Valentine’s Day menu at Purple Yam (Brooklyn)

February 9, 2016

making duroc estofado

Making Oven roasted Heritage Pork Shank

Call (718) 940-8188 for reservations

VALENTINE’S DAY MENU

Sunday, February 14, 2016, 6 – 10 pm, a la carte

Appetizers

Beet, carrot & edamame dumplings, $ 10

Lamb, cashew & mint dumplings, $ 12

Fresh lumpia, $ 10

with winter roots & grilled mushroom & tamarind sauce

Quail adobo with mangosteen pasta, $ 12

Noritaco (crispy nori), $ 12

With barbecued shrimp & violet mountain rice

Main Courses

Panfried Cod with pulled pork crust, $ 28

Young chicken inasal with kumquats, $ 26

Marinated in kalamansi lime, shallots, garlic & lemongrass

Heritage pork shank, $ 28

Roasted in caramel vinegar sauce, jujubes, lilybuds

Lobster stew, $ 35

With leeks & mustard greens

Bistek Tagalog, $ 32

Beef skirtsteak marinated in kalamansi & soy sauce

Vegetable fried heirloom rice, $ 10

Snowpeas, cauliflower, bamboo shoots, lotus root, fennel, asparagus

Desserts $ 10

Mascarpone & Clementine Tart

With White Monkey Green Tea ice cream

Pilinut & macadamia dacqouise

With Speculaas ice cream

Champorado Sundae

With mangosteen ice cream

beet dumplings

Beet and carrot dumplings. (Photo by Neal Oshima)

MANGOSTEEN-PASTA-CUT-UP-web

Mangosteen pasta. Flour made from rind and fruit of the mangosteen
Pan fried cod with leek, radish and rhubarb crust Pan fried cod with leek, radish and rhubarb crust Pan fried cod with leek, radish and rhubarb crust Pan fried cod with leek, radish and rhubarb crust

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