Message from Margo

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 or
503-262-7101. Read on>>

Grilled Mahi Mahi with Mango Mint Salsa
by Kevin Donovan
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.
Read on>>

Gala DiRōNA event in Coeur d’Alene

Log Haven customers are invited to sample cuisine, discover dining trends, attend the gala and more!

Hundreds of chefs and restaurateurs from North America’s finest restaurants will converge on the world-renowned Coeur d’Alene Resort, Coeur d’Alene, Idaho September 9 - 11, 2007 for the Distinguished Restaurants of North America’s (DiRōNA) 2007 Gala and Educational Conference. The annual event is a three-day celebration of fine food, vintage wines, networking and culinary excellence. Log Haven will be in attendance. Read on>>

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>>

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: or contact Sheri at 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:

November 22
We'll serve a festive Thanksgiving menu.
Make reservations early!

Read on>>

Summer Menu 07


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


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 


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

Sweets Menu

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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