The menu blends fresh ingredients and bold flavors of the Asian Pacific Rim with the sauces and textures of European cooking; and in keeping with Roy's tradition, focuses on fresh local seafood. Executive Chef Justin Haifley expresses his creative flair on the menu, while incorporating the traditional Roy's "classics" dishes. He gives special attention to the presentation of each dish, bringing a classic, yet playful spirit to the table.




 

* Denotes Roy's "Classic" Dishes

|   O H A N A   A P P E T I Z E R S  |

* Roy's Canoe Appetizer for Two $24
szechuan ribs, ahi poke, crab cake, potstickers, & edamame
* Roy's Original Blackened Ahi $12
Soy mustard butter sauce

* Wood Grilled Szechuan Spiced Pork Ribs $12
Mongolian BBQ sauce

* Hawaii Kai's Original Jumbo Lump Crab Cakes $12
Spicy sesame togarashi butter

Steamed & Crisped Shrimp Potstickers $9
"Firecracker" soy dipping sauce

Lobster Bisque $8
Lobster ceviche

Hudson Valley Foie Gras $14
Brioche french toast, ginger-apple chutney & toasted macadamia nuts

Lobster Dim Sum $10
White truffle emulsion

Kumamoto Oysters Four ways: $9
mango, curry, truffle-soy vinaigrette & Dynamite

Beef Tenderloin Satay $9
Thai salad & pineapple vinaigrette

Pork Tenderloin $10
Spinach & gorgonzola cheese

|   F R E S H    I S L A N D    S A L A D S  |

Boston Bibb Salad $9
Buttermilk blue cheese dressing

Upstate Farms Asian Mesclun Green Salad $8
Dean Okimotos' Hawaiian style creamy herb vinaigrette

Mongolian Chicken Breast Salad $10
Napa cabbage slaw & sesame soy vinaigrette



|  M A I   K E    K A I . . . F R O M   T H E   S E A |

* Roy's Original Blackened Ahi $28
Soy mustard butter sauce

* Hawaiian Style Misoyaki Butterfish $26
Lemon nori kabayaki beurre blanc

* Roy's Classic Roasted Macadamia Nut Mahi Mahi $26
Lobster butter sauce

* Jade Pesto Steamed Lehi $28
Sake soy reduction & lemon basmati rice

* Hibachi Grilled Salmon $21
Crisp spun vegetables & ponzu sauce

Lemongrass Shutome $24
Coconut crusted banana & Thai peanut curry sauce

Hawaiian Opah in Crisped Roasted Rice $26
Kim Chee, Green Rice & chili-citrus vinaigrette

Seared Halibut $28
Gazpacho consomme, avocado crema, lemon basmati rice & curry ratatouilli



|  S H E L L F I S H   T A S T I N G   M E N U  |

Lobster Bisque
Ceviche, & Salad

Seared Langoustine
Fettuccini & Saffron Vanilla Buerre Blanc

Seared Scallops & Tiger Shrimp
Lemon Basmati Rice & Snow Peas



|  M A I   K A ' A I N A . . . F R O M   T H E    L A N D  |

* Roy's Honey Mustard Beef Short Ribs $24
lomi lomi tomatoes

Grilled Filet Mignon $28
Warm tomato salad & chevre vin blanc

Niman Ranch Leg of Lamb $28
Honey-ginger glazed carrots & cucumber crème fraiche

Muscovy Duck Breast $26
Artichoke-lemongrass puree, duck confit shui mai & thyme jus

Char Sui Pork Chop $24
Black bean sauce & stir fried vegetables



|  M I X E D   P L A T E S |

Seared Scallops & Zinfandel Braised Oxtail $29
Lobster risotto with carrots & english peas

Madras Curry Grouper & Laquered Pork Belly $32
Butter poached shellfish & coconut-almond cous cous



|  D E S S E R T S  |

~ Our Signature Melting Hot Dark Chocolate Soufflé requires significant preparation time.
Please let your server know in advance if you would like to enjoy one after your meal.



18% Gratuity will be added to parties of 6 or more.
 

