OUR LOCAL MENUS
- To Start
- To Continue
- To Finish
- Signature Sushi & Premium Sake
- Aloha Hour
- Bar Bites
- Cocktails
- Wine Selections
- Vegetarian Menu
- Keiki (Children's) Menu
- To Start
- To Continue
- To Finish
- Signature Sushi & Premium Sake
- Aloha Hour
- Bar Bites
- Cocktails
- Wine Selections
- Vegetarian Menu
- Keiki (Children's) Menu
Chef Partner
Mako Segawa
"I was born and raised in Hawaii — the unique flavors of the Pacific Rim are my home."
What inspired you to become a chef?
Cooking with my dad! I used to love watching him and copying him, and that's how I got started.
Do you have any secret or favorite ingredients you like to add to your dishes?
I adore working with ingredients that I've never used. It keeps things exciting!
What music do you like to cook to?
It depends on my mood: Hawaiian music when I'm homesick, reggae music when I want something relaxing and techno when I'm preparing for a big night.
Any favorite ingredients you like to use?
I really like cooking with new ingredients! It keeps things fresh. Pun intended.
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To Start
COLD
Maui Wowie Salad
Shrimp - Feta - Butter Leaf Lettuce - Avocado - Caper Lime Vinaigrette
Wedge Salad
Heirloom Tomatoes - Red Onion - Egg - Applewood Bacon - Blue Cheese Dressing
Fresh Local Greens Salad
Shaved Carrot – Daikon – Heirloom Tomatoes
Onion Shoyu VinaigretteGrilled Caesar Salad
Brioche Croutons – Parmesan Cheese
Creamy Togarashi Garlic DressingSpicy Ahi Poke*
Sriracha Aïoli – Habenero Tobiko – Kukui Nut Tomato – Cucumber – Taro
Poke Bowl*
Ahi Poke – Lomi Lomi Salmon – Hamachi Tartare
Namasu – Crispy OnionsHOT
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy’s Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Lobster Bisque
Maine Lobster - Thai Aromatics - Hint of Red Curry - Coconut Milk
Crispy Lemongrass Calamari
Roasted Crushed Peanuts
Canoe for Two*
Szechuan Ribs - Spicy Tuna Roll - Lobster Potstickers - Filet Yakitori - Chicken Satay
Crispy Chicken Spring Rolls
Citrus Black Bean Dragon Sauce
*Consuming raw or undercooked meat, fish or poultry may increase the risk of food borne illness.
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To Continue
FISH & SHELLFISH
Misoyaki “Butterfish”
Alaskan Black Cod - Baby Bok Choy - Furikake Rice
Roasted Macadamia Nut Crusted Mahi Mahi
Lobster Cream Sauce
Blackened Island Ahi*
Spicy Soy Mustard Butter Sauce
Jumbo Tiger Prawns
Garlic Shoyu Udon Noodles – Shiitake – Cilantro
Hibachi Grilled Atlantic Salmon*
Japanese Citrus Ponzu Sauce
Butter Seared Georges Bank Sea Scallops*
Creamy Coconut Black Rice – Lobster Essence
Thai Curry Grilled Swordfish*
Coconut Black Rice – Pineapple Cucumber Slaw
Shrimp Risotto
Truffle Miso Cream – Smoked Mushrooms – Roasted Baby Heirloom Tomatoes
MIXED PLATES
Shellfish Sampler
Lobster Tail – Seared Sea Scallop – Teppanyaki Shrimp
Lobster Red Curry Sauce – Asparagus – Creamy Jasmine RiceClassic Four*
Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island Ahi – Macadamia Nut Crusted Mahi MahiRoy’s Trio*
Hibachi Grilled Salmon - Misoyaki “Butterfish” - Blackened Island Ahi
Grilled Filet Mignon & Teppanyaki Shrimp
Yukon Mash - Shiso Bearnaise - Asparagus - Broccoli - Carrot - Beets
Grilled Filet Mignon* & Butter Roasted Maine Lobster Tail
Truffle Onion Misoyaki Demi Glace – Scampi Butter Sauce
Roasted Half Chicken & Teppanyaki Szechuan Shrimp
Blackened Rustic Mashed Potatoes – Bacon Pepper Gravy
Herb Seared Halibut & Shrimp
Fig Balsamic Reduction – Crispy Prosciutto – Spicy Creamy Polenta
