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Message from Margo |
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July 2007
Dear Log Haven Family,
I am thrilled to announce that Dr. Sheri Goldstein, Intuitive Counselor, is returning to Log Haven in August! I adore her and she has been an integral part of my personal success for the past 25 years. I encourage you to book an appointment right away because she will fill her calendar swiftly this year. Sheri will be at Log Haven from August 11-15, and you can book an appointment by contacting Sheri at sheintuits@aol.com or
503-262-7101. Read on>>
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Wedding Q&A
by Faith Sweeten
In the 21st century, weddings have become very detailed and stylized. I love to see what colors, themes and personalization each of our brides creates to make her own day unique. You’ll find a few of the more common questions with answers below to help make your wedding planning process smooth and efficient.
Read on>> |
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Log
Haven's
Calendar of Events
Aug 5
Taste of the Nation - Solitude Mountain Resort. Click here for more information and to order tickets.
August 11-15
Dr. Sheri Goldstein, Intuitive Counselor returns to Log Haven.
For more info:
sheintuits.com or contact Sheri at sheintuits@aol.com or 503-262-7101
September 9-11
DiRōNA 2007 Gala and Educational Conference in Coeur d’Alene. Join us for a three-day celebration of fine food, vintage wines, networking and culinary excellence. For more information: www.dirona.org
November 22
We'll serve a festive Thanksgiving menu.
Make reservations early!
Read on>>
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SALAD COURSE
Mixed Green Salad
toasted almonds, champagne vinaigrette, housemade croutons
Spinach and Arugula Salad
apple smoked bacon, gorgonzola, pommery mustard vinaigrette
Grilled Romaine Caesar
radicchio, endive, parmigiano-
reggiano, white anchovy crostini
FIRST COURSE
Sushi Grade Cobia Sashimi
seaweed and squid salad, wasabi greens, yuzu vinaigrette
Pan Roasted Moulard Duck Breast
red lentils, baby bitter greens, sherry vinaigrette, shaved manchego
Jumbo Lump Crabcake
hearts of palm, watermelon
habanero vinaigrette
Braised Natural Lamb Leg
fava beans, roasted corn, farro,
harissa vinaigrette
Fire-Grilled Corn Soup
pickled jalapeno, chipotle crème fraîche
Steamed Mediterranean Mussels
sundried tomato-anchovy butter, grilled bread
ENTREE
Potato Crusted Alaskan Halibut
parsnip purée,
cabernet reduction,
white
truffle essence
Grilled Prime Beef
St. Louis Style Braised Short Rib ravioli, pesto broth, oven-dried tomato
Pork Chop “Havana Style”
Cuban sweet potatoes, crisp yucca, chorizo, blood orange mojo
Seared Diver Scallops
roast mushroom, asparagus and salsify ragout, caramelized pear beurre blanc
Cornish Hen “Under a Brick”
creamed red potatoes, garlic confit, lemon-thyme jus
Wild Striped Bass
three bean cassoulet, honey-glazed baby carrots, balsamic beurre noisette
Homemade Spinach Fettucini
teardrop tomatoes, grilled
zucchini, basil, lemon,
white wine
Free Range Antelope Scallopine
gorgonzola potato pavé,
hericot verts, sundried cherry
sauce, truffle frites
Smoked Chili-Seared Ahi Tuna
black thai sticky rice, tempura vegetables, toasted sesame vinaigrette
Bison Tenderloin
gold potato purée, cambozola,
braised leeks, piperade
Kevin Donovan – Chef
Sam Stringer – Sous Chef
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Sweets Menu
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Greek Yogurt Panna Cotta
guava passion consommé, roasted pineapple
Almond Cake
lavender tapioca, rhubarb sorbet
Mascarpone Crème Brulée
balsamic strawberries, roasted lemonade sorbet
Roasted Stone Fruit Pavlova
fromage blanc cream, honey thyme ice cream
Pistachio Semifreddo
chocolate torte, sour cherry compote, Amano chocolate
Chocolate Trio
black pepper bread pudding, orange marmalade tart, fudge pop
Crystal Frazier – Pastry Chef
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Mahi Mahi is a wonderful fish to grill because its moderately firm texture allows it to stay together over the fire and not fall apart easily on the grill. It also goes by the names Dorado or Dolphinfish, but do not confuse it with the mammal. Mahi Mahi can be found in the warmer waters of the Atlantic Ocean, such as Florida and the Bahamas as well as along the Pacific Coast all the way down to South America and in Hawaiian waters. 
