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 Yellowfin Tuna*
king trumpet mushrooms, asparagus, parmesan, tarragon - truffle vinaigrette

Dessert: 74% Dark Chocolate mint sorbet, macerated strawberries


Log Haven's Menu

Shared Plates

Sambol - Miso Chicken Drumettes
jalapeno yakitori glaze, pickled ginger slaw, sesame

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

Fried Green Tomatoes
house bacon, fresh ricotta, arugula, buttermilk herb mayonnaise

Alpine Nachos
house chips, forest mushrooms, speck, fontina

Grilled Octopus and Calamari
black olive pesto, capers, eggplant - tomato coulis

Juniper Smoked Elk Carpaccio*
Petite Waldorf salad, yam chips

Tempura Sprouted Tofu
mushroom broth, sweet and spicy cashews, scallions

Portions $9. - $14.50


Greens

Frisee Lettuce
house bacon, walnut, buttermilk bleu cheese, dried cherries, honey mustard dressing

Tatsoi Mixed Greens and Glass Noodle Salad
oranges, almonds, scallion, wonton crisps, ponzu

Romaine Lettuce
creamy garlic dressing, pine nuts, chives, shaved parmesan


$8. - $9.

 


 

Entrées

Duck Confit, Fresh Sage Tagliatelle*
apple - gouda sausage, radicchio, marcona almonds, butternut squash  

Peppered Center New York Steak*
msuhroom puree, Fontina potatoes, tomatoes, Madeira jus

 Seared Shetland's Salmon*
fresh sauerkraut, crisp speck, caraway potato "veloute", pickled mustard seed

Shiro Miso Koosharem Trout*
Japanese mushroom consomme, crisp carrots, seaweed butter

Citrus-Achiote Grilled Organic Chicken*
aged jack - jalapeno grits, pickled cabbage, charred "pico" coulis

Roasted Mushrooms, Yuba Noodles (tofu skin)
arugula, walnut pesto, garlic, lemon, olive oil, parmesan

Grilled Bison Teres Major Steak*
brussel sprouts, candied pancetta, cipollini onion, fingerling yams, aioli

Pozole Rojo, Shrimp and Chorizo*
mushroom salsa, avocado, rajas con crema, tortilla straws

Cider Brined Duroc Pork Chop*
sweet potato hash, pomegranate gastrique, apple-rasin chutney, "faux gras butter"

 
Price ranges from $25. - $38.

Sides

Brussel Sprouts

Seasonal vegetable

Fontina Potatoes

Jalepeno Grits

 

Price - $5. 


Dessert

Almond Panna Cotta
Italian Toschi cherries, corn flake crunch

Butterscotch Pot De Cream
burnt sugar, lava salt

Coconut Banana Souffle
roasted pineapple sauce, candied macadamia

Tres Leches Cake
dark rum sauce

Blonde Chocolate Tart
wild huckleberry sauce

Dark Chocolate Miint Cheesecake
white - peppermint sauce, hazelnut biscuit crumbs


Prices range from $4.5-$10.





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
Jose Ferran - 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.