EAT

Redefining the Farm to Table movement
RESERVATIONS
Reservations

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
Happy Hour: Monday to Thursday 4:30pm-6:30pm
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 | 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 crabmeat | 52

GRAND SAMPLER | 4 east coast oysters, 4 west coast oysters,
4 clams, 4 cocktail shrimp, jumbo lump crabmeat, 1/2 chilled lobster | 82

THE ROYALE | 6 east coast oysters, 6 west coast oysters, 6 clams,
6 cocktail shrimp, jumbo lump crabmeat, whole chilled lobster | 125


Appetizers

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

SOUP DU JOUR | chef’s seasonal selection | 9

PASTRY BASKET | house made muffins, croissants, danish | 12

YOGURT PARFAIT | local Fulper Farm yogurt, granola, fruit | 11

CRISPY CALAMARI | spicy tomato basil, hot peppers | 14

 OCTOPUS | artichoke, olives, butternut, potatoes, balsamic | 16

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

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

CHICKEN WINGS| bourbon maple glaze | 14

Grande Salade

SEASONAL SALAD | baby greens, roasted butternut, goat cheese,
candied walnuts, craisins, pomegranate, balsamic| 15

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

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

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

ADD grilled chicken 8, sliced steak 16, grilled salmon 12, grilled shrimp 13


Entrees

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

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

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

PANCAKES | bananas, maple syrup, 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 | 19

BRONZINO | basmati rice, roasted peppers, zucchini | 28

STEAK FRITES | seared hanger steak, seasonal veg, chimichurri | 27

PAN-SEARED SALMON | lemon sauce, couscous | 29

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

MARYLAND JUMBO CRAB CAKE | basmati rice, cole slaw, remoulade | 29


Eggs Benedict

Canadian bacon | 16
Crab cake | 24
Smoked salmon | 19
Spinach | 16


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 | 52

GRAND SAMPLER | 4 east coast oysters, 4 west coast oysters,
4 clams, 4 cocktail shrimp, jumbo lump crabmeat,
1/2 chilled lobster | 82

THE ROYALE | 6 east coast oysters, 6 west coast oysters, 6 clams,
6 cocktail shrimp, jumbo lump crabmeat, whole chilled lobster | 125


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 | garlic crouton, swiss, provolone  | 10

SOUP DU JOUR | chef’s seasonal selection | 9

OCTOPUS |artichoke, olives, butternut, potatoes, balsamic | 16

CRISPY CALAMARI |spicy tomato basil, hot peppers | 14

CHARCUTERIE | selection of cured meats, local cheeses, jam | 19

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

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

CHICKEN WINGS | bourbon maple glaze | 14

SALADS

ADD | grilled chicken 8, sliced steak 16, grilled salmon 12, grilled shrimp 13

SEASONAL SALAD | baby greens, roasted butternut, goat cheese,
candied walnuts, craisins, pomegranate, balsamic | 15

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

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

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

SANDWICHES

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

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

TURKEY PANINI | fig jam, bacon, brie, mayonnaise | 16

VEGETABLE PANINI | focaccia, spinach, portabella,
roasted peppers, tomatoes, arugula pesto | 14

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

GRILLED CHICKEN | ciabatta, gruyere, arugula, peppers, lemon aioli | 16

ENTREES

CSTEAK FRITES | seared hanger steak, seasonal veg, chimichurri | 27

PAN-SEARED SALMON | lemon sauce, couscous | 24

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 19

MARYLAND JUMBO CRAB CAKE | basmati rice, cole slaw, remoulade | 29

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

PLATS DU JOUR

 Monday
PAN-SEARED DUCK BREAST
leeks, roasted cauliflower, pomegranate
22

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

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

Thursday
SHRIMP & GRITS
three cheese, smoked paprika, roasted tomato, pancetta, olive oil
32

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

Saturday
HERB ROASTED PRIME RIB
rosemary potatoes, seasonal vegetables
43

Sunday
FILET TIPS RAGU
whole wheat penne
24

SIDES

HAND-CUT WEDGE FRIES | 6
MACARONI & CHEESE | 9
STEAKHOUSE ONION RING | 9
BROCCOLINI | 10
SAUTÉED SPINACH | 9
MUSHROOMS & ONIONS | 8

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 |  52

GRAND SAMPLER | 4 east coast oysters, 4 west coast oysters,
4 clams, 4 cocktail shrimp, jumbo lump crab meat, ½ chilled lobster  | 82

THE ROYALE | 6 east coast oysters, 6 west coast oysters, 6 clams,
6 cocktail shrimp, jumbo lump crab meat, whole chilled lobster  | 125

MOULES FRITES
mussels simmered in housemade broth

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


APPETIZERS

FRENCH ONION AU GRATIN |garlic crouton, swiss, provolone |10

SOUP DU JOUR |chef’s seasonal selection | 9

OCTOPUS |artichoke, olives, butternut, potatoes, balsamic | 16

CRISPY CALAMARI |spicy tomato basil, hot peppers | 14

CHARCUTERIE | selection of cured meats, local cheeses, jam | 19

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

WILD BOAR RIBS | pearl onions, cherry peppers |19

SEASONAL SALAD | baby greens, roasted butternut, goat cheese,
candied walnuts, craisins, pomegranate, balsamic | 15

