The Urban Farmer Spring Menu is live at The Logan Philadelphia, and Executive Chef Sonny Ingui has built a lineup that leans hard into seasonality without losing the steakhouse’s identity as a place where technique and sourcing matter as much as the cut of beef. The Urban Farmer Spring Menu spans dinner, lunch, brunch, dessert, and a cocktail program that moves from coconut-washed rum to mezcal with habanero — and if the roasted asparagus with parmesan frico does not convince you that spring has arrived in Logan Square, the Peach Pancakes at brunch will.

Starters and Entrées on the Urban Farmer Spring Menu

The Urban Farmer Spring Menu opens with Spanish Octopus at $20 over Gigante beans, rucola, roasted tomato, and harissa aioli, and a Crab Cake at $24 with herb ravigote, frisée, and tarragon vinaigrette. Diver Scallops at $20 for the appetizer portion or $40 as an entrée arrive with quinoa, carrots, asparagus, and chimichurri. Pan Roasted Pork Belly at $19 brings chili rhubarb barbecue sauce, napa slaw, and cracklins — the kind of dish that signals a kitchen comfortable working across registers.

Entrées include Laguna Blanca Salmon at $37 with mushroom and pea farrotto and lemon oil, Striped Bass at $40 with heirloom tomato salsa fresca and fregola sarda, a Moruno-spiced Double Cut Pork Chop at $36 with fennel, stonefruit, and dukkha, Cauliflower Steak at $25 with chana masala and coconut raita, and a Freebird Half Chicken at $34 with peri peri aioli and a spring vegetable salad. Seasonal sides include Roasted Asparagus at $14 with parmesan aioli and frico, and Baby Carrots at $15 with spiced tahini and pistachio orange aillade.

Brunch, Dessert, and Cocktails on the Urban Farmer Spring Menu

The Urban Farmer Spring Menu extends into brunch with a Burrata and Stonefruit Salad at $16 over arugula, watercress, kale, and spinach with Marcona almonds and basil bee pollen vinaigrette, an Acai Bowl at $16, and Peach Pancakes at $16 with roasted peach and apricot compote and vanilla streusel. Desserts close the meal with Banana Pudding Cheesecake at $13, Peaches and Cream with berry sponge cake and strawberry basil sauce at $13, Lemongrass Crème Brûlée with apricot pinwheel at $13, and Chocolate Raspberry Pâté with raspberry mousse and chocolate soil at $14.

The cocktail program shifts garden-forward with the Canopy Reserve at $19 — coconut-washed Bacardi pineapple rum, charred pineapple, lime, and egg white — alongside the Slow Burner at $17 with Ilegal Joven Mezcal, passionfruit, and habanero, In Full Bloom at $16 with Beefeater Gin and elderflower, and the Logan Ledger at $21 blending Hennessy, Yellow Chartreuse, fino sherry, and Dolin Blanc. Spirit-free options include a Canopy Cooler at $12 and a Garden Party at $10 with strawberry, lavender, and elderflower tonic.

Chef Ingui framed the approach directly — spring gives an opportunity to let the ingredients truly shine, and the menu highlights vibrant seasonal components paired with bold, balanced flavors that feel both approachable and refined. Philadelphia’s seasonal dining scene has been delivering chef-driven menus all spring, and the Urban Farmer Spring Menu adds a steakhouse perspective that most seasonal launches do not cover — where the Double Cut Pork Chop and the Cauliflower Steak share a menu without either feeling like a compromise. Urban Farmer is open daily from 7 a.m. to 11:30 p.m. at 1850 Benjamin Franklin Parkway. Happy Hour runs Sunday through Thursday from 4 to 6 p.m. Reservations via OpenTable.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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