Serving dinner every night, beginning at 5:30 pm.

Call: (801) 272-8255

Dinner Menu


 

Our Wine List 

 Watch Chef Dave prepare Tuna Tartare on Taste Utah 


 

Nature is Delicious Here 

Chef Dave Jones
Sous Chef Todd Hoffee

SHARED PLATES

$15 - $17

GRILLED QUAIL gluten free
smashed yukon potatoes, pomegranate, pistachio, Tzatziki sauce 

KOREAN FRIED CAULIFLOWER Vegetarian
spiced walnuts, scallions,
sweet and spicy gochujang glaze 16.5

TUNA TARTARE
miso-sesame tuile, wasabi avocado, 
seaweed salad, pickled shiitake  

ALPINE NACHOS  . gluten free
house chips, forest mushrooms, 
speck, fontina   

JALAPENO QUESO FRESCO CRAB CAKES

lime - hatch chili aioli, tajin avocado - mango salad, pine nuts


GREENS

$10-$11

MIXED CHICORIES / ROMAINE CAESAR   Vegetarian
parmesan, beet chips

ARUGULA SALAD   
sundried tomatoes, sunflower sseeds, crisp shallots, pamresan, lemon, evoo, aged balsamic

 MIXED GREENS  
roasted tomatoes, fresh mozzarella, Castelvetrano olives,
pickled onions, balsamic vinaigrette

Entrées 

$32-$54

MISO MARINATED HALIBUT 
pan fried udon noodles, tempura Hen of the Woods (Maitake) mushrooms, shishito peppers, yuzu ponzu, scallion

HOUSE RICOTTA DUMPLINGS vegetarian

roasted fennel, burrata, pomodoro sauce, artichoke pesto

GRILLED BUTTERMILK DUROC PORK CHOP  gluten free
cheddar grits, candied bacon succotash, savory pecan granola, bourbon cider

SEARED BEEF TENDERLOIN gluten free 
grilled asparagus, saffron aioli, brown butter potatoes,
shiitake bordelaise

BISON STEAK AU POIVRE 
charred brussel sprouts, pomme frites, truffle aioli

ACHIOTE ADOBO GRILLED ORGANIC CHICKEN gluten free
hominy puree, smoked chili broth, poblano-mushroom salsa, jalapeno-lime aioli, queso fresco

 

PAPRIKA CURED SALMON
warm cabbage - chorizo salad, oven tomatoes, olive tapenade, saffron aioli, toasted bread crumbs, smoked almond romesco 

GRILLED TRUMPET MUSHROOMS vegan and gluten free
English peas, garbanzo bean puree, charred lemon, fried capers, olive oil

HARISSA SHRIMP  gluten free
sundried tomato risotto, roasted eggplant, crispy chickpeas

COFFEE AND COCOA RUBBED ELK STRIPLOIN gluten free
cherry - port gastrique, honey roasted carrots, brown butter yams 

SIDES

$8

BROWN BUTTER POTATOES gluten free, vegetarian

BRUSSEL SPROUTS vegetarian

GRILLED ASPARAGUS WITH TRUFFLE SAFFRON AIOLI  gluten free, vegetarian

Sweets Menu

$10 - $11

FROZEN COCONUT 

BANANA SOUFFLE (gluten free)
roasted pineapple sauce,
candied macadamia nuts  

FRESH SEASONAL FRUIT
vanilla ice cream  

WARM FRENCH CHOCOLATE CAKE
coffee ice cream, chocolate sauce, raspberry garnish

MAPLE CRÈME BRÛLÉE
wild huckleberry sauce,
gaufrette cookie

Daily house made ice creams and sorbets  

 

We are unable to separate guest checks for groups of 6 or more. 


 


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, Certified Piedmontese Beef,  Beehive Cheese,  Creminili Fine Meats, Green River Produce, Mountain Land , Firebird Chilies, Mountain View Mushrooms, Oakdell Farms, Pepperlane Products, Redmond Salt, Rimini Roasters, Uinta Brewery, Gold Creek Farms 

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
Todd Hoffee - Sous Chef 
Steve Takahashi - Sous Chef/Pastry Chef & Culinary Team


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.