Our Wine List

Live Music - Friday thru Sunday

 Watch Chef Dave prepare Tuna Tartare on Taste Utah 

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Nature is Delicious Here

 

Chef Dave Jones
Sous Chef Todd Hoffee

 

Small Plates

Cost ranges from $9.-17. 

SMALL PLATES

ARTICHOKE SOUP
jalapeno - monterey jack, arancini, créme fraîche

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

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

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

ALPINE NACHOS
house chips, forest mushrooms, 
speck, fontina  

STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE
fennel-tomato white wine sauce, smoked garlic bread

 

Greens

Cost is $10. 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 $28. to $49.50

GRILLED BISON TERES MAJOR STEAK *   

sweet potato orzo, smoked bison sausage, roasted poblanos, queso fresco, chile broth, lime aioli 

GRILLED DUCK BREAST
butternut squash puree, pomegranate syrup, duck confit-firsee salad, maple vinaigrette, toasted pecans

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

seasonal greens, pickled mustard seed, roast chicken broth

CHIPOTLE-HONEY GLAZED SALMON*  gluten free
blistered shishito peppers, jalapeno-tomato confit,
hominy puree,salsa verde, tortilla straws

WOKED CORN PASTA ARRABIATA  gluten free, vegan, vegetarian 
Beyond Beef Italian "sausage", hazelnut gremolata, calabrian chile oil

ELK STRIPLOIN WRAPPED IN APPLEWOOD BACON*  
gorgonzola polenta, roasted cipollinis, candied walnuts, 
huckleberry gastrique

SEARED SCALLOPS*  gluten free
shiitake dashi, stir fried shiitakes, baby bok choy
daikon salad, grilled rice cake

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

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

PAN SEARED AHI TUNA*   gluten free
sherry roasted heirloom carrots, potato puree, lobster Americaine sauce, parmesan crisp

SAKE MARINATED MARKET FISH*

wood ear mushrooms, shrimp dummplings, fermented black bean-shisho broth

 

Sides

POTATOES WITH AGED GOUDA 

GRILLED ASPARAGUS WITH TRUFFLE AIOLI 

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.