Newport Beach Menu Spotlight – Roy’s
Roy’s Newport Beach Restaurant Week menu impresses
Yesterday I posted my top picks for Newport Restaurant Week and Roy’s Hawaiian Fusion came at the top of my list. Last night I tasted a preview of this menu and I was very impressed by the high quality of the food and the amount of items provided.
With Roy’s Newport Beach Restaurant Week menu, you will receive a four courses prix fixe menu for $40. This is a great deal. Below is my recount of what I ordered:
1st Course – Lobster Bisque
A Lobster bisque is poured table-side onto a lobster claw, crunchy bread and Thai Basil. The bisque is thick and rick, yet had a lightness to the body from the coconut milk. The little bread crunchies, provided the right crunch bombs to keep the dish fun. I would come to Roy’s to just order this dish.
2nd Course – Furikake Ahi Caesar
The Furikake Ahi Caesar was a nice dish, with generous amounts of ahi and complimented the salad made with romaine, croutons, hearts of palm and a creamy Asian Caeser dressing. There were great flavors and texture layering in this dish.
3rd Course – Crab Dynamite Hawaiian Ono
Crab dynamite atop Hawaiian Ono with a Chinese Black Bean Sauce. It was accompanied by a cool vegetable sushi roll. This dish was both heavy and light, cool and hot. The mayonnaise and crab based dynamite sauce kept this lean fish moist and the black bean sauce added a umami mouth feel.
4th Course – Chocolate Eclair
Cream on the inside, chocolate, butterscotch cream dollops and drizzle a butterscotch syrup.
4th Course Option – Chocolate Souffle
If you want a really amazing dessert, pony up the extra $3 to get the Chocolate Souffle, you will thank me The chocolate cake and oozing center has a hint of raspberry. It was accompanied with raspberry reduction and a scoop of vanilla bean ice cream. Well worth the up-charge. Don’t forget you have to order your souffle early.
My suggestions for extras, you big spender
Signature Hawaiian Martini
Martini that is sweet and slightly creamy with a frothy meringue head – a must try. I skipped wine for once just to try this famous cocktail.
Even though this was not covered on the Roy’s Restaurant Week Menu, it is well worth sharing with a large group, or just by yourself 😉 Calamari body strips covered in course bread meal, crisply fried and leathered in a slightly spicy Schezwan sauce. The dish had the perfect texture and kick. The macadamia nuts set this dish off!