Logan

Blue lump crab, tomato confit, cucumber.

Halloumi, gruyere fritter & goat cheese mousse.

Chilled scallops, shrimp & calamari, cucumber lemon vinaigrette.

Battered rillette, onion marmalade & dijon mustard.

Please contact the merchant for soup of the day selection.

Organic greens, 30-year sherry vinaigrette, garlic chips.

Lemon vinaigrette, parmesan croutons.

Tempura bacon, baby arugula with ponzu dressing.

Homemade ranch dressing, Romaine, radish, carrots, green onions.

Served with parmesan cheese. Texas braised boar shoulder.

Served with parmesan cheese. Pine nuts, olive oil & baby arugula.

Served with parmesan cheese. Saffron cream, thyme & lemon.

Served with parmesan cheese. Asparagus & Yucatan spices.

Ponzu roasted cauliflower, herb pea broth & black quinoa.

Caraway roasted eggplant, tamarind sauce & chickpeas.

Michigan fish, roasted brussels sprouts, lemon grass & blue crab sauce.

Lake superior perch, papaya peanut salad, galangal root & kaffir lime sauce.

Logan classic, mashed potatoes, Thai coconut milk sauce.

Cheese grits, oaxacan mole & local micro cilantro.

Served with glazed asparagus & pistachios, pickled grapes & dijon duck reduction.

Rich & delicate braised beef, herbed glazed asparagus, leeks & french green beans.

The local leg of lamb, cauliflower, fennel pollen, yogurt sauce & celeriac puree.

Rosemary & garlic, marinade spinach, gruyere mashed potatoes & berry gastrique.

Utica, mi, 12 oz pork chop pan seared & served with a rich whiskey sauce & pickled mustard seeds. and two sides.

Indian brook farms, Jackson, mi, oven-roasted trout marinated in a chermoula, topped with lemon zest & pine nut sauce.

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.

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.

Cream & butter, arugula pesto, gruyere cheese, or smoked whitefish.

Flaky, crispy, french potato masterpiece.

Sauteed spinach, roasted asparagus, brussels sprouts, or ponzu cauliflower.

Thinly sliced Bay of Fundy salmon cured with sea salt, brown sugar and fennel pollen. Paired with a delicately balanced sauce of goat cheese & Greek yogurt, garnished with garlic herb croutons.

Crispy yet creamy fried grits croquettes joined with picked cherry tomatoes & black grapes. Served alongside Asian inspired roasted garlic & chili coulis.

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

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.

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

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 chip

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

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

Romaine hearts tossed with antique Gruyère cheese and Caesar vinaigrette topped with a parmesan crisp garnish; Chef Thad's take on a classic.

Shaved fennel marinated in savory Thai lime vinaigrette. Tossed with roasted peanuts, pickled cherry tomatoes, shallots and cilantro.

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

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

Handmade pasta filled with rosemary, thyme, and lemon scented goat cheese. Smothered in white wine truffle cream sauce and topped with fresh Parmigiano-Reggiano.

Freshly made potato gnocchi tossed with Chef Thad's seasonal mushroom ragú. Garnished with Parmigiano-Reggiano and local fresh herbs.

Penne pasta combined with thinly sliced oven-roasted asparagus. Finished with toasted pistachios, Parmigiano-Reggiano and lemon zest.

Bay of Fundy raised salmon seated atop a braised pairing of fennel & Napa cabbage. Accompanied by crispy capers, Chef Thad's cucumber kimchi and spicy hoisin sauce.

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.

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

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

Fresh line caught mahi-mahi lightly pan seared and served over black quinoa. Accompanied with spicy ginger infused tomato grapefruit sauce.

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

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

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.

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

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.

10 oz New York strip 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.

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

Not sure what to choose for dinner this evening? Try a five course menu designed by Chef Thad especially for you. 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.