EAT

Redefining the Farm to Table movement
RESERVATIONS
Reservations

Where locals and travelers linger together, come grab a bite to eat and enjoy unique libations in our historic tavern.

 

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

Our local and seasonal menu is created by Executive Chef Nick Paller, a believer in simplistic and delicious creations. Be it cocktails, wine, or beer, there is always something boozy going on at Logan Inn.

Executive Chef Nicholas Paller

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

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

Brunch

Served Sundays only

The Cure
Cocktails for Brunch

CLASSIC BLOODY MARY | tomato, horseradish, lemon | 12
BACON BLOODY MARY | pepper, tomato, lemon | 13
CAFE CON RON | (hot or iced) coffee, run & rumchata  | 12
BELLINI | champagne, peach | 11
MIMOSA | champagne, orange | 11
MIMOSA MARGARITA | tequila, triple sec, oj, champagne | 12
PALOMA MIMOSA |tequila, lime, grapefruit, champagne | 12
MAN-MOSA | beer, orange juice, orange vodka | 10
NEW HOPE SUNRISE | 1675 whiskey, oj, cherry, garnish, up |12

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


Moules

Mussels simmered in house-made broth (add french fries |3)

White wine| garlic, parsley | 17
Tomato basil| fresh local tomatoes | 18
Chorizo| New Castle Brown ale, corn, jalapeno, cilantro | 18


Raw Bar

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

JUMBO SHRIMP COCKTAIL | horseradish, cocktail sauce | 17

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

RAW SAMPLER PLATTER | 6 market oysters, 3 clams, 3 cocktail shrimp, jumbo lump crabmeat | 52

GRAND SAMPLER | 8 market oysters, 4 clams,
4 cocktail shrimp, jumbo lump crabmeat, 1/2 chilled lobster | 82

THE ROYALE | 12 market oysters, 6 clams,
6 cocktail shrimp, jumbo lump crabmeat, whole chilled lobster | 125


Appetizers

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

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

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

CRISPY CALAMARI | spicy mayo, tomato basil, peppers | 15

 GRILLED OCTOPUS | mango, black olives, raisins | 17

MEDITERRANEAN PLATTER | trio-hummus, veggies, tzatziki | 16

WILD BABY BOAR RIBS | roasted garlic, onion, chili peppers |  19

MARYLAND CRAB CAKE | sirachi mayo, seasonal slaw | 19


Salads

LOGAN SEASONAL SALAD | mixed greens, cucumber, carrots, tomatoes, white balsamic vinaigrette | 15

ROASTED BEET SALAD | fennel, baby argula, goat cheese | 15

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

GREEK SALAD | tomato, cucumber, onion, capers, feta, red-wine | 15

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


Entrees

TWO EGGS ANY STYLE | bacon or sausage, 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

PASTRAMI |marble rye, sauerkraut, swiss, thousand island | 17

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 19

STEAK FRITES | NY strip steak, baby arugula, chimichurri | 27

SEARED SALMON | tomato, farro, apple cider-honey mustard| 29

SMOKED SALMON | capers, baguette, crème fraiche | 19

CORIANDER CRUSTED TUNA| green beans, cabbage, carrots, mushrooms, soy ginger gastrique | 30


Eggs Benedict

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


Sides

Smoked bacon | 7
Sausage | 7
French fries | 6
Breakfast potatoes | 6

Lunch

RAW BAR

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

JUMBO SHRIMP COCKTAIL| horseradish, cocktail sauce | 17

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

RAW SAMPLER PLATTER |6 market oysters, 3 clams, 3 cocktail shrimp, jumbo lump crab meat | 52

GRAND SAMPLER | 8 market oysters,
3 clams, 3 0cocktail shrimp, jumbo lump crabmeat,
1/2 chilled lobster | 82

THE ROYALE | 12 market oysters, 6 clams,
6 cocktail shrimp, jumbo lump crabmeat, whole chilled lobster | 125

MOULES
mussels simmered in house made broth add french fries |3
WHITE WINE | garlic, parsley | 17
TOMATO BASIL | fresh local tomatoes  | 18
CHORIZO | New Castle Brown ale, corn, jalapeno, cilantro | 18

APPETIZERS

FRENCH ONION SOUP | garlic crouton, swiss, provolone  | 10

GRILLED OCTOPUS |mango, black olives, raisins | 17

CRISPY CALAMARI |spicy mayo, tomato basil, peppers | 15

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

WILD BABY BOAR RIBS | roasted garlic, onion, chili peppers | 19

MEDITERRANEAN PLATTER | trio-hummus, veggies, tzatziki | 16

MARYLAND CRAB CAKE | sirachi mayo, seasonal slaw | 19

SALADS

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

LOGAN SEASONAL SALAD | mixed greens, cucumber, carrots, tomatoes, white balsamic vinaigrette | 15

