Invasive Species Menu
KANIBABA
Invasive Asian shore crab and Maine lobster, stuffed in potato skin infused with Asian shore crab stock, topped with toasted havarti cheese and lemon dill sauce
1 piece for 18
Asian shore crabs are an invasive species that migrated to North America in the ballasts of ships in the 1980s. Invasive species are a top five ecological problem that we face today. These invasive species are a vast untapped resource for eating. Just because there isn't an existing market for these species doesn't mean they aren't edible or can't be delicious. Therefore, we have focused on creating a part of our menu that will involve the gathering and eating of invasive species.
By collecting invasive seafood on shell fishing beds, we are basically providing a free weeding service. We strive to be like the Musahar, the rat-catching people of India, who serve as an ecologically healthy, pesticide-free way of ridding farms of crop-destroying rodents.
We hope that this will do a few things. First of all, it could potentially curb the dominance of invasive species in the ecosystem. Secondly, it would provide the seafood industry with a greater supply of native seafood and reduce the stresses on those populations already fished. Finally, we hope that it would encourage greater balance in the inter-regenerative relationship between man and the oceans. If we were to have thirty Miya's in thirty different places, each one would have a slightly different menu, each reflecting the problems of its local universe.
KIRIBATI SASHIMI
Invasive Mexican spear-caught lionfish sashimi, mineral-rich Kiribati sea salt, and a dozen profoundly mouth-numbing spices
8 slices for 23
The island nation of Kiribati is located in the central tropical 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. This is one of our newest and tastiest dishes, created to raise awareness about global warming. Indo-Pacific lionfish are voracious top-level predators that are protected by venomous spines. It is believed that lionfish were introduced into the Caribbean when homes with aquariums were flooded during Hurricane Andrew. Studies show that lionfish are a significant threat to the survival of other reef fish.
PEANUT BUTTER AND JELLY
Wild jellyfish, peanut butter, cucumber, and animal welfare-approved rabbit or wild rabbit
Available with the Le Fire Tasting Menu
Rabbit is one of the most eco-friendly land animals and can provide six times the meat on the same feed as a cow. Feral rabbits are some of the most ecologically destructive animals. They procreate uncontrollably, destroy croplands like locusts, and contribute to soil erosion.
Jellyfish blooms are occurring with more frequency because of the overfishing of apex predators that eat them, such as tuna and swordfish. Though jellyfish populations 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.
SAKURA SASHIMI
Tilapia grown by students of the Bridgeport Aquaculture School, beet infusion, lime, and sea salt
4 frozen slices for 20
There is a tenuous separation between farmed animals and invasive ones. Tilapia are raised all over the world as food and, invariably, many will escape. Many species of tilapia are highly adaptable, which has allowed them to become one of the top 100 most destructive invasive species.
As a kid, I became fascinated by Inuits―maybe because of our striking resemblance and love for raw fish. When I saw them on National Geographic TV, I always wished I could be there, too, nibbling on the little frozen fish piled next to their ice hole. Eating frozen raw fish the way Inuits do in the wintertime becamethe inspiration for this dish. In this recipe, tilapia raised by the Bridgeport Aquaculture School is infused with fresh beet pulp to give it a sweet earthiness and served thinly sliced and partly frozen, Inuit style.
KILGORE TROUT
Applewood-smoked rainbow trout, goat cheese, and cranberries rolled in hard cider-simmered brown rice and then drizzled with maple syrup
4 pieces for 18
Rainbow trout are the most popular fish to stock and fish for. Despite the fact that they have been intentionally introduced all over the world, they are often detrimental to native habitats.
