The Log Jam Restaurant

sautéed and complemented by a dill dressing

four jumbo shrimp with cocktail sauce

stuffed with horseradish and wrapped in bacon. served béarnaise

served with drawn butter

served with tangy béarnaise sauce

with puff pastry

shrimp morsels baked in garlic butter and breadcrumbs. topped with melted cheddar and served with warm garlic bread

served warm with sweet onions, bleu cheese and fresh basil.

sautéed in garlic butter and sherry

16 oz. roasted boneless duck breast baked and served with an orange sauce

twin loin chops (the porterhouse of lamb) char-broiled and served with a mint bordelaise

all natural (raised hormone and antibiotic free), 12 oz. rib eye steak seasoned in olive oil, salt and pepper and char-broiled

24 oz. custom-cut porterhouse steak char-broiled to your liking and topped with onion rings

a new york sirloin marinated in a teriyaki sauce

spicy peppercorns complement a sirloin that's flamed in brandy, sautéed with shallots, scallions, and fresh mushrooms, then finished in a heavy cream

your server will inform you of today's selection and price

sautéed in white wine, lemon and garlic butter. served with rice

brushed with maple syrup and a creamy dijon mustard. baked with an apple pecan crust

while they last from our display tank. priced according to their "maine" disposition (1.5 lbs) (2 lbs)

5-6 oz. cold water tail, broiled

broiled in white wine and lemon butter and topped with herb breadcrumbs

split and served with drawn butter

for an additional $5.00 you may choose. filet mignon or steak au poivre

sautéed and complemented by a dill dressing

four jumbo shrimp with cocktail sauce

stuffed with horseradish and wrapped in bacon. served béarnaise

served with drawn butter

served with tangy béarnaise sauce

with puff pastry

shrimp morsels baked in garlic butter and breadcrumbs. topped with melted cheddar and served with warm garlic bread

served warm with sweet onions, bleu cheese and fresh basil.

sautéed in garlic butter and sherry

16 oz. roasted boneless duck breast baked and served with an orange sauce

twin loin chops (the porterhouse of lamb) char-broiled and served with a mint bordelaise

all natural (raised hormone and antibiotic free), 12 oz. rib eye steak seasoned in olive oil, salt and pepper and char-broiled

24 oz. custom-cut porterhouse steak char-broiled to your liking and topped with onion rings

a new york sirloin marinated in a teriyaki sauce

spicy peppercorns complement a sirloin that's flamed in brandy, sautéed with shallots, scallions, and fresh mushrooms, then finished in a heavy cream

your server will inform you of today's selection and price

sautéed in white wine, lemon and garlic butter. served with rice

brushed with maple syrup and a creamy dijon mustard. baked with an apple pecan crust

while they last from our display tank. priced according to their "maine" disposition (1.5 lbs) (2 lbs)

5-6 oz. cold water tail, broiled

broiled in white wine and lemon butter and topped with herb breadcrumbs

split and served with drawn butter

for an additional $5.00 you may choose. filet mignon or steak au poivre