Message from Margo

March 2007

Dear Log Haven family,

Spring is coming! I feel it in the softness of the twilight. I smell it in the dark, damp, fetid earth as the snow melts. I hear it in the creek and waterfalls in their un-iced glory. But most of all, I taste spring and renewal in the air, literally. I adore this time of year! I am assured that our ghosts are even eager to frolic in the warm evenings of summer – thank you, Karen (one of our dear customers) for sharing with us.

Spring is in the Air and on the Menu
By Chef Kevin Donovan

Spring is in the air and soon we will enjoy the pleasures of a new season. I get excited about spring, knowing that new buds, flowers, delightful little sprouts and fresh crops will arrive in a short time. Everything will turn green and bright, and new life will surround us.

Hop in for Easter

Come join us for Easter dinner! We’re accepting Easter Sunday (April 8th) reservations from 12:00 noon - 5:00 p.m. We will need your credit card number to guarantee the reservation, and we’ll ask you to adhere to a 72-hour cancellation policy, or your credit card will be charged $50.00. Adults are $34.95 and children (12 and under), $18.95. The menu offers your choice of 4 spectacular appetizers, a salad course, your choice of 4 entrees, and a dessert buffet!

Let Your Tongue do the Tasting
By Ian Campbell

Recently, I have noticed the tendency for people, (food critics, “foodies”, etc.) to judge food before they taste it. While I’m sure this has happened as long as people have been paying for someone else’s cooking, this sort of criticism seems to be more widespread today. In the age of the Internet, many more people are privy to the opinions of those in the food and beverage industry, which inevitably shapes their own opinions of what is good food.

The Right Dress
By Faith Sweeten

Much of wedding folk lore and old poems is silly nonsense – like this one about the color of the wedding dress;

Married in White, you have chosen right,
Married in Blue, your love will always be true,
Married in Pearl, you will live in a whirl,
Married in Brown, you will live in town,
Married in Red, you will wish yourself dead,
Married in Yellow, ashamed of your fellow,
Married in Green, ashamed to be seen,
Married in Pink, your spirit will sink,
Married in Grey, you will go far away,
Married in Black you will wish yourself back

Very Helpful Wedding Hints
By Joni Van Drunen

As a wedding planner I see hundreds of brides throughout the year who all have one objective—to have their ideal wedding. With their thoughts on the perfect wedding and how to achieve it, most brides tend to get overwhelmed by all the details that go along with planning their special day.

Wall of Accolades

We were recently honored with the prestigious American Automobile Association's 2007 Four Diamond Award. This tribute is one of the hospitality industry's most prestigious awards.

Spring Menu 07

SALAD COURSE

Mixed Green Salad
   toasted almonds, champagne vinaigrette, housemade croutons

Spinach and Arugula Salad
   apple smoked bacon, gorgonzola, pommery mustard vinaigrette

King Crab Caesar Salad
   parmesan tuille, garlic croutons

FIRST COURSE

Sushi Grade Cobia Sashimi
   seaweed and squid salad, wasabi greens, yuzu vinaigrette

Pan Roasted Goose Breast
   red lentils, baby bitter greens, sherry vinaigrette, shaved manchego

Prime Beef Carpaccio
   mustard aoili, arugula sprouts, capers, parmigiano-reggiano

Wild Key West Jumbo Shrimp
   rice vermicelli salad, edamame, coconut lemongrass nage

Fire-Grilled Corn Soup
pickled jalapeno, chipotle creme fraiche

Steamed Mediterranean Mussels
   sundried tomato-anchovy butter, grilled bread

ENTREE

Potato Crusted Alaskan Halibut
   celeriac puree
broccolini, foie gras truffle reduction

Grilled Prime Beef
   St. Louis Style Braised Short Rib ravioli, pesto broth, oven-dried tomato

Pork Chop “Havana Style”
   cuban sweet potatoes, crisp yucca, chorizo, blood orange mojo

Seared Diver Scallops
   roast mushroom, asparagus and salsify ragout, caramelized pear beurre blanc

Cornish Hen “Under a Brick”
   creamed red potatoes, garlic confit, lemon-thyme jus

Wild Striped Bass
   three bean cassoulet, honey-glazed baby carrots, balsamic beurre noisette

Rocky Mountain Elk Chop
   saffron potato hash, whole roast shallots, porcini jus

Smoked Chili-Seared Ahi Tuna
   black thai sticky rice, tempura vegetables, toasted sesame vinaigrette

Bison Tenderloin
gold potato puree, cambozola, braised leeks, piperade

Kevin Donovan – Chef
Sam Stringer – Sous Chef

Dessert Menu

Green Tomato and Almond Tart caramel ice cream

Chocolate Crème Brûlée vanilla sorbet

Apple Cranberry Cobbler gingerbread topping, roasted pumpkin ice cream

Warm Chocolate Chili Fondant white chocolate biscuit,
orange cream ice

Chocolate Fondue Cake assorted accompaniments

Berry Consommé Chocolate coconut croquettes

Log Haven's
Calendar of Events

March 22
New Spring Menu and Wine Program

April 8
Easter Sunday. Choice of courses and a dessert buffet, from 12-5pm.

May 13
Easter Sunday. Choice of courses and a dessert buffet, from 12-5pm.

June 17
Father's Day. Special Dad's menu.

Read on>>

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