Log Haven Spring Menu – 2008
Pan Roast Halibut Cheek
chorizo, saffron risotto and chipotle sauce
Semolina Fried Calamari
pickled jalapeno, lemon, saffron aioli, roasted tomato and Thai basil
Kobe Beef Tenderloin Tartar
red onion, six minute egg, pommery mustard, capers, toast points
South Dakota Lamb Fricassée
grilled corn, fava beans, roasted mushrooms and harissa vinaigrette
BBQ Duck Leg Confit
boniato, toasted garlic and cilantro creme
Heirloom Tomato Gazpacho
shrimp salsa, avocado mousse and olive oil croutons
Jumbo Lump Crab Cake
Thai chili coconut nage and jicama slaw
Steamed Mediterranean Mussels
sundried tomato, Thai basil, white anchovy and grilled ciabatta
Spinach and Arugula Salad
crispy pancetta, pecorino, pommery vinaigrette and house made croutons
Mixed Greens Salad
haricots verts, grape tomato and balsamic vinaigrette
Maytag Blue Cheese Caesar
romaine hearts, ciabatta crostini and white anchovy
Seared RARE Hawaiian Tuna
purple sticky rice, baby bok choy and roasted pineapple ponzu
Lemongrass and Ginger-Roasted Barramundi
roasted fingerlings, mushrooms, balsamic caramelized onions and piquilla pepper salsa
Pan Roasted Diver Scallops
homemade black pepper spaghetti, chorizo and romesco sauce
Seasonal Hawaiian Fish
artichoke purée, honey glazed vegetables and prickly pear emulsion
Grilled Kurabota Pork Loin
pancetta jasmine rice, black beans, adobo sauce and cilantro oil
Morgan Valley Lamb Loin Roast
fontina mac-n-cheese, minted lamb jus and tobacco onions
Grilled New York Sirloin
antelope agnellotti, parmesan-herb golden potato purée and garlic confit jus
Bison Tenderloin Au Poivre
caramelized onion-potato gratin, collard greens and green peppercorn sauce
Cornish Game Hen
Utah Irish-style cheddar and apple smoked bacon grits, grilled asparagus
and marsala reduction
Homemade Saffron Linguini
apple braised Kurabota pork belly, venison sausage, ramps and grape tomatoes
NEW! Baby Back Ribs Spring Special
Pork Baby Back Ribs with pork belly and three-bean salad,
roasted red potatoes and mango BBQ sauce
$28
(Fridays & Saturdays only)
Tahitian Creme Brulee
with fresh berries and crisp vanilla wafers
Pistachio Semifreddo
with chocolate torte and sour cherries
Lemon Custard Tart
with black currant coulis
Baked Hot Chocolate
with chantilly cream
Warm Toffee Cake
with coconut caramel and spiced rum macerated dates
Kevin Donovan - 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.
|
