Our Wine List
Watch Chef Dave prepare Tuna Tartare on Taste Utah
Nature is Delicious Here
Chef Dave Jones
Sous Chef Todd Hoffee
SHARED PLATES
$15 - $17
GRILLED QUAIL gluten free
smashed yukon potatoes, pomegranate, pistachio, Tzatziki sauce
KOREAN FRIED CAULIFLOWER Vegetarian
spiced walnuts, scallions,
sweet and spicy gochujang glaze 16.5
TUNA TARTARE
miso-sesame tuile, wasabi avocado,
seaweed salad, pickled shiitake
ALPINE NACHOS . gluten free
house chips, forest mushrooms,
speck, fontina
JALAPENO QUESO FRESCO CRAB CAKES
lime - hatch chili aioli, tajin avocado - mango salad, pine nuts
GREENS
$10-$11
MIXED CHICORIES / ROMAINE CAESAR Vegetarian
parmesan, beet chips
MIXED CHICORIES / ROMAINE CAESAR Vegetarian
parmesan, beet chips
ARUGULA SALAD
sundried tomatoes, sunflower sseeds, crisp shallots, pamresan, lemon, evoo, aged balsamic
MIXED GREENS
roasted tomatoes, fresh mozzarella, Castelvetrano olives,
pickled onions, balsamic vinaigrette
Entrées
$32-$54
MISO MARINATED HALIBUT
pan fried udon noodles, tempura Hen of the Woods (Maitake) mushrooms, shishito peppers, yuzu ponzu, scallion
HOUSE RICOTTA DUMPLINGS vegetarian
roasted fennel, burrata, pomodoro sauce, artichoke pesto
GRILLED BUTTERMILK DUROC PORK CHOP gluten free
cheddar grits, candied bacon succotash, savory pecan granola, bourbon cider
SEARED BEEF TENDERLOIN gluten free
grilled asparagus, saffron aioli, brown butter potatoes,
shiitake bordelaise
BISON STEAK AU POIVRE
charred brussel sprouts, pomme frites, truffle aioli
ACHIOTE ADOBO GRILLED ORGANIC CHICKEN gluten free
hominy puree, smoked chili broth, poblano-mushroom salsa, jalapeno-lime aioli, queso fresco
PAPRIKA CURED SALMON
warm cabbage - chorizo salad, oven tomatoes, olive tapenade, saffron aioli, toasted bread crumbs, smoked almond romesco
GRILLED TRUMPET MUSHROOMS vegan and gluten free
English peas, garbanzo bean puree, charred lemon, fried capers, olive oil
HARISSA SHRIMP gluten free
sundried tomato risotto, roasted eggplant, crispy chickpeas
COFFEE AND COCOA RUBBED ELK STRIPLOIN gluten free
cherry - port gastrique, honey roasted carrots, brown butter yams
SIDES
$8
BROWN BUTTER POTATOES gluten free, vegetarian
BRUSSEL SPROUTS vegetarian
GRILLED ASPARAGUS WITH TRUFFLE SAFFRON AIOLI gluten free, vegetarian
Sweets Menu
$10 - $11
FROZEN COCONUT
BANANA SOUFFLE (gluten free)
roasted pineapple sauce,
candied macadamia nuts
FRESH SEASONAL FRUIT
vanilla ice cream
WARM FRENCH CHOCOLATE CAKE
coffee ice cream, chocolate sauce, raspberry garnish
MAPLE CRÈME BRÛLÉE
wild huckleberry sauce,
gaufrette cookie
Daily house made ice creams and sorbets
We are unable to separate guest checks for groups of 6 or more.
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, Beehive Cheese, Creminili Fine Meats, Green River Produce, Mountain Land , Firebird Chilies, Mountain View Mushrooms, Oakdell Farms, Pepperlane Products, Redmond Salt, Rimini Roasters, Uinta Brewery, Gold Creek Farms
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 - Sous Chef/Pastry Chef & Culinary Team
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.
