Low Cal-High Impact Special
Low Cal-High Impact Special Chef Jones has designed a healthy, innovative three-course menu that's high in fresh "clean" ingredients and low on calories (up to 700 calories).
First Course: Arugula, avocado, Grana padano, pine nuts, lemon, olive oil
Entrée: Grilled Yellowfin Tuna*
king trumpet mushrooms, asparagus, parmesan, tarragon - truffle aioli
Dessert: 74% Dark Chocolate - mint sorbet, macerated strawberries
Log Haven's Menu
Braised Piedmontese Beef Cheek Consomme*
horseradish parsnip dumplings
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake
Sicilian Sausage Arancini
spicy cannellini bean sauce
house chips, forest mushrooms, speck, fontina
charred onion remoulade, lemon-caper mignonette, sriracha cocktail sauce
Juniper Smoked Elk Carpaccio*
Petite Waldorf salad
Tempura Battered Maitake Mushrooms
sherry miso dipping sauce
Portions $11. to $16.
Arugula - Avocado
pine nuts, Grana padano, lemon, evoo, sea salt
Winter Wheat Berry and Chicory Salad
smoked cheddar, house bacon, cranberry, maple vinaigrette
creamy white balsamic dressing, pine nuts, chives, shaved parmesan
$8.5 - $9.
Bacon Wrapped Elk Strip Steak*
butternut amandine, fingerling yams, huckleberry sauce
Porcini Rubbed 44 Farm's New York Steak*
shallot marmalade, forest mushrooms,
smoked Romano potatoes, juniper red wine demi-glace
coconut curry broth, rice noodles, grilled pineapple,
macadamia nuts, roasted chili oil, fried tofu
"Paella" risotto, Iberico chorizo, manchego, fried tomato sauce
Grilled Organic Chicken
mascarpone polenta, coq au vin sauce
Vegetarian Organic Spaghetti "Bolognese"
Grana Padano or nutritional yeast (vegan)
Blackened Bison Teres Major Steak*
braised power greens, Big John’s cheddar grits,
andouille sausage gravy
Pappardelle Pasta, Smoked Goose Breast
butternut squash, fresh ricotta, dired cherries, brown butter, toasted hazelnuts
Cast Iron Arctic Char
cauliflower puree, artichoke tomato salad,
meyer lemon - dill crème fraîche
Grilled Duroc Pork Loin
caramelized onion - wheat berries, candied pork belly,
charred brusel sprouts, hard cider gastrique
Prices - $28. - $44.
Big John's Cheddar Grits
andouille sausage gravy
Smoked Romano Potatoes
Price - $6.-$8.
Honey Almond Tart
ice wine - apricot ice cream, marmalade
Butterscotch Pot De Cream
burnt sugar, lava salt
Coconut Banana Souffle
roasted pineapple sauce, candied macadamia
Buttermilk Panna Cotta
strawberry gelee, pistachio florentine
Ginger Mascarpone Cheesecake
mango - key lime curd, kiwi coulis, ginger snap crunch
Hazelnut - Mocha Flourless Cake
vanilla bean cream, chocolate mikado
Prices range from $7-$10.
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:
Rickenback Ranch, Duvall Farms, Meyer’s all natural beef, Certified Piedmontese all natrual beef, Clifford Farms, Heirlooms and More / Worden Produce, Pierre’s Bakery, Beehive Cheese, Creminili Fine Meats, Caputo’s Blossom Hills, Drake Farms , Green River Produce, Ballard Hog Farm, Mountain Land , Mountain View Mushrooms, Oakdell Farms, Nature Indulgence, Slide Ridge Honey, Redmond Salt, Shepherd's Goat Dairy, Rimini Roasters, Uinta Brewery, Gold Creek Farms, 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.