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

Call: (801) 272-8255

Dinner Menu


 

Our Wine List


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 vinaigrette

Dessert: 74% Dark Chocolate mint sorbet, macerated strawberries


Log Haven's Menu

Shared Plates

Sambal - Miso Chicken Drumettes
jalapeno yakitori glaze, pickled ginger slaw, sesame

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

Duck Confit Arancini
sauce smitane, sour cherry

Alpine Nachos
house chips, forest mushrooms, speck, fontina

Grilled Octopus and Calamari
black olive pesto, capers, eggplant - tomato coulis

Juniper Smoked Elk Carpaccio*
Petite Waldorf salad, yam chips

House-Cured Gravlax*
radish salad, pickled onion, creme friche, juiced cucumber, fennel pollen

Portions $9. - $14.50


Greens

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

Sweet Greens, Ginger Vinaigrette
beet chips, black berries, almonds

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


$8.5 - $9.

 


 

Entrées

Bacon Wrapped Venison
corn amandine, yam fingerlings, huckleberry gastrique

Aleppo Peppered Angus Filet
pepperonata confit, garlic - olive oil mashed
potatoes, sherry demi glaze

Miso Glazed Shetland Salmon 
enoki mushroom - edamame puree, yuzu ponzu,
ramen noodle, crisp tarro root

Toasted Coriander Seared Scallops
poblano chile risotto, goat cheese, charred tomato, pumpkin seeds

Grilled Organic Chicken
chickpea puree, mache, house cured bacon, tomato coulis, lemonette

Roasted Mushrooms, Yuba Noodles
arugula, walnut pesto, garlic, lemon, olive oil, parmesan

Blackened Bison Teres Major Steak
braised power greens, Big John’s cheddar grits,
andouille sausage gravy

Dill Butter Crusted Halibut
ricotta dumplings, pea tendrils, tomato water,
parmesan crisp, evoo

Grilled Duroc Pork Loin
grilled radicchio, candied pecans, raisins, gorgonzola polenta cake, dijon-honey wine veingar

 
Price ranges from $25. - $45.

Sides

Polenta Cake,
andouille sausage gravy  

Garlic Olive Oil Mashed Potatoes  

Forest Mushrooms  

Seasonal Vegetable  

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
Jose Ferran - 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.