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. ss
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 $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, 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.