Our Wine List
View our Curbside Menu at Log Dash
Watch Chef Dave prepare Tuna Tartare on Taste Utah
Nature is Delicious Here
Chef Dave Jones
Sous Chef Todd Hoffee
Small Plates
SESAME CRUSTED DUNGENESS CRAB CAKES 17.
shrimp-coconut milk mousseline, mango salsa,
scallions, pineapple ginger aioli
KOREAN FRIED CAULIFLOWER 14. vegetarian
crushed cashews, scallions,
sweet and spicy gochujang glaze
TUNA TARTARE* 16.
miso-sesame tuile, crushed avocado,
seaweed salad, pickled shiitake
ALPINE NACHOS 15. gluten free
house chips, forest mushrooms,
speck, fontina
Greens
LEMON ARUGULA 10. Gluten Free, Vegetarian
dried cherries, almonds, ricotta salatta,
grapeseed oil, lemon, sea salt
YOUNG MIXED GREENS 10.
heirloom tomato, applewood bacon,
point reyes blue, sourdough croutons,
honey balsamic vinaigrette
SOUTHWESTERN CAESAR 10. Gluten Free
dried corn, queso fresco, pumpkin seeds,
creamy roasted chile dressing
Entrees
GRILLED BISON TERES MAJOR STEAK* 37.
sweet potato orzo, smoked bison sausage, roasted poblanos, queso fresco, chile broth, lime aioli
GRILLED BONE-IN CHICKEN BREAST 29.
lemon - ricotta creamed wheat, warmed peas, toasted pecans, hickory smoked ham,
maple dijon glaze, brown butter
GRILLED DUCK BREAST 36. gluten free
butternut squash puree, pomegranate syrup, duck confit-firsee salad, maple vinaigrette, candied walnuts
ROASTED POBLANO CHILI RISOTTO 28. gluten free, vegetarian
lime-ricotta, charred tomato-jalapeno broth, crisp tortilla
ACHIOTE GRILLED SALMON 33. gluten free
black bean - hominy puree, shrimp and corn salsa,
pico tomato water, pine nuts, lime cream
PEPPER SEARED FILET* 45. gluten free
potatoes with aged gouda, grilled asparagus with truffle aioli,
shiitake mushroom-cabernet reduction
PAN SEARED AHI TUNA* 38. gluten free
sherry roasted heirloom carrots, potato puree, lobster Americaine sauce, parmesan crisp
SAKE MARINATED MARKET FISH - MP*
wood ear mushrooms, shrimp dummplings, fermented black bean-shisho broth
Sides
POTATOES WITH AGED GOUDA
GRILLED ASPARAGUS WITH TRUFFLE AIOLI
Sweets Menu
Cost ranges from $6.5 to $10.
CHEESECAKE with strawberry compote $8.
CHOCOLATE FLOURLESS CAKE with raspberry sauce
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.