When you are driving down Charleston Boulevard at night and suddenly see flaming torches that is Roy’s Hawaiian fusion Restaurant. Just step inside for more surprises and culinary delights.
The Executive Chef Partner Darrin Shinagawa announced their new Winter Prix Fixe menu, an exciting array of unique recipes and tantalizing flavors.
This three course meal offers choices of appetizer including grilled Pear Salad, Duck Confit & roasted Mushroom Flat Bread, or Korean Soup.
I chose the grilled Pear Salad and was thrilled with the crunch of the extra large spicy walnuts mixed with the spinach leaves. The crowning touch was the blue cheese topping, adding creaminess to the Orange Sage Vinaigrette dressing. I love salads but this was different. The grilled pear salad proved you can use fruit in so many ways.
Chef Darrin explained, “We wanted to give the salad a little texture. Both the grilled pear and spicy walnuts have a great flavor, especially with the Japanese spice Togarashi.
The salad dressing looks like vinaigrette but has so much more. The ingredients include orange juice, orange zest, olive oil, mustard and sage.”
The second choice of appetizers features the Duck Confit and roasted mushroom flat bread. Chef Darrin described how the Duck Confit was prepared. “The duck is cooked for four hours then shredded. We grill our flat bread in house with a red onion marmalade, parmesan cheese, roasted truffles, mushroom mix, and duck. This is a great combination of flavors, not too rich or heavy.”
The Korean Soup is a meal in itself with braised short rib, Daikon, potato, Cilantro, Chili, and aromatic beef stock.
The choice of entrees includes a Pork Chop, Boursin Cheese stuffed Chicken or Shiso crusted Salmon.
First let’s look at my favorite entrée, a pork chop that is like the steak you are served in a one of Las Vegas’ steakhouses. The bone-in Pork Chop is 14 ounces of nirvana with every bite! Not only big but the pork chop is thick too. It is served with Asian-style fennel sauerkraut, whole grain mustard demi-seed and scallion Spaetzle.
Chef Darrin feels, “Our second entrée the Boursin Cheese stuffed Chicken is similar to au gratin-style. The chicken sits on top of a potato poivre and served with sautéed Chinese long beans, Shitake Mushrooms with a Pinot Noir Reduction sauce. The wine gives a richness and color to the sauce.”
The third choice, Shiso Crusted Salmon, was so tempting to eat alone or mix with the tastes of the bacon wilted spinach, caramelized onion polenta and roasted pepper Dashi. This is a great combination!
For the finale, the desserts are either a Pear Tart or Roy’s Melting Hot Chocolate Souffle for dessert.
How could anyone resist the Chocolate Soufflé? If this is your first time eating the chocolate soufflé, the chocolate cake is warm right from the oven. The soufflé looks like molted cake, but you should get ready for a surprise. When the fork moves through the cake the hot melted chocolate spills over the cake. Raspberry sauce and vanilla bean ice cream add more taste thrills to this dessert.
The Pear Tart was a surprise! Sitting on a puff pastry, the chopped pear was mixed with salt caramel, goat cheese cream and Streusel powder. The caramel helped awaken the pear with a sweetness which combined with the creaminess of the cheese.
Roy’s Hawaiian fusion Restaurant is located at 8701 W. Charleston Boulevard, in Summerlin, in Las Vegas.