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

Call: (801) 272-8255

Dinner Menu


 

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: Butter lettuce, beet chips, honey walnuts, sherry - goat cheese dressing

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

Dessert: 74% Dark Chocolate mint sorbet, macerated strawberries


Log Haven's Menu

Small Plates

Chilled Zucchini - Nettles Soup
cauliflower - citrus parfait, cured arctic char 

Spicy Lemon Chicken
pickled goji berries, sweet - salty cashews, rice stick noodles, butter lettuce 

Heirloom Carrots
burrata cheese, carrot top pesto - walnut pesto, pickled onions

Grilled Calamari*
Oaxacan chile puree, pickled cabbage, charred scallion aioli, pumpkin seeds 

Petite Veal Milanese Salad
arugula, pickled onion, heritage tomatoes, smoked parmesan, creamy lemon dressing

Alpine Nachos
house made truffle potato chips, Forest Mushrooms, speck, fontina 

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

Juniper Smoked Elk Carpaccio*
Petite Waldorf salad, yam chips

$9 - $15


Greens

Wild Arugula
avocado, puffed quinoa, pine nuts, lemon, avocado oil, sea salt 

Southwest Caesar
spicy pumpkin seeds, poblano chile - lime dressing, smoked parmesan

Butter Lettuce
beet chips, honey walnuts, sherry - goat cheese dressing 


$8.5 

 


 

Entrées

Maple Smoked Duck, Hand Cut Pumpkin Pappardelle*
savoy spinach, cherry - sage cheddar, roasted pear, spiced pecans, bourbon, jus

Grilled Angus Center Cut New York*
roasted beets, parsnip - horseradish potatoes, watercress, maitake mushroom - sherry jus

 Pan Seared Sea Bass, Toasted Coriander*
curried cauliflower puree, saifoon noodles, coconut chips, carrot - ginger sauce

Braised Rocky Mountain Lamb Shank*
crushed purple potatoes, roast carrots, Kiler Grove Bordelaise

Crispy Skinned Koosharem Trout* 
fried buckwheat polenta, roasted broccolini, warm olive sauce, cow's milk feta

Grilled Organic Chicken
aged cheddar - cannelini bean ragout, crisp kale, house linguica gravy

Crisp Tempura Sprouted Tofu
shiitake mushroon consomme, sweet and spicy cashews, scallions

Grilled Bison Teres Major Steak*
brussel sprouts, candied pancetta, cipollini onion, fingerling sweet potatoes, aioli

Spicy Garlic Shrimp, Winter Squash - Radicchio Risotto  
prosciutto, grana padano, Lambrusco buerre rouge

Tea Brined Duroc Pork Tenderloin
hazelnut - apricot quinoa pilaf, roast winter squash, huckleberry gastrique

 
Price ranges from $22. - $38.

Sides

Brussel Sprouts

Heirloom Carrots

Horseradish - Parsnip Potatoes
Risotto

Price - $5. - $8.


Dessert

Almond Panna Cotta
Italian Toschi cherries, corn flake crunch

Butterscotch Pot De Cream
burnt sugar, lava salt

Coconut Banana Souffle
roasted pineapple sauce, candied macadamia

Tres Leches Cake
dark rum sauce

Blonde Chocolate Tart
wild huckleberry sauce

Dark Chocolate Miint Cheesecake
white - peppermint sauce, hazelnut biscuit crumbs


Prices range from $4.5-$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.