Mother’s day pre fix menu 2019 Starter trio House smoked organic king salmon | premium soy ikura, Delicate slices of Japanese blue fin tuna | daikon sudi & wasabi salt Tender Tristin de chuba lobster Medallions | bercy, caviar salt 2nd course Soup & salad duo Normandy saffron mussel broth & seasoned puff pastry demi mari’s garden petite green salad | shaved organic baby vegetables, lilikoi emulsion Entrée choice Sweet Butter Poached Tristin de chuba Lobsters | Pan Roasted Porcini Mushrooms, Creamy Assiago Arborio Blackened & Blu Ala Nicoise | Blackened Blue Fin Tuna, Maiili Moa Quail eggs, capers, castle vertrano Olive, Ho farms family tomato, Mari’s Baby Bouquet, Ver Jus Emulsion Sous Vide Prime NY Strip Steak & Sweet Butter Poached Norwegian “Raw” King Crab or Tristin Lobster, Alii Katsu Mushrooms, Cheesy Pomme Soufflé Pan Roasted Stuffed Chicken Saltimbocca | Prosciutto Ham, House Made Linguini, Cabernet Poached Pear, Power Natural Misoyaki Marinated Butterfish | “Hasu” Lotus Root Salad, Sweet Ginger Wasabi Butter ​ ​ ​ 82​ ​ Jade Pesto Steamed Local Moonfish | “Papillote”, Wok Fried “Lup Cheong” & Vegetables, Sizzling Soy ​ 82​ *Macadamia Nut Crusted Local Mekajiki| Pan Fried Red Bliss & House Bacon, Kona Lobster Essence ​ 81​ *Hibachi Style Organic King Salmon | Cucumber Namasu, Somen Noodle Salad, Citrus Ponzu ​ ​ 78​ * Grilled Marinated Colossal Shrimp |Sweet Corn Orzo, Kona Lobster Essence, Finger Lime Butter ​81 ​ ​*Fresh Seared “Hokkaido” Scallop & Crisp Pork Belly | Shitake Mushrooms, Braised Baby Bok Choi, Sizzling Soy 82​ ​ *Trio of Treasures |Pancetta Wrapped Tristin Lobster, Potato Crusted Local Opah, Buttery Colossal Shrimp ​ 83​ *Open Fire Citrus Grilled Local Opah| Melted Fennel, King Crab Yukon Potato Puree, Black Truffle Jus ​ 80​ “Classic Duet” | Roy’s Classic Macadamia Nut Crusted Local Fish & Misoyaki Marinated Butterfish ​ 80​ *Japanese Herb Crusted Island Fish| Festival Chirashi Rice, Seasoned Nori Beurre Blanc ​ ​ 81​ ​ Honey Mustard Charred Braised Beef Short Rib | Caulifower Gratin, Kunia Lomi Tomato, Natural Jus ​ 75​ * Filet Mignon |Caramelized Cipollini Onions, Roasted Brussels & Cauliflower, Madeira Jus ​ ​ ​ 83​ *Garlic Roasted Herb Black Angus Prime Rib | Confit Garlic Marble Potatoes, Brussel Sprouts, Silky Power Natural, Creamy Dijon Horseradish ​ ​ 80​ Horseradish ​ ​ 80​ *Fork Tender Sous Vide Grilled N.Z Lamb Leg | Imported Cepe’s, Creamy Cepe Risotto, Katsu Alii’s, Lamb Jus 80​ ​ *Uncle Roy’s Pulehu Combo| Yaki Salmon, Paniolo BBQ Colossal Shrimp, Mongolian Baby Ribs ​ ​ 80​ ​ *16oz Garlic Herb Crusted Black Angus Prime Rib & Garlic Butter Colossal Shrimp or Tristin Lobster | Marble Potatoes & Brussel Sprouts ​ ​ ​ ​ ​ ​ ​ ​ ​ 98/103 16oz Cowboy Rib Chop & Seared Colossal Shrimp | Garden Vegetables Crispy Pork Belly Truffle Mac & Cheese ​ 99 Vegan Option First course Local style Family ho farms tomato & local tofu poke Second course Mari’s Garden Organic Demi Bouquets & Shaved Organic vegetables | lilikoi vinaigrette “Simply Vegan” | Mochi Crusted Aloun Farms Kabocha Pumpkin, Black Current Tapenade, Spicy Thai Chili Dessert Assorted Tropilicious sorbets & Mochi Dishes inspired by Executive Chef Darryl Shinogi & Chefs David Padua, Benjamin Bangloy and David Cassidy The mommy dessert sampler Haupia & Maui Gold Pineapple chiffon, local apple banana cream tart, mini chocolate soufflé | lapperts vanilla ice cream .