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

Call: (801) 272-8255

Dinner Menu


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

 

Small Plates

Cost ranges from $9.5-17. 

SMALL PLATES

SESAME CRUSTED DUNGENESS CRAB CAKES
shrimp-coconut milk mousseline, mango salsa,
scallions, pineapple ginger aioli  

KOREAN FRIED CAULIFLOWER
crushed cashews, scallions,
sweet and spicy gochujang glaze  

GRILLED CALAMARI
sofrito sauce, olive pesto,
padron peppers, crisp linguica  

SMOKED BABY HEIRLOOM CARROTS
whipped ricotta cheese, carrot top marcona almond pesto,
beet crumble, creamy sherry vinaigrette  

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

ALPINE NACHOS
house chips, forest mushrooms,
speck, fontina  

MUSSELS

spicy tomato white wine sauce,  
crisp garbanzo beans, saffron aioli

 

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 $49.50

GRILLED BISON TERES MAJOR STEAK *   

sweet potato orzo, "succotash", smoked chili broth, jalapeno aioli

GRILLED NATURAL CHICKEN BREAST  
stir fried grains with pistachios, dried cherries, smoked bacon, 

seasonal greens, pickled mustard seed, roast chicken broth

CHIPOTLE-HONEY GLAZED SALMON*  gluten free
blistered shishito peppers, baby heirloom tomato-salad,
hominy puree, mild tomatillo sauce, tortilla straws

FRESH CORN AND ENOKI MUSHROOM RISOTTO  gluten free, vegetarian
ricotta dolce, tomato water

ELK STRIPLOIN WRAPPED IN APPLEWOOD BACON*  
gorgonzola polenta, roasted cipollinis, candied walnuts, 
roasted strawberry - balsamic gastrique

SEARED SCALLOPS*  gluten free
shiitake dashi, wok fried shiitakes and broccolini, 
daikon salad, grilled rice cake

PEPPER SEARED 44 FARMS FILET*  gluten free
potatoes with aged gouda, grilled asparagus,
shiitake mushroom-cabernet reduction

DUROC PORK LOIN CHOP*  gluten free
charred tomato sauce, ranchero beans,
Oaxacan graten, jalapeno aioli, curtido

HALIBUT POACHED IN ASPARAGUS BOUILLON  
foraged mushrooms, English peas, potato puree, 
lobster Americaine sauce, parmesan crisp



GRILLED 44 FARMS BAVETTE*   
charred brussel sprouts, pomme frites, truffle aioli

Low Cal/High Impact Special

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)

YOUNG MIXED GREENS
peas, sunflower seeds, 
parmesan, lemon, olive oil
GRILLED AHI TUNA AU POIIVRE*
roasted red potatoes, market vegetable

PINEAPPLE SORBET

Sides

POTATOES WITH AGED GOUDA 

GRILLED ASPARAGUS WITH TRUFFLE AIOLI 

MARKET VEGETABLE
OR CHARRED BRUSSEL SPROUTS

RANCHERO BEANS, OAXCAN GRATEN 

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.