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Logan - An American Restaurant
115 W. Washington St.
Ann Arbor, MI 48104
Uber
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Dinner Menu
1st Annual Fantasy Feast
Dinner Menu
Appetizers
Garlic salmon spring rolls
$7.00
Bay of Fundy salmon, mixed with sweet chilies and garlic. Served with pickled cucumbers and a spicy hoisin sauce
Duck fritter
$6.00
Country-style duck confit paté, tempura battered and paired with sweet onion marmalade and a tangy Dijon mustard
Pork dumplings
$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*
$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 & avocado
$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 trio
$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 tempura
$10.00
Lightly battered and deep-fried asparagus served with Chef Thad's magic tamari and sesame dipping sauce
Soup of the day
$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
Salad
Logan
$6.00
Organic baby greens lightly dressed with 30-year-old sherry vinaigrette, and sprinkled with crispy garlic chips
Ginger bib lettuce
$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
Fennel
$8.00
Shaved fennel dressed with Parmigiano-Reggiano and a lemon vinaigrette. Garnished with a balsamic glaze, croutons and a Parmesan crisp
Bacon & eggs*
$9.00
Baby arugula greens tossed with ponzu dressing. Served alongside a locally harvested fried egg and garnished with a bacon powder topped crouton
Pasta
Wild boar Bolognese
$12.00
Texas wild boar braised in red wine and aromatics tossed with our handmade pappardelle pasta and garnished with Parmigiano-Reggiano cheese
Saffron ravioli
$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 ragú
$12.00
Freshly made potato gnocchi tossed with Chef Thad's Michigan organic oyster mushroom ragú. Garnished with Parmigiano-Reggiano
Spiced shrimp
$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
Entrées
Bay of Fundy salmon*
$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 tempura
$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 tenderloin
$22.00
Woodford Reserve Bourbon marinated pork tenderloin. Served with creamy, yet crispy potato pavé and a rich herbed pork reduction
Sautéed camaròn
$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 walleye
$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 ribs
$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 cauliflower
$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 scallops
$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 hen
$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*
$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 leg
$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 menu
$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
Sides
Potato pave
$6.00Sautéed spinach
$5.00Cheese grits
$6.00Mashed potatoes
$5.00Ginger carrots
$6.00Asparagus
$8.00
with a saffron cream sauce
Steamed sticky rice
$5.00Roasted Brussels sprouts
$6.00
*Can be cooked to order. Consuming raw or undercooked meats, seafood or eggs may increase your risk of foodborne illness. Special note our chocolate mousse is made with raw eggs
Dinner
Cheese Turnip Tart
A warm savory tart topped with pickled vegetables and dressed bitter greens
Baked Michigan Whitefish
Served with creamed leeks and rice, sauced with a vert herbed sauce, topped with smashed peas
Garlic stuffed Cornish Game Hen
Marinated with an old world "strong spice" blend, pickled poached root vegetables and a cumin scented caramelized onion sauce
Optional Dessert
$9.00
Saffron custard with mead poached plums
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General Info
Payment Types
All Major Cards
Cuisine
American - Contemporary
Meals
Dinner
Hours
Monday:
-
Tuesday:
5:00pm - 10:00pm
Wednesday:
5:00pm - 10:00pm
Thursday:
5:00pm - 10:00pm
Friday:
5:00pm - 10:00pm
Saturday:
5:00pm - 10:00pm
Sunday:
-
About Us
Logan is the result of our three owners' desire to establish in Ann Arbor an elegant, contemporary restaurant based on Chef Thad Gillies' interpretation of "New American" cuisine. Named for our chef's son, Logan opened in November 2004, with the backing of friends and family. While we were (are) quite different than the typical college town restaurant, we were fortunate to receive some nice early press, and are proud to have garnered a loyal clientele that has kept our dream alive. And what is that dream? To create a place where we, as professionals, can stretch our creative wings to do the best work we are capable of, and without the competing agendas of outside ownership. We have a shared faith that there is a segment of the public that will respond to and rally to support the independent pursuit of excellence. As the seasons have passed, we have earned a reputation as one of Ann Arbor's very best restaurants, with acclaim for our lovingly made food, our great selection of boutique wine and spirits, and our warm service being received in roughly equal amounts.