E K O M O M A I

Welcome to Roy’s Hawaii Kai! Since opening “the Original” Roy’s Hawaii Kai in 1988, I have set out to explore “new directions,” blending classic European cooking techniques with unique influences of Asia and the Pacific.

Guided by the freshest ingredients and my own sense of freedom, the menu is constantly evolving.

Every night, our menu features a selection of “Roy’s Classics,” which are menu items that have been favorites since the opening of the first Roy’s in Hawaii Kai in 1988. In each section, these are noted with the symbol.

In addition to these Classics, Executive Chef Christopher Garnier, Sous Chef Russell Chu & Sous Chef Lyndsey Simone

Offers a unique selection of seasonal items prepared according to the Freshest products available.

Cooking has been my life... thank you for making it part of yours. - Roy Yamaguchi, Chef / Founder

Please ask about our signature Melting Hot Dark Chocolate Soufflé. We strongly recommend that you order before the arrival of your entrees to allow sufficient preparation time

PRIX FIXE MENU

1st Course Appetizer Plate | Shinsato Farms Pork & Shrimp Egg Roll, Seared Shrimp Stick, Szechuan Pork Rib

Wine: “Roy’s”, Rugerri & C, Prosecco

2nd Course (Choice of One) Hibachi Grilled Salmon | Japanese Citrus Ponzu

Wine: Dr. Loosen, Riesling

Macadamia Nut Crusted White Fish | “Creamless” Lobster Essence Wine: “Roy’s”, Ohana Reserve Chardonnay

Honey Mustard Grilled Beef Short Rib | Natural Braising Jus Wine: “Roy’s”, Broadside, Cabernet

Dessert (Choice of One)

Melting Dark Chocolate Soufflé with Vanilla Ice Cream Wine: Olivares, Dulce Monastrell

Macadamia Nut Tart Wine: Robert Mondavi, Moscato D’ Oro

$42 /$62 with wine pairing Tax and gratuity not included

ROY’S HAWAII KAI FEATURED ISLAND COCKTAIL

Haleiwa Hana Hou

Nami Hana Shochu, Pomegranate Schnapps, Lemon Juice, Ginger Ale $10

P U P U S - A P P E T I Z E R S ROY’S STYLE DIM SUM CANOE: 32.5 Mini Crab Cake, Tempura Misoyaki Salmon Roll, Szechuan Pork Rib, Shrimp Stick, Shinsato Farm Pork & Shrimp Egg Roll

Asparagus Bisque | Bacon & Parmesan 9

Kabocha Pumpkin Soup | Coconut Curry, Asian Aromatics 9

Vietnamese Style Egg Rolls | Shinsato Farm Minced Pork, Shrimp, Nuoc Mam Dipping Sauce 12

Oxtail & Braised Beef Arancini | Hamakua Exotic Mushroom, Sundried Tomato Relish 9.5

Mrs. Cheng’s Tofu & Edamame Potstickers | Curry Aioli 10

*Hamakua Collection Flatbread | B.I. Goat Cheese Mozzarella, Nalo Petite Arugula, Sous Vide Egg, White Truffle 12 Crispy

Fried Brussels Sprouts | Hint of Lemon, Yuzu Shallot Aioli 10

Roasted Beets & Big Island Dairy “Crottin” Ash Goat Cheese | Truffle White Balsamic Emulsion 8.5

Yukon Gold Potato Gnocchi | Hawaii Grass Fed Kulana Beef Bolognese & Big Island Goat Cheese Mozzarella 15.5

Baked Escargot | Roasted Garlic, Nalo Parsley Butter, Hint of Curry 13.5

*Seared Grade A Hudson Valley Foie Gras | Toasted Hawaiian Sweetbread, Cherry Preserves, Big Island Chevre 26

*Roy’s Original Blackened Ahi | Spicy Hot Soy Mustard Butter Sauce 22 Hawaii Kai Crab Cakes | Spicy Sesame Butter Sauce 16

