MIYA’S

RESTAURANT WEEK
LUNCH MENU
Appetizers:
Pumpkin Miso Soup
Salad of autumn greens from Yale Sustainable Farm
Fried homemade potato noodles with curry tomato sauce

The sushi meal:

Sweet potato mango chutney and pine nut roll
Broccoli, roasted garlic and mango chutney roll
Mushrooms, asparagus and brie cheese roll
Coconut-covered roll of avocado, cream cheese, papaya, burdock & hot pepper
Nine spice tilapia sashimi
Nigiri fish sampler

Dessert:
Green tea ice cream made by virgin Tibetan monks
 MIYA’S
RESTAURANT WEEK
DINNER MENU – subject to change

Appetizer
Pumpkin Miso Soup
Salad of autumn greens from Yale Sustainable Farm
Fried homemade potato noodles with curry tomato sauce

Dinner
Sweet potato mango chutney and pine nut roll
Broccoli, roasted garlic and mango chutney roll
Mushrooms, asparagus and brie cheese roll
Coconut-covered roll of avocado, cream cheese, papaya, burdock & hot pepper
Potato skin stuffed with cauliflower and topped with Danish harvarti cheese and lemon
dill sauce
Spicy New Zealand Green Mussel Roll
Nine spice tilapia sashimi
Nigiri Fish sampler and additional surprises

Dessert
Grass Hopper Saliva Snow Cone.docx