Message from Margo

June 2007

Dear Log Haven Family,

I just returned from an International Women’s Forum Conference in the Middle East (it was an insightful and energizing experience) and I was thrilled to drive up this lush green cool canyon! I know I always say that every season is beautiful in Millcreek Canyon but I adore these sunny days and cool nights – they are my favorite. Even before I unpacked I had a quiet weekday patio dinner at Log Haven. My new favorite dish is Homemade Spinach Fettucini, teardrop tomatoes, grilled zucchini, basil, lemon and white wine. Kevin, you have thrilled my palate once again!
Read on>>

Jazz With Just the Right Mix for Log Haven
by Stephan Hirsch
Upon walking through the front doors of Log Haven it is hard to ignore the wall of plates lauding us for achieving the most romantic setting and best ambience. I try to add what is essentially background music to live up to those accolades. Well, that, and with no small measure of self-interest, I play music that I enjoy listening to while I am toiling away five nights a week. It’s tough out there somewhere, so I have heard.
Read on>>

Restaurant Terroir
by Ian Campbell

No, this is not another article about the importance of terroir in shaping the flavor profile of a wine. For those of you who aren’t familiar with the concept of terroir, it is the idea that a wine should be “of its place.” Wine with terroir is wine with soul. Terroir-driven wine provides us with variety. A Cabernet from Bordeaux tastes different from a Cabernet from Napa Valley, which tastes different from a Cabernet from Australia.
Read on>>

The Gardens of Log Haven
by Faith Sweeten

“I perhaps owe having become a painter to flowers.” – Claude Monet

Watching the bride make her entrance, barefoot in the green grass of the garden meadow, I am captivated by the serene and natural beauty that is laid out before me. Listening to the canyon birds’ medley and the wind chimes on the porch, I embrace the beginning of the outdoor wedding season at Log Haven.
Read on>>

Log Haven's
Calendar of Events

June 22
Kevin on KUTV’s Fresh From the Kitchen cooking show during Wedding Week. Kevin will instruct viewers how to make a wedding-related recipe.

End of June
New summer dessert menu!

July Newsletter
Featuring recipe for Jumbo Lump Crab Cakes, hearts of palm and watermelon habanero vinaigrette.

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 Ceasar
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 Crabcakes
hearts of palm, watermelon
habanero vinaigrette
  Braised Morgan Valley Lamb Leg
fava beans, roasted corn, farro,
harissa vinaigrette
Fire-Grilled Corn Soup
pickled jalapeno, chipotle creme fraiche 
Steamed Mediterranean Mussels
   sundried tomato-anchovy butter, grilled bread 


Potato Crusted Alaskan Halibut
  parsnip puree,
broccolini, foie gras truffle reduction 
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 pave,
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 purèe, cambozola,
braised leeks, piperade

Kevin Donovan – Chef
Sam Stringer – Sous Chef

Dessert Menu

Meyer Lemon Crème Brûlée Tart
ginger madeleine,
prickly pear sorbet

Toasted Almond Cake
honey lavender tapioca,
rhubarb sorbet

Warm Roasted Fruit,
fromage blanc cream,
honey thyme ice cream

Lemongrass, Mango, and
Blood Orange Sorbet Terrine
ricotta fritter,
frangelico chocolate pudding

Chocolate Sticky Toffee Cake
kumquat marmalade,
vanilla bean ice cream

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