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