San Francisco

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

Shellfish Sampler

Lobster Tail - Seared Crab Cake - Teppanyaki Shrimp - Lobster Red Curry Sauce - Asparagus - Creamy Jasmine Rice

Classic Four*

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

Roy’s Trio*

Hibachi Grilled Salmon - Misoyaki “Butterfish” - Roasted Macadamia Nut Crusted Mahi Mahi

Grilled Filet Mignon* & Butter Roasted Maine Lobster Tail

Truffle Onion Misoyaki Demi Glace – Scampi Butter Sauce

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 8oz Filet Mignon*

Yukon Mash - Shiso Bearnaise

USDA Prime New York Strip Steak*, 14oz

Lobster Mac and Cheese – Thai Basil Wild Mushroom Cream Sauce

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

Roy's Melting Hot Chocolate Souffle *

Flourless Chocolate Cake with a Molten Hot Center - Raspberry Coulis - Vanilla Bean Ice Cream

Pineapple Upside Down Cake *

Caramelized Pineapple Baked with Brown Sugar Pound Cake - A la Mode

Kaffir Lime Tart

Graham Cracker Crust - Whipped Cream - Fresh Raspberries

Hawaiian Coffee

Tuaca Vanilla Liqueur – Bailey’s Irish Cream
Freshly Brewed Coffee

Espresso Martini

Espresso Liqueur – SKYY Vanilla Vodka
Chilled Espresso

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 Late Bottled Vintage

2007

Inniskillin Vidal Ice Wine

Riesling - Niagara Peninsula Canada 2009

Amaretto Di Saronno

Baileys

Frangelico

Gran Marnier

Kahlua

Sambuca

Tuaca

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

“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

TYKU Coconut

Junmai Nigori

TYKU Silver

Junmai

TYKU Cucumber

Junmai

TYKU Black

Junmai Ginjo

TYKU Tasting Flight

Cucumber - Silver - Coconut

Ahi Tuna Poketini*

Ogo – Avocado – Wasabi Aïoli

Karaage Fried Calamari

Thai Basil Dipping Sauce

Tempura Fried Squash Blossoms

Lump Crab Dynamite – Jade Pesto

Grilled Swordfish

Black Bean Fried Rice – Thai Chili Tangerine Vinaigrette

Blackened Sockeye Salmon

Quinoa – Golden Beets – Asparagus – Dill Vinaigrette

14 oz Bone-In Pork Chop

Sweet Corn – Shishito Peppers – Zucchini – Golden Curry

New Zealand Rack of Lamb

Celeriac Purée – Poha Berries – Roasted Fig Demi-Glace

Vegetable Caterpillar Roll

Scallion – Cucumber – Avocado – Sesame

Hibachi Grilled Tofu “Steak”

Furikake Rice – Cucumber Sunomono – Japanese Citrus Ponzu

Herb Grilled Vegetable Napoleon

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

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

Alamos

Malbec / Argentina / 2014

Chateau St. Michelle “Mimi”

Chardonnay / Washington / 2014

Pacific Rim

Riesling | Washington

Roy’s by Bianchi

Chardonnay | California

Greystone Cellars

Merlot | California

Roy’s by Bianchi

Cabernet Sauvignon | California

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 – Cream Cheese
Habanero Aïoli – Nitsume – Mango

Tempura Crusted Ahi Roll*

Spicy Togarashi Miso Butter Sauce

Wagyu Beef Sliders*

Truffle Shiitake Mushrooms & Onions – Togarashi Aïoli

Crispy Wok Fried 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

Parmesan Fries

Parmesan – Togarashi – Parsley – Sea Salt

Crispy Chicken Spring Rolls

Citrus Black Bean Dragon Sauce

Blistered Shishito Peppers

Togarashi - Sesame Miso Dressing

Ebi Roll

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

Tempura Crusted Ahi Roll*

Spicy Togarashi Miso Butter Sauce

Wagyu Beef Sliders*

Truffle Shiitake Mushrooms & Onions – Togarashi Aïoli

Crispy Wok Fried 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

Parmesan Fries

Parmesan – Togarashi – Parsley – Sea Salt

Crispy Chicken Spring Rolls

Citrus Black Bean Dragon Sauce

Wagyu Burger

Caramelized Onion Truffle Mushrooms - Sunny Side Up Egg - Togarashi Aioli - Fries

Blistered Shishito Peppers

Togarashi - Sesame Miso Dressing

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
OHO Lychee Orange Liqueur

Island Sugar Cane Old Fashioned

Teeling Irish Whiskey – Fresh Lemon – Grilled Lemon Wheel Rosemary Sprig

Jalapeño Margarita

Tanteo Jalapeño infused Tequila - Organic Agave - Fresh Lime

Mango Mojito

ISLAND TWIST ON A CUBAN LEGEND
Cruzan Citrus Rum
Mango Purée - Lime - Mint

Drunken Mule

Pau Maui Vodka - Muddled Hawaiian Martini Pineapples - Oregeat Ginger Beer Served in a classic copper mug

Rye Me A River

Templeton Rye - Domaine de Canton - Fresh Lemon - Honey

Maui Sunrise

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

Cool Breeze

Prairie Cucumber Organic Vodka - Coconut Water
Pineapple Juice - Fresh Lemon - Monin Agave

Tiki P.O.G. Punch

The Botanist Gin - Passion Fruit - Orange - Guava Juice

Hand Crafted Red or White Sangria

Fresh Seasonal Fruit

The Hummingbird

St. Germain Elderflower - Sparkling Wine - Club Soda

Sparkling Wines

Mionetto Il Prosecco Veneto, Italy

Chandon Blanc de Noirs California

Pommery Brut Royal Champagne France

Slightly Sweet / Off Dry

Pacific Rim Riesling
Columbia Valley, Washington

Estancia Pinot Grigio California

Alta Luna Pinot Grigio Trentino, Italy
Conundrum Blend California

Sauvignon Blanc

Joel Gott California

Whitehaven Marlborough, New Zealand

Duckhorn Napa Valley, California

Twomey
Napa and Sonoma Counties, California

Rosé

Charles & Charles
Columbia Valley, Washington

Chloe Central Coast, California

Pinot 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, California

Merlot

Greystone Cellars California

Wente “Sandstone”
Livermore Valley, California

Swanson Cygnet
Napa Valley, California

Cabernet 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, California

Reds 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

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

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

Vegetable Caterpillar Roll

Scallion – Cucumber – Avocado – Sesame

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