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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.
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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.
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Summer Menu 07
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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 Ceasar
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 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
ENTREE
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
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Dessert Menu |
Meyer Lemon Crème Brûlée Tart
ginger madeleine,
prickly pear sorbet
Toasted Almond Cake
honey lavender tapioca,
rhubarb sorbet
Pavlova
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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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. 
