Apizza Brooklyn--Bird Road

12 oz Ribeye Roulade, stuffed with prosciutto and smoked gouda, red wine onion reduction sauce, served with fingerling potatoes and baby carrots

Pan Seared Snapper in a lemon butter cherry confit sauce, served with asparagus puree and roasted yellow squash.

Shrimp and Artichoke over penne is a truffle butter fondue with plum tomatoes.

Filet Mignon tips over mixed mushroom truffle risotto.

Fresh Mozzarella, Tomato Sauce, Arugula, Fontina , Burrata, Cherry Tomato, Prosciutto, Balsamic Glaze.

Beef Barley

Carrot Cake in a creme and anglaise sauce with vanilla ice cream and pistachio