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

Call: (801) 272-8255

Dinner Menu

Our Wine List


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

Shared Plates

Tuna Tartare*
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake

Korean Fried Cauliflower*
crushed peanuts, scallions, sweet and spicy gochujang glaze

Alpine Nachos
house chips, forest mushrooms, speck, fontina

Charred Octopus*
grilled artichoke salad, Calabrian chile coulis, garlic chips, lemon aioli 

Juniper-Smoked Elk Carpaccio*
Petite Waldorf salad 

Wild Game Bolognese*
gargonelli pasta, boar, elk, bison

Clams and Spanish Chorizo
garlic, white wine, tomato grill bread

Portions $12. to $16.


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 - huckleberry 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

Fingerling Yams

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

Frozen 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:

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.