Our Wine List
Live Music - Friday thru Sunday
Watch Chef Dave prepare Tuna Tartare on Taste Utah
Nature is Delicious Here
Chef Dave Jones
Sous Chef Todd Hoffee
Shared Plates
Cost ranges from $11. to $16.
MUSHROOM - FONTINA ARANCINI Vegetarian
pomodoro
KOREAN FRIED CAULIFLOWER Vegetarian
crushed cashews, scallions,
sweet and spicy gochujang glaze
GRILLED CALAMARI Gluten Free
artichoke pesto, pickled fingerling potatoes,
tomato coulis, lemon aioli
CLAMS AND SPANISH CHORIZO
garlic, white wine, tomato grilled bread
TUNA TARTARE*
miso-sesame tuile, crushed avocado,
seaweed salad, pickled shiitake
QUESO FLAMEADO
house chorizo verde, salsa rojo,
flour tortilla
ALPINE NACHOS
house chips, forest mushrooms,
speck, fontina
Greens
Cost is $9. each.
LEMON ARUGULA Gluten Free, Vegetarian
dried cherries, almonds, ricotta salatta,
grapeseed oil, lemon, sea salt
YOUNG MIXED GREENS
heirloom tomato, applewood bacon,
point reyes blue, sourdough croutons,
honey balsamic vinaigrette
SOUTHWESTERN CAESAR Gluten Free
dried corn, queso fresco, pumpkin seeds,
creamy roasted chile dressing
Entrees
Cost ranges from $27. to $45.
GRILLED BISON TERES MAJOR STEAK* Gluten Free
poblano chile grits, Elote style corn, pico de gallo,
Oaxacan chile demi glace
GRILLED COLORADO 7X AMERICAN WAYGU BAVETTE*
charred brussel sprouts, pomme frites, truffle aioli
PORCINI DUSTED 44 FARMS FILET MIGNON* Gluten Free
market vegetables, crème fraîche potatoes,
Madeira reduction, smoked garlic butter
ACHIOTE BRINED DUROC BONELESS LOIN CHOP*
jalapeno mac & cheese, apple salad, smoked chile broth
MISO SEARED HALIBUT* Gluten Free
shiitake dashi, kabocha squash, daikon salad, grilled rice cake
ORGANIC CHICKEN THIGHS UNDER BRICK
corn - enoki couscous, roasted broccolini,
capers, lemon aioli, chicken broth
GRILLED WILD SALMON* Gluten Free
risotto Milanese cake, roast broccolini,
crisp speck, tomato basil broth
SHRIMP SCAMPI WITH FETTUCCINI*
English peas, tomato coulis, grana padano, bread crumbs
VEGETARIAN “BEYOND BEEF” BOLOGNESE Vegetarian
almond milk, fettuccini, grana padano -or-
gluten free corn pasta, nutritional yeast
ELK STRIPLOIN WRAPPED IN APPLEWOOD BACON* Gluten Free
gorgonzola polenta, roasted cipollinis, candied walnuts,
roasted strawberry - balsamic reduction
Low Cal/High Impact Special
3 courses Chef Jones has designed a healthy, innovative 3-course
menu that’s high in fresh “clean” ingredients
and low on calories (up to 700 calories)
FIRST COURSE: YOUNG MIXED GREENS
English peas, sunflower seeds,
parmesan, lemon, olive oil
ENTREE: BLACKENED TUNA*
eggplant humus, cucumber broth, baby
heirloom tomatoes, yogurt tartar sauce
DESSERT: LEMON-HONEY SORBET
Sides
CRÈME FRAÎCHE POTATOES
JALAPENO MAC AND CHEESE
MARKET VEGETABLE
OR CHARRED BRUSSEL SPROUTS
Sweets Menu
Cost ranges from $6.5 to $10.
BROWN BUTTER PINEAPPLE UPSIDE - DOWN CAKE - Mango - coconut milk sherbet, Amarena cherries
S' MORE BREAD PUDDING - brioche, Valhrona milk chocolate, graham crackers, marshmallow, chocolate sauce
FROZEN COCONUT BANANA SOUFFLE
roasted pineapple sauce, candied macadamia nuts
MAPLE POT DE CREME
bourbon - cranberries, chocolate almond bark
FRESH SEASONAL FRUIT CUP - vanilla ice cream
CHOCOLATE BROWNIE TART - slow roasted strawberry coulis, whipped cream
Daily house made ice creams and sorbets
Pastry Chef Steve Takahashi
We are unable to separate guest checks for groups of 6 or more. Corkage fee is $19.00.
*Consuming raw or under cooked meat may increase your risk for food born illness,
especially if you have certain medical conditions.
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, Heirlooms and More, Worden Produce, Beehive Cheese, Creminili Fine Meats, Green River Produce, Mountain Land , Firebird Chilies, Mountain View Mushrooms, Oakdell Farms, Nature Indulgence, Pepperlane Products, Redmond Salt, 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
Todd Hoffee- 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.