New Haven Restaurant Week


MIYA'S NEW HAVEN RESTAURANT WEEK SPECIAL

Miya's will be offering 16 courses of organic plant-based and sustainable seafood-centered recipes created by Miya's founder, Momma Lai, and her son, Chef Bun. 

STARTERS

EVERGREEN SALAD

Massaged organic kale, avocado, tomato, pine nuts in sesame dressing.

KIMPIRA GOBO

Momma's recipe for invasive simmered burdock root.

SUNOMONO

Momma's recipe octopus and Maine farmed kelp in a citrus dressing.

AGEDASHI

Momma's recipe of crispy fried local organic tofu made and delivered by master tofu-maker The Bridge

MASALA MAME

Spicy Indian-inspired edamame.

TATSUTAGE

Fried chicken - without the chicken – made of soybeans, amaranth, and peas instead. 

 

PLANT-BASED SUSHI

KISS THE SMILING PIGGIE

Baked sweet potato, mango chutney, and pine nuts.

VOOMPA AL-SALAM

Spicy crunchy eggplant, avocado, and smoked jalapeño cashew cheese, seasoned with homegrown chilis and Iranian ghormeh sable

KILLER SQUID

Udon noodles flavored in shiitake mushrooms and seaweed stock, black beans, and scallions

HOT-HEADED COWGIRL

A coconut-covered roll of avocado, vegan tapioca cream cheese, papaya, burdock, and hot peppers.

CHINESE SUPERHERO ROLL

Whole what tempura broccoli, roasted garlic, and black beans. 

GINGER EGGPLANT TERIYAKI ROLL

Asian eggplant and a medley of vegetables, with plenty of fresh raw ginger and our homemade sake teriyaki sauce.

 

SUSTAINABLE SEAFOOD

CATFISH BLUES

Chesapeake Bay invasive blue catfish, asparagus, apricots, and black beans.

BAD-TEMPERED GEISHA BOY

For men who like big muscles. A tasty bulging package made from rope-grown New Zealand green mussels. 

TRES SUSHI MARIACHIS

Wild salmon, capers, burdock root, avocado, organic olive oil. 

EBIBABA

Florida Atlantic Coast pink shrimp, stuffed in potato skin, topped with organic cow’s milk cheese and a lemon dill sauce.

 

HAPPY ENDINGS

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