Chef Jones has designed a healthy, innovative three-course menu that's high in fresh "clean" ingredients and low on calories (up to 750 calories).
First Course: Wild Arugula, avocado, puffed quionoa, pine nuts, meyer lemon, California olive oil
Entree: Seared Paillard of Local Turkey
barley, butternut squash, chard, tasso "cassoulette", Slide Ridge Honey and Red Barn Cider mustard sauce
Dessert: Roasted Pineapple Sorbet, coconut water granita, fresh mango
Wine Pairing:
Gruet Brut NV Sparkling Wine, New Mexico 89 calories
Log Haven's Menu
Fire Roasted Anaheim Chile Soup
braised pork cheeks, avocado, tortilla straws
Tuna Tartare*
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake
Grilled Monterey Bay Calamari
poblano chiles, onions, chic peas, spicy tomato coulis, tortilla crumbs, lime aioli
Grilled Morgan Valley Lamb Riblettes
Asian grilling sauce, pickled honeydew
Polenta - Parmigiano - Reggiano Ravioli*
local organic eg, pancetta, arabiatta, arugula pesto, green garlic oil
Alpine Nachos
house chips, Raclette cheese, smoked prosciutto, forest mushrooms
Full portions $8 - $14.5
Tastes $8.5 - $9.
Market Mix Salad
uncured turkey bacon, whole grains, shallot-lemon vinaigrette
Baby Romaine
creamy poblano-lime vinaigrette, Gold Creek Farm's parmesan, smoked almonds
Chicory Frisee Salad
hazelnuts, brandied raisins, applewood smoked Beehive cheddar, cider vinaigrette
Wild Arugula
avocado, puffed quinoa, pine nuts, lemon, evoo, sea salt
Full portions $6.5. - $9.
Tastes $4. -$6.5
Crispy Skinned Utah Steelhead Trout*
warm soba noodle salad, kimchi, miso butter
Grilled Bison Steak*
brussel sprouts, candied pancetta, cipollini onion, fingerling potatoes, bordelaise, rosemary aioli
Honey Grilled Organic Chicken Breast
hominy - millet cake, fennel salad, berried, local feta
Pan Seared Scallops*
cauliflower puree, kale chips, carrot - lemon broth
Grilled "Filet" of New York*
aligot potatoes, grilled onions, sherry-green peppercorn sauce, marrow butter
Grana Padano Halibut*
English pea ravioli, Creminelli proscuitto, Highwest vodka - tomato butter
Buttermilk Brined Ballad Farm's Pork*
pistachio quinoa, sweet onion puree, rhubarb - port reduction
Smoked Duck and Hand Cut Serrano Chile Pasta**
poblanos, sweet onions, Beehive Habanero's cheddar, mango salas, chipotle butter
Baby Shiitake Mushroom, Green Garbanzo Risotto
uncured turkey bacon, pecorino, creme fraiche, tomato water
Price ranges from $22. - $35.5
Sauteed Mushrooms
Brussel Sprouts
Aligot Potatoes
Risotto
Pommes Frites
Price - $6.00
Frozen Coconut Souffle
roasted pineapple sauce, candied macadamia nuts
Slide Ridge Honey Creme Brulée
hucklebbery coulis, gaufrettes
Drake Farm Goat's Milk Panna Cotta
liquid apple gelee, biscotti crumbles
Dried - Apricot Almond Croissant Bread Pudding
Earl Grey milk jam
Milk Chocolate - Peanut Butter Silk
roasted banana bourbon ice cream, hazelnut feuillantine, Amano chocolate sauce
Bittersweet Chocolate Lava Cake
Redmond's salted caramel ice cream, white chocolate - caramel popcorn, clear caramel
Prices range from $4.5-$9.5
Log Haven has always purchased local/regional organic and natural ingredients whenever possible. Log Haven supports local producers who focus on quality as well as sustainability and conservation. Chef Jones’ partners with several local and regional purveyors in addition to providing fresh organic produce from his own garden.
Below is a sampling of the local and regional purveyors we support:
Slide Ridge Honey, Certified Piedmontese Beef, Heirlooms and More, Worden Produce, Beehive Cheese, Amano Chocolate, Creminili Fine Meats, Bell Organics, Blossom Hills, Drake Farms, Green River Produce, Ballard Hog Farm, Morgan Valley Lamb, Mountain Land , Mountain View Mushrooms, Oakdell Farms, Mcdowell Family Farms, Nature Indulgence, Pepperlane Products, Redmond Salt, Shepherd's Goat Dairy, Rimini Roasters, Uinta Brewery, Gold Creek Farms, and Pierre's Bakery, Western Buffalo Company, Red Barn Cider Mill
Chef Jones' menu display a reverence for quality ingredients and refined techniques. We are committed to providing products grown in keeping the environment as clean as possible by selling food close to where it is grown.
David Jones - Chef
Jose Ferran - Sous Chef
Steve Takahashi - Pastry Chef
Serving dinner every night, Monday thru Sunday beginning at 5:30 p.m.
Reservations are taken until 9:00 p.m.
*Consuming raw or undercooked meat may increase your risk for food born illness,
especially if you have certain medical conditions.
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