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 aioli

Dessert: 74% Dark Chocolate - mint sorbet, macerated strawberries

Log Haven's Menu

Shared Plates

Braised Piedmontese Beef Cheek Consomme*
horseradish parsnip dumplings

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

Sicilian Sausage Arancini
spicy cannellini bean sauce

Alpine Nachos
house chips, forest mushrooms, speck, fontina

charred onion remoulade, lemon-caper mignonette, sriracha cocktail sauce

Juniper Smoked Elk Carpaccio*
Petite Waldorf salad 

Tempura Battered Maitake Mushrooms
sherry miso dipping sauce

Portions $11. to $16.


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

Winter Wheat Berry and Chicory Salad
smoked cheddar, house bacon, cranberry, maple vinaigrette

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

$8.5 - $9.





Bacon Wrapped Elk Strip Steak*
butternut amandine, fingerling yams, huckleberry sauce

Porcini Rubbed 44 Farm's New York Steak* 
shallot marmalade, forest mushrooms,
smoked Romano potatoes, juniper red wine demi-glace

 Shrimp Laksa
coconut curry broth, rice noodles, grilled pineapple, 
macadamia nuts, roasted chili oil, fried tofu

 Seared Scallops*
"Paella" risotto, Iberico chorizo, manchego, fried tomato sauce

Grilled Organic Chicken
mascarpone polenta, coq au vin sauce

Vegetarian Organic Spaghetti "Bolognese"
Grana Padano or nutritional yeast (vegan)

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

Pappardelle Pasta, Smoked Goose Breast
butternut squash, fresh ricotta, dired cherries, brown butter, toasted hazelnuts

Cast Iron Arctic Char
cauliflower puree, artichoke tomato salad,
meyer lemon - dill crème fraîche

Grilled Duroc Pork Loin
caramelized onion - wheat berries, candied pork belly,
charred brusel sprouts, hard cider gastrique 

Price ranges from $28. - $44.


Big John's Cheddar Grits
andouille sausage gravy  

Fingerling Yams

Smoked Romano Potatoes

"Paella" Risotto

Brussel Sprouts

Price - $6.-$8.


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.