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
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

 

Happy Thanksgiving from all of us at the Logan Inn!

November 22nd
12pm-7pm

$52 per adult
$30 per child under 10
Tax, Gratuity and Beverage Additional

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 & GRAVY
whipped potatoes, stuffing, cranberry/orange relish, carrots & peas

HONEY HAM
baked sweet potatoes, seasonal vegetables

SALMON
grilled salmon, snow peas, 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

$30 per child

Turkey or Ham Dinner
stuffing, mashed potatoes, vegetables

Ice Cream Dessert