Haegeen's Easter Bunny
Easter bunnies, eggs, ham, hats, what-have-you. The best part of Easter is that it is spring and the dreaded winter is over. Daffodils, forsythia and all kinds of bulbs are coming out. It is also time to bring back the hibiscus (gumamela) from her winter home with us back to the Purple Yam backyard. Romy has refilled the bamboo flower bed along our picture window of the back with pansies, marigolds and other spring flowers from the green market. It is also the season for rhubarb and ramps, both of which will be in our a la carte menu. Same menu for brunch and dinner which will start at 11 am with continuous service down to dinner until 9:30 pm. Call (718) 940-8188 for reservations.
Easter Brunch & Dinner Menu
April 8, 2012, 11:00 am – 9:30 pm
MENU
Spring Pillow with tuna, plantain, leek & cilantro, $ 10
Fresh Lumpia with king oyster mushroom, asparagus & sweet potato noodle, $ 8
Ukoy (vegetable and shrimp fritter), $ 9
Grilled baby octopus in spicy sauce with buckwheat noodles & dandelion greens, $ 9
Ramp (wild leeks) kimchi pancake, $ 10
Blood Sausage Gratin with caramelized onions, $ 11
Eggs
Red Wattle ham with sweet potato & taro gratin, $ 15
Beef tapa (air dried beef) with garlic fried rice, $ 13
Tocino (sugar & achuete cured) with garlic fried rice, $ 11
Bibimbap, $ 12 / with beef tapa, $ 14
Main Courses
Grouper with rhubarb & leek crust sinigang (in rhubarb fish broth), $ 23
Black rice paella with Manila clams, shrimp & crab, $ 21
Caramel smoked baby chicken, $ 16
Crispy pata (deep fried pork trotter), $ 18
Lechon ssam with liver sauce (roast heritage pork belly with Chinese cabbage, nori & chiles in lettuce wrap), $ 20
Balinese lamb shank (braised in lemongrass, galangal, turmeric & coconut milk), $ 25
Desserts, $ 8
Ricotta with clementine marmalade tartlet & vanilla bean ice cream
Turon with chocolate ice cream
(plantain spring rolls with jackfruit)
Tuna with leeks, plantain & cilantro spring pillows with three sauces: vinegar-chile, dandelion & guava puree dips.
the tuna spring pillows uncovered. these are SO delicious and make a perfect appetizer.
Rhubarb-leek crusted grouper sinigang with rhubarb-guava-fish broth
The traditional Easter ham prepared the Purple Yam way -- simmered in pineapple juice and run.
Red wattle ham platter. We had to reserve early to get the special red wattle ham from Heritage Foods USA. Red wattle is a special breed of pig that has been saved from extinction by farmers who raise them now and distribute them to restaurants.
the caramel smoked chicken we served during Valentine's Day was so popular that it ran out during the first hour of service. So we have decided to bring it back for Easter.
Ricotta with clementine marmalade tartlets baking in our oven.
turon- deep fried caramelized plantain springrolls with jackfruit and chocolate served with homemade chocolate ice cream. All our ice creams and sorbets are homemade. Photo of turon by Neal Oshima.
The recipe for the turon with chocolate ice cream will be in the new and revised edition of Memories of Philippine Kitchens available May 2012.
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It was sooooo fantastic! Thank you! So glad we got to chat with you too!