New Winter Menu @ Log Haven
Chef Dave Jones has launched an exciting new winter menu at Log Haven restaurant. Among the new menu items is a new shared plate of Grilled Calamari “Puttanesca” as well as new salads: Mixed Greens, and Arugula Salad and a Classic Caesar. New entrees include Stir Fry Seasonal Vegetables & Pulled Oats; Cast-Iron Filet Mignon with Boursin Potatoes; Porcini-Crusted Chicken Breast with roasted broccolini, speck, ricotta polenta, hen of the woods mushrooms and Madeira sauce; Everything-Crusted King Salmon; and Grilled Elk NY Strip with huckleberry gastrique.
Regarding dining at Log Haven, they say “Log Haven is focused on the health and safety of both our customers and our employees as our very top priority. We follow all current Health Department directives for social distancing and seating through the restaurant. We have implemented rigorous safe-health precautions including wearing masks, and gloves, daily employee screening (temperature and symptom checks) and enhanced sanitizing procedures and schedules. We look forward to seeing you soon.”
Hook & Vine’s Tenderloin Tuesday
According to restaurateur Ken Rose and his team at Hoof & Vine in Midvale, “Date nights aren’t just for the weekend anymore!” They invite you to grab your sweetie and head to Hoof & Vine for Tenderloin Tuesday, when dinner for 2 is priced at a mere $70.
The Tenderloin Tuesday menu includes fresh baked ciabatta & Tiburon’s justifiably famous butter, 2 Salads (Choice of HV House, Tiburon House, or Caesar for each entree), 2 6-oz. Black Canyon Certified Angus Beef Tenderloins, each topped with red wine herb compound butter and served with house vegetables, your choice of funeral potatoes or mashed potatoes, and 1 Dessert (a selection from the “Sweets” menu to share). The Tenderloin Tuesday deal is available both for dine-in and for takeout, with curbside pick-up available from 4:30 to 8 p.m. Dine-in seating is limited to ensure proper physical distancing, so reservations are HIGHLY recommended.
Online Food & Drink Courses from U. of U.
Spring 2021 registration is now open for University of Utah Lifelong Learning classes. There is a wide range of fun and informative food and drink courses available for online learning. Topics include Cocktails: One Bottle of Bitters 3 Way; Coffee: From Crop to Cup; American Gin; Tea and Cheese Pairing; Whiskies of the World; Simple Snacks with a Healthy Twist; How to Brew Beer; Cake Decorating – Trends and Essentials; Discovering Green Tea; and many others.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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