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: 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

Sambol - 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 fraiche, 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 almondine, yam fingerlings, huckleberry gastrique

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

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 vinegar

 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 Panna 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:

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.