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.