ROASTED BEET SALAD | fennel, baby arugula, goat cheese | 15

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

GREEK SALAD | tomato, cucumber, onion, capers, feta, red-wine vinaigrette | 15

SANDWICHES
Served with french fries

ROAST BEEF | swiss, onion jam, horseradish mayo, roasted tomato| 17

PASTRAMI | marble rye, sauerkraut, swiss, thousand island| 17

TURKEY BURGER | red onion jam, radicchio, tomato, onion| 16

VEGGIE BURGER |black bean, sweet potato, risotto patty, red onion, lettuce, tomato, creamy avocado sauce| 14

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

CHICKEN SALAD WRAP | homemade, tomatoes, spring mix | 16

ENTREES

FREEBIRD FARMS CHICKEN | fingerling potatoes, Brussels sprouts, bacon, onions, demi-glace | 26

STEAK FRITES | NY strip steak, baby arugula, chimichurri | 27

SEARED SALMON | tomato, cucumber, farro, apple cider-honey mustard| 24

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 19

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

SIDES

FRENCH FRIES | 6
MACARONI & CHEESE | 9
SEASONAL MARKET VEGETABLES | 9
POTATO DU JOUR | 9

Dinner

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 | 6 market oysters,
3 clams, 3 cocktail shrimp, jumbo lump crab meat |  52

GRAND SAMPLER | 8 market oysters,
4 clams, 4 cocktail shrimp, jumbo lump crab meat, ½ chilled lobster  | 82

THE ROYALE | 12 market oysters, 6 clams,
6 cocktail shrimp, jumbo lump crab meat, whole chilled lobster  | 125

MOULES
mussels simmered in house made broth, add french fries |3 

white wine, garlic, parsley |  17
tomato basil | 18
chorizo, New Castle Brown ale, corn, jalapeno, cilantro| 18


APPETIZERS

FRENCH ONION SOUP |garlic crouton, swiss, provolone |10

GRILLED OCTOPUS |mango, black olives, raisins | 17

CRISPY CALAMARI |spicy mayo, tomato basil, peppers | 15

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

MEDITERRANEAN PLATTER| trio-hummus, pickled veggies, tzatziki | 16

WILD BOAR RIBS | roasted garlic, onion, chilli peppers |19

MARYLAND CRAB CAKE | sirachi mayo, seasonal slaw | 19

ENTREES

FREEBIRD FARMS CHICKEN | fingerling potatoes, green beans, bacon, onions, demi-glace |26

HALIBUT | roasted tomatoes, corn, mushrooms, citrus beurre blanc |35

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 19

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

SEARED SALMON | tomato, cucumber, farro, apple cider-honey mustard| 29

STEAK FRITES | NY strip steak, baby arugula, chimichurri | 27

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

STEAKS & CHOPS
Following four entrees served with Chef’s accompaniments:

GRILLED LAMB CHOP | 10 oz, herb marinated | 38

FILET MIGNON | 8 oz, certified angus beef| 42

PORK OSSO BUCCO |12 oz, apple cider au jus| 32

NY STRIP STEAK |12 oz, certified angus beef| 41

SHORT RIBS | cabernet braised, au jus | 39

PORTERHOUSE 32 OZ. FOR 2 | roasted sweet potatoes, sauteed onions, seasonal market vegetables, horseradish cream | 82

SIDES

FRENCH FRIES  |  6
MACARONI & CHEESE  | 9
POTATO DU JOU |9
SEASONAL MARKET VEGETABLES | 9

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

$52 per person

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, lemon vinaigrette

SECOND COURSE

TURKEY DINNER w/ GRAVY
Whipped potatoes, stuffing, cranberry/orange relish, carrots & peas

HONEY HAM
Baked sweet potatoes, seasonal vegetables

SALMON
Grilled salmon, brussels sprouts, cauliflower

GRASSFED NY STRIP SIRLOIN
Roasted golden potatoes, grilled squash

PASTA PRIMAVERA
Tomatoes, cauliflower, shiitake mushroom, arugula pesto

DESSERT

Apple Turnover a la Mode Pumpkin Cheesecake Chocolate Torte

CHILDREN’S MENU
(Under 10) $30 per child
Turkey or Ham Dinner stuffing, mashed potatoes, vegetables
Ice Cream Dessert

$65 per person

First Course

Winter Salad
Mixed greens/local pears/goat cheese/pumpkin seeds/pomegranate/apple cider vinaigrette

