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

Call: (801) 272-8255

Dinner Menu


 

Our Wine List

Live Music - Friday thru Sunday


Low Cal-High Impact Special

Low Cal-High Impact Special Chef Jones has designed a healthy, innovative three-course menu that's high in fresh "clean" ingredients and low on calories (up to 700 calories). 

First Course: Arugula, avocado, Grana padano, pine nuts, lemon, olive oil

Entrée: Grilled Yellowfin Tuna*
king trumpet mushrooms, asparagus, parmesan, tarragon - truffle aioli

Dessert:  Chocolate - mint sorbet, macerated strawberries


Log Haven's Menu

Shared Plates

Mushroom Consomme*
wild mushroom ravioli

Tuna Tartare*
miso-sesame tuile, crushed avocado, seaweed salad, pickled shiitake

Korean Chicken Lollipops
crushed peanuts, scallions, sweet and spicy gochujang glaze

Alpine Nachos
house chips, forest mushrooms, speck, fontina

Charred Octopus*
grilled artichoke salad, Calabrian chile coulis, garlic chips, lemon aioli 

Juniper-Smoked Elk Carpaccio*
Petite Waldorf salad 

Tempura-Battered Maitake Mushrooms
sherry miso dipping sauce

Portions $9. to $16.


Greens

Arugula - Avocado
pine nuts, Grana padano, lemon, evoo, sea salt

Roasted Beets, Ricotta Dolce
pistachios, oranges, pickled onions

Romaine Lettuce
creamy white balsamic dressing, pine nuts, chives, shaved parmesan

 


$8.5 - $10.

 


 

Entrées   

Bacon-Wrapped Elk Strip Steak*
corn almandine, fingerling yams, tart cherry gastrique

44 Farms' Center Cut New York Steak* 
Provencal tomato, creme fraiche potatoes, Madeira sauce, mushroom duxelle butter

Market Fish*
charred snap peas, crisp sushi rice, sea beans, ponsu, cashew-chili oil

 Seared Scallops*
ricotta-spinach ravioli, tomato-olive oil broth, arugula pesto, gremolata, capers

Grilled Organic Chicken Breast
hazelnut polenta, berries, honey wine vinegar, brown butter, baby squash, chicken broth

Pan-Roasted Cauliflower & Dates
green raisins, almonds, cherry molasses

Blackened Bison Teres Major Steak*
braised power greens, Big John's cheddar grits, crisp carrots, andouille gravy

Fennel-Crusted Rabbit Loin, Garganelli Pasta
smoked pancetta, heirloom tomatoes, English peas, feta, carrot broth

Achiote Citrus Wild Salmon*
Jalapeno corn broth, charred tomatillo salsa, black lentils, tortillas, lime, queso fresco

Veal Milanese*
arugula, tomatoes, pickled onions, capers, lemon, parmesan, evoo

Prices - $28. - $44.

Sides

Big John's Cheddar Grits
andouille sausage gravy  

Fingerling Yams

Creme Fraiche Potatoes  

Price - $6.-$8.


Dessert

Honey Almond Tart
ice wine - apricot ice cream, marmalade

Butterscotch Pot De Cream
burnt sugar, lava salt

Coconut Banana Souffle
roasted pineapple sauce, candied macadamia

Buttermilk Pana Cotta
strawberry gelee, pistachio florentine

Ginger Mascarpone Cheesecake
mango - key lime curd, kiwi coulis, ginger snap crunch

Hazelnut - Mocha Flourless Cake
vanilla bean cream, chocolate mikado


Prices range from $7-$10.





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, Rickenback Ranch,Certified Piedmontese Beef, Heirlooms and More, Worden Produce, Beehive Cheese,  Creminili Fine Meats,   Blossom Hills,  Drake Farms, Green River Produce, Ballard Hog Farm, Mountain Land , Firebird Chilies, Mountain View Mushrooms, Oakdell Farms, Mcdowell Family Farms, Nature Indulgence, Pepperlane Products, 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
Adam Baumgarner - 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.