Miya’s has shifted its focus in the last decade to what the team calls “future sushi,” following Seafood Watch’s sustainable seafood guide and relying heavily on invasive species and plants for the majority of its menu. The centerpiece of the menu is Kanibaba, featuring Chesapeake Bay blue catfish stuffed in potato skin, topped with toasted organic cow’s milk cheese, topped with a lemon dill remoulade, and finished with deep-fried Asian shore crabs that are gathered in nearby Branford.
Special Dishes: Kanibaba
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