Message from Margo

Dear Log Haven Family,
Greetings from South America! Iím having a marvelous time, exploring the diverse wonders of this fascinating continent, including Machu Picchu and a stay in Buenos Aires. While itís early autumn here, itís spring in Millcreek Canyon, finally! I hear that the flowers are blooming and the ducklings have emerged and are swimming on the lake. I canít wait to return so I can see my friends enjoy this wonderful spring haven in the mountains.

For this newsletter, I invited some of our managers to share their impressions about our recent ďfield tripĒ to Las Vegas. I hope you enjoy reading about their experiences as much as I did.

Hasta la vista!
Margo Provost

Restaurant Etiquette
– Joni VanDrunen, Banquet Sales

"Manners are a sensitive awareness of the feelings of others. If you have that awareness, you have good manners, no matter what fork you use." Customers and restaurateurs can make dining out a more pleasant experience with these Top 10 Points of Restaurant Etiquette, by James Feustel with Amy Tarr. These tidbits are listed in the order of the typical dining experience – from making a reservation to leaving a tip.

Read on>>

Tasting Las Vegas
Stefan Hirsh, Assistant Dining Manager

A few weeks ago, several of us took a field trip, strictly in the interest of expanding our culinary horizons. In doing so we flew from one arid state to another. Our destination isn’t quite up to Utah’s count of national parks nor is it blessed with a blanket of world famous powder snow to attract hordes of skiers. It suffers not, though, through cold winters and has a rather unique set of laws on books. Maybe the laws not on the books are a huge part of the attraction.

Read on>>

The Amuse-Bouche
– Joey Ferran, Sous Chef

Cream, caviar, and salmon, conceived by Chef Julian Serrrano, started soft and creamy then led a crescendo up to the rich caviar where the strong flavor paused for only a moment before wrapping up with the notes of the more earthy, oily, but fresh smoked salmon. This first course at Picasso did precisely what it should have, inspired my taste buds and offered a glimpse into the chef’s style.

Read on>>

 

Outdoor Dining Begins May 19th

Our patio will be open for the season (weather permitting) starting May 19th. Come and dine next to our waterfall amidst wild flowers while you savor our new spring menu created by Chef Donovan. The patio is ideal for both intimate dining and for hosting your next event.  Reservations for booking events can be made by call (801) 272-8255.

New Honors

Log Haven was recently honored by The Wine Spectator 2008 Award of Excellence and 2008 BOSS Best of State Award: Fine Dining for American Cuisine. We want to thank our Log Haven team for your hard work and dedication, and to the extended Log Haven family for your support. We couldn’t do it without you!

Mother’s Day is Almost Here!

What better way to show your appreciation of the wonderful mothers(s) in your life than with a beautiful dinner at Log Haven? Chef Donovan has planned a special menu designed specifically to celebrate the special women in your life (see menu below). Reservations are highly recommended and can be made at (801) 272-8255 or at log-haven.com. Seating Noon to 5pm. $19.95 for children, $36.95 for adults.

Click here for the Mother's Day Menu >>

Spring Menu 08



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 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



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

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-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




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



 

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)

Log Haven's Upcoming Events

Mother’s Day - May 11th
Patio opens - May 19th
Father’s Day - June 15th
Spring Special – Baby Back Ribs

 
 
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