Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 67 views

    Jellyfish, Peanut Butter, Cucumber and Animal Welfare Approved Connecticut Pasture Raised Rabbit

    Uploaded by

    Patricia Dillon
    The document provides details on the menu options for Restaurant Week, including 9 lunch recipes and 12 dinner recipes from which chefs will select. It describes several entree options that incorporate local and sustainable ingredients like seaweed, tilapia, and arctic char. The menu also includes several sushi roll options with creative names and ingredients meant to educate and inspire.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Jellyfish, Peanut Butter, Cucumber and Animal Welfare Approved Connecticut Pasture Raised Rabbit

    Uploaded by

    Patricia Dillon
    67 views4 pages
    The document provides details on the menu options for Restaurant Week, including 9 lunch recipes and 12 dinner recipes from which chefs will select. It describes several entree options that incorporate local and sustainable ingredients like seaweed, tilapia, and arctic char. The menu also includes several sushi roll options with creative names and ingredients meant to educate and inspire.

    Original Title

    Miya's

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides details on the menu options for Restaurant Week, including 9 lunch recipes and 12 dinner recipes from which chefs will select. It describes several entree options that incorporate local and sustainable ingredients like seaweed, tilapia, and arctic char. The menu also includes several sushi roll options with creative names and ingredients meant to educate and inspire.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    67 views4 pages

    Jellyfish, Peanut Butter, Cucumber and Animal Welfare Approved Connecticut Pasture Raised Rabbit

    Uploaded by

    Patricia Dillon
    The document provides details on the menu options for Restaurant Week, including 9 lunch recipes and 12 dinner recipes from which chefs will select. It describes several entree options that incorporate local and sustainable ingredients like seaweed, tilapia, and arctic char. The menu also includes several sushi roll options with creative names and ingredients meant to educate and inspire.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Restaurant Week Menu

    Lunch will be 9 original award winning recipes and dinner will


    be a 12 that the chefs will choose from the following. We will
    have vegetarian, kosher and gluten free options too. We are
    going to NHRW out of the ball park!

    SEAWEED MISO SOUP


    A savory seaweed and vegetable miso soup made with wild seaweed grown on our own hundred acre certified
    shellfishing farm on the Thimble Islands. Some of the local varieties of kelp that we use in our soup contain
    more vitamin C than an orange and more protein than a red meat.

    SALAD DAYS One of the best salads youʼll ever have! The greens are expertly
    grown for us by the Yale Sustainable Farm, Urban Food Shed Collaborative, and the
    Barnard Environmental School.

    TOKYO FRO
    This recipe is inspired by the afro; it looks and tastes exactly like a Japanese processed fro! Hip hop is the most
    popular music of Japanese youth and has made the afro Tokyo’s most popular hairstyle; to have Japanese hair
    processed into an afro costs over a thousand dollars at a trendy hair salon.

    PEANUT BUTTER AND JELLY


    jellyfish, peanut butter, cucumber and animal welfare approved
    connecticut pasture raised rabbit
    Rabbit is one of the most eco-friendly land animals and can provide six times the meat on the same feed as a
    cow. Jellyfish blooms are occurring with more frequency because of the over- fishing of apex predators that eat
    them such as tuna and swordfish. Though jellyfish popula- tions are expected to explode, due to the acidification
    of the oceans and overfishing, very few cultures appreciate them as a food source. This recipe is my twist on the
    classic steakhouse surf and turf. When available, this dish is served with a spicy sauce made from massachu-
    settes cranberries.

    NINE SPICE CONNECTICUT TILAPIA connecticut tilapia


    sashimi seasoned with chinese firecracker, citrus juice, and
    spices
    The tilapia used in this recipe is grown by students of the Bridgeport Regional Vocational
    Aquacul- ture School.

    GINGER SCUP TATAKI seaweed seared connecticut scup


    topped with scallions and drizzled with a ginger garlic
    sauvignon blanc sesame soy - served as sashimi or on a bed of
    rice nigiri style
    Restaurant Week Menu

    KIMCHEE SEARED ARCTIC CHAR arctic char seared in


    korean kokucharu pepper served as sashimi or on a bed of rice
    nigiri style

    KIRIBATI SASHIMI
    The island nation of Kiribati is located in the central tropic Pacific Ocean.
    It is one of the worldʼs poorest countries with few natural resources. At
    only 8 to 12 feet above sea level, Kiribati may become the first nation to
    be completely engulfed by the ocean due to climate change. One of our
    newest and tastiest dishes created to raise awareness about global
    warming.
    sashimi mineral rich kiribati sea salt a dozen profoundly
    mouth-numbing spices lime seasoned connecticut scup, also known
    as porgy

    DIEGO RIVIERAʼS ROLL wild salmon chicharon, jalapenos


    with spicy pith attached, asparagus
    Our chef Jose created this recipe in honor of his famous great grandfather - the great Mexican painter Diego
    Riviera.

    ITALIAN STALLION ROLL


    fried calamari, new york mascarpone cheese, pistachios and orange marmalade
    Inspired by Sylvester Stallone, this is our most masculine creation.

    KWANZAA BANANZAA
    5 very soulful pieces/15.75 *You must be African-American to order this roll.
    There is no cuisine that is more American than Soul Food. There are no
    people who are more significant to the creation of American culture (at
    least the cool stuff) than African Americans. Soul Food is the result of
    practical and creative adaptation of African eating to the New World.
    a coconut covered roll of
    fried catfish sweet potato avocado cream cheese papaya burdock
    sauce
    Restaurant Week Menu

    hot sauce, of course

    KANIBABA
    Asian Shore Crabs are an invasive species of crab that migrated to
    North America in the ballasts of ships in the 1980ʼs. They are aggressive
    predators that are disliked by fishermen for voraciously consuming the
    larvae of shellfish. I have designed the Kanibaba to resemble one of
    Connecticutʼs many craggy sea shores that the Asian Shore Crab
    inhabits today. This dish is served on a locally collected volcanic ocean
    rock. Sip the ocean flavored Ultra Violet Kisses Sake while experiencing
    this dish, and you will be able to imagine yourself as an Asian Shore
    Crab.
    roll
    asian shore crab
    - hand-caught and well-seasoned
    dungeness crab spinach - stuffed in potato skin infused with asian
    shore crab stock - topped with toasted havarti cheese and a lemon
    dill sauce

    KISS THE SMILING


    PIGGIE
    6 pieces/8.75
    Designed to look and taste exactly like the inside of a live pigʼs nostril.
    Tastes better than a pork chop!
    roll
    sweet potato mango chutney pine nuts

    CHARLIE CHANʼS CHING CHONG ROLL


    broccoli, roasted garlic, and black beans
    Like having a Chinese disco party in your mouth!

    WANDERING POET
    Restaurant Week Menu

    a massive whole grain roll filled with vegetables


    Large enough to feed a starving artist for a full month!

    KILLER SQUID
    tempura udon noodles flavored in shiitake mushroom stock, hot
    peppers, black beans, and scallions
    Tastes and feels like deep-fried squid!

    CHINESE PYGMY RODEO


    cauliflower and scallions wrapped in seasoned potato, topped
    with toasted havarti cheese and lemon dill aioli
    *EBIBABA is the seafood version and contains squid

    You might also like