Roy’s Waikiki Pupu Menu Sashimi Maguro (Bigeye Tuna) Shake (King Salmon)
25 18
Japanese Hamachi (Yellow Tail)
25
All Sashimi will be served with Shoyu & Wasabi
Ohana Appetizers “Frying Dragon” Unagi, Avocado, Misoyaki Butterfish, Macadamia Nuts, Spicy Wasabi Sauce “Hawaiian Style” Big Eye Poke Inamona, Hawaiian Salt, Ogo, Maui Onion
25
Crispy Chinatown Chicken Spring Rolls Pineapple Sweet & Sour with Spicy Mustard
12
Grilled Szechuan Spiced Pork Baby Back Ribs 14.5 Y Roy’s Original Crispy Blue Crab Cakes Spicy Sesame Butter Sauce 17.5 Y Roy’s Original Blackened Island Ahi Spicy Soy Mustard Butter 25 Y Hawaiian Style Misoyaki Butterfish Appetizer Sweet Ginger Wasabi Beurre Blanc 21 Y Waimanalo Greens Salad Cucumbers, Tomato, Dean O’s Creamy Herb Dressing
10
Grilled C.A.B Asian Style Barbeque Burger B.L.T, Jack-Cheddar, Mayo with Fries 16.5 Y Denotes Roy Yamaguchi’s Original Hawaii Inspired Classic Dishes Menu items & prices are subject to change without notice
(Ex. Consuming raw or undercooked foods may increase your risk of food borne illness) 8/22/2014
15
Vegan Prix Fixe Menu
$41.50 per person, with wine pairing $61.50 per person
Cauliflower “Chowder”
Grilled Crostini, Basil Truffle Emulsion 3 oz. L’Ecole, Columbia Valley Semillon
Hamakua Mushroom
5-Spiced Plum, Coriander, Bao Bun Ewa Onion Soy Mustard 3 oz. Roy’s, Costa De Oro, “Santa Barbara” Pinot Noir
Crispy Tofu
Roasted Garlic B.I. Hearts of Palm, Quinoa Thai Chili Miso Glaze, Daikon Relish 3 oz. Forstmeister Geltz Zilliken Mosel Riesling
Peach Up-Side Down Cake
Ruby Port Glaze, Grilled Peaches, Meyer Lemon Curd (Ex. Consuming raw or undercooked foods may increase your risk of food borne illness)
8/22/2014
Roy’s cuisine is as much a state of mind as it is a way of cooking...it’s about his love of freshness and flavors of childhoods Spent in Hawaii and Japan, freely blended with the European cooking techniques in which Roy was trained. 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 “Y” symbol. In addition to Roy’s favorite dishes, Executive Chef Jason Ichiki, Sous Chef’s Kyle Lee & Nam Nguyen showcase a unique selection of seasonal items prepared according to the freshest produce available.
YAMAGUCHI SUSHI ® and Sashimi
“Cali-pillar” Roll | Lemon Mustard Snow Crab, Crispy Unagi, Basil Pesto Aioli
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Champa Crab Roll | Soft shell Crab, Assorted Sashimi, Lime Nam Pla Soy
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Tiger Roll | Big Eye Tuna, Sous Vide Tiger Shrimp, Chinese Black Bean, Sweet Chili
19
Dynamite T.N.T. Roll | Spicy Tuna, Unagi Peanut Sauce, Candied Macadamia Nut
“Beachwalk Delight” Roll | Japanese Hamachi, Tempura Shinsato Pork Belly, Pineapple BBQ
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19
“Purple Sunrise” Roll | Crispy Shrimp, Kampachi, Ume Ponzu
18
“Frying Dragon” | Unagi, Avocado, Miso Butterfish, Wasabi Butter
15
Vegan Roll | Spicy Chickpea, Avocado, Soy Caramel
Sashimi
Maguro | Big Eye Tuna
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11
Nigiri
Maguro | Big Eye Tuna
12.5
Shake | King Salmon
9
Hawaiian Kampachi | Amberjack
11
Hamachi | Yellowtail
25
Hamachi | Yellowtaill
Madako | Octopus
16
Madako | Octopus
Shake | King Salmon
Hawaiian Kampachi | Amberjack
18 22
Nigiri Tasting | Nightly Chefs Selection with Complementing Sauces
12.5
8
25
Waikiki Sashimi Platter | Big Eye Tuna, King Salmon, Madako, Kampachi, Nalo Shiso
38
Kampachi Crudo | Yuzu Kosho, White Soy, Garlic Aioli, Jalapeno
21
Lightly Grilled Madako | Kim Chee Aioli, Lime White Soy, Kahuku Sea Asparagus
17
Waikiki Poke & Stuff
Tofu Agedashi | Spicy Asian Relish, Bubu, Bonito Flakes, Kizami, Soy Mirin Reduction
12
Traditional Big Eye Ahi Poke-Tini | Maui Onion, Ogo, Inamona, Chili, Hawaiian Salt, Green Onion
25
Sugarland Farms Watermelon | Thai Style Garlic Chili Vinaigrette, Nalo Herbs, Cucumber, Puffed Rice
9.5
Poke “Tetsuyaki” | Traditional Poke, Hot Iron Seared with Maui Onions, Mushrooms, Soy Dashi Sauce
