Since opening in 2010, Longman & Eagle’s focus has been on sourcing the finest local ingredients in the region to create an ever-changing menu of regional American fare.

This farm-to-table, nose-to-tail aesthetic is lovingly represented by Executive Chef Maxwell Robbins. His considerate and deliberate offerings are both adventurous and sublime, featuring items that exemplify his passion for creative, flavorful and honest dishes offered at fair and reasonable prices.

Executive Chef—Maxwell Robbins
Sous Chefs—Joe Doren, Jared Sullivan
Pastry Chef —Mary Reynolds

Coffee & tea served daily at 8am
Brunch menu served daily 9am—3pm
Limited bar snack menu available 3pm—5pm
Full dinner menu available after 5pm

Sorry, we do not accept reservations.

Note: Our menus change frequently, sometimes daily, as ingredients allow. The brunch and dinner menus highlighted above are recent menus, but are likely to change without notice.