OUR LOCAL MENUS
- To Start
- To Continue
- To Finish
- Signature Sushi & Premium Sake
- Chef's Creations
- Aloha Hour
- Bar Bites
- Cocktails
- Wines By The Glass
- Vegetarian Menu
- Keiki (Children's) Menu
- To Start
- To Continue
- To Finish
- Signature Sushi & Premium Sake
- Chef's Creations
- Aloha Hour
- Bar Bites
- Cocktails
- Wines By The Glass
- 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
Greens Salad
Shaved Carrot – Heirloom Tomatoes – Dean Okimoto's Creamy Herb Dressing
Caesar Salad
Brioche Croutons – Parmesan Cheese
Creamy Togarashi Garlic DressingSpicy Ahi Poke*
Sriracha Aïoli – Habenero Tobiko – Kukui Nut Tomato – Cucumber – Taro
Big Eye Tuna Poke*
Avocado – Inamona Jus – Wonton Chips
HOT
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
Canoe for Two*
Szechuan Ribs – Spicy Tuna Roll – Lobster Potstickers
Crispy Chicken Spring RollsCrispy Chicken Spring Rolls
Citrus Black Bean Dragon Sauce
Crispy Wok Fried Shrimp Tempura
Shishito Peppers – Shimeji Mushrooms – Malaysian Curry Aïoli
*Consuming raw or undercooked meat, fish or poultry may increase the risk of food borne illness.
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To Continue
FISH & SHELLFISH
Moroccan Spice Grilled Swordfish*
Edamame Farro – Baby Kale – Yuzu Soy Truffle Vinaigrette
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* & Butter Roasted Maine Lobster Tail
Truffle Onion Misoyaki Demi Glace – Scampi Butter Sauce
MEAT & POULTRY
Braised Short Ribs of Beef
Natural Braising Sauce - Honey Mustard - Yukon Mash - Broccolini
Asian Stuffed Chicken Breast
Coconut Black Rice – Thai Peanut Curry Sauce
Hand Carved Filet Mignon*, 8oz
Vadouvan Roasted Carrots – Truffle Onion Misoyaki Demi Glace
USDA Prime New York Strip Steak*, 14oz
Lobster Mac and Cheese – Thai Basil Wild Mushroom Cream Sauce
SIDES
Asparagus
Beurre Blanc
Butter Whipped Potatoes
Yukon Potatoes - Chives
Truffle Parmesan Fries
House made Ketchup
Sauteed Mushrooms
Garlic - Shiso - Lemon
Truffled Bacon Mac & Cheese
Panko Herb Crust
Lump Crab Fried Rice
Garlic - Ginger - Sesame
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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
Kaffir Lime Tart
Graham Cracker Crust - Whipped Cream - Fresh Raspberries
Dessert Wines
Graham's Six Grapes
Port
Tobin James Liquid Love
Late Harvest Zinfandel - Paso Robles 2008
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
Frangelico
Gran Marnier
Kahlua
Sambuca
Tuaca
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Signature Sushi & Premium Sake
Signature Sushi
Tempura-Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
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
Sunrise at Haleakala Roll*
Tuna - Yellowtail - Salmon - Avocado - Crispy Asparagus
Lobster California Roll*
Avocado - Cucumber - Tobiko
Ebi Roll
Shrimp Tempura - Coconut - Cream Cheese - Mango - Avocado - Habanero Aïoli Nitsume
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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Chef's Creations
Main
Spicy Ahi & Unagi Poke*
Sriracha Aïoli – Habanero Tobiko – Kukui Nut
Taro ChipsCrispy Lemongrass Calamari
Roasted Crushed Peanuts
Char Sui Pork Belly Steamed Buns
Pickled Watermelon Radish – Hon Shimeji Mushrooms
Entrées
Artichoke Parmesan Crusted Hawaiian Swordfish*
Ricotta Gnocchi – Roasted Heirloom Tomatoes
Scampi Butter SauceProsciutto Wrapped Shrimp*
Creamy Goat Cheese Polenta
5-Spice Cherry GastriqueGrilled Asian Spiced Pork Chop*
Molokai Sweet Potatoes – Brussels Sprouts
Bourbon Mustard Demi-GlaceRosemary Butter Shrimp & Scallops*
Smoked Mushroom Risotto – Lavender Cream Sauce
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Aloha Hour
Cocktails
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
Enjoy a cocktail mixed with any of our well liquors.
