Dinner Menu

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 750 calories).

First Course: Japanese Mushroom Soup, creamed tofu, scallion

Entree: Whiskey - Miso Halibut, compressed super greens - sesame salad, sesame salad, pickled daikon, yuzu citrus - wasabi, nori puree

Dessert: Gingered Frozen Yogurt and orange - sea buckthorn sorbet

Log Haven's Menu

Small Plates

Panko Dusted Dungeness Crab Cake
shrimp - jalapeno mousseline, corn puree, kale slaw, smoked serrano aioli

Tuna Tartare*
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake

Polenta - Fontina Gratin
sunny side egg, house pancetta, spicy fried tomato sauce

Alpine Nachos
house chips, smoked tomme cheese, prosciutto speck, forest mushrooms

Grilled Calamari - Cerignola Olive Mignonette
smoked tomato coulis, capers, lemon mayonnaise, garlic crouton

Juniper Smoked Elk Carpaccio
Petie Waldorf salad, cheddar cheese straws

Full portions $11.5. -$14.5
Tastes $7.5 - $8

Greens

Heirloom Carrot Salad
green garbanzo, organic greens, toasted sunflower seeds, lemon thyme vinaigrette

Heirloom Spinach
chopped egg, dry aged bacon, chives, garlic crouton, toasted mustard seed - honey dressing

Young Kale Greens
crisp root vegetables, young goat cheese, pickled onions, walnut - sherry vinaigrette

Wild Arugula
avocado, puffed quinoa, pine nuts, lemon, evoo, sea salt

$7 - $8.5

Entrées

Natural Skirt Steak, Poblano Chimichurri*
frijoles borrachos, tortilla battered sweet onion, lime aioli

Grilled Bison Teres Major Steak*
brussel sprouts, candied pancetta, cipollini onion, fingerling sweet potatoes, aioli

Grilled Organic Chicken
pea tendrils, pearl onions, Sudtirolen speck, creme fraiche potatoes, dijon beurre blanc

Quinoa Crusted Wild Salmon*
honey glazed pork belly, baby heirloom tomatoes, grilled spring onions, corn broth

Grilled Angus Tenderloin*
roasted beets, parsnip - horseradish potatoes, watercress, maitake mushroom - sherry jus

Crispy Skinned Utah Steelhead Trout*
pan fried soba noodle - spring vegetable salad, Kimchi paste, miso butter, furikake

Grilled Pork Loin Chop*
hazelnut - ivory lentils, onion puree, gooseberries, honey - wine vinegar syrup

Smoked Duck and Hand Cut Serrano Chile Pasta*
poblanos, habanero cheddar, mango salsa, chipotle butter

Seared Scallops*, Lemon - Poppy Seed Risotto
English peas, baby shiitakes, house ricotta, carrot beurre blanc

Price ranges from $25. - $38.5

Sides

Brussel Sprouts
Horseradish - Parsnip Potatoes
Risotto
Pommes Frites

Price - $6. - $8.

Dessert

Bittersweet Chocolate Lava Cake
bourbon ice cream, banana custard sauce

Maple Creme Brulee
butternut - pecan bombolini, huckleberry coulis

Drake Farms Goat’s Cheese Cake
Meyer lemon curd, pistachio crunch

Honey Crisp Apple, Oatmeal - Apple Crumble, Beehive Cheddar
Wasatch Devastator double bock ice cream

Walnut Tart, Pumpkin Ganache
cranberry ice cream, spiced pear sauce

Frozen Coconut Souffle
roasted pineapple sauce, candied macadamia nuts

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:

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.