Fried Soft Shell Crabs & Squash Blossoms, Seafood Risotto, Eggplant Parmigiana

Eggplant Parmigiana

Fried soft shell crabs and squash blossoms

Eggplant grilled, layered with basic tomato sauce, ricotta, basil, and fresh mozzarella.

Squash blossoms stuffed with ricotta, soft shell crabs battered with egg and potato flour and fried. Served over shellfish stock risotto with carrots and peppers.