Lunch will be 9 original award winning recipes from the following list.
Dinner will be a 12 recipes from the following list, including a two samplings of original home-made sakes.
As always, our menu is subject to change depending on the availability of the highest quality ingredients.
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.
One of the best salads you’ll ever have with fall greens grown by super fab Connecticut farmers.
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. Topped with
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 RHODE ISLAND SPINY DOGFISH
This species of small sand shark is experiencing a population explosion that is threatening populations of other species of fish
GINGER FISH TATAKI
seaweed seared fish of the day topped with scallions and drizzled with a ginger garlic sauvignon blanc sesame soy – served as sashimi or on a bed of rice nigiri style
KIMCHEE SEARED ICELANDIC ARCTIC CHAR
arctic char seared in korean kokucharu pepper served as sashimi or on a bed of rice nigiri style
The island nation of Kiribati is located in the central tropic Pacific Ocean. It is one of the world’s 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.
mineral rich kiribati sea salt a dozen profoundly mouth-numbing spices lime seasoned LIONFISH spearfished in Beliz
DIEGO RIVIERA’S 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.
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
hot sauce, of course
KISS THE SMILING PIGGIE
Designed to look and taste exactly like the inside of a live pig’s nostril. Tastes better than a pork chop!
sweet potato mango chutney pine nuts
CHARLIE CHAN’S CHING CHONG ROLL
broccoli, roasted garlic, and black beans
Like having a Chinese disco party in your mouth!
HOWE STREET BLOCK PARTY
Falafel, avocado, and asparagus, topped with roasted eggplant, and wilted greens, drizzled with champagne tahini. This recipe, invented in in honor of my life-long friends at Mamoun’s Falafel Restaurant, was created to celebrate the spirit of friendship.
tempura udon noodles flavored in shiitake mushroom stock, black beans, and scallions, topped with grilled japenos
Tastes and feels like deep-fried squid!
Asian Shore Crabs are an invasive species of crab that migrated to North America in the ballasts of ships in the 1980’s. 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 Connecticut’s 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.
asian shore crab
hand-caught and well-seasoned
Maine lobster stuffed in a potato skin infused with asian shore crab stock – topped with toasted havarti cheese, lemon dill sauce and wild foraged grasileria seaweed.
CHINESE PYGMY RODEO
udon noodles scallions wrapped in seasoned potato, topped with toasted havarti cheese and lemon dill aioli
SEVEN DEADLY SUSHI
a sinfully delicious dessert sushi of banana, peanut butter, strawberries, chocolate, and home-made, hand-pounded mochi, topped with baby scoops of rose petal ice cream – eaten in one bite using your fingers