Hand-Selected Wines & Sake
Mionetto
il Prosecco | Italy
Ozeki Junmai
Junmai Sake / 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
Kona Longboard Island Lager
Sapporo
Michelob Ultra
Miller Lite
Lagunitas IPA
Bar Bites
Parmesan Fries
Parmesan - Togarashi - Parsley - Sea Salt- Housemade Ketchup
Peppercorn Tuna Wraps
Peppercorn Tuna Wraps
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
Togarashi - Sesame Miso Dressing
Sushi
Ebi Roll
Shrimp Tempura - Coconut - Cream Cheese - Mango - Avocado
Habanero Aïoli NitsumeTempura-Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Lobster California Roll*
Avocado - Cucumber - Tobiko
Auntie Lei’s Aloha Roll*
Spicy Tuna - Cucumber - Yellowtail - Salmon
Avocado Garlic PonzuLakanilau Roll*
Wagyu Beef - Snow Crab - Tempura Asparagus - Avocado
Sesame Miso Truffled GreensSurf & Turf Roll*
Wagyu New York - Misoyaki “Butterfish” - Yamagobo
Asparagus Nitsume*Consuming raw or undercooked meat, fish or poultry may increase the risk of foodborne illness.
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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 Bacon Bloody Mary
Tito’s Handmade Vodka – Applewood Smoked Bacon – Celery
Togarashi Spiced RimCharred 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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Wines By The Glass
Wines By The Glass
Sparkling Wines
Mionetto Il Prosecco Veneto, Italy
Chandon Blanc de Noirs California
Pommery Brut Royal Champagne FranceSlightly Sweet / Off Dry
Pacific Rim Riesling
Columbia Valley, Washington
Estancia Pinot Grigio California
Alta Luna Pinot Grigio Trentino, Italy
Conundrum Blend CaliforniaSauvignon Blanc
Joel Gott California
Whitehaven Marlborough, New Zealand
Duckhorn Napa Valley, California
Twomey
Napa and Sonoma Counties, CaliforniaRosé
Charles & Charles
Columbia Valley, Washington
Chloe Central Coast, CaliforniaPinot Noir
DeLoach Heritage Reserve California
Lyric by Etude
Santa Barbara County, California
The Four Graces
Willamette Valley, Oregon
Belle Glos Las Alturas Vineyard
Santa Lucia Highlands, CaliforniaMerlot
Greystone Cellars California
Wente “Sandstone”
Livermore Valley, California
Swanson Cygnet
Napa Valley, CaliforniaCabernet Sauvignon
Roy’s by Bianchi Vineyards California
Wente “Southern Hills”
Livermore Valley, California
J. Lohr “Seven Oaks”
Paso Robles, California
Montes Alpha Colchagua Valley, Chile
Justin Paso Robles, California
Paraduxx by Duckhorn
Cabernet/Zinfandel Napa Valley, California
Silver Oak Alexander Valley, California
Caymus Napa Valley, CaliforniaReds Of Interest
Alamos Malbec Mendoza, Argentina
Catena Vista Flores Malbec
Mendoza, Argentina
Boneshaker Zinfandel Lodi, California
Joel Gott Zinfandel California
Trivento Golden Reserve Malbec
Mendoza, Argentina -
Vegetarian Menu
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
Vegetable Caterpillar Roll
Scallion – Cucumber – Avocado – Sesame
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Keiki (Children's) Menu
Keiki's Platter
Assorted Vegetable Crudites
Housemade Ranch Dressing
Keiki Entrees
Teriyaki Grilled Salmon
Served with Steamed Rice and Vegetables
Teriyaki Chicken
Cucumber, Tomato and Rice
RJ's Favorite Pasta
Penne with Parmesan Cheese & Butter Sauce
Crispy Chicken Fingers
Cucumber, Tomato and Rice
Fork Tender Braised Short Ribs
Mashed Potatoes and Gravy
Dessert
Keiki Sundae
Fresh Fruit Cup