PEI mussels and littleneck clams in a lemon, garlic and butter broth

thinly sliced eggplant filled with ricotta and Gruyere cheese baked in a creamy artichoke, spinach and mushroom sauce

fried calamari tossed with hot cherry peppers, olives and capers, served with marinara

zucchini cutlets layered with prosciutto di parma and shaved parmigiano in marinara

homemade meatballs in tomato sauce topped with freshly whipped ricotta

chopped clams baked with seasoned bread crumbs, lemon, garlic, white wine and butter

homemade potato croquettes served with ginger and miso sauce