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

Call: (801) 272-8255

Dinner Menu


 

Our Wine List 

 See our Curbside Menu on Log Dash

Watch Chef Dave prepare Tuna Tartare on Taste Utah 



Nature is Delicious Here

 

Chef Dave Jones
Sous Chef Todd Hoffee

 Small Plates

SESAME CRUSTED DUNGENESS CRAB CAKES 17.
shrimp-coconut milk mousseline, mango salsa, 
scallions, pineapple ginger aioli  

KOREAN FRIED CAULIFLOWER 14. vegetarian
crushed cashews, scallions, 
sweet and spicy gochujang glaze  

TUNA TARTARE* 16.
miso-sesame tuile, crushed avocado, 
seaweed salad, pickled shiitake  

ALPINE NACHOS 15. gluten free
house chips, forest mushrooms, 
speck, fontina   

Greens

LEMON ARUGULA 10.  Gluten Free, Vegetarian
dried cherries, almonds, ricotta salatta, 
grapeseed oil, lemon, sea salt 

YOUNG MIXED GREENS 10.
heirloom tomato, applewood bacon, 
point reyes blue, sourdough croutons,
honey balsamic vinaigrette

 

SOUTHWESTERN CAESAR 10. Gluten Free
dried corn, queso fresco, pumpkin seeds, 
creamy roasted chile dressing

 

Entrees 

GRILLED BISON TERES MAJOR STEAK*  37. 

sweet potato orzo, smoked bison sausage, roasted poblanos, queso fresco, chile broth, lime aioli 

GRILLED BONE-IN CHICKEN BREAST 29.
lemon - ricotta creamed wheat, warmed peas, toasted pecans, hickory smoked ham, 
maple dijon glaze, brown butter

GRILLED DUCK BREAST 36. gluten free
butternut squash puree, pomegranate syrup, duck confit-firsee salad, maple vinaigrette, candied walnuts

ROASTED POBLANO CHILI RISOTTO 28.  gluten free, vegetarian 
lime-ricotta, charred tomato-jalapeno broth, crisp tortilla 

ACHIOTE GRILLED SALMON 33. gluten free
black bean - hominy puree, shrimp and corn salsa, 
pico tomato water, pine nuts, lime cream

PEPPER SEARED FILET*  45. gluten free
potatoes with aged gouda, grilled asparagus with truffle aioli,
shiitake mushroom-cabernet reduction

PAN SEARED AHI TUNA*  38.  gluten free
sherry roasted heirloom carrots, potato puree, lobster Americaine sauce, parmesan crisp

SAKE MARINATED MARKET FISH - MP*

wood ear mushrooms, shrimp dummplings, fermented black bean-shisho broth

 

Sides

POTATOES WITH AGED GOUDA 

GRILLED ASPARAGUS WITH TRUFFLE AIOLI  

Sweets Menu

Cost ranges from $6.5 to $10.

CHEESECAKE with strawberry compote $8.

CHOCOLATE FLOURLESS CAKE with raspberry sauce 

 

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.