Hy's Steakhouse & Cocktail Bar

CHEESE TOAST

Famously irresistible since 1955.

SOUP OF THE DAY

FRENCH ONION SOUP

Baked with parmesan and emmenthal

HYS TOSSED GREEN SALAD

House, blue cheese or 1000 Island dressing

SPINACH SALAD

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

BEEFSTEAK TOMATO & RED ONION

Crumbled Stilton cheese, buttermilk dressing

WEDGE SALAD

Blue cheese or 1000 Island dressing

JUMBO PRAWN COCKTAIL

Horseradish cocktail sauce

SMOKED ATLANTIC SALMON

Balik cut with dill and fennel cream cheese, toasted brioche

FRESH OYSTERS

Market selection

STEAK TARTARE

The classic, with hand chopped filet mignon

CAESAR SALADA

A Hys tradition, prepared to order in the dining room.

BLACK AND BLUE AHI TUNA

With soya sauce and wasabi mustard

BEEF TENDERLOIN CARPACCIO

With baby arugula salad and shaved grana padano

ESCARGOT

Baked with garlic butter

SAUTÉED PRAWNS

In garlic, tarragon and Pernod

SEARED JUMBO SCALLOPS

Passionfruit beurre blanc

FRIED CALAMARI AND JALAPENO PEPPERS

Chickpea flour, raita dip

DUNGENESS CRAB CAKE

With dill mayonnaise, housemade coleslaw

OYSTERS ROCKEFELLER

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

NEW YORK STRIP

PORTERHOUSE

FILET MIGNON

BONE-IN RIB STEAK

Your steak is accompanied by your choice of baked potato, hand cut french fries, mashed potatoes or rice pilaf

CHATEAUBRIAND

Filet Mignon grilled and presented with vegetables, bearnaise sauce and red wine jus. Carved and served tableside.

STEAK DIANE

Filet of beef tenderloin flambéed tableside with brandy, Dijon mustard and fresh mushrooms.

GORGONZOLA FILET MIGNON

Grilled and topped with melted gorgonzola cheese, port wine jus

STEAK NEPTUNE

Your choice of New York or Filet Mignon, topped with fresh asparagus and Dungeness crabmeat, finished with hollandaise sauce

STEAK AU POIVRE

Black peppercorn crusted New York strip served with Hys brandy green peppercorn sauce

FILET A LA HY'S

Medallions of beef tenderloin sautéed with wild mushroom brandy sauce

ROAST RACK OF LAMB

Dijon rosemary crust

MUSCOVY DUCK CONFIT

With kidney beans and pancetta, pan jus

SLOW ROASTED HALF FREE RANGE CHICKEN

With vegetables and chicken jus

VEGETARIAN RICE FLOUR DOSAS

Your server will describe Chefs unique creation

BEEF WELLINGTON

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

STEAK & LOBSTER

This is the best of land and sea. Canadian Prime Filet Mignon served with a broiled Atlantic lobster tail and lemon butter.

PRAWNS AND SCALLOPS

Sautéed in garlic and tarragon, flambéed with Pernod

JUMBO ATLANTIC LOBSTER TAIL

Broiled, served with lemon butter

BAKED SEA BASS

With white beans and tomato concasse, ancho-chili aioli

ALASKAN KING CRAB LEGS

Your choice of preparation. 1 lb. centre cut premium crab legs, simply steamed and accompanied by lemon butter, or sautéed with bell peppers and cayenne.

FISH MARKET SELECTION

Chefs choice from todays catch

HY'S HOUSEMADE STEAK SAUCE, HOLLANDAISE, BEARNAISE, PEPPERCORN, OR HY'S "ONLY" SAUCE

ATLANTIC LOBSTER TAIL

ALASKAN KING CRAB LEGS

SAUTÉED MUSHROOMS

STEAMED FRESH ASPARAGUS

STEAMED FRESH BROCCOLI

CREAMED SPINACH

CREAMED CORN

FRESH SEASONAL VEGETABLES

SAUTÉED BRUSSELS SPROUTS

With shaved parmesan and smoked bacon

TEMPURA BATTERED ONION RINGS

AGED WHITE CHEDDAR MACARONI

DOUBLE STUFFED BAKED POTATO

A Hys specialty. Large baker stuffed with whipped potato, butter, shallots, green onion and sour cream.

HYS GARLIC TOAST