A CULINARY EXPERIENCE

Todd Hoffee- Chef

Dayton Case - Sous Chef

Steve Takahashi - Sous Chef/Pastry Chef
Culinary Advisor - Chef Dave Jones

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 Hoffee partners with several local and regional purveyors in addition to providing fresh organic produce from his own garden.

Chef Hoffee’s menu displays 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.

Serving dinner every night, Monday thru Sunday beginning at 5:30 p.m.

Reservations are taken until 9:00 p.m.

Starters

Fire up your taste buds with one of our amazing antipasto dishes that are guaranteed to start your appetite and your conversation.

Greens

Light delicious, fresh greens and complimentary flavors to enhance any meal.

Entrées

Log Haven's entrées are a feast for the eyes as well as the stomach. 

Wine List

Log Haven is proud to offer an extensive wine list that garners Wine Spectator awards year after year.

Desserts

For your final course, we have a delicious selection of decadent treats which will no doubt, leave you completely satisfied.

Small Plates

Unique, appetizing creations that are a wonderful start to your dining experience.

Tuna Tartare
Jalapeno Queso Fresco Crab Cakes
ARTISAN ROLLS
house black truffle sea salt butter
ALPINE NACHOS GF
house chips, forest mushrooms, speck, fontina.
PIEDMONTESE BRESAOLA
arugula, pinenut, shaved parmesan, brioche butter crouton, horseradish aioli
MISO CRAB CAKES
shrimp-nori mousseline, avocado, yuzu aioli, micro pea shoots
KOREAN FRIED CAULIFLOWER V
spiced cashews, scallions, sweet and spicy gochujang glaze.
TUNA TARTARE
miso-sesame tuile, wasabi avocado, seaweed salad, pickled shiitake.
GRILLED NEW ZEALAND CALAMARI GF
smoked pepper chimichurri, pickled avocado, lemon pepper aioli, shishito peppers

Greens

Fresh, light and delicious.

MIXED CHICORIES / ROMAINE CAESAR GF
parmesan, beet chips.
BABY KALE GF, V
toasted pecans, smoked cheddar cheese, dried cranberries, creamy maple dressing.
MIXED GREENS GF, V
roasted tomatoes, fresh mozzarella, Castelvetrano olives, pickled onions, balsamic vinaigrette

Entrées

A very special selection of our chef’s creations.

HONEY BALSAMIC GRILLED CHICKEN BREAST* GF
brown butter grits, baby broccolini, blackberry gastrique, pickled blueberries, glazed walnuts, shaved Drunken goat cheese
GRILLED LAN-ROCK PORK CHOP*
pistachio - wheat berries, kale, ricotta, honey wine vinegar, stewed dried apricots
BISON STRIPLOIN
jalapeno mac and cheese, corn salsa, Morita chili-port demi glace
PAN SEARED SALMON*
creamy parmesan polenta, artichoke-lemon pesto, tomato broth, roasted baby heirloom tomatoes, fresh mozzarella, panagrattato
SEARED FILET MIGNON* GF
gruyere potatoes, grilled asparagus, bordelaise, tarragon compound butter
RICOTTA GNOCCHI
roasted artichoke, pomodoro sauce
STIR FRIED MARKET VEGETABLES V
cashews, yakisoba noodles, finished with house spice blend stir fry sauce
SEARED ELK LOIN*
spaghetti squash, pecan-maple glazed fingerling yams, port-red currant reduction
MARKET STEAK AU POIVRE*
charred brussel sprouts, slab bacon, duck fat fingerling potatoes, green peppercorn sauce, truffle aioli
AHI TUNA TATAKI*
miso-edamame congee, grilled pineapple salsa, fermeted black bean-yakitori, crisp taro

Sides

GRUYERE POTATOES GF, V
GRILLED ASPARAGUS GV, V
CHARRED BRUSSEL SPROUTS
DUCK FAT FINGERLING POTATOES GF

Sweets

Indulge yourself tonight and celebrate life.

FROZEN COCONUT BANANA SOUFFLE GF, V
roasted pineapple sauce
MAPLE CRÈME BRÛLÉE V
wild huckleberry sauce, gaufrette cookie.
DAILY HOUSE MADE ICE CREAMS AND SORBETS GF, V
DUTCH "CHERRY BLOSSOM" LIEGE WAFFLE V
house chocolate ice cream, warmed cherries, sweet cream
RICOTTA DULCE-BRIOCHE BREAD PUDDING V
white chocolate, dried ruby royal apricots, almond crème anglaise
MILK CHOCOLATE GANACHE TART V
vanilla ice cream, chantilly, caramel cocao nibs, dark chocolate sauce

We are unable to separate guest checks for groups of 6 or more.
Corkage fee is $29.00.
*Consuming raw or under cooked meat may increase your risk for food born illness, especially if you have certain medical conditions.

Book Now

Reserve A Table Now

Use the button to reserve online with Open Table, or call us at:
(801)272-8255 and choose Option 2.