Serving dinner every night, beginning at 5:30 pm.

Call: (801) 272-8255

Dinner Menu


 

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

 

Shared Plates

Cost ranges from $11. to $16. 

MUSHROOM - FONTINA ARANCINI Vegetarian
pomodoro

 KOREAN FRIED CAULIFLOWER Vegetarian

crushed cashews, scallions, 
sweet and spicy gochujang glaze 

GRILLED CALAMARI Gluten Free
artichoke pesto, pickled fingerling potatoes,
tomato coulis, lemon aioli

 

CLAMS AND SPANISH CHORIZO
garlic, white wine, tomato grilled bread

 

TUNA TARTARE*
miso-sesame tuile, crushed avocado, 
seaweed salad, pickled shiitake

 

QUESO FLAMEADO
house chorizo verde, salsa rojo,
flour tortilla 

ALPINE NACHOS
house chips, forest mushrooms, 
speck, fontina

 

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 $45.

GRILLED BISON TERES MAJOR STEAK* Gluten Free
poblano chile grits, Elote style corn, pico de gallo, 
Oaxacan chile demi glace

 

GRILLED COLORADO 7X AMERICAN WAYGU BAVETTE*  
charred brussel sprouts, pomme frites, truffle aioli

PORCINI DUSTED 44 FARMS FILET MIGNON* Gluten Free
market vegetables, crème fraîche potatoes, 
Madeira reduction, smoked garlic butter

 

ACHIOTE BRINED DUROC BONELESS LOIN CHOP* 
jalapeno mac & cheese, apple salad, smoked chile broth

 

MISO SEARED HALIBUT* Gluten Free
shiitake dashi, kabocha squash, daikon salad, grilled rice cake

 

ORGANIC CHICKEN THIGHS UNDER BRICK 
corn - enoki couscous, roasted broccolini, 
capers, lemon aioli, chicken broth

 

GRILLED WILD SALMON* Gluten Free
risotto Milanese cake, roast broccolini, 
crisp speck, tomato basil broth

 

SHRIMP SCAMPI WITH FETTUCCINI* 
English peas, tomato coulis, grana padano, bread crumbs

 

VEGETARIAN “BEYOND BEEF” BOLOGNESE Vegetarian
almond milk, fettuccini, grana padano -or-
gluten free corn pasta, nutritional yeast

 

ELK STRIPLOIN WRAPPED IN APPLEWOOD BACON* Gluten Free
gorgonzola polenta, roasted cipollinis, candied walnuts, 
roasted strawberry - balsamic reduction

Low Cal/High Impact Special

 3 courses 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)

FIRST COURSE: YOUNG MIXED GREENS
English peas, sunflower seeds, 
parmesan, lemon, olive oil
ENTREE: BLACKENED TUNA*
eggplant humus, cucumber broth, baby 
heirloom tomatoes, yogurt tartar sauce
DESSERT: LEMON-HONEY SORBET

Sides

CRÈME FRAÎCHE POTATOES

JALAPENO MAC AND CHEESE

MARKET VEGETABLE 

OR CHARRED BRUSSEL SPROUTS

 

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.