Hy's Steakhouse & Cocktail Bar

CHEESE TOAST FOR TWO

Famously irresistible since 1955.

SOUP OF THE DAY

FRENCH ONION SOUP

Baked with parmesan and emmenthal

HY’S TOSSED GREEN SALAD

House, blue cheese or 1000 Island dressing

SPINACH SALAD

With mushroom, onion, bacon, hard cooked egg and Hy’s vinaigrette dressing -

BEEFSTEAK TOMATO & RED ONION

Crumbled Stilton cheese, buttermilk dressing

JUMBO PRAWN COCKTAIL

Horseradish cocktail sauce

Horseradish cocktail sauce

Balik cut with dill and fennel cream cheese, toasted brioche

FRESH OYSTERS

FRESH OYSTERS

STEAK TARTARE

The classic, with hand chopped filet mignon

CAESAR SALAD

A Hy’s tradition, prepared to order in the dining room.

AHI TUNA TARTARE

Mixed with ginger and ponzu, taro root chips and edamame

SAUTÉED PRAWNS

In garlic, tarragon and Pernod

SEARED JUMBO SCALLOPS

Passionfruit beurre blanc

FRIED CALAMARI AND JALAPENO PEPPERS

Chickpea flour, raita dip

ESCARGOT

Baked with garlic butter

DUNGENESS CRAB CAKE

With dill mayonnaise, housemade coleslaw

WEDGE SALAD

Blue cheese or 1000 Island dressing

OYSTERS ROCKEFELLER

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

SMOKED ATLANTIC SALMON

Balik cut with dill and fennel cream cheese, toasted brioche -

BRAISED PORK BELLY

Hy’s housemade steak sauce, cashews and raisins

NEW YORK STRIP

PORTERHOUSE

FILET MIGNON

BONE-IN RIB STEAK

CHATEAUBRIAND FOR TWO

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 sauceuf

FILET A LA HY’S

Medallions of beef tenderloin sautéed with wild mushroom brandy sauc

ROAST RACK OF LAMB

Dijon rosemary crust

MUSCOVY DUCK CONFIT

With kidney beans and pancetta, pan jus

WHOLE ROASTED FREE RANGE CHICKEN FOR TWO

With vegetables and pan jus

STEAK AU POIVRE

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

BEEF WELLINGTON

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

VEGETARIAN RICE FLOUR DOSAS

Your server will describe Chef’s unique creation

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.

STEAK & LOBSTER

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

FISH MARKET SELECTION

Chef’s choice from today’s catch

HY’S HOUSEMADE STEAK SAUCE, HOLLANDAISE, BEARNAISE, PEPPERCORN, OR HY’S “ONLY” SAUCE

ATLANTIC LOBSTER TAIL

ALASKAN KING CRAB LEGS

SAUTÉED MUSHROOMS

TEMPURA BATTERED ONION RINGS

STEAMED FRESH BROCCOLI

CREAMED SPINACH

FRESH SEASONAL VEGETABLES

SAUTÉED BRUSSELS SPROUTS

With shaved parmesan and smoked bacon

DOUBLE STUFFED BAKED POTATO

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

FAMOUSLY IRRESISTIBLE SINCE 1955

SOUP OF THE DAY

AHI TUNA TARTARE

SMOKED ATLANTIC SALMON

HY’S TOSSED GREEN SALAD

CURRIED SHRIMP

MARINATED STEAK SALAD

PAN FRIED CHICKEN SALAD

CHICKEN “SLOPPY JOE” SANDWICh

SHAVED NEW YORK STEAK SANDWICH

DUNGENESS CRAB CAKE

VEGETARIAN RICE FLOUR DOSAS

TROPICAL SHRIMP SALAD SANDWICH

FISH MARKET SELECTION

Market Price

BAKED FRENCH ONION SOUP

JUMBO PRAWN COCKTAIL

ESCARGOT

CAESAR SALAD

SPINACH SALAD

COBB SALAD

DUCK CONFIT SALAD

BEEF STROGANOFF

HY’S PRIME BEEF BURGER

NEW YORK STEAK SANDWICH

SLICED CALF’S LIVER WITH BACON AND ONION

PETIT FILET MIGNON

CHEF’S FEATURE

Market Price

REUBEN SANDWICH

Add chicken or shrimp to your salad

JUMBO PRAWN COCKTAIL

My generation, we drink because it’s good, because it feels better than unbuttoning your collar, because we deserve it. We drink because it’s what we do.” - Roger Sterling

FRESH OYSTERS

My generation, we drink because it’s good, because it feels better than unbuttoning your collar, because we deserve it. We drink because it’s what we do.” - Roger Sterling

SCALLOPS & BACON

My generation, we drink because it’s good, because it feels better than unbuttoning your collar, because we deserve it. We drink because it’s what we do.” - Roger Sterling

OYSTERS ROCKEFELLER

“My generation, we drink because it’s good, because it feels better than unbuttoning your collar, because we deserve it. We drink because it’s what we do.” - Roger Sterling

DON DRAPER OLD FASHIONED

Canadian Club rye whiskey, Angostura bitters, Amarena cherry

ROGER STERLING GIBSON MARTINI

Russian Standard vodka, truffle onions or olives

JOAN HOLLAWAY BLOODY MARY

Russian Standard vodka, tomato juice, roasted garlic

BETTY DRAPER GIMLET

Russian Standard vodka, fresh pressed lime

PEGGY OLSON MANHATTAN

Makers Mark bourbon, Fee Brothers walnut bitters, vermouth

BERT COOPER ALEXANDER

Dujardin brandy, nutmeg cream