Kiawe Smoked Szechuan Baby Back Pork Ribs 13

YAMAGUCHI SUSHI ®

*“Take Me Back…Back To Dakine” Ko Olina Ahi Poke | Smoked Soy, Garlic Aioli, Truffled Pomme Frites 20

*HK’s “Triple Play” | Tempura Shrimp, Spicy Ahi, Japanese Hamachi, Yamagobo, Garlic Aioli 16

*Auntie Lei’s Aloha Roll | Salmon, Japanese Hamachi, Avocado, Spicy Ahi , Aloha Ponzu Sauce 15

Sushi Mark’s “Frying Dragon” | Unagi, Avocado, Miso Butterfish, Masago, Macadamia, Sweet Ginger Wasabi Sauce 13 California “Crunch” Roll | Kamuela Cucumber, Avocado Mousse, Lomi Tomato, Bubu Arare 16 GARDEN

Okimoto’s Hawaii Kai “Collection” | Candied Macadamia Nuts, Dried Cherries, Big Island Chevre, Creamy Herb 11.5

Manini Iceberg Wedge Salad | Creamy Buttermilk Stilton Blue Cheese, Red Onions, Applewood Smoked Bacon 12

Wailea Ag’s Pohole Fern, Ho’ Farm Fiesta Tomato, Kale & Quinoa Salad | Yuzu White Soy 14

KAI-SEA Flat Iron Seared Diver Scallops | B.I. Hearts of Palm, Mango Salsa, Hawaiian Vanilla & Lilikoi Butter 42

Crispy Fried Whole Tai Snapper | Togarashi Tofu, Sweet Onions, Fiesta Tomato, Sizzling Tri-Pepper Soy 37

Garlic Buttered Kauai Prawns | Creamy Polenta, Lemon Parsely Kabayaki Butter Sauce 35

Roy’s Classic Roasted Macadamia Nut Hawaiian Mekajiki | “Creamless” Lobster Essence 34 “Chinese Style” Steamed Tai Snapper | Sizzled Lup Cheong, Scallion and Hawaiian Chili 37 Hibachi Style Grilled Salmon | Citrus Ponzu & Cucumber Namasu 16/34 Hot Iron Seared Misoyaki Butterfish | Sweet Ginger Wasabi Butter 21/41 *Roy’s Original Blackened Ahi | Spicy Hot Soy Mustard Butter Sauce 44

AINA-LAND

*6 oz. Maple Leaf Duck Breast & Leg Confit | Stir Fried Bamboo Shoots & Mushroom, Mango Chutney 36.5

16 oz. House Smoked Ribeye | Roasted Fingerling Potatoes, Nalo Chimichurri 56

8 oz. Hawaii Rancher’s Filet Mignon | Grilled Hamakua Abalone Mushroom, Green Peppercorn Sake Sauce 43

*Big Island Goat Dairy & Sundried Tomato Crusted Half Roaster Chicken | Balsamic & Natural Jus 27

Honey Mustard Grilled Beef Short Ribs | Lomi Tomatoes, Natural Braising Liquid 35.5 Grass Fed Kulana Beef Meatloaf | Tempura Ewa Sweet Onion Rings, Red Wine Hamakua Mushroom Sauce 26.5

HAWAII KAI “COMPILATIONS”

*Classic Trio | Jade Pesto Steamed Whitefish, Blackened Ahi, Hibachi Style Grilled Salmon 40

Surf & Turf | Maple Leaf Duck Breast & U-10 East Coast Scallop, Dried Cherry Gastrique 40 HK Seafood “Collection” | Crab Crusted Hawaiian Mekajiki, Kauai Prawns,

Dayboat Scallops, Crisped Crabcakes, Seafood Cioppino Style Sauce 42

Roy’s sources much of our fish from the local Hawaiian fishing fleet and our dishes are based on the daily market

prices

*Consuming Raw or Undercooked Meats, Shellfish, Poultry or Eggs could lead to Foodborne Illness