MEAT & POULTRY
Braised Short Ribs of Beef
Natural Braising Sauce - Honey Mustard - Yukon Mash - Broccolini
Pan Roasted Half Chicken
Blackened Rustic Mashed Potatoes – Bacon Pepper Gravy
Hand Carved Filet Mignon*, 8oz
Vadouvan Roasted Carrots – Truffle Onion Misoyaki Demi Glace
Hand Carved Rustic Rub Crusted Ribeye*, 14oz
Smoked Sea Salt – Grilled Asparagus
Lemongrass Grilled Rack of Lamb
Crispy Cucumber Carrot Salad – Lup Chong Fried Rice
SIDES
Sautéed Bok Choy
Ginger – Garlic
Sauteed Mushrooms
Garlic - Shiso - Lemon
Parmesan Fries
House made Ketchup
Truffled Bacon Mac & Cheese
Panko Herb Crust
Butter Whipped Potatoes
Yukon Potatoes - Chives
Lump Crab Fried Rice
Garlic - Ginger - Sesame
Asparagus
Beurre Blanc
Vadouvan Roasted Carrots
Sea Salt – Butter
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To Finish
Dessert
Pineapple Upside Down Cake *
Caramelized Pineapple Baked with Brown Sugar Pound Cake - A la Mode
Roy's Melting Hot Chocolate Souffle *
Flourless Chocolate Cake with a Molten Hot Center - Raspberry Coulis - Vanilla Bean Ice Cream
Haupia Coconut Panna Cotta
Passion Fruit
Kaffir Lime Tart
Graham Cracker Crust - Whipped Cream - Fresh Raspberries
Blueberry Passion Fruit Cheesecake
Honey Buttermilk Ice Cream
Caramel Macadamia Nut Tart
Espresso Banana Ice Cream
Dessert Wines
Graham's Six Grapes
Port
Tobin James Liquid Love
Late Harvest Zinfandel - Paso Robles 2008
Justin Obtuse
Cabernet Sauvignon - Paso Robles 2009
Warre's Otima
10 Year Tawny Port
Nivole
Mascoto D'asti - Italy 2007
Taylor Fladgate
20 year Tawny Port
Fonseca
LBV - 2007
Inniskillin Vidal Ice Wine
Riesling - Niagara Peninsula Canada 2009
Cordials
Amaretto Di Saronno
Baileys
Drambuie
Frangelico
Gran Marnier
Kahlua
Sambuca
Tuaca
B&B
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Signature Sushi & Premium Sake
Signature Sushi
Ebi Roll
Shrimp Tempura - Coconut - Cream Cheese - Mango - Avocado - Habanero Aïoli Nitsume
Tempura-Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Sunrise at Haleakala Roll*
Tuna - Yellowtail - Salmon - Avocado - Crispy Asparagus
Dynamite Maine Lobster Oshizushi
Tobiko - Kabayaki Sauce
Lobster California Roll*
Avocado - Cucumber - Tobiko
Auntie Lei’s Aloha Roll*
Spicy Tuna - Cucumber - Yellowtail - Salmon - Avocado Garlic Ponzu
Lakanilau Roll*
Wagyu Beef - Snow Crab - Tempura Asparagus - Avocado - Sesame Miso Truffled Greens
Surf & Turf Roll*
Wagyu New York - Misoyaki “Butterfish” - Yamagobo - Asparagus Nitsume
Vegetable Futomaki Roll
Crispy Shiitake Mushroom - Asparagus - Yamagobo - Avocado - Sesame Kaiware - Togarashi Aïoli
Premium Sake
Ozeki Junmai
May be served room temp, warm or chilled.
“Mt Fuji Extra Dry” Eiko Fuji Honkara
Perfect for dry sake fans.
Joto Daiginjo
Rare, hand-crafted sake brewed using apple yeast
“Little Lily” Hakutsuru Sayuri Nigori
“The perfect unfiltered sake”.
TYKU PREMIUM SAKE
Coconut
Junmai Nigori
Silver
Junmai
Cumcuber
Junmai
Black
Junmai Ginjo
TYKU Tasting Flight
Cucumber - Silver - Coconut
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Aloha Hour
Cocktails $7
Hawaiian Martini
Maui Pineapple drenched in SKYY Vodka - Stoli Vani - Malibu Coconut Rum
Roy’s Island Mai Tai
1940’s classic that uses our own recipe floated with Cruzan Black Strap Rum
1988
Finlandia Grapefruit - SOHO Lychee - Patron Citronge
Mango Mojito
Bacardi Limon - Mango Puree - Lime - Mint
Island Time Sangria
Beso Del Sol White Sangria – Chase Elderflower Monin Watermelon Purée – Soda Water
Well Drinks $5
Enjoy a cocktail mixed with any of our well liquors.
