PRIX FIXE MENU - Roys Hawaii

E KOMO MAI
Welcome to Roy’s Hawaii Kai! Since opening “the Original” Roy’s Hawaii Kai in 1988, I have set out to explore
“new directions,” blending classic European cooking techniques with unique influences of Asia and the Pacific.
Guided by the freshest ingredients and my own sense of freedom, the menu is constantly evolving.
Every night, our menu features a selection of “Roy’s Classics,” which are menu items that have been favorites since
the opening of the first Roy’s in Hawaii Kai in 1988. In each section, these are noted with the
symbol.
In addition to these Classics, Executive Chef Christopher Garnier, Sous Chef Russell Chu & Sous Chef Lyndsey Simone
Offers a unique selection of seasonal items prepared according to the
Freshest products available.
Cooking has been my life... thank you for making it part of yours. - Roy Yamaguchi, Chef / Founder
PRIX FIXE MENU
1st Course
Appetizer Plate | Shinsato Farms Pork & Shrimp Egg Roll, Seared Shrimp Stick, Szechuan Pork Rib
Wine: “Roy’s”, Rugerri & C, Prosecco
2nd Course (Choice of One)
Hibachi Grilled Salmon | Japanese Citrus Ponzu
Wine: Dr. Loosen, Riesling
Macadamia Nut Crusted White Fish | “Creamless” Lobster Essence
Wine: “Roy’s”, Ohana Reserve Chardonnay
Honey Mustard Grilled Beef Short Rib | Natural Braising Jus
Wine: “Roy’s”, Broadside, Cabernet
Dessert (Choice of One)
Melting Dark Chocolate Soufflé with Vanilla Ice Cream
Wine: Olivares, Dulce Monastrell
Macadamia Nut Tart
Wine: Robert Mondavi, Moscato D’ Oro
$42 /$62 with wine pairing
Tax and gratuity not included
ROY’S HAWAII KAI FEATURED ISLAND COCKTAIL
Haleiwa Hana Hou
Nami Hana Shochu, Pomegranate Schnapps, Lemon Juice, Ginger Ale
$10
Please ask about our signature Melting Hot Dark Chocolate Soufflé.
We strongly recommend that you order before the arrival of your entrees to allow sufficient preparation time
PUPUS-APPETIZERS
ROY’S STYLE DIM SUM CANOE: 32.5
Mini Crab Cake, Tempura Misoyaki Salmon Roll, Szechuan Pork Rib, Shrimp Stick, Shinsato Farm Pork & Shrimp Egg Roll
Asparagus Bisque | Bacon & Parmesan 9
Kabocha Pumpkin Soup | Coconut Curry, Asian Aromatics 9
Vietnamese Style Egg Rolls | Shinsato Farm Minced Pork, Shrimp, Nuoc Mam Dipping Sauce 12
Oxtail & Braised Beef Arancini | Hamakua Exotic Mushroom, Sundried Tomato Relish 9.5
Mrs. Cheng’s Tofu & Edamame Potstickers | Curry Aioli 10
*Hamakua Collection Flatbread | B.I. Goat Cheese Mozzarella, Nalo Petite Arugula, Sous Vide Egg, White Truffle 12 Crispy
Fried Brussels Sprouts | Hint of Lemon, Yuzu Shallot Aioli 10
Roasted Beets & Big Island Dairy “Crottin” Ash Goat Cheese | Truffle White Balsamic Emulsion 8.5
Yukon Gold Potato Gnocchi | Hawaii Grass Fed Kulana Beef Bolognese & Big Island Goat Cheese Mozzarella 15.5
Baked Escargot | Roasted Garlic, Nalo Parsley Butter, Hint of Curry 13.5
