Our Wine List
Live Music - Friday thru Sunday
Watch Chef Dave prepare Tuna Tartare on Taste Utah
Dessert
Brown Butter Pineapple Upside-Down Cake
mango - coconut milk shebert, brandied cherries
S'more Petite Tart
graham tart shell, milk chocolate ganache, toasted marshmallow, whiskey ice cream
Frozen Coconut Banana Souffle
roasted pineapple sauce, candied macadamia
French Sweet Cream and Berries
palmier, dark chocolate sauce
Deluxe Nut and Honey Tart
huckleberry ice cream
White Chocoalte - Pecan Shortcake
whipped cream, seasonal fruit
Prices range from $7.5-$9.
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
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.