Hand-Selected Wines & Sake $7
Mionetto
il Prosecco | Italy
Ozeki Junmai
Junmai Sake / California
Chloe
Rosé / California
Bonterra Sauvignon
Blanc / California / 2014
Alamos
Malbec / Argentina / 2014
Chateau St. Michelle “Mimi”
Chardonnay / Washington / 2014
Pacific Rim
Riesling | Washington
Roy’s by Bianchi
Chardonnay | California
TY-KU Silver
Junmai Sake | Japan
Greystone Cellars
Merlot | California
Roy’s by Bianchi
Cabernet Sauvignon | California
Craft Beer $3
Kona Longboard Island Lager
Sapporo
Michelob Ultra
Miller Lite
Lagunitas IPA
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Bar Bites
Bar Bites
Parmesan Fries
Parmesan - Togarashi - Parsley - Sea Salt- Housemade Ketchup
Peppercorn Tuna Wraps
Yuzu Aïoli
Prince Edward Island Mussels
Coconut - Green Curry - Garlic - Grilled Baguette
Rock Shrimp Tempura
Shishito Peppers - Shimeji Mushrooms - Malaysian Curry Aïoli
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy's Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Lump Crab Fried Rice
Garlic - Ginger - Sesame
Hawaiian Tuna & Salmon Poke
Inamona Jus - Heirloom Tomato - Jalapeño - Crispy Taro Chips
Ahi Tuna Sandwich
Wasabi Aïoli - Parmesan Fries
Wagyu Burger
Caramelized Onion Truffle Mushrooms - Sunny Side Up Egg - Togarashi Aioli - Fries
Kalua Pork Sliders
Crispy Onions – Lilikoi Slaw
Blistered Shishito Peppers
Togarashi - Sesame Miso Dressing
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Cocktails
Signatures
Roy’s Island Mai Tai
1940’s classic that uses our own recipe floated with Cruzan Black Strap Rum
Paradise Found | Served in Signature Copper Pineapple
Absolut Elyx Vodka – Fresh Pineapple Juice – Monin Almond
Angostura Bitters – Ginger Beer – Fresh Lime1988
Finlandia Grapefruit - SOHO Lychee - Patron Citronge
Mango Mojito
Bacardi Limon - Mango Puree - Lime - Mint
Hawaiian Martini
Maui Pineapple drenched in SKYY Vodka - Stoli Vanilla - Malibu Coconut Rum
Favorites
Lavendar Sake Sling
Damrak Gin – Ozeki Sake – Monin Lavender – Fresh Lime
Ultimate Pepperoni Bloody Mary
Tito’s Handmade Vodka – Splash Guinness – Togarashi Spiced Rum Benny’s Pepperoni
Charred Lemon Sour
Teeling Irish Whiskey – Fresh Lemon – Grilled Lemon Wheel Rosemary Sprig
Drunken Mule
Pau Maui Vodka - Muddled Hawaiian Martini Pineapples - Oregeat Ginger Beer Served in a classic copper mug
Cool Breeze
Prairie Organic Cucumber Vodka – Coconut Water – Pineapple Juice
Fresh Lemon – Monin AgavePolynesian Passion
Appleton Estate 12 Year Old Jamaican Rum – Don Q Coconut Rum
Passion FruitTropic of Capricorn
Hanger One Vodka – SOHO Lychee – Fresh Lemon – Monin South Seas
GrenadineIsland Time Sangria
Beso Del Sol White Sangria – Monin Watermelon Purée Chase Elderflower – Club Soda
Jalapeño Margarita
Tanteo Jalapeño infused Tequila - Organic Agave - Fresh Lime
Rye Me A River
Templeton Rye - Domaine de Canton - Fresh Lemon - Honey
Pacific Cooler
Deep Eddy Ruby Red Grapfruit Vodka - St. Germain Elderflower - Fresh Strawberries - Oranges
The Hummingbird
St. Germain Elderflower - Sparkling Wine - Club Soda
Connoisseurs Collection
The Ultimate Gin & Tonic
The Botanist Islay Dry Gin - Carafe of Hand Crafted Tonic
Selection of fruits, herbs & vegetables to create your ideal cocktailThe Ultimate Vodka & Tonic
Crystal Head Vodka - Carafe of Hand Crafted Tonic
