Message from Margo

Dear Log Haven Family,

Happy 2008! It’s an exciting year already. There are plenty of opportunities and challenges to keep all of us engaged in this moment and at this time –

  • thrilling political races
  • turmoiled economic forecasts
  • sustainable food and energy supply challenges
  • snow and snow and snow and then, again, more snow

February is romance all month long! I promise we’ll deliver a glorious celebration of food, wine, roaring fires and cozy nooks here at Log Haven. And for those après ski hungers…Raclette is back! 

Read on>>


Arctic Char
by Kevin Donovan
Arctic Char is a new fish featured on the menu that many of you may not be too familiar with, however it may become your new favorite. As the name suggests, it can be found in the wild in very cold arctic waters such as Alaska, Greenland, Asia and Europe. It has been commercially fished since the 1940's and open water farmed since the 1970's. Farming of Arctic Char is vital to its sustainability, since its wild season only lasts for 4 to 6 weeks a year.

Read on>>

Green Gatherings
by Faith Sweeten

“Only by sharing our deeper thoughts and feelins do we communicate to, and inspire in others, a love and respect for the earth .”  
-Joseph Bharat Cornell

For wedding organizers and facilitators a focus now and in the future is to give consideration to creating a better environment. Indeed, “green weddings” is a very significant wedding trend. 

Read on>>

Malbec - Argentina's Star
by Ian Campbell

ianWine has been made in Argentina since the late sixteenth century, but it has only been in the last few years or so that we have seen a plethora of Argentine wines available in the US. Only a few decades ago, most of the wines produced in Argentina were consumed within the country. Even in the mid 1950’s, per capita wine consumption was well over twenty gallons a year, compared to US consumption of one to two gallons. By 1997, Argentines were consuming only around ten-and-a-half gallons a year. This meant that vintners were in need of finding markets abroad for their excess production, which, in turn, meant that they needed to produce more wines of quality, and wines that would appeal to an international palate.

Read on>>

We're in the News

We are thrilled to have two recent articles in two of our favorite magazines. In the February issue of Sunset, we were included in the Top 10 Travel section. The section, titled,  “Midweek escapes for two. The West’s best reason to play hooky—from mountain hideaways and desert opulence to outdoor adventures and romantic restaurants,” describes what’s up in Millcreek Canyon. After a mention of the skiing and snowshoeing, it goes on to say, “But the best comes afterward at the Log Haven Restaurant, a sanctuary of warmth in the snow.”

In the Winter 2008 issue of Wasatch Journal, we’re the main feature in the Cuisine section with a wonderful review by Pam Ostermiller. Titled, “Falling in Love at Log Haven. Locals favorite’s fare matches its spectacular setting,” Ostermiller expounds on Chef Dononvan’s alluring menu, Ian Campbell’s wine list and the rustically romantic setting.

wasatch journal

Click covers for story.

Easter Hops In Early This Year

Easter is early this year - March 23rd.  Call or email to make your reservations for our four-course feast now! Adults, $36.95, kids, $19.95 from noon -5pm on Easter. 801.272.8255 or

Click here for Easter Menu >> Award - Best Wedding & Event Venue

candlesLog Haven was recently chosen as the “2008 Official Best Wedding & Event Venue in Utah,” by The site will send a camera crew to Log Haven to garner footage for a TV program and the popular website. Official Best Of provides TV and web viewers with the best places to visit across America. The site solicits nominations for  “Best Of” choices on the site. Then, they consult with local Convention & Visitors Bureaus, Chambers of Commerce and other local experts to determine who deserves the title.

The video production will happen soon, and we’ll keep you posted on when to view the Official Best Of show.


Log Haven's Calendar of Events

March 23
Enjoy a festive four-course Easter feast from noon - 5pm. Fixed price menu is $36.95 for adults and $19.95 for kids.

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>>

Winter Menu 08


Mixed Green Salad
roasted red and yellow beets, champagne vinaigrette, toasted almonds

Spinach and Arugula Salad
crispy pancetta, pommery vinaigrette, Pecorino Romano and housemade croutons

Maytag Blue Cheese Caesar
grilled romaine, ciabatta crostini and white anchovy



Pan Roasted Wild Shrimp
feta, Kalamata olives, tomato and garlic crostini

South Dakota Lamb Saddle
mushroom and havarti bread pudding, tarragon scented lamb jus

Steamed Mediterranean Mussels
sundried tomato,Thai basil, white anchovy and grilled ciabatta

Jumbo Lump Crabcake
hijiki salad, daikon sprout and roasted pineapple ponzu

Mushroom and Leek Chowder
porcini duxelle and potato gaufrette

Semolina Fried Calamari
leeks, frisé, cucumber dressing and saffron aioli


Braised Beef Cheeks
horseradish potato puree, garlic confit, creamed spinach and Pinot Noir jus

Pan Roast Rabbit
white corn polenta, pancetta, wild mushrooms and Madeira

Wild Striped Bass
Kurobuta prosciutto, spaghetti squash, toasted pinenuts and roasted tomato fondue

Grilled Pork Chop
jasmine rice, black beans, adobo sauce and cilantro oil

Seared Diver Scallops
housemade black pepper spaghetti, chorizo and romesco sauce

Arctic Char
Yukon Gold potato purée, Thai basil, beurre rouge and crisp baby artichokes

Veal and Bison Bolognese
homemade pappardelle and Parmigiano-Reggiano

Seared Rare Ahi Tuna
kafir lime sticky rice, baby bok choy and thai chili vinaigrette

North American Bison Tenderloin
caramelized onion and gruyère potato gratin and green peppercorn sauce

Cornish Game Hen "Under A Brick"
black truffle, pancetta, mac-n-cheese, lemon thyme jus and aged balsamic

Angus Prime Rib
au jus with bacon and green onion potatoes, greens and horseradish,
(Fridays and Saturdays only)

Kevin Donovan – Chef

Sweets Menu

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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