San Francisco

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 – Avocado – Tempura Asparagus
Sesame Miso – Truffled Greens

Sunrise at Haleakala Roll*

Tuna – Yellowtail – Salmon – Avocado – Asparagus

Lobster California Roll*

Avocado – Cucumber – Tobiko

Ebi Roll

Shrimp Tempura – Coconut – Avocado – Cream Cheese – Habanero Aïoli
Nitsume – Mango

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 Mushrooms – Cilantro

Hibachi Grilled Atlantic Salmon*

Japanese Citrus Ponzu Sauce

Butter Seared Georges Bank Sea Scallops*

Creamy Coconut Black Rice – Lobster Essence

Braised Short Ribs of Beef

Natural Braising Sauce – Honey Mustard – Yukon Mash – Broccolini

Roasted Shoyu Half Chicken

Gai Lan – Shiitake Mushrooms – Star Anise Glaze

Grilled Filet Mignon, 8oz

Gruyere Scalloped Potatoes – Szechuan Vegetables
Truffle Onion Misoyaki Demi-Glace

USDA Prime New York Strip Steak, 14oz

Lobster Mac and Cheese – Thai Basil Wild Mushroom Cream Sauce

Shellfish Sampler

Grilled Maine Lobster Tail – Seared Sea Scallop – Teppanyaki Shrimp
Golden Yukon Mashed Potatoes – Blue Crab Basil Cream

Classic Four*

Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island Ahi – Roasted Macadamia Nut Crusted Mahi Mahi

Roy’s Trio*

Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island Ahi

Grilled Filet Mignon* & Maine Lobster Tail

Gruyere Scalloped Potatoes – Szechuan Vegetables

Asparagus

Beurre Blanc

Butter Whipped Potatoes

Yukon Potatoes – Chives

Truffle Parmesan Fries

Sautéed Mushrooms

Garlic – Shiso – Lemon

Truffled Bacon Mac & Cheese

Panko Herb Crust

Lump Crab Fried Rice

Garlic – Ginger – Sesame

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 – Crème Anglaise

Macadamia Nut Bread Pudding

Guava Sauce – Toasted Coconut – Vanilla Ice Cream

Graham's Six Grapes

Port

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

Hawaiian Coffee

Tuaca Vanilla Liqueur – Bailey's Irish Cream – Fresh Brewed Coffee

Espresso Martini

Espresso Liqueur – SKYY Vanilla Vodka – Chilled Espresso

Ahi Tuna Poketini

Ogo – Avocado – Wasabi Aïoli

Karaage Fried Calamari

Thai Basil Dipping Sauce

Citrus Marinated Grilled Short Ribs

Red Pepper Chimichurri

Crispy Skin Salmon

Fried Lotus Root – Asparagus – Carrots – Mushrooms – Yuzu Ginger Butter

Dragon Sauce Glazed Jumbo Shrimp

Wok Fried Szechuan Green Beans – Garlic Fried Rice

Crab Dynamite Lobster Tail

Baby Bok Choy – Furikake Rice – Spicy Togarashi Miso Butter Sauce

USDA Prime New York Strip Steak, 14oz

Kim Chee Fried Rice – Fried Egg – Asian A1 Sauce

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

Enjoy a cocktail mixed with any of our well liquors.

Mionetto

il Prosecco | Italy

Chole

Rosé | California

Pacific Rim

Riesling | Washington

Greystone Cellars

Merlot | California

Roy’s by Bianchi Vineyards

Chardonnay | California

Alamos

Malbec | Argentina

Chateau St. Michelle “Mimi”

Chardonnay | Washington

Roy’s by Bianchi Vineyards

Cabernet Sauvignon | California

TY-KU White

Junmai Sake | Japan

Red or White Sangria

Fresh Seasonal Fruit

Joel Gott

Sauvignon Blanc / California

DeLoach Heritage Reserve

Pinot Noir / California

Wente “Southern Hills”

Cabernet Sauvignon / California

Kona Longboard Island Lager

Kona Big Wave Golden Ale

Bud Light

Michelob Ultra

Miller Lite

Ebi Roll

Shrimp Tempura – Coconut – Avocado – Mango
Cream Cheese – Habanero Aïoli – Nitsume

