Tigger Travels - Journal of Adventures. (not a travel agent)
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New Year's Eve Feast at Roy's Oahu!
Tigger enjoyed a top quality meal on New Years Eve that was completely unrivaled!!
Happy new years!
The menu offered that evening was a specially selected menu of items.
First, Tigger was served an Amuse Bouche. It was a grilled Naked Cow Buttered Brioche & Golden Osetra Caviar Hollandaise.
Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so free and according to the chef's selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to the art of cuisine.
Red Bliss Potato Encrusted Sous Vide Tristan Spiny Lobster
Macadamia Nut Brown Butter, Tender Mache, Crispy Fresh Fines Herbs.
2nd Course (This is a first for Tigger and he LOVED it!)
Japanese Hamachi Tartar
Smoked Ikura, Mao Citrus Pnozu.
Macadamia Nut Crusted (not) Mahimahi
Pan Fried Red Bliss & House Bacon, Kona Lobster Essence.
NOTE: When we ordered we were informed that when the Mahimahi arrived the chef was far less than amused. He rejected the Mahimahi and used another type of fish. Needless to say, it absolutely MELTED in Tigger's mouth! So very good!!!
Open Flame Grilled Filet Mignon
Cauliflower Puree, Whipped Stilton, Lemongrass Cabernet.
Hot Iron Seared U-10 Scallops
Creamy Avacado, Southwestern Tamale, Poblano & Chorizo Sauce.
For Dessert Tigger was served a Dessert Trio.
Peanut Butter Chocolate Tart (bottom), Molokai Sweet Potato Cream Puff (left), Demi Haupia & Chocolate Cake (right).
At the top of this page is the menu offered for the night. The courses were all set except the Entrče which guests chose from the available list Every meal was nothing short of INCREDIBLE!!!
Date taken: 2014 12 31
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