Pumpkin Miso Soup
Slow roasted pumpkins, sweet potatoes, acorn squash, and organic soy bean miso enriched with locally foraged, invasive, codium fragile seaweed that is rich in vitamins, heart-healthy fats, and glutamic acid.
A salad of organic Massaro/Waldingfield/Gentle Giant farm greens, tossed with a dressing made from ramps foraged on our farm.
A medley of sesame-seasoned wild local seaweed and organic greens from our partner farms.
Spicy Indian-inspired edamame.
Momma's recipe of crispy fried local organic tofu made and delivered by master tofu-maker The Bridge. Served in a ginger broth made from wild-foraged local kelp.
Tasty curls of crispy organic potatoes (with or without homegrown vegetable-fed roasted wax worms) drizzled with a creamy tomato remoulade.
Karma Virtue Chickenots
Momma’s recipe of fried chicken without the chicken – made of soybeans, amaranth, and peas instead. Served with a side of curry sauce.
Tempura Weed Chee
The tender leaves of the Japanese Knotweed plant are kimchee-pickled and fried in 100% whole wheat batter. Gluten-free garbanzo flour batter available.
Blue Plate Especial
A 10-piece entry level bargain sampler of Miya’s classics, including a small Nine Spice Sashimi.
Future Sushi Especial
For an adventurous palate. A dozen of the most popular sushi recipes from the year 2150. Includes a Fire Cracker Sake Bomb, soup, salad, mini Tokyo Phro, Karma Virtue Chickenots, Masala Mame, Nine-Spice Sashimi with Insects, Crickleberry Brie, Kanibaba, and many more futuristic sushi inventions.
Nigiri Plate especial
Our sustainable twist on traditional sushi. A 12-or-so piece assortment of bite-sized slices of sustainable fish and seafood. Served with soup, salad, Masala Mame, and Nine-Spice Sashimi.
Organic wheat noodles in a light but savory broth made from wild foraged local kelp. Topped with scallions, nori, and tempura flakes.
Ginger seasoned organic local tofu made and delivered by master tofu-maker, Steve, of The Bridge. Served with sautéed vegetables and brown rice.
Roasted ginger eggplant. Served with sautéed vegetables and brown rice
Drunken Fisherman's Teriyaki
One of the tastiest and healthiest-to-eat fish you will ever experience. Kentucky wild invasive Asian carp, delicately steamed, then served with vegetables and brown rice.
Nine-Spice Invasive Asian Carp
Thinly sliced, delicate carp with a spicy citrus tamari sauce and green onions. Served with roasted black soldier fly larvae or plain without insects.
Nine-Spice Salmon Sashimi
Wild salmon seasoned with spicy citrus tamari sauce and green onions.
Lionfish sashimi, mineral-rich Kiribati sea salt, and a dozen profoundly mouth-numbing spices.
A ROLL OF A LIFETIME
Baked wild Alaskan coho salmon skin with asparagus. 5 pieces
Poached broccoli and jellyfish. 5 pieces
BAD-TEMPERED GEISHA BOY
Plump spicy mussels (for men who like big muscles). 5 pieces
Wild Alaskan sockeye salmon, avocado, and okra roll. 5 pieces
Pole-caught Washington state albacore. 5 pieces
Florida Atlantic Coast pink shrimp, stuffed in potato skin, topped with organic cow’s milk cheese and a lemon dill remoulade. 1 piece
Chesapeake Bay invasive blue catfish, asparagus, apricots, and black beans. 5 pieces
SPICY SCALLOP ROLL
Spicy raw scallops and avocado. 5 pieces
A roll of kimchee-seared wild Alaskan coho salmon wrapped in pickled grape leaves. 5 pieces
TRES SUSHI MARIACHIS
Wild salmon, capers, burdock root, avocado, organic olive oil. 5 pieces
ONE-EYED CRAB MONSTER
Chesapeake Bay blue crab wrapped in potato skin, topped with toasted organic cow’s milk cheese, creamy curry sauce, and a sunny side up quail egg. 1 piece
Chesapeake Bay blue crab stuffed in potato skin, topped with toasted organic cow’s milk cheese, a lemon dill remoulade, and Asian shore crab (gathered on our certified shellfishing grounds in Branford CT). 1 piece
BAKED SWEET POTATO ROLL
5 bite-sized pieces
BAKED MUSHROOM TEMPURA ROLL
5 bite-sized pieces
TWO SHADES OF GREEN
Spicy steamed broccoli with avocado. 5 pieces
CHINESE PYGMY RODEO
Tempura mushrooms and scallions wrapped in potato skin, topped with toasted organic cow’s milk cheese and lemon dill remoulade. 1 luscious piece
A coconut-covered roll of avocado, vegan tapioca cream cheese, papaya, burdock, and hot peppers. 4 pieces
Spicy crunchy eggplant, avocado, and smoked jalapeño cashew cheese, seasoned with homegrown chilis and Iranian ghormeh sabze (an herb mixture of fenugreek, cilantro, and scallions). 4 pieces
THE ROLL OF MILK AND HONEY
Eggplant, okra, organic goat cheese, apricots, avocado, pickled radish, chives, and Ethiopian berbere spice mix. 4 pieces
KISS THE SMILING PIGGIE
Baked sweet potato, mango chutney, and pine nuts. 5 pieces
Seven Deadly Sushi
A sinfully delicious roll of fermented sundried banana, cashew butter, strawberries, cacao nibs, and homemade hand-pounded mochi, topped with a baby scoop of coconut olive oil ice cream ― eaten in one bite, using your fingers. 1 bite-sized piece
Tempura-Fried Ice Cream
One giant scoop of freezing cold vanilla ice cream, surrounded by hot, sweet and crispy tempura.
Late Night Sushi Special
Our award-winning recipes made from leftover premium ingredients.
1/3 off for pitchers of beer, cocktails, and all bottles of wine.