Selection of fruits, herbs, & vegetables to create your ideal cocktailThe MACALLAN Experience
The distinctive collection to showcase the MACALLAN 12, MACALLAN 15, & MACALLAN Rare Cask
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Wine Selections
Sparkling / Champagne
Minoetto
Il Prosecco, ITA, NV
Chandon
Brut, CA, NV
Pommery
Brut Royal Champagne, FR, NV
Slightly Sweet / Off Dry Whites
Pacific Rim
Riesling, Columbia Valley, Washington 2015
Conumdrum
Blend, California 2014
Estancia
Pinot Grigio, CA, 2015
Alta Luna
Pinot Grigio, Trentino, ITA, 2015
Sauvignon Blanc
Joel Gott
CA, 2015
Tangent
Paragon Vineyard, Edna Valley, CA, 2014
Bonterra
CA, 2014
Whitehaven
Marlborough, NZ, 2016
Twomey
Napa/Sonoma Counties, CA, 2015
Round Pond Estate “Rutherford"
Napa, CA, 2015
Chardonnay
Roy’s by Bianchi Vineyards
CA
Chateau Ste. Michelle Mimi
WA, 2014
Franciscan
Napa Valley, CA, 2014
Landmark Overlook
Sonoma/SB, CA, 2014
Rose
Listel
Languedoc, FRA, 2015
Charles and Charles
Columbia Valley, WA, 2016
Pinot Noir
Deloach Heritage Reserve
CA, 2016
Lyric by Etude
Santa Barbara, CA, 2015
Four Graces
Willamette Valley, OR, 2014
Belle Glos
Santa Lucia Highlands, CA, 2015
Merlot
Greystone Cellars
CA, 2012
Wente Sandstone
Livermore Valley, CA, 2013
Swanson Cygnet
Napa Valley, CA, 2012
Cabernet
Roy’s by Bianchi Vineyards
CA
Wente Southern Hills
Livermore Valley, CA, 2013
Justin
Paso Robles, CA, 2015
Paraduxx by Duckhorn
Napa Valley, CA, 2013
J. Lohr “Seven Oaks”
Paso Robles, CA, 2014
Montes Alpha
Colchagua Valley, CH, 2011
Daniel Cohn Winery “Bellacosa”
CA, 2014
Red Wines of Interest
Alamos
Malbec, Mendoza, ARG, 2015
Catena Vista Flores
Malbec, Mendoza, ARG, 201
Trivento Golden Reserve
Malbec, Mendoza, ARG 2014
Boneshaker
Zinfandel, Lodi, CA, 2015
Joel Gott
Zinfandel, CA, 2015
Premium Wines By The Glass
Don Melchor
Cabernet Saugivnon, Puente Alto Vineyard, Maipo Valley, CHI, 2013
Catena Alta
Malbec, Mendoza, ARG, 2013
Silver Oak Alexander Valley
Cabernet Sauvignon, CA, 2012
Justin Isosceles
Paso Robles, CA, 2013
Caymus
Cabernet Sauvignon, Napa Valley, CA, 2013
Sampler Flight, Choose three (3 oz.)
Choose three different wines (3oz each)
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Vegetarian Menu
To Start
Vegetable Poke
Cucumber – Avocado – Mango Heirloom Tomato – Sweet Onion
Sushi Rice – Sizzling Shoyu VinaigretteFutomaki Roll
Crispy Shiitake Mushroom – Asparagus Yamagobo – Avocado
Sesame Kaiware – Togarashi AïoliTempura Vegetables
Bell Pepper – Broccolini Kabocha Squash – Shiitake Mushroom
Tamari Dipping SauceAvocado Mango Oshizushi
Avocado – Cucumber – Mango – Ponzu Swarnadwipa Aïoli
To Continue
Hibachi Grilled Tofu “Steak”
Furikake Rice – Cucumber Sunamono
Japanese Citrus PonzuHerb Grilled Vegetable Napoleon
Portobello – Baby Carrot – Asparagus Red Bell Pepper – Baby Bok Choy Yukon Potato Purée
Tofu Yakisoba
Ramen Noodles – Napa Cabbage Carrots – Mushrooms
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Keiki (Children's) Menu
Keiki's Platter
Keiki's Platter
Assorted Vegatable Crudites and Grilled Cheese Quesadilla
Keiki Entrees
Roy's Keiki Sushi Roll
Crunchy Shrimp Roll
RJ's Favorite Pasta
Penne with Parmesan Cheese & Butter Sauce
Crispy Chicken Fingers
Cucumber, Tomato and Rice
Teriyaki Chicken
Cucumber, Tomato and Rice
Fork Tender Braised Short Ribs
Mashed Potatoes and Gravy
Dessert
Keiki Sundae
Fresh Fruit Medley