRAPPED SHRIMP | roasted garlic aioli | 16

BABY STEAMED CLAMS | white wine, roasted tomato, parsley | 12

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

ENTREES

HALF-ROASTED CHICKEN | potato puree, garlic spinach, mushroom, au jus | 26

BRONZINO | basmati rice, roasted pepper, zucchini, citrus | 27

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta, parmesan | 18

LOGAN BURGER |brioche, local angus, bobolink farm cheddar | 18

FAROE ISLAND SALMON | Arborio rice, roasted cauliflower, citrus | 29

MARYLAND JUMBO CRAB CAKE | sweet pepper relish, haricot vert | 29

 AHI TUNA | fingerling, leeks, sesame, lemongrass reduction | 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

BRAISED BEEF SHORT RIB | celery root puree, broccoli rabe, shiitake | 34

GRILLED LAMB CHOP | baby carrots, smashed fingerling, cabernet | 34

FILET MIGNON | au gratin potatoes, broccoli rabe, demi-glace | 38

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

PRIME NY STRIP STEAK | au poivre, fingerling potatoes, broccolini | 43

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

PLATS DU JOUR

 Monday
CHICKEN & DUMPLINGS
porcini stuffed gnocchi, wild mushrooms, spinach
22

Tuesday
HOMEMAD MEATLOAF
crispy bacon, roasted garlic, whipped potatoes
19

Wednesday
LOGAN INN FRIED CHICKEN
gravy, biscuits
22

Thursday
SHRIMP SCAMPI
cappellini, cherry tomatoes, white wine, garlic
28

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

Saturday
HERB ROASTED PRIME RIB
bone-in, rosemary potato, green beans
38

Sunday
CHILES RELLENOS
pork, aged cheddar, tomato salsa
21

SIDES

HAND-CUT FRIES  |  6
MACARONI & CHEESE  | 9
FINGERLING POTATOES | 8
BRUSSEL SPROUTS WITH BACON | 9
AU GRATIN POTATOES | 7
MUSHROOM & ONIONS | 8
BROCCOLINI | 8

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
Small Bowl | 25
Medium Bowl | 40
Large Bowl | 60


Moules

Mussels simmered in house-made broth

White wine, garlic, parsley | 17
fra diavolo | 17
pink broth with corn | 16


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

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

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

FRENCH ONION SOUP | garlic crouton, swiss provolone | 9

SOUP DU JOUR | chef’s seasonal selection | 8

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

CRISPY CALAMARI | spicy tomato basil, hot peppers | 13

PAN SEARED OCTOPUS | mango salsa, olive oil, balsamic drizzle | 14

SMOKED BACON WRAPPED SHRIMP | roasted garlic aioli | 16

BABY STEAMED CLAMS | white wine, roasted tomato, parsley | 12

FLAT BREAD | pulled prok, onion, pineapple, jalapeno, mozzarella | 18

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


Grande Salade

LOGAN SALAD| baby greens, pears, goat cheese, pomegranate,  | 15
candied walnuts, red wine vinaigrette

CHICKEN COBB | corn, bacon, egg, avocado, blue, white balsamic  | 17

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

ROMAINE HEARTS | pumpernickel, roasted tomato, caesar, romano | 14

ROQUEFORT ARUGULA | pecans, craisins, pears, lemon vinaigrette | 14

ADD grilled chicken 8, sliced steak 12, grilled salmon 10, grilled shrimp 12


Entrees

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

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

EGG WHITE OMELETTE | spinach, mushroom, tomato, mozzarella | 14

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

BUTTERMILK PANCAKES | maple syrup, bacon or sausage | 12

BRIOCHE FRENCH TOAST | caramelized bananas, bourbon | 13

LOGAN BURGER | brioche, local angus, bobolink farm cheddar | 18

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

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta, parmesan | 18

BRONZINO | basmati rice, roasted pepper, zucchini, citrus | 27

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

FAROE ISLAND SALMON | arborio rice, roasted cauliflower, citrus | 29

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

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


Eggs Benedict

Canadian bacon | 18
Crab cake | 28
Smoked salmon | 22
Spinach | 16


Sides

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

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

Happy Thanksgiving from all of us at the Logan Inn!
12pm-8pm

$49 per adult
$20 per child under 10

First Course
Choice of Soup or Salad

Roasted Butternut Squash
Cream of Turkey

Fall Salad
Feta, Squash, Pomegranate, Candied Walnuts, Red Wine Vinaigrette

Baby Beet Salad
Goat Cheese Mousse, Greens and Pomegranate, Balsamic Vinaigrette

Second Course

Turkey Dinner w/ Gravy
Whipped Potatoes, Stuffing, Cranberry/Orange Relish, Carrots & Peas

Honey Ham Dinner
Baked Sweet Potatoes, Seasonal Vegetables

Salmon
Grilled Salmon, Snow Peas

Grassfed NY Strip Sirloin
Roasted Golden Sweet Potatoes, Grilled Squash

Butternut Squash Ravioli
Sage Brown Butter, Roasted Pumpkin Seeds, Swiss Chard

Dessert

Apple Turnover a la Mode
Pumpkin Cheesecake
Chocolate Torte

 

Children’s Menu
Turkey or Ham Dinner
Stuffing, Mashed Potatoes, Vegetables
Ice Cream Dessert