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Message from Margo |
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Dear Log Haven Family,
Instead of my usual monthly note to you, I thought it would be interesting to share an article on Log Haven that was featured in a recent restaurant industry publication, Nation's Restaurant News. It provides a glimpse into the business side of the restaurant industry.
Best wishes,
Margo Provost
Read Dina Berta's article, "Having Words With Margo Provost Owner, Log Haven, Salt Lake City" >> |
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Spring in the Kitchen
by Kevin Donovan
I have certainly enjoyed this snow filled winter, but am getting excited for the change of seasons and the coming of spring. I have already brought this year’s first batch of spring garlic into the kitchen and everyone seems to be enjoying the promise of more fresh vegetables. Before we know it, the trees will be budding and turning green, and flowers will be popping up all around us.
Read on>>
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Seating Arrangements
by Faith Sweeten
Pre-planning seating arrangements for the ceremony and the reception helps alleviate confusion and awkwardness. Below are helpful suggestions on arranging seating for your upcoming event:
Read on>> |
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New Zealand Pinot Noir
by Ian Campbell
 The Pinot Noir varietal is finicky grape. It requires tender loving care, a cooler climate, and a long growing season in order to develop enough character. It originally grew only in France, most famously in Burgundy, where it can be made into some of the world’s most sublime and ethereal red wine. They can have a wonderful earthiness with subtle cherry and red berry flavors, along with other nuances. “Forest floor”, “tea leaves”, “tobacco”, even “barnyard”, are adjectives often associated with Pinot Noir. Unfortunately, some Burgundies can be very expensive disappointments.
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The Log Haven Family
 It's always gratifying to hear from our valued friends and clients. We thought you would enjoy reading about a happy event from June 2006.
Hello Folks
It hardly seems possible that Geoff and Katie will have been married 3 years this coming June. We all remember that beautiful weekend in the canyons which started with a magical Friday evening at Log Haven. Thanks to the professional planning by Faith and a superb culinary presentation by Chef Donovan... We have enjoyed receiving Margo's e-mails, which keeps us abreast of the latest goings-on as well as serving as a constant reminder of that special evening in June 2006.
Kindest regards to all.
Dick Z
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Celebrate Mother's Day at Log Haven.
May 11th. Call our email to make your reservations. Adults, $36.95, kids, $19.95, 801.272.8255 or www.log-haven.com.
Click here for the Mother's Day Menu >>
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Awarded Ambience
We were recently honored by Salt Lake Magazine with the 2008 Dining Award for "Best Ambience." The judges explained their decision arrived by asking one simple question, "Where do you take first-timers when you want to show off what's wonderful about Salt Lake City?" The panel's answer was unanimously "Log Haven" saying that our "ancient log-walled restaurant embodies the uniquely Utahn sense that history is still happening and the frontier is right outside the door. And Log Haven showcases Utah's natural wonders, not just in its surroundings (lamplight on snow in winter, waterfalls and flowers in summer), but on the plate, with its emphasis on local game like bison, rabbit and antelope-- positively exotic for visiting flatlanders."
We would like to thank the panel for their time and for this award. We look forward to continually providing an exceptional dining experience that is uniquely Utahn.
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Log
Haven's Calendar of Events
May 11
Treat Mom and yourself on this special day. Call for reservations.
June 15
Father’s Day. Celebrate with Dad in Millcreek Canyon.
Read on>> |
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SALAD COURSE
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
APPETIZERS
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 Tartare
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
ENTRÉE
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
Roast Lamb Loin
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-apple smoked bacon grits, grilled asparagus and marsala reduction
Homemade Saffron Linguini
apple braised Kurabota pork belly, venison sausage, ramps and grape tomatoes
Kevin Donovan – Chef
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Sweets Menu
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Tahitian Crème Brûlée
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
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