Welcoming the Arrival of Fall

This morning the pond shimmers as the sun creeps eastward over the Wasatch Range catching just a hint of frost on the tips of the grass – can’t you smell the leaves giving up their green to summer’s end? I caught my first fish yesterday – a shiny, fat brown trout with bright red gills and dainty cerise spots hugging its sides. I have officially progressed from caster to fisher – of course, releasing him to play with me another day. I sip my coffee sitting beside a fragrant fire, the first since May. Oh, this time of year is all about fires and hot baths, crunchy foliage wet underneath with chilling rain, scarlet hillsides and flickering amber aspens, yummy fleece that hugs without constraint. Wish you all were here.

Best wishes,

Fall Mushroom Madness

Experience a taste of Fall at Log Haven this October. Savor a wide variety of mushrooms that Chef Donovan is featuring in appetizers, salads and entrées.

Sample Mushroom Madness Menu

Pan Roasted Oyster Mushrooms
Black truffle essence, creamy polenta, pecorino

Mushroom and Leek Chowder
Pancetta, saffron potato, mushroom duxelle

Hot & Sour Shiitake & Honsimeji Mushrooms Salad
Manchego, greens, crisp wontons, white balsamic emulsion

Bison Ribeye
King trumpet and maitake mushroom ragu, melted leeks, horseradish root beurre blanc

We will also be offering a selection of wines that will complement the earthy, savory flavors of mushrooms:

Pasanau "Ceps Nous" Priorat, Spain 2005
Torii Mor Pinot Noir, Willamette Valley, Oregon 2006
Vincent Girardin "Emotions De Terroirs", Bourgogne (white), France 2006
Vietti "Nebbiolo Perbacco", Langhe, Italy 2005

Holiday Mountain Splendor at Its Finest!

We at Log Haven look forward to the holidays and invite you to enjoy the season with us. We decorate with old-fashioned mountain flair, using live evergreens that fill the air with a wonderful pine aroma, that harkens back to the days where hot apple cider, homemade stockings, warm fireplaces and friendly faces were all you needed to make the holidays perfect.

This year celebrate the season in true holiday mountain splendor at Log Haven, with special seasonal events. For a full list of upcoming events, visit our Events Calendar on-line at www.Log-Haven.com/calendar

Thanksgiving Dinner

Come and join us for this wonderful holiday and give thanks to the season with a specially designed holiday menu by Chef Donovan. A four-course dinner will be $39.95 for adults and $21.95 for children. Make your reservations today online at www.log-haven.com or by calling 801.272.8255

Holiday Events & Parties

Log Haven is the perfect place to host any holiday event or dinner, and has been voted Utah’s 2008 Official Best Wedding & Event Venue. Whether you are planning a corporate holiday function to impress clients or an intimate gathering for family and friends, Log Haven is ready to make your party a success!

Widely known as the best place to showcase Utah's mountain splendor, we have a variety of spaces to suit your needs – for parties of 10 to 400. Our management staff has twenty-five years of combined experience in planning events and will be happy to help you with all the details, from room selection to menu choices. In addition, Log Haven has referral lists to guide you through the scope of your needs, from transportation to photography, floral arrangements and entertainment.

Make your holiday party reservations today by calling 801.272.8255

Summer Menu 08
Ends 10/23


Ahi Tuna Tataki
thai sticky rice, seaweed salad, yuzu vinaigrette

Steamed Prince Edward Island Mussels
sundried tomato, white anchovy, grilled ciabatta, garlic aioli

Risotto Milanese
Kurabota pork belly, monkfish medallions, reggiano tuille

Kobe Beef Tenderloin Tartar
six minute egg, red onion, capers, pommery mustard, toast points

Grilled Portobello Mushroom
roasted peppers, parsnip puree, aged balsamic, toasted pine nuts, olive oil

Pan Fried Crabcake
jicama slaw, coconut-thai chili nage

BBQ Duck Leg Confit

boniato, caramelized lime, cilantro crème

Heirloom Tomato Gazpacho
rock shrimp salsa, avocado mousse, olive oil croutons

Semolina Fried Calamari

pickled chilis, roasted tomato, garlic confit aioli


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

Seasonal Hawaiian Fish

artichoke puree, honey glazed vegetables, prickly pear emulsion

Pan Roasted Diver Scallops
salsify, roasted mushrooms, caramelized pear beurre blanc

Homemade Saffron Fettuccini

black truffle, slivered garlic, Prosciutto San Daniele, shaved pecorino

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

Kurabota Pork Scallopini
heirloom tomato, baby arugula, parmegianno-reggiano

Certified Black Angus Ribeye
seasonal mushrooms, Pinot noir, cambozola potatoes

Cedar Springs Lamb
fontina mac-n-cheese, mint lamb jus, tobacco onions

New Zealand Grouper
balsamic onions, baby zucchini, fingerling potato, piquilla salsa

Cornish Game Hen
"Under A Brick"

Adobe glaze, jasmine rice, cilantro, black bean coulis

Kevin Donovan – Chef

Click Here for full menu

Fall Menu & Wine Program Coming Soon!

The new Fall & Winter menu will bring new flavors that will tantalize & excite your palate. Arriving late October.

'Tis the Season

Join us Dec. 23rd & 24th for Chef Donovan's special Christmas menu and holiday caroling. Reservations are recommended.

Ring In 2009
at Log Haven

We invite you to join us for a special New Year's Eve celebration. Space is limited, so make your reservations today!

We hope you enjoyed reading this message. However, if you would rather not receive
future e-mails from Log Haven, please click here to unsubscribe.