Menu
For The Table
12
Asparagus Tempura
A Logan Classic with a Tamari Sesame Sauce
4
Lamb Dumplings (Per Person)
Cumin, Chilies, Green Onions, Ginger Tamarind Sauce
14
Smoked Whitefish & Roasted Brussels Sprout Spread
Michigan Fish with Freshly Made Ciabatta Crustini
Starters
8
Crab Avocado Toast
Blue Lump Crab, Tomato Confit, Cucumber
12
Cheese Trio
Halloumi, Gruyere Fritter & Goat Cheese Mousse
10
Seafood Salad
Chilled Scallops, Shrimp & Calamari, Cucumber Lemon Vinaigrette
6
Duck Fritters
Battered Rillette, Onion Marmalade & Dijon Mustard
5/9
Soup of the Day
Salads
7
Logan
Organic Greens, 30year Sherry Vinaigrette, Garlic Chips
8
Shaved Fennel
Lemon Vinaigrette, Parmesan Croutons
10
Bacon & Eggs
Tempura Bacon, Baby Arugula w/ Ponzu Dressing
7
Garden
Homemade Ranch Dressing, Romaine, Radish, Carrots, Green Onions
Handmade Pastas
Made Fresh Daily, All Served with Parmesan Cheese
14/28
Wild Boar Bolognese
Texas Braised Boar Shoulder
10/20
Arugula Pesto Gnocchi
Pine nuts, Olive Oil & Baby Arugula
10/20
Goat Cheese Ravioli
Saffron Cream, Thyme & Lemon
12/24
Shrimp Tagliatelle
Asparagus & Yucatan Spices
16
Pasta Sampler
Pick Three
Entrées
Chef Thad's Signature Entrees, Offered in Petite & Full Sizes
11/20
Cauliflower
Ponzu Roasted Cauliflower, Herb Pea Broth & Black Quinoa
12/22
Samosa
Caraway Roasted Eggplant, Tamarind Sauce & Chickpeas
16/30
Walleye
Michigan Fish, Roasted Brussels Sprouts, Lemon Grass & Blue Crab Sauce
14/26
Perch Tempura
Lake Superior Perch, Papaya Peanut Salad, Galangal Root & Kaffir Lime Sauce
20/38
Thai Scallops
Logan Classic, Mashed Potatoes, Thai Coconut Milk Sauce
13/24
Shrimp & Grits
Cheese Grits, Oaxacan Mole & Local Micro Cilantro
30
Duck Confit
Cooked for 10 Hours in its own fat, Served with Glazed Asparagus & Pistachios, Pickled Grapes & Dijon Duck Reduction, One Size Only
20/38
Short Ribs
Rich & Delicate Braised Beef, Herbed Glazed Asparagus, Leeks & French Green Beans
15/29
Greek Lamb
Local Leg of Lamb, Cauliflower, Fennel Pollen, Yogurt Sauce & Celeriac Puree
17/32
Quail
Rosemary & Garlic, Marinade Spinach, Gruyere Mashed Potatoes & Berry Gastrique
30
Tomahawk Pork Chop
Utica, MI, 12 oz Pork Chop Pan Seared & Served with a Rich Whiskey Sauce & Pickled Mustard Seeds
Pick Two Sides
28
Butterfly Rainbow Trout
Indian Brook Farms, Jackson, MI, Oven Roasted Trout Marinated in a Charmoula, Topped with Lemon Zest & Pine nut Sauce
Pick Two Sides
50
Piedmontese NY Strip Steak
A Lean & Tender 10 oz Heritage Steak that Originated in the Piedmont Region of Italy, with a Classic Green Peppercorn Sauce & Red Wine Compound Butter
Pick Two Sides
70
Chef's Five Course Tasting Menu
An ever-changing exploration into the heart of Chef Thad’s cuisine
Chef Thad’s 5-course menu is offered Tuesday - Thursday throughout the evening
Friday & Saturday after 8 pm
Sides
6
Mashed Potatoes
Cream & Butter, Arugula Pesto, Gruyere Cheese, or Smoked White Fish
6
Potato Pave
A Refined Scalloped Potato
6
Cheese Grits
Cooked Slow & Low
5
Vegetables
Sauteed Spinach, Roasted Asparagus, Brussels Sprouts, or Ponzu Cauliflower