Rustico at the Log Cabin

Eggplant sliced and lightly breaded, filled with ricotta cheese and spinach, marinara sauce, baked with mozzarella and asiago cheese.

Sweet italian sausage, house roasted peppers and broccoli rabe.

Thinly sliced raw beef tenderloin, baby arugula, truffle cheese, lemon and olive oil.

Fried calamari with zucchini, mushrooms, artichoke and arrabiata sauce.

Fresh seasonal melon wrapped with prosciutto di parma.

Traditional white bean soup with pasta toscana style.

Chef's soup of the day.

The famous ugly tomatoes buffalo mozzarella, tomatoes, fresh basil and honey balsamic reduction.

Romaine lettuce with traditional caesar dressing, croutons and grated parmesan.

Mixed green salad, tomatoes in a balsamic vinaigrette.

Mixed greens, caramelized pears, gorgonzola cheese, candied walnuts and champagne vinaigrette.

Baby arugula, heart of palms, artichoke, sundried tomatoes, kalamata olives, shaved reggiano, with a lemon olive oil vinaigrette and drizzled with truffle oil.

Beet, arugula, romaine, spinach, fresh orange wedges, candied pecans, red onion and gorgonzola cheese in a ginger citrus vinaigrette.

Linguini tossed with steam little neck clams, garlic, white wine and red crushed pepper.

Rigatoni in a vodka tomato cream sauce.

Ravioli with slowly braised wild boar and mixed with aromatic herbs and vegetables, mascarpone cheese in a chianti jus.

Arborio rice with shrimps, scallops, clams and calamari.

Capellini pasta with crab meat, asparagus, sundried tomatoes in a white wine butter sauce.

Ricotta, spinach with a four cheese cream sauce.

Parpadelle pasta with veal ragu, mushrooms, parmesan cheese and truffle oil.

Spaghetti pasta with fresh tomato meat sauce.

Grilled veal chops with a barolo jus, creamy rosemary polenta and sautéed broccoli rabe.

Seared and roasted prime beef tenderloin with a red wine reduction, confit fingerling potatoes and pesto stuffed roma tomatoes with gorgonzola.

Slow roasted bison short ribs and finished with a smoked pomodoro summer mix berries glaze, served withroasted shallot mashed potatoes and sauteed spinach.

Free range chicken with italian sausage, kalamata olives, roasted potatoes and fresh tomatoes in a red wine demi-glaze.

Pan seared scallops, creamy asparagus risotto with a lemon burro.

Wild sockeye salmon with a lemon butter mango salsa, with roasted potatoes and grilled vegetables.

Semolina crusted sea bass in a lemon white caper sauce, grilled asparagus and roasted garlic gnocchi.