2013 New Haven Restaurant Week Menu

Miya’s Sushi

The first sustainable sushi restaurant in the world and a 2013 James Beard Award Nominee

New Haven Restaurant Week Menu:
The Chef’s choice of 8 courses for lunch and 12 for dinner.

In the year 2050, people will be eating in a way that is not only healthier for their bodies, but also for our whole planet. People will be eating fewer animals, since they will have learned that a plant-based diet is the healthiest way to eat; and they will hunt and farm animals in a way that is more humane. Through the Future Sushi Especial, you will experience a kinder and more caring future, where one of the most popular cuisines that exists–sushi–has evolved to become a way of eating that honors and celebrates all life on Earth.

CHINESE FIRECRACKER SAKE BOMBA
A sake shot glass of Chinese firecracker and a half-full frosty mug of swill beer
6 per bomb

PUMPKIN MISO SOUP
Slow-roasted Connecticut pumpkins
4

SALAD DAYS
A vivacious salad of organic greens tossed with our own wild ramp and basil dressing
10

TOKYO FRO
Tasty curls of crispy potatoes
Small: 6

NINE-SPICE SASHIMI
Thin sliced sashimi featuring an abundant but underutilized wild and local species of fish, seasoned with a spicy citrus soy sauce and green onions
About 10 slices for 16

ONE EYED CRAB MONSTER
A Maryland soft shelled crab, wrapped in potato skin, topped with baked brie cheese, creamy curry, and a sunny side up quail egg
1 piece 12

KISS THE SMILING PIGGIE
Sweet potato, mango chutney, and pine nuts
4 pieces for 8

CHARLIE CHAN’S CHING CHONG
Broccoli, roasted garlic, and black beans
4 pieces for 8

KILLLER SQUID
Spicy curried udon noodles
4 pieces for 10

PASSION WITHOUT WORDS
Wild mushrooms, artichokes, and brie cheese
4 pieces for 15

JAPAFRICAN QUEEN
Eggplant, okra, goat cheese, apricots, avocado, pickled radish, chives, and Ethiopian berbere spice mix
4 pieces for 13

KRAKEN
Fried Connecticut squid with hot Korean peppers
4 pieces for 6

BAD TEMPERED GEISHA BOY
Smoked New Zealand green mussels for men who like big mussels
4 big mouthfuls for 4

THE ROLL OF MILK AND HONEY
Figs, dates, raisins, goat cheese, roasted barley, pomegranate, cinnamon, spicy red pepper, honey, pistachio, extra virgin olive oil, manna/broccoli
4 pieces for 13

The selection may vary depending on availability of the ingredients. By reservation only.