190601 SF TO START CHEF'S CREATIONS Chef Bart's culinary destiny began at an early age and grew through progressively challenging roles in many of the country's top kitchens. His desire to learn from a Master, and to showcase his own unique culinary style led him to Roy's. Today Chef Bart welcomes our guests with his elevated cuisine. We hope you'll enjoy one of his Chef's Creations tonight. BART YUNKER CHEF PARTNER SAN FRANCISCO ENTRÉES Ahi Tuna Poketini* 17 Ogo – Avocado – Wasabi Aïoli Karaage Fried Calamari 15 Thai Basil Dipping Sauce Citrus Marinated Grilled Short Ribs 17 Red Pepper Chimichurri Crispy Skin Salmon* 35 Fried Lotus Root – Asparagus – Carrots – Mushrooms – Yuzu Ginger Butter Dragon Sauce Glazed Jumbo Shrimp 40 Wok Fried Szechuan Green Beans – Garlic Fried Rice Crab Dynamite Lobster Tail 45 Baby Bok Choy – Furikake Rice – Spicy Togarashi Miso Butter Sauce USDA Prime New York Strip Steak, 14oz 51 Kim Chee Fried Rice – Fried Egg – Asian A1 Sauce *Consuming raw or undercooked meat, fish or poultry may increase the risk of foodborne illness. Certain menu items may contain peanuts, tree nuts, soy, dairy, eggs, wheat and other allergens. If you have a food allergy, please notify your server. While we can take steps to remove ingredients from your dish and minimize the risk of cross contamination, we can not guarantee that any of our products are safe to consume for people with severe allergies.
5
Embed
CHEF'S CREATIONS MENU_7x14_SANFRAN.pdfMisoyaki “Butterfish”*gf 45 Alaskan Black Cod – Baby Bok Choy – Furikake Rice Roasted Macadamia Nut Crusted Mahi Mahi* 44 Lobster Cream
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
190601 SF
T O S T A R T
C H E F ' S C R E A T I O N S
Chef Bart's culinary destiny began at an early age and grew through progressively challenging roles in many of the country's top kitchens. His desire to learn from a Master, and to showcase his own unique culinary style led him to Roy's. Today Chef Bart welcomes our guests with his elevated cuisine. We hope you'l l
Crab Dynamite Lobster Tail 45 Baby Bok Choy – Furikake Rice – Spicy Togarashi Miso Butter Sauce
USDA Prime New York Strip Steak, 14oz 51 Kim Chee Fried Rice – Fried Egg – Asian A1 Sauce
*Consuming raw or undercooked meat, fish or poultry may increase the risk of foodborne illness.Certain menu items may contain peanuts, tree nuts, soy, dairy, eggs, wheat and other allergens. If you
have a food allergy, please notify your server. While we can take steps to remove ingredients from your dish and minimize the risk of cross contamination, we can not guarantee that any of our products are
Roy's Signature Items - Our Most Popular gfGluten Free vVegetarian*Consuming raw or undercooked meat, fish or poultry may increase the risk of foodborne illness.
Certain menu items may contain peanuts, tree nuts, soy, dairy, eggs, wheat and other allergens. If you have a food allergy, please notify your server. While we can take steps to remove ingredients from your dish and minimize the risk of cross contamination, we can not guarantee that any of our products are
safe to consume for people with severe allergies.
M I X E D P L A T E S
Braised Short Ribs of Beef gf 39 Natural Braising Sauce – Honey Mustard – Yukon Mash – Broccolini
Roasted Shoyu Half Chicken 30 Gai Lan – Shiitake Mushrooms – Star Anise Glaze
Roy's Signature Items - Our Most Popular gfGluten Free vVegetarian*Consuming raw or undercooked meat, fish or poultry may increase the risk of foodborne illness.
Certain menu items may contain peanuts, tree nuts, soy, dairy, eggs, wheat and other allergens. If you have a food allergy, please notify your server. While we can take steps to remove ingredients from your dish and minimize the risk of cross contamination, we can not guarantee that any of our products are
safe to consume for people with severe allergies.
Pineapple Upside Down Cake† 13 Caramelized Pineapple Baked with Brown Sugar Pound Cake à la mode
Roy’s Melting Hot Chocolate Soufflé†gf 14 Flourless Chocolate Cake with a Molten Hot Center – Raspberry Coulis Vanilla Bean Ice Cream
Kaff ir Lime Tart 13 Graham Cracker Crust – Whipped Cream – Crème Anglaise
Hibachi Gril led Tofu "Steak"vgf 18 Furikake Rice – Cucumber Sunomono – Japanese Citrus Ponzu
Herb Gril led Vegetable Napoleonv 17 Portobello – Baby Carrot – Asparagus – Red Bell Pepper – Baby Bok Choy Yukon Potato Purée
V E G E T A R I A N
gfGluten Free vVegetarian*Consuming raw or undercooked meat, fish or poultry may increase the risk of foodborne illness.
Certain menu items may contain peanuts, tree nuts, soy, dairy, eggs, wheat and other allergens. If you have a food allergy, please notify your server. While we can take steps to remove ingredients from your dish and minimize the risk of cross contamination, we can not guarantee that any of our products are