(734) 327-2312(734) 327-2312
115 W Washington St, Ann Arbor, MI 48104
Crispy brick dough filled with fresh east coast lobster, pickled daikon and sauteed cabbage. Served with a rich lobster reduction.
A savory, antique gruyere custard served with handmade poppy seed crackers and warm soffritto: slowly caramelized onions and tomatoes.
Sliced yellow fin tuna seasoned with coriander. Garnished with onion marmalade, port reduction and lime bubbles.
Pan seared to a golden brown, served with braised belgian endive and a japanese hoisin sauce. Garnished with toasted pistachios and applewood smoked bacon.
A colorful parfait of crab accented with a wholegrain mustard cream and avocado. Served on a bed of tomato confit ringed with herb oil and topped with mixed microgreens.
Ginger and shallot seasoned pork dumplings on a bed of cilantro with a tamarind infused tomato sauce.
Lightly battered and deep fried asparagus served with chef thads magic tamari and sesame dipping sauce.
Organic baby greens tossed with a 30 year old sherry vinaigrette, and sprinkled with crispy garlic chips.
Romaine hearts tossed with antique gruyere cheese and a caesar vinaigrette. Chef thad's take on a classic.
Baby arugula greens tossed with a ponzu dressing. Served alongside a locally harvested fried egg and garnished with a bacon crouton.
Chilean sea bass fillet served alongside a creamy mushroom risotto and a red wine reduction. Garnished with a turnip and coriander salad.
With fingerling potatoes, pickled black grapes and a rich beurre dijon sauce.
Pork tenderloin marinated with rosemary, garlic and olive oil. Served with potato pavé and a rich pork reduction.
Pan seared shrimp served on a bed of braised purple cabbage. Served with a green curry sauce and garnished with a carrot coriander salad.
An australian fish prized for its buttery flavor and flaky texture. Served over jasminescented basmati rice and a ginger infused tomato grapefruit sauce.
Beef short ribs slowly braised in red wine, veal stock, and aromatics. Served with creamy polenta, carrots and red wine braised shallots.
Thinly sliced veal cutlets, pan seared and served with homemade herbed spaetzle and mushrooms. Garnished with braised cippolini onions and a rich game reduction.
A whole roasted cornish hen marinated in a moroccan spice blend. Served with ginger confit of carrot, a whole grain dijon mustard sauce, and crispy carrots.
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 and dressed cauliflower and a celery root puree. Garnished with a fennel pollen yogurt sauce.
Pan seared grouper on top of fennel scented roasted organic fingerling potatoes, sauteed mushrooms and bacon lardons. Garnished with a savory pea pureé and a pickled root vegetable salad.
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 and thyme scented goat cheese. Smothered in a white wine cream sauce and topped with parmigiano reggiano cheese.
Freshly made potato gnocchi tossed with sauteed spinach and garlic. Topped with shaved bottarga, lemon zest and parmigiano reggiano cheese.
Penne pasta combined with thinly sliced oven roasted asparagus finished with toasted pistachios, parmigiano reggiano and lemon zest.
Menu for Logan provided by Allmenus.com
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