Szechuan Spiced Pork Ribs

Smoked & Glazed in Roy’s Original Mongolian Sauce

Lobster Potstickers

Spicy Togarashi Miso Butter Sauce

Crispy Wok Fried Shrimp Tempura

Shishito Peppers – Shimeji Mushrooms
Malaysian Curry Aïoli

Parmesan Fries

Parmesan - Togarashi - Parsley - Sea Salt- Housemade Ketchup

Blistered Shishito Peppers

Togarashi – Sesame Miso Dressing

Sizzling Garlic Shoyu Edamame

Crispy Chicken Spring Rolls

Citrus Black Bean Dragon Sauce

Tempura-Crusted Ahi Roll*

Spicy Togarashi Miso Butter Sauce

Wagyu Beef Sliders

Truffle Shiitake Mushrooms & Onions
Togarashi Aïoli

Sizzling Garlic Shoyu Edamame

Wedge Salad

Heirloom Tomatoes – Red Onion – Egg

Applewood Bacon – Blue Cheese

Caesar Salad

Brioche Croutons – Parmesan Cheese

Creamy Togarashi Garlic Dressing

Ebi Roll

Shrimp Tempura – Coconut – Avocado – Mango
Cream Cheese – Habanero Aïoli – Nitsume

Tempura-Crusted Ahi Roll

Spicy Togarashi Miso Butter Sauce

Lakanilau Roll

Wagyu Beef – Snow Crab – Avocado – Sesame Miso Tempura Asparagus
Truffled Greens

Szechuan Spiced Pork Ribs

Smoked and Glazed in Roy's Original Mongolian Sauce

Lobster Potstickers

Spicy Togarashi Miso Butter Sauce

Crispy Chicken Spring Rolls

Citrus Black Bean Dragon Sauce

Crispy Wok Fried Shrimp Tempura

Shishito Peppers – Shimeji Mushrooms
Malaysian Curry Aïoli

Wagyu Beef Sliders

Truffle Shiitake Mushrooms & Onions
Togarashi Aïoli

Blistered Shishito Peppers

Togarashi – Sesame Miso Dressing

Parmesan Truffle Fries

Togarashi – Parsley – Sea Salt

Maui Wowie Salad

Shrimp – Feta – Butter Leaf Lettuce – Avocado
Caper Lime Vinaigrette

Roy’s Island Mai Tai

1940s classic that uses our own recipe floated
with Cruzan Black Strap Rum

Hawaiian Martini

Maui Pineapple Drenched in SKYY Vodka – SKYY Vanilla
Malibu Coconut Rum

1988

A TRIBUTE TO OUR OPENING YEAR IN HONOLULU
Deep Eddy Ruby Red Grapefruit Vodka – SOHO Lychee Orange Liqueur

Mango Mojito

Cruzan Citrus Rum – Mango Purée – Lime – Mint

Drunken Mule

Pau Maui Hawaiian Vodka – Muddled Hawaiian Martini Pineapples
Orgeat – Ginger Beer

Jalapeño Margarita

Tanteo Jalapeño Infused Tequila – Organic Agave – Fresh Lime

Island Sugar Cane Old Fashioned

Island Sugar Cane Old Fashioned

Rye Me A River

Templeton Rye - Domaine de Canton - Fresh Lemon - Honey

Maui Sunrise

Deep Eddy Ruby Red Grapefruit Vodka
Elderflower Liqueur Fresh Strawberries - Oranges

Ultimate Bacon Bloody Mary

Tito’s Handmade Vodka – Applewood Smoked Bacon – Celery
Togarashi Spiced Rim

The Hummingbird

Elderflower Liqueur – Sparkling Wine – Club Soda – Seasonal Berries

Cool Breeze

Prairie Cucumber Organic Vodka – Coconut Water – Pineapple Juice
Fresh Lemon – Agave Nectar

