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
Duck Confit Arancini
sauce smitane, sour cherry
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
radish salad, pickled onion, creme friche, juiced cucumber, fennel pollen
Portions $9. - $14.50
Arugula - Avocado
pine nuts, Grana Padano, lemon, evoo, sea salt
Sweet Greens, Ginger Vinaigrette
beet chips, black berries, almonds
creamy white balsamic dressing, pine nuts, chives, shaved parmesan
$8.5 - $9.
Bacon Wrapped Venison Strip Steak
corn amandine, yam fingerlings, huckleberry gastrique
Aleppo Peppered Angus Filet
pepperonata confit, garlic - olive oil mashed
potatoes, sherry demi glaze
Miso Glazed Shetland Salmon
enoki mushroom - edamame puree, yuzu ponzu,
ramen noodle, crisp tarro root
Toasted Coriander Seared Scallops
poblano chile risotto, goat cheese, charred tomato, pumpkin seeds
Grilled Organic Chicken
chickpea puree, mache, house cured bacon, tomato coulis, lemonette
Roasted Mushrooms, Yuba Noodles
arugula, walnut pesto, garlic, lemon, olive oil, parmesan
Blackened Bison Teres Major Steak
braised power greens, Big John’s cheddar grits,
andouille sausage gravy
Dill Butter Crusted Halibut
ricotta dumplings, pea tendrils, tomato water,
parmesan crisp, evoo
Grilled Duroc Pork Loin
grilled radicchio, candied pecans, raisins, gorgonzola polenta cake, dijon-honey wine veingar
Price ranges from $25. - $45.
andouille sausage gravy
Garlic Olive Oil Mashed 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 Pana 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:
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.