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

Call: (801) 272-8255

Gluten Free Dinner Menu

Several of our menu items are gluten free. Highlighted below are the items that are NOT gluten free on our menu. Items in italics are deep fried. Substitutions may be available for certain dishes. Please discuss options with your server.


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

Shared Plates

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

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

Grilled Skirt Steak Pasilla Chimichurri
arugula, pickled onion, lemon mayonnaise

Alpine Nachos
house chips, forest mushrooms, speck, fontina

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

Juniper Smoked Elk Carpaccio*
Petite Waldorf salad, yam chips

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

Portions $9. - $13.


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

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

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





Pine Smoked Duck, Hand Cut Porcini Pappardelle*
forest mushrooms, nettles, pine nuts, smoked parmesan, port jus

Peppered Angus Filet*
msuhroom puree, Fontina potatoes, tomatoes, Madeira jus

 Seared Pacific Salmon*
cucumber broth, purple potatoes, purslane, pickled onions, horseradish creme

White Miso Halibut*
Japanese mushroom consomme, crisp carrots, seaweed butter

Citrus-Achiote Grilled Organic Chicken* 
aged jack - jalapeno grits, pickled cabbage, charred "pico" coulis

Almond Milk - Cauliflower Alfredo (vegan)
zucchini ribbons, toasted walnuts, nutritional yeast, pumpkin flakes 

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

Seared Scallops*
peas, ricotta, lemon risotto, carrot broth

Bourbon - Cider Glazed Duroc Pork*
sweet potato hash, cherry gastrique, "foux gras butter"

Price ranges from $25. - $40.


Brussel Sprouts

Heirloom Carrots

Fontina Potatoes


Price - $6. - $7.



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

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:

Log Haven proudly features the following local artisans:  

Rickenback Ranch, Duvall Farms, Meyer’s all natural beef, Certified Piedmontese  all natrual beef, Clifford Farms, Heirlooms and More / Worden Produce, Pierre’s Bakery, Beehive Cheese,  Creminili Fine Meats, Caputo’s  Blossom Hills,  Drake Farms , Green River Produce, Ballard Hog Farm, Mountain Land , Mountain View Mushrooms, Oakdell Farms,  Nature Indulgence, Slide Ridge Honey,  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.