Several of our menu items are gluten free. Highlighted below are the items that are NOT gluten free on our menu. Items in italics are deep fried. Substitutions may be available for certain dishes. Please discuss options with your server.
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 aioli
Dessert: Chocolate - mint sorbet, macerated strawberries
Log Haven's Menu
Pan-Roasted Cauliflower and Dates
green raisins, almonds, cherry molasses
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake
Korean Chicken Lollipops crushed peanuts, scallions, sweet and spicy gochujang glaze
house chips, forest mushrooms, speck, fontina
grilled artichoke salad, Calabrian chile coulis, garlic chips, lemon aioli
Juniper-Smoked Elk Carpaccio*
Petite Waldorf salad, yam chips
Tempura-Battered Maitake Mushrooms
sherry miso dipping sauce
Portions $9. - $16.
Arugula - Avocado
pine nuts, Grana Padano, lemon, evoo, sea salt
Roasted Beets, Ricotta Dolce
pistachios, oranges, pickled onions
creamy white balsamic dressing, pine nuts, chives, shaved parmesan
$8.5 - $10.
Bacon-Wrapped Elk Strip Steak*
corn almandine, fingerling yams, tart cherry gastrique
44 Farms' Center Cut New York Steak*
Provencal tomato, creme fraiche potatoes, Madeira sauce, mushroom duxelle butter
charred snap peas, crisp sushi rice, sea beans, ponsu, cashew-chili oil
ricotta-spinach ravioli, tomato-olive oil broth, arugula pesto, gremolata, capers
Grilled Tecumseh Farms Chicken Breast
hazelnut polenta, berries, honey wine vinegar, brown butter, chicken broth
Roasted Poblano Chile and Corn Risotto
queso fresco, smoked chile broth
Blackened Bison Teres Major Steak*
braised power greens, Big John's cheddar grits, crisp carrots, andouille gravy
Fennel-Crusted Rabbit Loin, Garganelli Pasta*
smoked pancetta, heirloom tomatoes, English peas, feta, carrot broth
Achiote Citrus Wild Salmon*
Jalapeno corn broth, charred tomatillo salsa, black lentils, tortillas, lime, queso fresco
arugula, tomatoes, pickled onions, capers, lemon, parmesan, evoo
Prices - $28. - $44.
Big John's Cheddar Grits
andouille sausage gravy
Creme Fraiche Potatoes
Price - $6.-$8.
Brown Butter Pineapple Upside-Down Cake
Mango - coconut milk shebert
S'more Petite Tart
graham tart shell, milk chocolate ganache, toasted marshmallow, whiskey ice cream
Coconut Banana Souffle
roasted pineapple sauce, candied macadamia
French Sweet Cream and Berries
palmier, dark chocolate sauce
Deluxe Nut and Honey Tart
huckleberry ice cream
White Chocoalte - Pecan Shortcake
whipped cream, seasonal fruit
Prices range from $7.5-$9
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:
Log Haven proudly features the following local artisans:
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
Adam Baumgarner - 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.