Flourless Chocolate Cake with a Molten Hot Center – Raspberry Coulis Vanilla Bean Ice Cream

Roy’s Melting Hot Chocolate Soufflé

Roasted Macadamia Nut Crusted Mahi Mahi

Grilled Maine Lobster Tail – Seared Sea Scallop – Teppanyaki Shrimp Golden Yukon Mashed Potatoes – Blue Crab Basil Cream

Shellfish Sampler

Gruyere Scalloped Potatoes – Szechuan Vegetables Truffle Onion Misoyaki Demi-Glace

Grilled Filet Mignon, 8oz

Tuna – Yellowtail – Salmon – Avocado – Asparagus

Sunrise at Haleakala Roll

Lobster California Roll

Caramelized Pineapple Baked with Brown Sugar Cake à la mode

Pineapple Upside Down Cake

Spicy Tuna – Cucumber – Yellowtail – Salmon – Avocado – Garlic Ponzu

Auntie Lei’s Aloha Roll

Shrimp Tempura – Coconut – Avocado – Cream Cheese – Habanero Aïoli Nitsume – Mango

Ebi Roll

Alaskan Black Cod – Baby Bok Choy – Furikake Rice

Misoyaki “Butterfish”

Blackened Island Ahi

Shishito Peppers – Shimeji Mushrooms – Malaysian Curry Aïoli

Crispy Wok Fried Shrimp Tempura

Maine Lobster – Thai Aromatics – Hint of Red Curry – Coconut Milk

Lobster Bisque

Graham Cracker Crust – Whipped Cream – Crème Anglaise

Thai Lime Tart

Smoked and Glazed in Roy’s Original Mongolian Sauce

Szechuan Spiced Pork Ribs

Big Eye Tuna Poke

Wagyu Beef – Snow Crab – Avocado – Tempura Asparagus – Sesame Miso Truffled Greens

Lakanilau Roll

Preheat your oven to 200°C (400°F). In a heatproof bowl, melt the semisweet chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat and allow to cool slightly.

Melt Chocolate and Butter

In a separate bowl, whisk together the eggs, powdered sugar, vanilla extract, and a pinch of salt until well combined. Gradually fold in the melted chocolate mixture until fully incorporated.

Mix Ingredients

Grease six ramekins with butter and dust with cocoa powder to prevent sticking. Pour the batter evenly into the prepared ramekins.

Prepare Ramekins

Place the ramekins on a baking tray and bake for 12-15 minutes, or until the edges are set but the center is still soft.

Bake

In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.

Cook Raspberries

Pass the mixture through a fine mesh sieve to remove the seeds, pressing down to extract as much liquid as possible. Set aside to cool.

Strain Sauce

semisweet chocolate

unsalted butter

powdered sugar

large eggs

vanilla extract

salt

fresh raspberries

granulated sugar

lemon juice

vanilla bean ice cream

Preheat the Oven

In a bowl, mix together the finely chopped macadamia nuts, panko breadcrumbs, salt, and black pepper.

Prepare the Coating

Dip each mahi mahi fillet into the beaten egg, then coat it with the macadamia mixture, pressing gently to adhere.

Coat the Mahi Mahi

Place the coated fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the top and bake for 15-20 minutes until golden brown and cooked through.

Bake the Mahi Mahi

In a saucepan, melt the butter over medium heat. Add the minced garlic and shallot, cooking until fragrant and translucent.

Sauté Aromatics

Pour in the white wine, scraping up any bits from the bottom of the pan. Allow it to simmer for about 5 minutes.

Deglaze with Wine

Stir in the heavy cream, cooked lobster meat, salt, and pepper. Let it simmer for another 5-7 minutes until slightly thickened.

Add Cream and Lobster

Remove from heat and stir in the chopped parsley before serving.

Finish with Parsley

Mahi Mahi fillets

Macadamia nuts, finely chopped

Panko breadcrumbs

Egg, beaten

Salt

Black pepper

Olive oil

Lobster meat, cooked and chopped

Heavy cream

Butter

Garlic, minced

Shallot, minced

White wine

Fresh parsley, chopped

Preheat the grill to medium-high heat. Cut the lobster tails down the center and season with salt and pepper. Grill for 8-10 minutes, shell side down, until the meat is opaque and cooked through.

Grilled Maine Lobster Tail

Heat a skillet over medium-high heat with a tablespoon of oil. Season scallops with salt and pepper. Sear for 2-3 minutes on each side until golden brown and cooked through.

Seared Sea Scallops

In a skillet, add a tablespoon of oil. Cook shrimp over medium heat for about 3-4 minutes until pink and opaque. Season with salt and pepper.

