This Wednesday, April 20th, join restaurateur and founder Roy Yamaguchi for a first-of-its-kind food and wine pairing dinner featuring California wines paired with the cuisine of the Pacific Rim. Guests can enjoy an exclusive four-course dinner from Roy’s specialty menu, featuring Kombu Cured Hokkaldo Scallops, Crispy Skin Striped Bass accompanied by a Medjoll Date Cake for dessert.
The exclusive dinner will be offered on Wednesday, April 20 at 5 p.m. at Roy’s Orlando at 7760 W. Sand Lake Rd. Please call (407) 352-4844 to book your reservation. Prix fixe menu $89 per person, additional dining times available throughout the evening.
The four-course dinner features carefully-selected food and wine pairings, including:
- First Course: Kombu Cured Hokkaldo Scallop with Chandon, Blanc De Noir
- Second Course: Lemongrass Poached Pear Salad with Duckhorn, Sauvignon Blanc
- Third Course: Crispy Skin Striped Bass with Au Bon Climat, La Bauge Pinot Noir
- Dessert: Medjoll Date Cake served with coffee or hot tea
Internationally-acclaimed Roy’s Restaurant is known for its unique and creative menu, a sensational adventure in bold flavors, and its sincere and engaging hospitality that is a welcomed escape from the ordinary dining experience. Roy’s Restaurant was born by blending two dynamic principals: delicious food and hospitality inspired by the “aloha” spirit of the Hawaiian Islands. Inspired by his Japanese roots and native Hawaiian cuisine, Master Chef Roy Yamaguchi opened the first Roy’s Restaurant in Honolulu, Hawaii in 1988. Today there are 20 Roy’s locations in the continental United States that are owned and operated by United Ohana, LLC, another six in Hawaii, one in Guam and one in Okinawa, Japan. For more information about Roy’s Restaurant, please visit www.roysrestaurant.com.