Mussels Garlic/tomato/IPA

Baby Kale Salad
Blue cheese/pears/golden raisins/toasted almonds/balsamic vinaigrette

Pumpkin Ravioli
Brown butter sauce, capers, sage, walnuts

Second Course

Surf & Turf – ($10 additional charge)
Flat Iron Steak/lobster tail/au gratin potatoes/baby carrots & broccolini/béarnaise

Pork Chop
Roasted brussels sprouts/chive whipped potatoes/apple port wine

Organic Irish Salmon
Roasted cauliflower/jasmine rice/mustard beurre blanc

Braised Short Ribs
Whipped potatoes/roasted root vegetables

Delmonico Steak – ($10 upcharge)
Baked potatoes/haricot verts/horseradish cream

Lobster Ravioli
Lobster chunks/light pink tomato sauce

Chicken & Shrimp Carbonara Pancetta/whole wheat penne/garlic cream

Dessert

Seasonal Selection

Logan Inn Seafood Tower ($100 separate from the package)

Chilled lobster, clams, mussels, east coast oysters, shrimp, crab & avocado salad

December 31, 2019
Early Seating
5pm-7:30pm
Three Course Menu | $65 per guest

First Course

Mussels
Garlic, tomato, IPA

Winter Salad
Baby greens, pear, pumpkin seeds, goat cheese, pomegranate, cider vinaigrette

Shrimp Bisque
Shrimp, sherry, chives

Baby Kale Salad
Blue cheese, pears, golden raisins, toasted almonds, balsamic vinaigrette

Arancini
Arborio, serrano ham, pecorino sardo tomato sauce

Second Course

Pork Chop
Roasted brussels sprouts, chive whipped potatoes, apple port wine

Organic Irish Salmon
Roasted cauliflower, jasmine rice, mustard beurre blanc

Braised Short Ribs
Whipped potatoes, roasted root vegetables

Surf & Turf ($10 additional charge)
Flat Iron Steak, lobster tail, au gratin potatoes, baby carrots & broccolini, béarnaise

Delmonico Steak ($10 upcharge)
Baked potato, haricot vert, horseradish cream

Lobster Ravioli
Lobster chunks, cherry tomatoes, light pink tomato basil sauce

Chicken & Shrimp Carbonara
Pancetta, whole wheat penne, garlic cream

Dessert
Seasonal Selection

Additional Selections

Logan Inn Seafood Tower
$100 separate from the package
Chilled Lobster, Clams, East Coast Oysters, Shrimp, Crab & Avocado Salad

December 31, 2019
Late Seating

7:30pm-11pm
Four Course Menu | $85 per guest

First Course

Charcuterie Board
Selection of cured meats, local cheeses, jam

Mussels  
Garlic, tomato, cabernet

Arancini
Arborio, serrano ham, pecorino sardo tomato sauce

Second Course

Winter Salad
Baby greens, pear, pumpkin seeds, goat cheese, pomegranate, cider vinaigrette

Shrimp Bisque
Shrimp, sherry, chives

Baby Kale Salad
Blue cheese, pears, golden raisins, toasted almonds, balsamic vinaigrette

Butternut Squash Soup
Sour cream, pumpkin seeds

Entrée Choice

Pork Chop
Roasted brussels sprouts, chive whipped potatoes, apple port wine

Organic Irish Salmon
Roasted cauliflower, jasmine rice, mustard beurre blanc

Braised Short Ribs
Whipped potatoes, roasted root vegetables

Surf & Turf ($10 upcharge)
Flat Iron Steak,  lobster tail, au gratin potatoes, baby carrots, broccolini, béarnaise

Delmonico Steak ($10 upcharge)
Roasted potato, haricot vert, horseradish sauce

Lobster Ravioli
Lobster chunks, cherry tomatoes, light pink tomato basil sauce

Chicken & Shrimp Carbonara
Pancetta, whole wheat penne, garlic cream

Dessert

Seasonal Selection

Additional Selections

Logan Inn Seafood Tower
$100 separate from the package
Chilled Lobster, Clams, Mussels, East Coast Oysters, Shrimp, Crab & Avocado Salad

SPIRITUAL DINNER ( HALLOWEEN )

UPON ARRIVAL……

SPIRITUAL PUNCH

FIRST COURSE

LOGAN SALAD

butternut squash, pumpkin seeds, crispy parsnips, pomegranate vinaigrette

ENTREE CHOICE

PAN SEARED SALMON | roasted lacinato kale, baby turnips, sage beurre blanc

CHARRED FILET MIGNON  | chefs accompaniments

FREE BIRD FARMS CHICKEN  | fingerling potatoes, brussels sprouts, bacon, onions, demi- glace

DESSERT

NY Style Cheesecake