(Photos by Roy’s Restaurant except as indicated.)
I was happy to attend Roy’s Hawaiian Fusion Restaurant’s food tasting party to celebrate their new Summer Prix Fixe Menu. Executive Chef Quy Trinh discussed their dishes, “This Menu was designed from the intake of the top chefs from several of Roy’s Restaurants who created their own dishes for the three courses- appetizer, entr©e and dessert.
With such a different blend of tastes, our guests can try dishes from many of our restaurants. People enjoy coming to Roy’s because they can always try something exciting and are always pleasantly surprised.
Each of Roy’s Restaurants is different. They all offer the classic menu but add a special menu of what each chef creates for that month.
For the Summer Prix Fixe Menu, guests have a choice of one of the three appetizers.
The Little Neck Clams Chorizo awakens your taste buds with its spicy Tandori Masala mixture of spices from India along with the spicy Spanish flavored Chorizo sausage, and saffron scented broth.
Next, the Glazed Pork Tenderloin has a rich Japanese soy sauce that blends well with spices. The pork is seared and served as a perfect medium with a petite salad. You can also order this as an entr©e.
The third appetizer is a compressed melon salad topped with Coriander shallot vinaigrette.
The first of our four entr©e choices is the Filipino-style grilled Chicken basted with a marinade that becomes absorbed into the chicken. This is really delicious with the vinegar soy sauce, yellow Jasmine rice and wok fired vegetables.
Another entr©e we are featuring is the Garam Masala Seared Shrimp with Indian seasoning, a crispy Chickpea salad and chilled Asian aromatic gazpacho.
The third entr©e is the Tamari & garlic Grilled Flat Iron Steak. We always have a steak on our prix fixe menu.
The pan-seared Steelhead Trout is similar to the Atlantic Salmon in color and is prepared with the skin seared for a crispy flavor. This is served with sweet corn, shitakes, English peas, cherry tomatoes, and Dijon lemon emulsion.
The third course offers a choice of two desserts- Mascarpone Cheesecake with coconut crust, lemon cr¨me Anglaise and blueberry syrup or Roy’s melting hot Chocolate Souffle with vanilla bean ice cream.”
You have never tasted anything like these dishes because they were created just for Roy’s three- course Summer Prix Fixe Menu. With such a selection, everyone will find exactly what they want at the price of $35.95. And the menus are Gluten Free!
The internationally renowned Hawaiian Fusion Cuisine restaurant has included dishes created by six different local Chef Partners, in conjunction with Corporate Chef Kiel Lombardo for the summer season. The three-course Summer Prix Fixe Menu combines traditional Roy’s fare with a summer twist.
“Each local Chef Partner is what makes each individual Roy’s unique,” explained Corporate Executive Chef Kiel Lombardo. “This menu truly reflects Chef Roy Yamauchi’s vision, while rewarding the individual style and creativity.”
For information, call 838-3620. Roy’s Hawaiian Restaurant is located at 8701 West Charleston Boulevard, near Summerlin, in Las Vegas. www.roysrestaurant.com
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