Description
Chef Elliott highlights many of the all-natural and sustainable products that have been a cornerstone of his menu for years…
Mie N Yu Executive Chef Tim Elliott welcomes the change of season with new dishes, featuring a focus on his many all-natural and sustainable ingredients. “This menu really highlights the quality of our ingredients, an aspect of our cuisine that we’ve always let speak for itself,” explains Chef Elliott. Chef Elliott and his culinary team have always been committed to sourcing only the highest quality ingredients for Mie N Yu regardless of the expense. “I’ve always tasked our chefs to find unique, natural, high quality products simply because we want to maintain our place as one of the most unique restaurants in the Washington, DC area” recalls Tim, “and our service staff always explains how we source these high quality ingredients to our guests and event clients, however we felt that it was time to spell it out for our guests so there was no question as to the quality of our products”.
Showcasing all-natural meats such as Berkshire Pork Ribs; Organic Beef Prosciutto; Snake River Farms Kobe Beef; North Fork Farms Natural Bison; Natural New Zealand Lamb Loin, and Vande-Rose Farms Natural Beef, the many dishes containing these ingredients tend to focus on bringing out the flavor and textures of these delicious natural meats. “I’m always surprised by the incredible advantage in flavor and texture that all-natural beef products have, it’s very important that our meat products have never been injected with hormones or antibiotics from birth…which is exactly what all-natural means”, explains Executive Sous Chef Tim Miller. “There are lots of farms out there claiming a natural product however they use a withdrawal system, meaning that they wean the animal off of antibiotics and hormones over time…however these are not the all-natural products we are insistent upon”.
In addition to the all-natural meats, Mie N Yu’s chefs have also been focusing their attention on organic and locally grown produce. “Most of our micro-greens are organic, and some are even grown to our specifications”, explains Elliott. “We are also working with several local farmers to ensure a steady supply of produce during their harvests in the Spring and Summer of 2008”. Some of the organic selections include petite beet tops, micro Thai basil, micro greens, and micro mint. While some of the unique produce selections include fairytale squash, daikon sprouts, yuzu, Okinawa sweet potatoes, cobalt carrots, and domestically grown “real” fresh wasabi.
Some new Proteins featured on the Autumn menu are the Yellow Curry King Fish with cilantro & mint taro mash and madras yellow curry; Miso Pekin Duck Breast with yuzu braised baby bok choy and fried bamboo rice; Korean Natural Veal Short Ribs with cucumber kimchi, organic jasmine rice, and teriyaki nori; and Smoked - Salt Natural Lamb Loin with wild mushrooms, white asparagus, udon, and a ginger demi. The ever popular Proteins to Share include some new additions as well such as, Wild “Inside-Out” Flounder in panko, stuffed with jumbo lump crab, shrimp, black trumpet mushrooms, vermicelli, cilantro, thai basil, lime zest, and ginger with a red curry sauce; and the Barbecue - Spiced Natural Porterhouse with real wasabi mashed potatoes and spinach.
