Roy's New Menu - November

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Roy's New Menu - November
2010-11-06 05:28:48
Roys New Menu November

Roy's New Menu - November
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  1. Yellowtail Sashimi
    • 3.5 oz. Yellowtail Sashimi
    • Served with Lingham Garlic Sauce ( sweet thai chili sauce,
    • garlic, fish sauce, and ponzu.)
    • Topped with Crispy Pancetta
  2. Soft Shelled Crab Roll
    • Tempura Soft Shell Crab with cucumber and ponzu veggies ,
    • (carrots, red cabbage, and sprouts)
    • Topped with Mini Korean Style Ahi Poke.
    • Topped with Korean Style Dipping Sauce (chili flakes, sesame oil,
    • kimchee paste, soy sauce, rice wine vinegar)
    • Topped with Chopped Daikon, Gr. Onion, and Sesame Seeds
  3. Ahi Poke ( Poke)
    • 3 oz. of raw, cubed, Ahi Tuna. Seasoned with Smoked Molokai
    • sea salt.
    • Served with Smoked Olive Oil, Bacon, torn basil, and tomato
    • concasse ( boiled and skinned , just the flesh )
    • Served on a Bed of Daikon.
  4. Calamari (Calamari)
    • Sauteed Calamari seasoned with Salt and Pepper.
    • Served with a White Wine, Garlic, and Butter Sauce.
    • Mixed with Tomatos, Cilantro Leaves, and Portugese Sausage.
  5. Oyster Mushroom & Beet Salad (Beet Salad)
    • Oyster Mushrooms and Roasted Beets tossed with house greens,
    • parsnip chips, boursin cheese, and smoked sea salt.
    • Served with Soy Orange Emulsion ( oranges, orange juice, miso,
    • roasted garlic, shallots, thyme, champagne vinaigrette, and soy oil )
  6. Pork Rillettes (Pork)
    • 6 oz. Of Braised and Smoked Pork Belly, pulverized to a pate,
    • then seared. (Crisp Outside, Soft Inside)
    • Served with Scallion Garlic Fondue ( garlic, lemongrass, scallions,
    • chicken stock, cream, sour cream, and boursin cheese )
    • Served with a Blackberry Compote, Lolla Rossa Salad with onion
    • shoyu sauce, and a crostini.
  7. Hawaiian Opah (Opah) MR
    • Seared Opah (Moonfish) seasoned with salt and pepper.
    • Served with Dijon Miso Vinaigrette (dijon, miso, shallots, champagne
    • vinaigrette, green onion, and soy oil)
    • Served with White Rice, Orange Glazed (OJ Gelee) baby turnips, and
    • bok choy.
  8. Rosemary Infused Pork Tenderloin (Pork)
    • Rosemary infused Pork Tenderloin, marinated with port wine
    • and brown sugar, seasoned with salt and pepper, then grilled
    • and served Pupu style.
    • Served with Cranberry and Serrano Chutney ( serrano, cranberry,
    • red wine vinaigrette, brown sugar, garlic, ginger and shallots )
    • Served with Citrus Steamed Jasmine Rice, and Grilled Asian Pear.
  9. 14 oz. Boneless Ribeye (Ribeye)
    • 14 oz. Boneless Ribeye, seasoned Churrasco Style (ginger, curry,
    • cayenne, cumin, paprika, chili powder, garlic powder). Cold smoked
    • 2 hours, then grilled.
    • Served with Japanese Tomato Garlic Sauce and Maui Onion Soubise
    • (slow roasted onion, garlic, ginger, butter, allspice, paprika, and thyme)
    • Served with Mashed Potatoes, and Japanese Tomato