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 Veal NY Steak*
honey roasted carrots, poached "Parisian potatoes", garlic chips, capers, lemon, evoo
Dessert: Chocolate - mint sorbet, macerated strawberries
Log Haven's Menu
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake
Korean Fried Cauliflower
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
Wild Game Bolognese*
gargonelli pasta, boar, elk, bison
Clams and Spanish Chorizo*
garlic, white wine, tomato grill bread
Arugula - Avocado
pine nuts, Grana Padano, lemon, evoo, sea salt
Organic Winter Greens, Red Wine-Shallot Vinaigrette
bacon, blue cheese, carrots, sunflower seeds, beet chips
Classic Caesar Salad
Aggiano cheese, croutons, white anchovy
$8.5 - $9.
Grilled Elk Striploin*
warm spaghetti squash salad, pecans, yam fingerlings, honey wine - cranberry reduction
44 Farms' Filet Mignon*
roasted beets, parsnip - horseradish potatoes, pickled mustard seeds, Bordelaise sauce
Grilled Market Fish*
charred brussel sprouts, pomme frittes, lemon - peppercorn aioli
Seared Scallops, Truffle Risotto*
fresh ricotta dulce, grana padano, mushroom broth
Grilled Tecumseh Farms Chicken Breast
roasted broccolini, polenta cake, calabrian sausage sugo
Forest Mushroom Bourguignon
egg noodles and paremsan, or vegan buttered tofu noodles and nutritional yeast
Blackened Bison Teres Major Steak*
braised power greens, Big John's cheddar grits, crisp carrots, andouille gravy
Annatto Brined Duroc Loin Chop*
roasted poblano chile mac and cheese, jalapeno - apple salad, smoked chile broth
Seared King Salmon (FAS)*
warm Vichyssoise, crem fraiche, dill, crisp shallots
Smoked Goose Pappardelle*
hazelnuts, dried currants, savoy cabbage, sage brown butter, sour cherry shrub, shaved parmesan
Prices - $27. - $44.
Big John's Cheddar Grits andouille sausage gravy
Parsnip - Horseradish potatoes
Roasted Poblano Chile Mac and Cheese
Price - $5. - $8.
Brown Butter Pineapple Upside-Down Cake
mango - coconut milk shebert, brandied cherries
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.