Our Wine List
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: Butter lettuce, beet chips, honey walnuts, sherry - goat cheese dressing
Entrée: Grilled Yellowfin Tuna*
king trumpet mushrooms, asparagus, parmesan, tarragon - truffle vinaigrette
Dessert: 74% Dark Chocolate mint sorbet, macerated strawberries
Log Haven's Menu
Small Plates
Chilled Zucchini - Nettles Soup
cauliflower - citrus parfait, cured arctic char
Spicy Lemon Chicken
pickled goji berries, sweet - salty cashews, rice stick noodles, butter lettuce
Heirloom Carrots
burrata cheese, carrot top pesto - walnut pesto, pickled onions
Grilled Calamari*
Oaxacan chile puree, pickled cabbage, charred scallion aioli, pumpkin seeds
Petite Veal Milanese Salad
arugula, pickled onion, heritage tomatoes, smoked parmesan, creamy lemon dressing
Alpine Nachos
house made truffle potato chips, Forest Mushrooms, speck, fontina
Tuna Tartare*
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake
Juniper Smoked Elk Carpaccio*
Petite Waldorf salad, yam chips
Full portions $11.5. -$14.5
Tastes $7.5 - $8
Greens
Wild Arugula
avocado, puffed quinoa, pine nuts, lemon, avocado oil, sea salt
Southwest Caesar
spicy pumpkin seeds, poblano chile - lime dressing, smoked parmesan
Butter Lettuce
beet chips, honey walnuts, sherry - goat cheese dressing
$8.5
Entrées
Maple Smoked Duck, Hand Cut Pumpkin Pappardelle*
savoy spinach, cherry - sage cheddar, roasted pear, spiced pecans, bourbon, jus
Grilled Dry Angus Center Cut New York*
roasted beets, parsnip - horseradish potatoes, watercress, maitake mushroom - sherry jus
Pan Seared Sea Bass, Toasted Coriander*
curried cauliflower puree, saifoon noodles, coconut chips, carrot - ginger sauce
Braised Rocky Mountain Lamb Shank*
crushed purple potatoes, roast carrots, Kiler Grove Bordelaise
Crispy Skinned Koosharem Trout*
fried buckwheat polenta, roasted broccolini, warm olive sauce, cow's milk feta
Grilled Organic Chicken
aged cheddar - cannelini bean ragout, crisp kale, house linguica gravy
Crisp Tempura Sprouted Tofu
shiitake mushroon consomme, sweet and spicy cashews, scallions
Grilled Bison Teres Major Steak*
brussel sprouts, candied pancetta, cipollini onion, fingerling sweet potatoes, aioli
Spicy Garlic Shrimp, Winter Squash - Radicchio Risotto
prosciutto, grana padano, Lambrusco buerre rouge
Tea Brined Duroc Pork Tenderloin
hazelnut - apricot quinoa pilaf, roast winter squash, huckleberry gastrique
Price ranges from $22. - $38.
Sides
Brussel Sprouts
Heirloom Carrots
Horseradish - Parsnip Potatoes
Risotto
Price - $5. - $8.
Dessert
Almond Panna Cotta
Italian Toschi cherries, corn flake crunch
Butterscotch Pot De Cream
burnt sugar, lava salt
Coconut Banana Souffle
roasted pineapple sauce, candied macadamia
Tres Leches Cake
dark rum sauce
Blonde Chocolate Tart
wild huckleberry sauce
Dark Chocolate Miint Cheesecake
white - peppermint sauce, hazelnut biscuit crumbs
Prices range from $4.5-$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.