Hy's Steakhouse and Cocktail Bar Menu

Baked with parmesan and emmental

Horseradish cocktail sauce

Pickled red onion, capers, dill cream cheese on brioche

Market selection

Red wine vinaigrette

With mushroom, onion, bacon, hard cooked egg, vinaigrette dressing

Crumbled Stilton, buttermilk dressing

Bacon, tomato, hard cooked egg, crumbled blue cheese, buttermilk dressing

A Hy’s tradition. Prepared in the dining room

Yellow and green zucchini, watermelon radish, pickled red onion, toasted pine nuts, preserved lemon crema, feta, fresh mint

With soy sauce and wasabi mustard

With baby arugula salad crispy grana padano

Baked with garlic butter

In garlic, tarragon and Pernod

Passionfruit beurre blanc

Teardrop peppers, fresh corn, hearts of palm

Medium beach oysters baked on the half shell with spinach and hollandaise sauce

Medallions of beef tenderloin sauteed with wild mushroom brandy sauce

Black peppercorn-crusted New York strip served with Hy’s brandy green peppercorn sauce

Filet of beef tenderloin, with foie gras and oyster mushroom duxelle, baked in puff pastry. Red wine reduction

Filet of beef tenderloin flambeed with brandy, Dijon mustard and fresh mushrooms

Ripe bananas sauteed with butter, brown sugar and fresh orange juice, then flambeed with dark rum. Served with vanilla ice cream

Your server will describe (VEGAN)

Dijon rosemary crust, roast nugget potatoes, minted green peas

With mashed potatoes, bourbon apple reduction

With mashed potatoes and chicken jus

Chef’s choice from today’s catch

Prime Filet served with a broiled Atlantic lobster tail and lemon butter

Atlantic lobster tail, jumbo prawns, fresh oysters, smoked trout, seafood salad, scallop and shrimp ceviche, smoked Atlantic salmon