25
Pupus “Appetizers”
Roy’s Beachwalk Canoe Appetizer for Two Szechuan Baby Back Ribs, Shrimp Sticks, Crispy Mini Crab Cakes, Chicken Spring Rolls & Spicy Tuna Roll Hawaii Kai Crab Cakes | Spicy Sesame Butter Sauce
Kiawe Smoked Szechuan Baby Back Pork Ribs
Crispy Chinatown Chicken Spring Rolls
| Pineapple Sweet & Sour
32 17
14.5 12
Baked Escargot | Orange Marmalade, Port Wine, Madeira Nalo Herb Butter
15
Beef Carpaccio | Sesame Miso Aioli, Thai Chili Pickled Ewa Onions, Mozzarella, Lime
19
Spicy Shinsato Pork & Local Beef Potstickers | Hawaiian Chili Aioli, Ko Chu Jang
Shinsato Pork Belly | Ho Farms Cherry Tomato Chimichurri, Nursery Farm Micro Cilantro
Hamakua Abalone Mushroom | 5-Spiced Plum, Coriander, Ewa Onion Soy Mustard, Bao Bun
Soup & Salads
Sweet Ewa Onion Soup | Baked Traditionally with Swiss Cheese and Toast
11
17
15 9.5
Braised Lamb Brisket | Baby Spinach, Port Balsamic, Pancetta, B.I. Feta, Local Orange
16
Kula Butter Leaf Salad | Local Papaya, Bacon, B.I. Goat Cheese, Curry Yuzu
12.5
Nalo Baby Romaine | Big Eye Tuna Tartare, Lime Vinaigrette, Parmesan Anchovy Dressing Kamuela Tomato Salad | B.I. Mozzarella Katsu, Ume Balsamic, Shiso, Thai Chili Mignonette Sweet Home Waima-Nalo Salad | Nalo Mesclun Greens, Creamy Herb Dressing
From The Sea
Hibachi Grilled Atlantic Salmon | Japanese Cucumber & Wakame Salad, Citrus Ponzu
“Chinese Style” Steamed Opah| Asian Aromatic Relish, Sizzling Soy
15 15
10
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Roy’s Macadamia Nut Crusted Monchong| “Kona Cold” Lobster Sauce
33
Blackened Island Ahi | Spicy Soy Mustard & Butter Sauces
25/50
Misoyaki Butterfish | Sweet Ginger Wasabi Beurre Blanc
Beach Walk Trio | Hibachi Salmon, Macadamia Nut Crusted Monchong, Misoyaki Butterfish
21/42 40
Crispy Whole Tai Snapper | Coriander Avocado puree, Thai Style Tomato Escabeche, Peppered Sticky Rice
40
Bubu Sesame Crusted Day Boat Sea Scallops | Miso Shinsato Pork, Kahuku Sea Bean Slaw, Pork Tentsuyu
41
Bacon Crusted Kauai Prawns| Creamy Uni Fettuccine, Yuzu Soy Reduction, B.I. Hearts of Palm, Tobiko
Prices on Seafood Vary Due to the Daily Market Price
35
Roy’s Misoyaki Butterfish
From The Land
Grilled Lemon Stuffed Half Chicken | Sous Vide, Tarragon Gnocchi, Blue Crab Artichoke Gratin, Marsala
Hudson Valley Duck Breast & Confit Leg |Molokai Sweet Potato, Fresh Lilikoi, Port Wine Pickled Beets Slow Braised Honey Mustard Grilled Beef Short Ribs | Nalo Herb Lyonnaise Potatoes, Lomi Tomatoes
Spiced 14oz Hawaii Ranchers Ribeye Steak | Confit Fingerling “Potato Salad”, Sundried Tomato Tapenade
Garlic Buttered 8oz Filet Mignon |Kamuela Tomato Bacon Puree, B.I. Goat Cheese Spinach Fritters
Roy’s Classics Tasting Menu ($49.50 per person, with Wine Selection $69.50 per person) Appetizer Sampler Shrimp Stick, Szechuan Baby Back Rib, Chinatown Chicken Spring Roll 3 oz Ruggeri & C. “Roy’s” Private Label Prosecco, Extra Dry
Entrée (choice of one) Hibachi Grilled Atlantic Salmon |Japanese Cucumber & Wakame Salad, Citrus Ponzu Sauce 3 oz Zilliken Forstmeister Geltz Riesling Macadamia Nut Crusted Monchong|“Kona Cold” Lobster Sauce 3 oz Au Bon Climat, Roy’s “Ohana Reserve” Santa Barbara Chardonnay
Slow Honey Mustard Grilled Beef Short Ribs |Nalo Herb Lyonnaise Potatoes, Lomi Tomatoes, Demi-Glace 3 oz Broadside, “Roy’s” Paso Robles Cabernet Sauvignon Dessert (choice of one)
Roy’s Melting Hot Chocolate Soufflé |Raspberry Coulis 2.5 oz. Olivares Jumilla Dulce Monastrell Macadamia Nut Tart |Raspberry, Mango & Anglaise 2.5 oz. Chateau Gravas Sauternes
Roy’s Waikiki Featured Cocktail and Wine The Waikiki Trolley- 10.50
Bombay Sapphire East, Iichiko Ume and Yuzu, Fresh Yuzu Sour And Splash Cranberry
Miner, Napa Valley Cabernet Sauvignon- 17.00 gls/68.00 Btl
Dark berries, tobacco, dusty chocolate with subtle tannins (Ex. Consuming raw or undercooked foods may increase your risk of food borne illness) © 2014 Roy's Restaurant
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