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: Butter lettuce, beet chips, honey walnuts, sherry - goat cheese dressing
Entrée: Grilled Yellowfin Tuna*
king trumpet mushrooms, asparagus, parmesan, tarragon - truffle vinaigrette
Dessert: 74% Dark Chocolate mint sorbet, macerated strawberries
Log Haven's Menu
Sherry Roasted Heirloom Carrots
burrata cheese, carrot top - walnut pesto, pickled onions
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake
Grilled Skirt Steak Pasilla Chimichurri
arugula, pickled onion, lemon mayonnaise
house chips, forest mushrooms, speck, fontina
Oaxacan chile puree, pickled cabbage, lime aioli, pumpkin seeds
Juniper Smoked Elk Carpaccio*
Petite Waldorf salad, yam chips
Spicy Lemon Chicken
sweet-salty cashews, goji berries, rice stick noodles, lettuce cups
Portions $9. - $13.
beet chips, honey walnuts, sherry - goat cheese dressing
avocado, puffed quinoa, pine nuts, lemon evoo, sea salt
Baby Romaine Southwest Caesar
spicy pumpkin seeds, poblano chile - lime dressing, smoked parmesan
Pine SMoked Duck, Hand Cut Porcini Pappardelle*
forest mushrooms, nettles, pine nuts, smoked parmesan, port jus
Peppered Angus Filet*
msuhroom puree, Fontina potatoes, tomatoes, Madeira jus
Seared Pacific Salmon*
cucumber broth, purple potatoes, purslane, pickled onions, horseradish creme
White Miso Halibut*
Japanese mushroom consomme, crisp carrots, seaweed butter
Citrus-Achiote Grilled Organic Chicken*
aged jack - jalapeno grits, pickled cabbage, charred "pico" coulis
Almond Milk - Cauliflower Alfredo (vegan)
zucchini ribbons, toasted walnuts, nutritional yeast, pumpkin flakes
Crisp Tempura Sprouted Tofu
shiitake mushroon consomme, sweet and spicy cashews, scallions
Grilled Bison Teres Major Steak*
brussel sprouts, candied pancetta, cipollini onion, fingerling yams, aioli
peas, ricotta, lemon risotto, carrot broth
Bourbon - Cider Glazed Duroc Pork*
sweet potato hash, cherry gastrique, "foux gras butter"
Price ranges from $25. - $40.
Price - $6. - $7.
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 Miint Cheesecake
white - peppermint sauce, hazelnut biscuit crumbs
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
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.