Resturant Week Menu


(Credit: Photos by Andrew Douglas Sullivan)

We hit it out of the ball park, again, for New Haven Restaurant Week - which starts tonight! Thanks for all of your reservations - I am thrilled just thinking about the unforgettable experience we have created for you! The following in our #NHRW menu!

"Until he extends the circle of his compassion to all living things, man will not himself find peace."― Albert Schweitzer
 

FIRECRACKER SAKE

Our home-made chili pepper infused citrus honey sake.

 

PUMPKIN MISO SOUP

Slow-roasted pumpkins, sweet potatoes, acorn squash, and organic soybean miso enriched with locally foraged, invasive Codium fragile seaweed that is rich in vitamins, heart-healthy fats, and glutamic acid.

 

SALAD DAYS

A salad of organic Massaro/Waldingfield/Gentle Giant farm greens, tossed with a dressing made from ramps foraged on our farm.

 

AGEDASHI

Momma’s recipe of crispy fried local organic tofu made and delivered by master tofu-maker Steve of The Bridge. Served in a ginger broth made from wild-foraged kelp.

 

TOKYO PHRO

Tasty curls of crispy organic potatoes (with or without homegrown vegetable- fed roasted wax worms) drizzled with a creamy tomato remoulade.

 

MISO ROASTED EGGPLANT 

Roasted ginger eggplant. Served with sautéed 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.

 

PB&J

Poached broccoli and jellyfish. 

The unconventional marriage of two superfoods. Broccoli is one of the most nutrient-dense vegetables. Jellyfish, a seafood that is endlessly abundant and often invasive, contains a calcium-binding protein that is essential for cognitive health.

 

BAD-TEMPERED GEISHA BOY

Plump spicy mussels (for men who like big muscles).

 

CATFISH BLUES

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

 

 SPICY SCALLOP ROLL

Spicy raw scallops and avocado.

 

WILD PLANT SUSHI MEDLEY

Wild-foraged edible weeds and invasive species transformed into the healthiest, tastiest vegetables you will ever put in your mouth!

 

CHINESE PYGMY RODEO

Tempura mushrooms and scallions wrapped in potato skin, topped with toasted organic cow’s milk cheese and lemon dill remoulade.

 

HOT-HEADED COWGIRL

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

 

VOOMPA AL-SALAM

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).

Al salam means “peace” in Arabic. I created this recipe in the hope that one day we are able to create a world without violence and retribution.

 

THE ROLL OF MILK AND HONEY

Eggplant, okra, organic goat cheese, apricots, avocado, pickled radish, chives, and Ethiopian berbere spice mix.

Many rabbis throughout history have advocated vegetarianism, citing health, environmental reasons, and the Torah’s many commandments on the humane treatment of animals. This roll utilizes the Seven Species of the Hebrew Bible combined in perfect harmony.

 

KISS THE SMILING PIGGIE

Baked sweet potato, mango chutney, and pine nuts.

 

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.