Purple Yam’s Easter Menu
Chef Romy was testing out dishes last week for Purple Yam’s Easter menu, and boy does it look delicious, featuring spring foods like rhubarb and ramps. They’ll be serving the à la carte holiday menu this Sunday, April 8, from 11am to 9:30pm. Call 718-940-8188 for reservations.
Appetizers
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)