Teppanyaki Shrimp

Peel and chop Yukon Gold potatoes. Boil in salted water until tender, about 15-20 minutes. Drain, then mash with butter, heavy cream, salt, and pepper until smooth and creamy.

Prepare Mashed Potatoes

In a saucepan, combine heavy cream, minced garlic, and lemon juice. Heat over low heat until warm. Stir in chopped basil, salt, and pepper. Cook for an additional 5 minutes until slightly thickened.

Make the Basil Cream Sauce

Maine lobster tails

sea scallops

shrimp (peeled and deveined)

blue crab meat

Yukon Gold potatoes

butter

heavy cream

black pepper

fresh basil leaves

garlic (minced)

Rub the filet mignon with olive oil, salt, and black pepper. Let it sit at room temperature for 30 minutes.

Season the Steak

Preheat the grill to high heat. Grill the filet mignon for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Grill the Steak

In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Pour in the heavy cream, salt, and black pepper, and heat until heated through.

Prepare the Cream Mixture

In a greased baking dish, layer half of the sliced potatoes, pour half of the cream mixture, and sprinkle half of the Gruyere cheese. Repeat layers. Bake at 375°F (190°C) for about 45 minutes until golden and bubbly.

Assemble and Bake

In a skillet, heat olive oil over medium-high heat. Add sliced bell peppers, zucchini, and carrots. Stir-fry for about 5-7 minutes until tender-crisp.

Sauté the Vegetables

Stir in the Szechuan sauce and cook for an additional 2 minutes. Remove from heat.

Add Szechuan Sauce

In a saucepan, melt butter over medium heat. Add finely chopped onion and sauté until translucent. Stir in miso paste, beef broth, soy sauce, and truffle oil. Simmer for about 10 minutes until slightly thickened.

Make the Demi-Glace

Filet Mignon

Black Pepper

Olive Oil

Potatoes (thinly sliced)

Gruyere Cheese (shredded)

Heavy Cream

Garlic (minced)

Bell Peppers (sliced)

Zucchini (sliced)

Carrots (sliced)

Szechuan Sauce

Onion (finely chopped)

Miso Paste

Truffle Oil

Beef Broth

Soy Sauce

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.

Prepare Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture gently into the warm rice using a wooden spatula. Set aside to cool completely.

Season the Rice

Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking. Drain and set aside.

Prepare the Asparagus

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori on the mat, shiny side down. Wet your hands and spread an even layer of sushi rice over the nori, leaving about an inch at the top edge.

Assemble the Roll

Arrange slices of yellowtail, tuna, salmon, avocado (sliced), and asparagus horizontally across the center of the rice.

Add Fillings

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Roll until the edge of the nori meets the rice. Use a little water to seal the edge.

Roll the Sushi

Use a sharp knife to slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.

Slice and Serve

Sushi rice

Water

Rice vinegar

Sugar

Nori sheets

Yellowtail sashimi

Tuna sashimi

Salmon sashimi

Avocado

Asparagus

Soy sauce

Wasabi

Pickled ginger

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Rinse the Rice

In a rice cooker or pot, combine the rinsed rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for an additional 10 minutes.

Cook the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while fanning it to cool.

Slice the avocado and cucumber into thin strips. Make sure the cooked lobster meat is ready.

Prepare Ingredients

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Lay Out Nori

Wet your hands to prevent sticking. Take a handful of sushi rice and evenly spread it over the nori, leaving about an inch at the top.

Spread the Rice

Arrange a line of lobster meat, avocado, cucumber, and a sprinkle of tobiko across the center of the rice.

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge of the nori with a bit of water.

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean edges.

Slice the Roll

Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.

Garnish and Serve

Cooked lobster meat

Cucumber

Tobiko (fish roe)

Nori sheets (seaweed)

Preheat the oven to 350°F (175°C). In a small saucepan, melt 1/4 cup of butter and 1/4 cup of brown sugar over medium heat until combined. Pour this mixture into the bottom of a 9-inch round cake pan.

Prepare the Topping

Arrange the pineapple rings on top of the butter and brown sugar mixture in the cake pan. Place a maraschino cherry in the center of each pineapple ring.

Arrange Pineapple and Cherries

In a bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Mix Dry Ingredients

In a separate bowl, cream together the remaining 1/2 cup of unsalted butter and 1/2 cup of brown sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the creamed mixture alternately with the milk, starting and ending with the flour mixture.

Combine Ingredients

Pour the batter over the pineapple and cherries in the cake pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm, optionally with a scoop of vanilla ice cream on the side.