By Chef Frank Mendoza
After apprenticing with a Swiss chef right out of culinary school for nearly 5 years, I picked up on many of the eating (and drinking) habits of this extremely particular and meticulous food culture. I learned immediately the great importance of the “Swiss national potato,” the rosti, and the painful exactness in technique, ingredients and presentation necessary to achieve golden potato nirvana.
By Faith Sweeten
November is Month of Memories at Log Haven Restaurant. We are inviting our guests to come in and fill out a card with one of their special memories of Log Haven.
I have had the privilege of being part of many of our customers’ memories. To honor this special time, (and to maybe get the wheels of thought turning for a few of you) here are some of my most fond memories from the last nine years:
| Holiday Party Planning
Celebrate with friends, family and business associates at Log Haven. We can accommodate groups of all sizes in our private rooms or dining room. Contact us to help make your holiday plans.
Fun & Festive Log Haven Events
Weekend Prime Rib Special!
On Fridays and Saturdays we are offering Angus Prime Rib Au Jus, bacon stuffed potato, greens and horseradish for $26.
On December 1st we will reintroduce our popular après ski menu. Warm up after winter activities in Millcreek Canyon with:
Melted raclette, potato tart, pickled onions and garlic bread. $16
Grilled elk medallions, sweet potato gratin, cranberry jus. $32
From December 22-24 we will have strolling carolers in the dining room to celebrate the holidays with traditional song, contemporary cuisine and fireside dining.
Make your New Year’s Eve reservations now! We will have a very special menu on the 31st.
Start thinking about this exciting event… Star Chef James Boyce from the signature restaurant at Montage Resort & Spa Laguna Beach will share his world-renowned “modern French with California influences” cooking with Log Haven diners on January 24th and 25th. We will start taking reservations for this unique event in January.
Garden Salad, diced asian pears, honey pecan dressing
King Crab Caesar Salad, with garlic croutons
Brie Stuffed with Truffles, autumn beet salad, and green apple thyme vinaigrette
Grilled Lobster Sausage, mushroom duxelle soufflé,
apple rosemary water
Smoked Salmon, potato leek pancake, horseradish dill cream
Wild Boar Spareribs, kafir lime congee and pickled mangoes
Cheese Soup, broccoli flan
and smoked bacon
Marinated Ahi, tempura mango roll, and ginger jello
Loin of Caribou, potato and smoked bacon croquettes, gingerbread and blueberry ketchup
King Salmon Wellington, creamy onion coulis,
pinot noir jus
Buffalo Steak, sweet rice porridge, bok choy tempura
and citrus barbecue
Braised Long Island Duck Pappardelle, root vegetables, duck bouillon
Grilled Vegetable and Polenta Cake, smoked tomato sauce
Grilled Prime Loin of Beef, potato puree, wild mushrooms
Diver Scallops, grilled plantains, avocado and cucumber coulis, blue prawn vinaigrette
Ahi Tuna, cardamom crust, Cuban sweet potatoes,
Angus Prime Rib Au Jus,
bacon stuffed potato, greens
and horseradish (Fridays
Frank Mendoza – Chef
Sam Stringer – Sous Chef
Green Tomato and Almond Tart,
caramel ice cream
Chocolate Crème Brûlée
Apple Cranberry Cobbler
roasted pumpkin ice cream
Warm Chocolate Chili Fondant
white chocolate biscuit,
orange cream ice
Chocolate Fondue Cake
Chocolate coconut croquettes