Restaurant Week at Logan

Restaurant Week Menu

1st Course

Choose one of the following:


Fried rice fritters, stuffed with mozzarella cheese and mushrooms.

Pork Belly

Chinese braised pork belly seasoned with ginger and Chinese five spice. Garnished with pickled cucumbers.

2nd Course

Choose one of the following:

Beet & Goat Cheese Salad

Oven roasted beets and goat cheese tossed in a sherry vinaigrette and arugula.

Ceaser Salad

Romaine lettuce tossed with a Dijon ceaser dressing and parmesan cheese.

3rd Course

Choose one of the following:


Pan seared local Michigan trout, served with honey glazed oven roasted carrots and brussels sprouts. Garnished with a sumac lemon sauce and topped with chermoula.

Thai Short Ribs

Slowly braised short ribs coated with chef Thad’s signature Thai sauce, served with mashed potatoes and cabbage salad.

Pork Tenderloin

Rosemary marinated pork, served with duck fat roasted potatoes and green beans. Garnished with a whiskey sauce and soffritto.

Szechuane Noodles

Chinese noodles tossed in a rich sesame chili sauce. Mixed with carrots, greens onions, roasted asparagus and eggplant. Garnished with peanuts and a hard boiled egg.

Call Now to make reservations 734-327-2312