November 17, 2009 at 10:35 AM HST - Updated June 17 at 6:53 AM
HONOLULU (HAWAIINEWSNOW) - The Restaurant Week menu at Roy's Waikiki is all about the classics. Diners get a taste of Chef Roy Yamaguchi's signature dishes, like fresh fish with a macadamia nut crust.
"It just has macadamia nuts, a little bit of butter and some panko. We're just going to sear it until it gets golden brown, and then bake it in oven," says Jason Peel, executive chef of Roy's Waikiki.
The fish is served with braised potatoes, asparagus, a maine lobster sauce and a touch of beurre blanc. "It's a really rich dish, but i guarantee you'll leave full."
There's also the beef short rib, braised with red wine and veal reduction, then grilled to perfection. And every meal ends with Roy's famous chocolate souffle with its hot, molten center.
Craving something new? Peel likes to reinvent classics. Take the shellfish combination: lobster, shrimp and sea scallops are layered with kamuela tomatoes, roasted baby eggplant and crostini. It's served with a tomato broth as a play on the classic cioppino or italian stew.
"Instead of just having everything cooked in the tomato, each component has its own flavor."
Chef Peel and his team revamp the menu about once a month to keep things fresh.
"We're always trying to create new things, keep up with the trend and then go further than that and put our own standard and touches on everything."
Restaurant Week Menu:
Dinner - $40.00
Appetizer Plate: Blackened Island Ahi, Chicken Spring Roll, Szechuan Spiced Baby Back Pork Rib, Mini Crab Cake
Hibachi Style Salmon OR Macadamia Nut Whitefish OR Braised Short Rib of Beef