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

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

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

ENTREES

FARM RAISED ROASTED CHICKEN | whipped potatoes, haricot verts, herbed jus |26

BRONZINO | basmati rice, roasted peppers, zucchini |28

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 19

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

PAN-SEARED SALMON | lemon sauce, couscous | 29

MARYLAND JUMBO CRAB CAKE | basmati rice, cole slaw, remoulade | 29

STEAK FRITES | seared hanger steak, seasonal veg, chimichurri | 27

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

STEAKS & CHOPS

VEAL MILANAISE | bone-in, arugula, onion, tomato, lemon vinaigrette | 39

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

FILET MIGNON | au gratin potatoes, seasonal vegetable | 42

PORK CHOP |whipped potatoes, carrots, green beans, rosemary apple | 32

PRIME NY STRIP STEAK | au gratin potatoes, seasonal vegetable | 41

CABERNET BRAISED SHORT RIBS | arborio, roasted root vegetable jus | 36

PORTERHOUSE 32 OZ. FOR 2 | au gratin potatoes, frizzled onions,
broccolini, baby carrots, horseradish cream | 82

PLATS DU JOUR

 Monday
CHICKEN POT PIE
seasonal vegetables, puff pastry
22

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

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

Thursday
SHRIMP & GRITS
three cheese, smoked paprika, roasted tomato, pancetta, olive oil
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
43

Sunday
FILET TIPS RAGU
whole wheat penne
24

SIDES

HAND-CUT FRIES  |  6
MACARONI & CHEESE  | 9
POTATO DU JOUR | 8
MUSHROOM & ONIONS | 8
BROCCOLINI | 10

 

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

Happy Hour
Monday – Thursday
4:30pm – 6:30pm

Wines by the Glass | $9 – $10

House Cocktails & Draft Beer | $6

Domestic Bottled Beer | $3

Imported Bottled Beer | $4

 

Calamari | $7
Spicy tomato basil, hot peppers

Chicken Wings  | $7
Bourbon maple glaze

Fish Tacos  | $10
Jicama avocado salsa, feta pickled onion

 

BRUNCH MENU | THREE COURSES | 11AM-3PM | $35 pp

FIRST COURSE

Pastry Basket | house made muffins, croissants, pastry Soup of the Day | chef’s seasonal selection

Smoked Salmon Platter | capers, toasted baguette, crème fraiche Crispy Calamari | onion, spicy pepper, tomato basil sauce

Deviled Eggs | smoked salmon, dijonnaise Wedge Salad | iceberg, bacon, tomato, blue cheese Classic Caesar | focaccia croutons, parmesan cheese

SECOND COURSE
Eggs Benedict | poached eggs, canadian bacon, hollandaise, english muffin Two Eggs Any Style | bacon or sausage, breakfast potatoes

Steak & Eggs | petite filet, eggs any style, breakfast potatoes
Mushroom Omelet | forest mushrooms, swiss cheese, breakfast potatoes Waffles | cinnamon, whipped cream, caramel, fresh berries, bananas, bacon or sausage Logan Burger | bobolink farm cheddar cheese, pommes frites
Whole Wheat Penne | arugula pesto, vegetables
Meatball Sandwich | mozzarella, provolone, side salad
Chicken Roulade | roasted potatoes, mozzarella, capicola, spinach, chicken au jus Grilled Salmon | roasted root vegetables, spring pea lemon puree

DESSERT

Assorted Mini Seasonal Desserts “family style”

Brunch | 11am-3pm Three Course Menu
$40 per adult | $15 kids brunch
Not inclusive of Tax and Gratuity

FIRST COURSE
Homemade Banana & Chocolate Sweet Bread | organic honey, whipped butter Soup of the Day | chef’s seasonal selection
Smoked Salmon Platter | capers, toasted baguette, crème fraiche Crispy Calamari | onion, spicy pepper, tomato basil sauce
Yogurt Parfait | local Fulper Farm yogurt, berries, granola
Wedge Salad | iceberg, bacon, tomato, blue cheese
Roasted Beet Salad | fennel, mesclun greens, goat cheese, cherry tomatoes

SECOND COURSE
Crab Benedict | poached eggs, lump crabmeat, hollandaise, english muffin Two Eggs Any Style | bacon or sausage, breakfast potatoes
Steak & Eggs | 24 hour slow braised short ribs, poached egg, breakfast potatoes Applewood Smoked Bacon & Avocado Toast | poached eggs Pancakes | granola, banana, strawberry, lychee maple syrup
Quiche | smoked bacon, ham, sharp cheddar, Swiss
Bloody Taco | scrambled eggs, chorizo, mushroom, onion, radish, Oaxaca cheese, cilantro
Logan Burger | Bobolink Farm cheddar cheese, fries, coffee espresso bacon jam
Wild Mushroom Lasagna | port wine cheddar, goat cheese, spinach, parmesan béchamel Pan Seared French Chicken | lemon couscous, quinoa, asparagus, roasted tomato, sherry pan jus Grilled Salmon | horseradish crusted, spring vegetables, potato hash, acorn squash, braised leek

DESSERT
Sweet Plate | assorted miniature pastries, served family style

 

KIDS BRUNCH MENU 

FIRST COURSE
Fresh Fruit(Seasonal Selection)

ENTREE CHOICE
Pancakes
Chicken Fingers
Macaroni & Cheese
Pasta – red or butter sauce

DESSERT
Ice Cream (Vanilla, Chocolate or Strawberry)