When you go to a really nice restaurant, you can usually expect that the food isn’t all going to be deep fried and off limits for Celiacs. But that doesn’t mean they won’t use flour to beef up their sauces or garnish their food with gourmet fried onions. So it’s nice to be able to go to a high-end restaurant, like Roy’s, and be presented with the prettiest gluten-free menu I’ve ever seen.
Naturally I expected a place like Roy’s, which I went to and loved prior to my dietary awakening, to hyper aware of the needs of its food-restricted patrons, regardless of whether the food on the menu is naturally gluten-free. Roy’s takes steps to make parts of its kitchen completely free of the risks of cross-contamination, and knowing that makes a huge difference in the dining experience.
Another great aspect of the GF menu was that it was available in prix fixe format, so I got an appetizer, an entree and a dessert at a slightly reduced price from what it would be if ordered separately, and I got to choose from anything on the gluten-free menu.
Roy’s is known for its pacific rim-style fare, so or my appetizer I ordered their version of a California roll, which I was delighted to have because cali rolls (one of my favorites) are usually off limits due to the fake crab (krab) used at many sushi restaurants. No filler here! Just sweet, succulent crab complemented by delicious and creamy avocado.
I stuck with the theme for my entree, ordering pan seared mahi mahi with sweet corn, shiitakes, English peas, cherry tomatoes, and a Dijon lemon sauce. It was light, summery, perfect.
Last was a fresh-from-the-oven chocolate souffle that burnt off the top of my mouth as I dug into its molten center with my spoon. It was a little rich compare to the rest of the meal, but I’ll take souffle any day.
Roy’s has many locations throughout the country now, and you can find out on the website if the one nearest you offers the GF menu. I would highly recommend it for any special occasion.