*Seared Grade A Hudson Valley Foie Gras | Toasted Hawaiian Sweetbread, Cherry Preserves, Big Island Chevre 26
*Roy’s Original Blackened Ahi | Spicy Hot Soy Mustard Butter Sauce 22
Hawaii Kai Crab Cakes | Spicy Sesame Butter Sauce 16
Kiawe Smoked Szechuan Baby Back Pork Ribs 13
YAMAGUCHI SUSHI ®
*“Take Me Back…Back To Dakine” Ko Olina Ahi Poke | Smoked Soy, Garlic Aioli, Truffled Pomme Frites 20
*HK’s “Triple Play” | Tempura Shrimp, Spicy Ahi, Japanese Hamachi, Yamagobo, Garlic Aioli 16
*Auntie Lei’s Aloha Roll | Salmon, Japanese Hamachi, Avocado, Spicy Ahi , Aloha Ponzu Sauce 15
Sushi Mark’s “Frying Dragon” | Unagi, Avocado, Miso Butterfish, Masago, Macadamia, Sweet Ginger Wasabi Sauce 13
California “Crunch” Roll | Kamuela Cucumber, Avocado Mousse, Lomi Tomato, Bubu Arare 16
GARDEN
Okimoto’s Hawaii Kai “Collection” | Candied Macadamia Nuts, Dried Cherries, Big Island Chevre, Creamy Herb 11.5
Manini Iceberg Wedge Salad | Creamy Buttermilk Stilton Blue Cheese, Red Onions, Applewood Smoked Bacon 12
Wailea Ag’s Pohole Fern, Ho’ Farm Fiesta Tomato, Kale & Quinoa Salad | Yuzu White Soy 14
KAI-SEA
Flat Iron Seared Diver Scallops | B.I. Hearts of Palm, Mango Salsa, Hawaiian Vanilla & Lilikoi Butter 42
Crispy Fried Whole Tai Snapper | Togarashi Tofu, Sweet Onions, Fiesta Tomato, Sizzling Tri-Pepper Soy 37
Garlic Buttered Kauai Prawns | Creamy Polenta, Lemon Parsely Kabayaki Butter Sauce 35
Roy’s Classic Roasted Macadamia Nut Hawaiian Mekajiki | “Creamless” Lobster Essence 34
“Chinese Style” Steamed Tai Snapper | Sizzled Lup Cheong, Scallion and Hawaiian Chili 37
Hibachi Style Grilled Salmon | Citrus Ponzu & Cucumber Namasu 16/34
Hot Iron Seared Misoyaki Butterfish |
Sweet Ginger Wasabi Butter 21/41
*Roy’s Original Blackened Ahi | Spicy Hot Soy Mustard Butter Sauce 44
AINA-LAND
*6 oz. Maple Leaf Duck Breast & Leg Confit | Stir Fried Bamboo Shoots & Mushroom, Mango Chutney 36.5
16 oz. House Smoked Ribeye | Roasted Fingerling Potatoes, Nalo Chimichurri 56
8 oz. Hawaii Rancher’s Filet Mignon | Grilled Hamakua Abalone Mushroom, Green Peppercorn Sake Sauce 43
*Big Island Goat Dairy & Sundried Tomato Crusted Half Roaster Chicken | Balsamic & Natural Jus 27
Honey Mustard Grilled Beef Short Ribs | Lomi Tomatoes, Natural Braising Liquid 35.5
Grass Fed Kulana Beef Meatloaf | Tempura Ewa Sweet Onion Rings, Red Wine Hamakua Mushroom Sauce 26.5
HAWAII KAI “COMPILATIONS”
*Classic Trio | Jade Pesto Steamed Whitefish, Blackened Ahi, Hibachi Style Grilled Salmon 40
Surf & Turf | Maple Leaf Duck Breast & U-10 East Coast Scallop, Dried Cherry Gastrique 40
HK Seafood “Collection” | Crab Crusted Hawaiian Mekajiki, Kauai Prawns,
Dayboat Scallops, Crisped Crabcakes, Seafood Cioppino Style Sauce 42
Roy’s sources much of our fish from the local Hawaiian fishing fleet and our dishes are based on the daily market
prices
*Consuming Raw or Undercooked Meats, Shellfish, Poultry or Eggs could lead to Foodborne Illness