Doggone It, It's Hot Out There!
Get your tail up to Log Haven and cool off with our Dog Days dining special. Feel free to bring your human friends too!

This summer we will be hosting Dog Days of Summer from June through September. Dog Days of Summer is a summer-long promotion to encourage our favorite customers to escape from the valley heat and enjoy a hike in the coolness of Millcreek Canyon with your best friend, your dog. Then stop in for dinner with your well-behaved canine companion in our spectacular outdoor amphitheater and order from our full seasonal menu. Plus, a limited-time drink menu will be offered in honor of Dog Days and includes items such as the Melon-Collie Mojito, Irish Setter Coffee and the Salty Chihuahua, a cocktail made from a special blend of grapefruit juice, Anejo Tequila and Agave nectar.

We will provide fresh bowls of water for all dogs along with special doggie treats.

Dog Days of Summer Dining will be offered every Monday through Thursday, weather permitting. Log Haven is open seven days a week for dinner at 5:30 PM. For further details or to make reservations, please call 801-272-8255. Visit for Log Havenís seasonal menu and upcoming events.

Dog Days' Refreshing Treats to Break the Heat!

Melon-Collie Mojito

1.5 oz. Bacardi Light Rum

.5 oz. Midori Melon Liquor

4 or 5 mint leaves

Sweet and sour mix

Muddle mint leaves with a splash of soda water in a Collins glass. Add ice, then rum, Midori and sweet and sour mix. Stir. Garnish with mint sprig.

Sober Dober

1 oz. Passion fruit puree

.5 oz. fresh limejuice

1 oz. simple syrup

1 oz. water, if puree is a concentrate

Shake ingredients together with ice, top with soda water

Log Haven's Upcoming Events

Dr. Sherrie Goldstein
July 7th – 10th

Dog Days of Summer

(Monday – Thursday only) Summer Season

Taste of the Nation  
August 3

Great American Dine Out
September 21-28

Summer Menu 08


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

Grilled Portobello Mushroom
gorgonzola polenta, roasted peppers, asparagus, aged balsamic and XVOO

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


North American Bison Tenderloin
caramelized onion-potato gratin, collard greens
and port balsamic jus

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

Cornish Game Hen
Utah Irish-style cheddar-apple smoked bacon grits, grilled asparagus and marsala reduction

Homemade Saffron Fettucini
black truffle, slivered garlic, Prosciutto San Daniele,
shaved pecorino

Seared Monkfish Medallions
toasted orzo, rapini, oven dried tomato, pinenuts

Kevin Donovan – Chef

Click Here for full menu

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