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!

Bobby Varua , 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 (add french fries |3)

White wine, garlic, parsley | 17
Tomato basil | 18
Chorizo, New Castle Brown ale, corn, jalapeno, cilantro | 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 | 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, prov. | 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 | 15

 GRILLED OCTOPUS | mango, black olives, raisins | 17

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

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


Grande Salade

MANOFF FARMS STRAWBERRY SALAD | baby kale, market strawberries, goat cheese, toasted almonds, citrus 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

CHILLED WATERMELON & TOMATO SALAD | cucumber, corn, red onion, prosciutto, feta, lemon vinaigrette | 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

PASTRAMI |marble rye, sauerkraut, swiss, thousand island | 19

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 19

STRIPED BASS|vegetable fried rice, crispy leeks, soy caramel glaze | 28

STEAK FRITES | seared hanger steak, seasonal veg, demi-glace | 27

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

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

MARYLAND JUMBO CRAB CAKE | basmati rice, green beans, avocado sauce | 29


Eggs Benedict

Canadian bacon | 16
Crab cake | 24
Smoked salmon | 19
Shrimp | 18


Sides

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

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 |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 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  | 18
chorizo, New Castle Brown ale, corn, jalapeno, cilantro | 18

APPETIZERS

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

SOUP DU JOUR | chef’s seasonal selection | 9

GRILLED OCTOPUS |mango, black olives, rasins | 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

GRANDE SALADE

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

MANOFF FARMS STRAWBERRY SALAD | baby kale, market berries, goat cheese,
toasted almonds, citrus vinaigrette | 15

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

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

CHILLED WATERMELON & TOMATO SALAD | cucumber, corn, red onion, prosciutto, feta, lemon 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 bea, 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

STEAK FRITES | seared hanger steak, seasonal veg, demi-glace | 27

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

PAPPARDELLE BOLOGNESE | local Fulper Farm ricotta | 19

MARYLAND JUMBO CRAB CAKE | basmati rice, green beans, avocado | 29

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

PLATS DU JOUR

 Monday

BURGER NIGHT (inc. lettuce, tomato, cheese) each add’l topping $1.50 each – avocado, lychee cole slaw bacon, fried egg, jalapeños, mushrooms, caramelized
19

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

Wednesday
LOGAN INN FRIED CHICKEN
gravy, lychee cole slaw
22

Thursday
CLAM BAKE FOR TWO
clams, mussels, lobster, crab legs, shrimp, corn, wings, potatoes, andouille sausage
68

Friday
CHATHAM COD FISH & CHIPS
beer batter, day boat cod, french fries
22

Saturday
30 DAY DRY AGED 12 oz. NY STRIP (Certified Angus Beef) grilled tomato, Logan steak sauce
52

Sunday

FAMILY BARBECUE (per person)
baby back ribs, roasted chicken, summer corn,
macaroni & cheese, jalapeño cornbread, lychee cole slaw
26

SIDES

FRENCH FRIES | 6
MACARONI & CHEESE | 9
STEAKHOUSE ONION RING | 9
GRILLED ASPARAGUS | 10
SEASONAL MARKET VEGETABLES | 10
SWEET POTATO FRIES | 8

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 AU GRATIN |garlic crouton, swiss, provolone |10

SOUP DU JOUR |chef’s seasonal selection | 9

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

MANOFF FARMS SEASONAL BERRIES SALAD | baby kale, market strawberries, goat cheese, toasted almonds, citrus vinaigrette| 15

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

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

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

CHILLED WATERMELON & TOMATO SALAD | cucumber, corn, red onion, prosciutto, feta, lemon vinaigrette| 15

ENTREES

FREEBIRD FARMS CHICKEN | brussels sprouts, bacon, onions, demi-glace |26

STRIPED BASS | vegetable fried rice, crispy onions, soy caramel glaze |28

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

MARYLAND JUMBO CRAB CAKE | basmati rice, green beans, avocado sauce| 29

STEAK FRITES | seared hanger steak, seasonal veg, demi-glace | 27

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

STEAKS & CHOPS
Following four entrees served with Chef’s selection of summer market vegetables:

GRILLED LAMB CHOP | 10 oz, herb marinated | 38

FILET MIGNON | 8 oz, certified angus beef| 42

PORK CHOP |12 oz, orange onion marmalade| 32

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

CABERNET BRAISED SHORT RIBS | mashed potato, root vegetable jus | 39

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

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

PLATS DU JOUR

 Monday

BURGER NIGHT (inc. lettuce, tomato, cheese)
each add’l topping $1.50 each – avocado, lychee cole slaw, bacon, fried egg, jalapeños, mushrooms, caramelized onions
19

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

Wednesday
LOGAN INN FRIED CHICKEN
gravy, lychee cole slaw
22

Thursday
CLAM BAKE FOR TWO
clams, mussels, lobster, crab legs, shrimp, corn, wings, potatoes, andouille sausage
68

Friday
CHATHAM COD FISH AND CHIPS
beer batter, day boat cod, french fries
22

Saturday
30 DAY DRY AGED 12 oz. NY STRIP (Certified Angus Beef) grilled tomato, Logan steak sauce
52

Sunday
FAMILY BBQ (per person)
baby back ribs, roasted chicken, summer corn, macaroni & cheese, jalapeño cornbread, lychee cole slaw
26

SIDES

FRENCH FRIES  |  6
MACARONI & CHEESE  | 9
SWEET POTATO FRIES | 8
STEAKHOUSE ONION RINGS | 9
GRILLED ASPARAGUS | 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