New Haven Restaurant Week 2015 Menu - March 22 -27

Miya’s NHRW Dinner

16 original award-winning sustainable food recipes $69 value

Miya’s NHRW Lunch

11 unique award-winning recipes $33 value

What’s good for me, may not be good for you. Miya’s can adjust our recipes to be gluten-free, vegan, Kosher, allergen-free., or even insect free! Please just let us know when you make your reservation with us so we have plenty of time to prepare your meal specially or you.

Pumpkin Acorn Squash Miso Soup

Wild ramp vinegar salad featuring local winter greens

Wild burdock root spring rolls

Masala Mame - Spicy cumin seasoned organic soy beans

Tokyo fro - Crispy organic potatoes topped with creamy roasted tomato sauce

Grilled Shiitake Mushrooms

Wasabi Kiss - Sweet potato, mango chutney, and pine nuts, with a touch of wasabi

The Chinese Super Hero - Broccoli, Roasted Garlic, and Cantonese black beans

Hot Headed Cowgirl - Coconut covered rolls of burdock, avocado, papaya, tapioca brie cheese

Nine Spice Tilapia (raised by students at Bridgeport Aquaculture School)
topped with organic compost raised black soldier fly larvae (optional)

Kimchee Seared Wild Alaskan Coho Salmon Nigiri

Wild Alaskan Spot Shrimp Nigiri - the tastiest sustainable shrimp in the world

Ginger Albacore Nigiri - Seared albacore topped with a ginger garlic sesame sauvignon blanc tamari - individually pole caught in Washington state

A baked potato roll stuffed with Alaskan King crab and topped with toasted local Melville cheese (a la Caseus) and topped with an Asian shore crab (if the weather is warm enough)

Jonah crabs claws - this sweet fleshed sustainable crab lives in water one to two thousand feet deep off of the coast of Maine

Catfish Blues - Fried Invasive Chesapeake Bay Blue Catfish, apricots, salted beans, and asparagus

Best Sushi South of the Mason Dixon - a roll of heirloom cheddar cheese grits and smoked Alaskan wild spot shrimp