Roy's Restaurant

Delicate pan-seared lobster potstickers bathed in a rich, spicy togarashi miso butter sauce and garnished with fresh microgreens.

Tender smoked pork ribs glazed in Roy's signature Mongolian sauce, offering a perfect blend of sweet and savory notes.

Crispy golden spring rolls served alongside a vibrant citrus black bean dragon dipping sauce.

Fresh cubed big eye tuna poke combined with creamy avocado and inamona jus, accompanied by crunchy wonton chips.

Light and crispy wok-fried shrimp tempura served with blistered shishito peppers, shimeji mushrooms, and Malaysian curry aioli.

Smooth edamame hummus served with english cucumber, marinated baby heirloom tomato, grilled cauliflower, and yuzu balsamic reduction.

Pan-seared lump crab cakes served with a dollop of zesty Japanese citrus aioli and delicate microgreens.

An impressive sampler platter featuring Szechuan ribs, chicken spring rolls, spicy tuna roll, and lobster potstickers.

Rich and creamy Maine lobster bisque accented with Thai aromatics, a hint of red curry, and coconut milk.

Crisp iceberg lettuce wedge topped with heirloom tomato, red onion, applewood bacon, hard-boiled egg, and blue cheese.

Fresh romaine hearts tossed with brioche croutons, parmesan cheese, and a savory togarashi garlic dressing.

Artfully rolled spicy tuna, yellowtail, salmon, cucumber, and avocado, finished with garlic ponzu.

Crispy shrimp tempura, coconut, avocado, mango, nitsume, cream cheese, and habanero aioli.

Tempura-crusted ahi tuna roll served with a rich spicy togarashi miso butter sauce.

Pristine slices of deep red bluefin tuna, available as five-piece sashimi or two-piece nigiri.

Richly marbled fresh raw salmon, available as five-piece sashimi or two-piece nigiri.

Silky fresh hamachi yellowtail, available as five-piece sashimi or two-piece nigiri.

Sweet and buttery sea scallops, available as five-piece sashimi or two-piece nigiri.

Butterflied cooked shrimp over seasoned sushi rice.

Exquisite Japanese A5 Wagyu beef prepared for delicate seared nigiri, priced per ounce.

Caramelized Alaskan black cod misoyaki butterfish served over baby bok choy and furikake rice.

Fresh catch of the day coated in a roasted macadamia nut crust, served with asparagus, red potatoes, and lobster cream sauce.

Hibachi-grilled Atlantic salmon served with cucumber namasu, onigiri, and Japanese citrus ponzu.

Slow-braised beef short ribs with natural braising sauce, honey mustard, Yukon mash, and broccolini.

Savory glazed chicken adobo served with garlic rice, heirloom tomato salad, and adobo demi-glace.

Glazed misoyaki Japanese eggplant paired with rice cakes, shishito pepper, and hon shimeji mushroom.

Crispy Japanese-style karaage chicken over furikake rice, kim chee, bean sprouts, and toban djan aioli.

Stir-fried shirataki noodles tossed with baby bok choy, shiitake mushroom, broccolini, edamame, and scallion.

Juicy Wagyu burger with caramelized onions, truffle mushrooms, fried egg, togarashi aioli, and fries.

Chunks of sweet lobster salad with habanero aioli, avocado, and cucumber on a Hawaiian sweet roll with fries.

Artisan tacos with beer-battered or blackened fish, cilantro, avocado crema, lomi tomatoes, and roasted salsa roja.

Rich macadamia nut tart drizzled with caramel sauce and served with fresh whipped cream.

Vibrant Thai lime tart in a graham cracker crust with whipped cream and crème anglaise.

Caramelized pineapple baked with brown sugar pound cake served à la mode.

Refresing cocktail with vodka, orgeat, lemon, and pomegranate syrup.

Crispy french fries tossed in truffle oil, parmesan cheese, parsley, togarashi, and sea salt.