Tiki P.O.G. Punch

The Botanist Gin – Passion Fruit – Orange – Guava Juice

Handcrafted Red or White Sangria

Fresh Seasonal Fruit

Mionetto

Il Prosecco Veneto, Italy

*ONEHOPE

California

Mumm Napa Brut Prestige

Napa Valley, California

Pacific Rim

Riesling Columbia Valley, Washington

Ruffino

Moscato, Italy

Conundrum

White Blend, California

Estancia

Pinot Grigio, California

Brancott

Sauvignon Blanc, Marlborough, New Zealand

Whitehaven

Sauvignon Blanc, Marlborough, New Zealand

Duckhorn

Sauvignon Blanc, Napa Valley, California

Wente Estate Grown

Livermore Valley, California

Roy’s by Bianchi Vineyards

California

Franciscan

Napa Valley, California

Landmark Overlook

Sonoma/Santa Barbara, California

Decoy by Duckhorn

California

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, California

Greystone Cellars

California

Wente “Sandstone”

Livermore Valley, California

Roy’s by Bianchi Vineyards

California

J. Lohr “Seven Oaks"

Paso Robles, California

The Federalist

Lodi, California

Justin

Paso Robles, California

Diseno

Malbec, Mendoza, Argentina

Boneshaker

Zinfandel, Lodi, California

Paraduxx by Duckhorn

Cabernet/Zinfandel, Napa Valley, California

The Prisoner

Red Blend, Napa Valley, California

TYKU White

Junmai, Japan

TYKU Coconut

Junmai Nigori, Japan

TYKU Cucumber

Junmai, Japan

TYKU Black

Junmai Ginjo, Japan

“Mt Fuji Extra Dry”

Eiko Fuji Honkara, Japan

“Little Lily”

Hakutsuru Sayuri Nigori, Japan

Joto Daiginjo

Daiginjo, Japan
Rare, hand-crafted sake brewed using apple yeast

Calamari "Fries"

Blood Orange – Jicama – Aji Rojo Aïoli

Ahi Tuna Poke*

Pickled Scallions – Lotus Chips – Toasted Sesame Shoyu

Szechuan Spiced Pork Ribs

Smoked and Glazed in Roy’s Original Mongolian Sauce

Lobster Potstickers

Spicy Togarashi Miso Butter Sauce

Miso Soup

Tofu – Scallion – Saikyo Miso – Shiitake Mushroom

Crispy Chicken Spring Roll

Citrus Black Bean Dragon Sauce

Tiger Shrimp Citrus Salad

Fennel – Lemon – Boston Lettuce – White Balsamic Vinaigrette

Salmon Salad

Roasted Bell Peppers – Eggplant – Kale
Balsamic Teriyaki Vinaigrette

Grilled Chicken Caesar Salad

Little Gem Romaine – Furikake Croutons – Hearts of Palm
Parmesan Cheese – Creamy Togarashi Garlic Dressing

Wagyu Burger*

Roasted Onion – Avocado – Sunny Side Up Egg – Togarashi Aïoli
Add Bacon or Cheese

Grilled Mahi-Mahi Club*

Brioche – Applewood Smoked Bacon – Avocado – Mixed Green Salad

Karaage Chicken Sandwich

Nappa Cabbage – Sriracha – Ciabatta

Misoyaki “Butterfish”*

Alaskan Black Cod – Baby Bok Choy – Furikake Rice

Hibachi Grilled Atlantic Salmon*

Japanese Citrus Ponzu Sauce

Blackened Island Ahi*

Spicy Soy Mustard Butter Sauce

Roy’s Trio

Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island Ahi

Karaage Fried Chicken

Shishito Pepper Jam

Roasted Macadamia Nut Crusted Mahi Mahi*

Lobster Cream Sauce

Hibachi Grilled Atlantic Salmon*

Japanese Citrus Ponzu Sauce

Braised Short Ribs of Beef

Natural Braising Sauce

Teppanyaki Shrimp

Red Dragon Sauce

Sizzling Garlic Shoyu Edamame

Vegetable Caterpillar Roll

Scallion – Cucumber – Avocado – Sesame

Hibachi Grilled Tofu “Steak”

Furikake Rice – Cucumber Sunamono
Japanese Citrus Ponzu

Herb Grilled Vegetable Napoleon

Portobello – Baby Carrot – Asparagus Red Bell Pepper – Baby Bok Choy Yukon Potato Purée

Assorted Vegetable Crudites

Housemade Ranch Dressing

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

Keiki Sundae

Fresh Fruit Cup