Sample Lunch Party Menu
Interested in having a private lunch party at Roy's?
Roy's offers a semi-private area of the dining room that accommodates both small and larger groups. Your guests can enjoy a grand Hawaiian feast in a fine restaurant setting. Contact Us today.
$35 per person (excluding tax and gratuity)



|   C O M B I N A T I O N    A P P E T I Z E R S  |

Vegetable Lumpia
Mandarin Sweet & Sour

Coconut Crusted Tiger Shrimp
Mango & Chili Sauce

Crab & Shrimp Potsticker
"Firecracker" Soy Dipping Sauce



|  M A I N    C O U R S E  |

Hibachi Grilled Atlantic Salmon
Crisp Spun Vegetable Salad & Citrus Ponzu Sauce

Tempura Chicken
Thai Basil Peanut Sauce

Grilled New York Strip
Warm Tomato Salad, Basil Pesto & Chevre Vin Blanc



|  D E S S E R T S  |

Vanilla Bean Cheesecake
Key Lime Pie



Also Including Roy's Selection Hawaiian Kona Coffee,
Bigelow Herb Teas or Paradise Iced Tea



Mahalo Nui Loa
 

Sample Dinner Party Menu
Interested in having a private dinner party at Roy's?
Roy's offers a semi-private area of the dining room that accommodates both small and larger groups. Your guests can enjoy a grand Hawaiian feast in a fine restaurant setting. Contact Us today.
$49 per person (excluding tax and gratuity)



|   A P P E T I Z E R S  |

Coconut Crusted Tiger Shrimp
Mango & Chili Sauce

Szechuan Spiced Ribs
Mongolian BBQ Sauce

Jumbo Lump Crab Cake
Spicy Sesame Togarashi Butter



|  M A I N    C O U R S E  |

Hibachi Grilled Atlantic Salmon
Crisp Spun Vegetable Salad & Citrus Ponzu Sauce

Charsiu Chicken Breast
Sake Soy Reduction & Lemon Basmati Rice

Grilled New York Strip Steak
Honey - Ginger Glazed Carrots & Cucumber Cream Fraiche



|  D E S S E R T S  |

Frozen Banana Soufflé
Candied all spice Pecans & Caramel Sauce

Chocolate & Coconut Tart
Bittersweet Chocolate Ganache & Coconut Crème Anglaise



Also Including Roy's Selection Hawaiian Kona Coffee,
Bigelow Herb Teas or Paradise Iced Tea



Mahalo Nui Loa
 

Executive Chef Justin Haifley
 

Executive Chef Justin Haifley comes to Roy's New York after serving as executive sous chef at Roy's Chicago. Previously, he worked at the renowned Tru restaurant in Chicago, a leading restaurant known for its progressive and whimsical French cuisine, under Chef/Partner Rick Tramonto. He was on the opening team of four other Roy's restaurants, including Philadelphia, Baltimore, Austin and Palm Springs, in addition to Roy's Chicago.

Chef Haifley's love of cooking began early, on his grandparents' farm in southern Maryland, where his grandmother prepared large family meals. Justin's specialty in seafood and fish came at an early age, with exposure to an abundance of crab and flounder fishing in the Chesapeake Bay. This early experience serves him well in his new position as executive chef, as he avails himself of all the fresh local ingredients in the New York City markets.

Under the direction of Chef Roy Yamaguchi, 30-year-old Chef Justin Haifley expresses his own creative flair on the menu, while incorporating the traditional Roy's "classic" dishes. Some of these classics include Misoyaki Butterfish, Lemon Beurre Blanc, Furikake; Roasted Macadamia Mahimahi in Lobster Butter Sauce; and Honey Mustard Beef Short Ribs with Lomi Lomi Tomatoes and Hawaiian Poi. Chef Haifley's own personal style is exemplified by the clean simplicity of his presentations, while marrying an array of Asian and Pacific flavors, as in his Seared Scallops and Kahlua Pork with Sweet Chili Glaze, Lemongrass Nage and Coconut Royale; and Lemongrass Shutome, with Coconut Banana and Peanut Curry Sauce.