Roy’s restaurants are offering a new Hawaiian-inspired prix fixe menu featuring three courses that highlight the islands’ signature ingredients.
Master chef Roy Yamaguchi partnered with local Roy’s chefs to create cocktails, appetizers, main courses, and desserts that pay tribute to the very best of Hawaii’s culinary culture.
Diners have a choice of two appetizers: an heirloom tomato salad with macadamia nut pesto and house-made ricotta; or the shrimp shumai with Chinese cabbage, Kalware sprouts, and pineapple shoyu vinaigrette. Main course options include a fresh daily fish that’s pan-seared with baby squash, shiso, tomato, and a Vadouvan carrot puree; and a Kona coffee-crusted pork with Kauai prawns in an Okinawan coconut purée with honshimeji mushrooms and bok choy.
Dessert choices comprise a white chocolate tart with basil seeds and a passion fruit sorbet, and a chocolate soufflé with a molten center and vanilla ice cream.
Mixoligists at Roy’s have created special Hawaiian Mai Tai and Hawaiian martini cocktails to accompany the menu.
The Creative Hawaii menu is part of Roy’s rotating prix fixe menus that change seasonally and are offered for $39.95. Roy’s is also offering a sweepstakes offering a trip for two to the Hawaii Food & Wine Festival for the winner — for more information visit their website.