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
Gluten Free Menu Available
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*
frijoles borrachos, poblano chimichurri, 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:
Slide Ridge Honey, Rickenback Ranch,Certified Piedmontese Beef, Heirlooms and More, Worden Produce, Beehive Cheese, Creminili Fine Meats, Blossom Hills, Drake Farms, Green River Produce, Ballard Hog Farm, Mountain Land , Firebird Chilies, 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, 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.