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 vinaigrette
Dessert: 74% Dark Chocolate mint sorbet, macerated strawberries
Log Haven's Menu
Sambal - Miso Chicken Drumettes
jalapeno yakitori glaze, pickled ginger slaw, sesame
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake
Fried Green Tomatoes
house bacon, fresh ricotta, arugula, buttermilk herb mayonnaise
house chips, forest mushrooms, speck, fontina
Grilled Octopus and Calamari
black olive pesto, capers, eggplant - tomato coulis
Juniper Smoked Elk Carpaccio*
Petite Waldorf salad, yam chips
Tempura Sprouted Tofu
mushroom broth, sweet and spicy cashews, scallions
Portions $9. - $14.50
house bacon, walnut, buttermilk bleu cheese, dried cherries, honey mustard dressing
Tatsoi Mixed Greens and Glass Noodle Salad
oranges, almonds, scallion, wonton crisps, ponzu
creamy garlic dressing, pine nuts, chives, shaved parmesan
$8. - $9.
Duck Confit, Fresh Sage Tagliatelle*
apple - gouda sausage, radicchio, marcona almonds, butternut squash
Peppered Center New York Steak*
msuhroom puree, Fontina potatoes, tomatoes, Madeira jus
Seared Shetland's Salmon*
fresh sauerkraut, crisp speck, caraway potato "veloute", pickled mustard seed
brown butter - hazelnut risotto, marscapone, mushroom consomme
Citrus-Achiote Grilled Organic Chicken*
aged jack - jalapeno grits, pickled cabbage, charred "pico" coulis
Roasted Mushrooms, Yuba Noodles (tofu skin)
arugula, walnut pesto, garlic, lemon, olive oil, parmesan
Grilled Bison Teres Major Steak*
brussel sprouts, candied pancetta, cipollini onion, fingerling yams, aioli
Pozole Rojo, Shrimp and Chorizo*
mushroom salsa, avocado, rajas con crema, tortilla straws
Cider Brined Duroc Pork Chop*
sweet potato hash, pomegranate gastrique, apple-rasin chutney, "faux gras butter"
Price ranges from $25. - $38.
Price - $5.-$7.5
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 Mint 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.