April 2014 Newsletter

April 2014

New Food at Logan
Change is upon us. The snow is melting, the birds are singing, and Chef Thad is preparing exciting changes to his menu. Chef has crafted two new appetizers, Southern Fried Grits and Ceviche, along with a new entrée, a New York Strip.

Southern Fried Grits
The grits are crispy, yet creamy fried croquettes joined with pickled cherry tomatoes and black grapes, served alongside an Asian inspired roasted garlic and chili coulis.

The ceviche is a blend of sea scallops, shrimp, and mahi-mahi coupled with Chef Thad’s vibrant citrus vinaigrette, served with baby arugula, crispy shallots, and citrus segments.
New York Strip
This next dish is for you steak lovers, a New York Strip. This is a juicy 10 oz steak, seared to a tender medium-rare, paired with glazed haricot vert and airy dauphine potatoes, accompanied by Chef Thad’s savory red wine, port, and veal reduction.
Are your taste buds tempted yet? Don’t forget, with spring comes ramps and wild mushrooms. Chef Thad will be creating delicious specials throughout the season using these wonderful wild edibles.