This pomegranate heart is our nostalgic gesture looking back at the last Valentine's celebration we had at our previous restaurant, Cendrillon, which we closed in March 2009. It stands for the vibrant love we have for the loyal friends and customers who have stood by us and have continually come to eat and visit us at Purple Yam.
We offer what we always do -- food from the heart: simple, honest and exciting flavors from our homeland, from our neighbors in Asia and good stuff from the U.S. We love the heritage meats we get from Heritage Foods USA and thank them for connecting us to all those farmers and ranchers who care about our health and our stewardship of the earth, water and air.
We are excited to bring you an age old Asian tradition of caramel smoking a chicken. I learned this method several decades ago from a Chinese-Filipino friend who must have learned it from her Chinese grandmother. I found some Malaysian palm sugar in my fridge that had already fermented and can't wait to use it for the baby chickens for Valentine's Day.
In the meantime, here is the rest of our menu:
VALENTINE’S DAY MENU
Tuesday, February 14, 2012
A la Carte
5:30 – 10 pm
Starters
Oyster kinilaw with pomegranate & horseradish ice, $ 12
Razor clam and parsnip chowder, $ 10
Blood sausage (heritage pork)
with puto Diket (steamed heirloom black rice cake), $ 9
Yellowfoot chanterelle dumplings
with mountain yam and pickled persimmon salad, $ 10
Main Course
Rice noodle with fresh bamboo shoot,
black trumpet mushrooms & Asian greens, $ 18
Pandan duck leg with roasted Asian pear, $ 19
Palm sugar and applewood smoked poussin (baby chicken), $ 21
Grilled lemongrass heritage pork chop, $ 25
Beef shortribs braised in burnt coconut cream, $ 28
Desserts, $ 9
Chocolate tart with jackfruit ice cream
Cherry clafoutis with vanilla bean ice cream
Pomelo, blueberry & raspberry gratin with clementine sorbet
Palm sugar caramel smoked chicken. The chicken is first marinated in soy sauce, garlic and citrus juices and then slow cooked in burnt caramel smoke
Lemongrass Duroc Pork Chop with roasted garlic, leeks and kumquats
Braised duck leg wrapped in pandan leaf
Cherry clafoutis baking in our oven. This will be served with our homemade vanilla bean ice cream
Pomegranate heart -- made from freshly squeezed pomegranate juice. For Valentine's Day 2012, we will serve the pomegranate ice with our oyster kinilaw.
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Love the food/dessert at Purple. Had a scrumptious dinner with Victor Hall and Doron Henkin on Dec 24, 2011…