Every season, Assembly Rooftop Lounge turns over its menu. The assembly rooftop spring menu for 2026, curated by Executive Chef Sonny Ingui, brings new shareable plates, a composed dessert addition, and seven named cocktails with builds that go beyond the standard rooftop bar playbook.
The rooftop above The Logan Hotel — nine stories up, above the Benjamin Franklin Parkway with views of the Art Museum and City Hall — opens its warmer-months chapter with a lineup worth planning around. Ingui’s stated goal was dishes and cocktails that feel “fresh, vibrant, and perfect for the rooftop atmosphere” — the assembly rooftop spring menu delivers without leaning on crowd-pleasers to do it.
The Assembly Rooftop Spring Menu: Plates Worth Ordering
Three new additions anchor the food program. The Carne Guisada Taco ($18) comes on a corn tortilla with cilantro, onions, and chili lime aioli. The Tuna Poke ($18) leans into textural contrast: citrus ponzu and chili aioli alongside taro chips and cucumber. The Laguna Blanca Salmon Cake ($17) is the most composed of the three, plated with sauce ravigote — a French vinegar-herb sauce that adds brightness — frisée, and pickled onions.
The broader menu fills out the shareable format well: Roasted Corn Guacamole ($15), Burrata Caprese ($16), Fried Chicken Lettuce Wrap ($17), Chilled Shrimp ($18), Fried Tofu ($16), and a Lobster Roll ($23) that has been a consistent performer on Assembly’s menu across seasons.
The dessert additions earn their place. The Pineapple Cheesecake ($15) with caramelized honey is the simpler of the two, but the Limoncello Mousse ($15) is the more composed plate — limoncello curd and mascarpone mousse layered over vanilla sponge cake with strawberry compote. It earns the rooftop-dining positioning without overselling it.
The Cocktail Program on the Assembly Rooftop Spring Menu
Seven named cocktails, and the program reads as something more considered than a standard seasonal update. Pulling Straws ($17) — strawberry-infused Roku Gin, Salers Aperitif, toasted cardamom, strawberry, and lemon — opens the botanical-aperitif end. Salers is a bittersweet French gentian aperitif; pairing it with Roku in a gin sour signals a bar team that knows how to balance bitter and fruit.
Garden Party ($16) pairs sauvignon blanc with Botanist Gin, St. Germain, lime, mint, cucumber, and Fever-Tree Elderflower Tonic. Thyme After Thyme ($16) uses a thyme-infused Tito’s base with Salerno Blood Orange Liqueur, earl grey, lemon, and clementine soda — both sit comfortably in the wine-forward, botanical end of the lineup.
The Smoke Show ($17) brings Ilegal Mezcal against grapefruit, lime, and Giffard Espelette — the pepper liqueur lands a real bite that the grapefruit sets up cleanly. The Peach Orchard Sour ($17) runs Maker’s Mark Bourbon with Giffard Peach, lemon, and pinot noir, milk-clarified, giving the cocktail a silkier texture than a standard sour.
The Rye & Reason ($18, Knob Creek Rye with house-made lemon basil cordial) and the Staycation ($17, Plantation Rum, Maggie’s Falernum, Yellow Chartreuse, coconut cream, pineapple, lime) close out the assembly rooftop spring menu at its two poles — the clean rye build and the tropical rum program.
On the frozen side, the Frosé ($16) builds on rosé wine with dry vermouth, Cocchi Rosa aperitif, strawberry, and fresh lemon alongside a rotating frozen cocktail. The spirit-free program offers a Strawberry Ginger Smash ($12) and a Cucumber Mint “Gin” Spritz ($14) — priced as proper menu items rather than afterthoughts.
Assembly Rooftop Lounge is open daily — Sunday through Thursday from 4 p.m. to midnight, Friday and Saturday from 4 p.m. until late. Happy Hour runs Sunday through Thursday from 4 to 6 p.m. The assembly rooftop spring menu gives the space a reason to visit that holds up on its own terms, not just the view.
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