Logan - An American Restaurant

Garlic salmon spring rollsUSD 7.00

Bay of Fundy salmon, mixed with sweet chilies and garlic. Served with pickled cucumbers and a spicy hoisin sauce

Duck fritterUSD 6.00

Country-style duck confit paté, tempura battered and paired with sweet onion marmalade and a tangy Dijon mustard

Pork dumplingsUSD 5.00

Ginger and shallot seasoned pork incorporated in a crispy dumpling wrapper. Accented with tamarind infused tomato sauce, ponzu dressed jicama and cilantro salad

Ceviche*USD 8.00

A blend of sea scallops & shrimp coupled with Chef Thad's vibrant citrus vinaigrette. Served with baby arugula, crispy shallots, and citrus segments

Crab & avocadoUSD 15.00

A colorful parfait of crab accented with whole grain mustard cream and fresh avocado. Seated atop a salad of confit tomato & ponzu dressed arugula

Cheese trioUSD 12.00

Fried halloumi cheese with preserved Meyer lemon vinaigrette. Gruyere cheese fritter on a crisp toast round with tamarind sauce. Yogurt whipped goat cheese mousse and sweet onion marmalade with parmesan pepper chips

Asparagus tempuraUSD 10.00

Lightly battered and deep-fried asparagus served with Chef Thad's magic tamari and sesame dipping sauce

Soup of the dayUSD 9.00

By popular demand Chef Thad offers his ever changing soups. Over the years he has come up with hundreds of different recipes, each one still made from scratch by the Chef himself

LoganUSD 6.00

Organic baby greens lightly dressed with 30-year-old sherry vinaigrette, and sprinkled with crispy garlic chips

Ginger bib lettuceUSD 8.00

Crisp organic bib lettuce tossed with thinly shaved celery root, radishes and cilantro. Dressed with a savory ginger vinaigrette and topped with pepitas

FennelUSD 8.00

Shaved fennel dressed with Parmigiano-Reggiano and a lemon vinaigrette. Garnished with a balsamic glaze, croutons and a Parmesan crisp

Bacon & eggs*USD 9.00

Baby arugula greens tossed with ponzu dressing. Served alongside a locally harvested fried egg and garnished with a bacon powder topped crouton

Wild boar BologneseUSD 12.00

Texas wild boar braised in red wine and aromatics tossed with our handmade pappardelle pasta and garnished with Parmigiano-Reggiano cheese

Saffron ravioliUSD 10.00

Handmade pasta filled with thyme and lemon scented goat cheese. Smothered in a saffron infused white wine cream sauce and topped with fresh Parmigiano-Reggiano

Oyster mushroom gnocchi ragúUSD 12.00

Freshly made potato gnocchi tossed with Chef Thad's Michigan organic oyster mushroom ragú. Garnished with Parmigiano-Reggiano

Spiced shrimpUSD 10.00

Sautéed shrimp and asparagus tossed in a complex sauce of annatto seeds, Mexican oregano, cinnamon, clove, allspice, cumin and garlic. Tossed with handmade tagliatelle pasta and topped with Parmigiano-Reggiano. Chef Thad's personal favorite

Bay of Fundy salmon*USD 28.00

Pan seared salmon seated atop parmesan roasted fennel. Accompanied by an organic kale coulis and topped with an oven roasted tomato and olive tapenade

Michigan perch tempuraUSD 26.00

Fresh Michigan perch fillets lightly battered and fried. Served alongside a citrusy & crisp green papaya salad then garnished with pickled cherry tomatoes. Paired with a vibrant galangal root and kaffir lime sauce

Bourbon pork tenderloinUSD 22.00

Woodford Reserve Bourbon marinated pork tenderloin. Served with creamy, yet crispy potato pavé and a rich herbed pork reduction

Sautéed camarònUSD 24.00

Pan seared shrimp marinated with a Yucatan spice rub. Served with rice and a rich Oaxacan molé sauce. Garnished with fried tortilla strips, fresh cilantro and jicama salad

Lake Superior walleyeUSD 28.00

Line caught Lake Superior walleye lightly pan seared and served over roasted Brussels sprouts. Accompanied by a delicate lemongrass crab sauce. Garnished with toasted pepitas

Short ribsUSD 36.00

Beef short ribs slowly braised in red wine, veal stock, and aromatics. Served with cheese grits, roasted root vegetables and red wine braised shallots

Glazed cauliflowerUSD 20.00

Oven roasted cauliflower glazed with ponzu served atop a bed of black quinoa and finished with a savory pea & tarragon broth. Garnished with a handmade cured olive crisp

Thai scallopsUSD 38.00

Seared jumbo sea scallops accompanied by a complex Thai coconut milk sauce, consisting of lemongrass, shallots, garlic, chilies, and kaffir lime leaves ground by hand. Served with mashed potatoes and pickled mustard greens

Moroccan henUSD 22.00

A whole roasted Cornish hen marinated in a Moroccan spice blend and preserved Meyer lemons. Served with ginger confit of carrot, couscous and a Moroccan olive & butter sauce

Greek leg of lamb*USD 28.00

A tender leg of lamb "steak" marinated in shallot and garlic infused yogurt. Served with roasted ponzu dressed cauliflower and a celery root puree. Garnished with fennel pollen scented yogurt sauce

Center-cut strip steak*

10-ounce New York strip steak trimmed to perfection. Pan seared and basted with butter and thyme, served with sautéed spinach and dauphine potatoes. Garnished with braised cipollini onions and a delicate red wine, port and veal reduction

• MP

Confit of duck legUSD 28.00

This ten hour cooking process yields a savory and tender dish. Presented with a blend of fingerling potatoes, cipollini onions and roasted asparagus. Garnished with Chef Thad's pickled black grape salad and savory duck reduction seasoned with whole grain Dijon

Chef Thad's 5-course menuUSD 65.00

Not sure what to choose for dinner this evening? Try Chef Thad's exciting & diverse 5-course menu. Sit back and take a culinary journey as we share what's special and new from our kitchen! It's a great introduction to Chef's cuisine, and a unique way to sample multiple items without having to make a decision. Be adventurous, do the tasting "blind"; this menu changes daily and spotlights items you won't find on our menu, so you never know what you might be served. Ask about Kevin's wine flight options to make your tasting menu an experience to remember! Chef Thad's 5-course menu is offered Tuesday - Thursday throughout the evening and Friday & Saturday after 8 pm

Potato paveUSD 6.00

Sautéed spinachUSD 5.00

Cheese gritsUSD 6.00

Mashed potatoesUSD 5.00

Ginger carrotsUSD 6.00

AsparagusUSD 8.00

with a saffron cream sauce

Steamed sticky riceUSD 5.00

Roasted Brussels sproutsUSD 6.00