Enjoy Spring Prix Fixe Menus At Both Roy’s And Fleming’s

Both Roy’s Hawaiian Fusion  Restaurant (6363 Topanga Canyon Blvd) and Fleming’s Prime Steakhouse (6373 Topanga Canyon Blvd) are offering special Spring Prix Fixe menus.  Roy’s is priced at $35 per person, and Fleming’s is $39.95.

Roy’s Spring Prix Fixe menu:

Come taste the exhilaration of spring with our new 3-course Spring Prix Fixe Menu. Bright flavors and the freshest ingredients come together to create incredible dishes like our Mochi Crusted & Seared Ahi Sashimi and our Roasted Garlic & Herb Crusted Lamb Chop. We look forward to celebrating the new season with you.

Available Spring of 2010 — $35 per person

Appetizer (Choice of 1)

Thai Curried Shrimp Salad
Tangelo, Mango Basil Vinaigrette

Mochi Crusted Ahi Sashimi
Ponzu, Truffle Emulsio

Wagyu Beef Potstickers
Kim Chee Cucumber, Firecracker Sauce

Entree (Choice of 1)

Rustic Charred Salmon
Watercress, Pancetta, Braised Bean Cassoulet

Herb Grilled Lamb Chops
Port Wine Bordelaise Sauce

Pan Roasted Stuffed Chicken Breast
Parsnip Puree, Chicken Jus

Tender Braised Beef Short Ribs
Creamy Mashed Potatoes, Natural Braising Sauce

Dessert (Choice of 1)

Strawberry Cheese Cake
Kaffir Lime Essence

Roy’s Melting Hot Chocolate Soufflé
Flourless Chocolate Cake with a Molten Hot Center served à la Mode

Fleming’s Spring Prix Fixe menu:

Spring Prix Fixe Menu – 3 courses, $39.95*
An Exceptional Dinner Offering, Highlighting Tastes of the Season

In celebration of Spring, Executive Chef Russell Skall created an innovative 3-course dinner inspired by the vibrant flavors of the season. With a choice of two entrées and a light but decadent dessert, it’s the perfect menu for a serendipitous rendezvous with friends, or a spring fling with someone special.

Our Director of Wine, Marian Jansen op de Haar, has suggested three outstanding wines to pair with your meal. Each will bring an extra bouquet of flavors to your table.

CHOICE OF APPETIZER

Caesar Salad
chopped hearts of romaine, aged parmesan, croutons baked with whole-grain mustard

OR

Shrimp Consommé
fresh herb dumplings and garden vegetables

CHOICE OF ENTRÉE

Broiled Scottish Salmon
spaghetti squash with lemon garlic beurre blanc and crispy capers
Suggested wine: KUMEU RIVER, Chardonnay Kumeu New Zealand, 2006**

OR

Veal Scaloppini
spring tomato sauce
served with mushroom ravioli in a gorgonzola cream sauce
Suggested wine: VOLPAIA, Chianti Classico Italy, 2005**

DESSERT

White Chocolate Bread Pudding
with bourbon crème anglaise
Suggested wine: YALUMBA, Tawny Port Barossa Museum Release Antique Australia NV

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