Venez déguster un délicieux repas chez Hy's Steakhouse & Cocktail Bar. Au menu steaks, dans une gamme de prix allant de 60 $ et plus. Hy's Steakhouse & Cocktail Bar est ouvert tard le samedi et en journée durant les fins de semaine. L'accès est facile par transport en commun et voiture. Les moyens de paiement acceptés sont MasterCard, American Express et Visa.plus...Plus de texte
With mushroom, onion, bacon, hard cooked egg and Hys vinaigrette dressing
15,95 $
BEEFSTEAK TOMATO & RED ONION
Crumbled Stilton cheese, buttermilk dressing
11,95 $
WEDGE SALAD
Blue cheese or 1000 Island dressing
10,95 $
JUMBO PRAWN COCKTAIL
Horseradish cocktail sauce
19,95 $
SMOKED ATLANTIC SALMON
Balik cut with dill and fennel cream cheese, toasted brioche
19,95 $
FRESH OYSTERS
Market selection
20,95 $
STEAK TARTARE
The classic, with hand chopped filet mignon
19,95 $
CAESAR SALADA
A Hys tradition, prepared to order in the dining room.
15,95 $
BLACK AND BLUE AHI TUNA
With soya sauce and wasabi mustard
17,95 $
BEEF TENDERLOIN CARPACCIO
With baby arugula salad and shaved grana padano
18,95 $
ESCARGOT
Baked with garlic butter
15,95 $
SAUTÉED PRAWNS
In garlic, tarragon and Pernod
19,95 $
SEARED JUMBO SCALLOPS
Passionfruit beurre blanc
18,95 $
FRIED CALAMARI AND JALAPENO PEPPERS
Chickpea flour, raita dip
15,95 $
DUNGENESS CRAB CAKE
With dill mayonnaise, housemade coleslaw
19,95 $
OYSTERS ROCKEFELLER
Medium beach oysters baked on the half shell with spinach and hollandaise sauce
21,95 $
HY'S PRIME STEAKS
Our steaks are cut in house from specially selected Prime Grade beef, aged a minimum of 28 days and grilled to order.
NEW YORK STRIP
44,95 $ (10 oz)
56,95 $ (14 oz)
PORTERHOUSE
69,95 $ (22 oz)
FILET MIGNON
49,95 $ (8 oz)
64,95 $ (12 oz)
BONE-IN RIB STEAK
Your steak is accompanied by your choice of baked potato, hand cut french fries, mashed potatoes or rice pilaf
56,95 $ (16 oz)
CHATEAUBRIAND
Filet Mignon grilled and presented with vegetables, bearnaise sauce and red wine jus. Carved and served tableside.
FOR TWO
109,95 $
STEAK DIANE
Filet of beef tenderloin flambéed tableside with brandy, Dijon mustard and fresh mushrooms.
52,95 $
GORGONZOLA FILET MIGNON
Grilled and topped with melted gorgonzola cheese, port wine jus
50,95 $
STEAK NEPTUNE
Your choice of New York or Filet Mignon, topped with fresh asparagus and Dungeness crabmeat, finished with hollandaise sauce
57,95 $
STEAK AU POIVRE
Black peppercorn crusted New York strip served with Hys brandy green peppercorn sauce
49,95 $
FILET A LA HY'S
Medallions of beef tenderloin sautéed with wild mushroom brandy sauce
42,95 $
ROAST RACK OF LAMB
Dijon rosemary crust
48,95 $
MUSCOVY DUCK CONFIT
With kidney beans and pancetta, pan jus
37,95 $
SLOW ROASTED HALF FREE RANGE CHICKEN
With vegetables and chicken jus
32,95 $
VEGETARIAN RICE FLOUR DOSAS
Your server will describe Chefs unique creation
24,95 $
BEEF WELLINGTON
Filet of beef tenderloin, with foie gras and oyster mushroom duxelle, baked in puff pastry. Served with red wine reduction.
55,95 $
FROM THE SEA
STEAK & LOBSTER
This is the best of land and sea. Canadian Prime Filet Mignon served with a broiled Atlantic lobster tail and lemon butter.
68,95 $
PRAWNS AND SCALLOPS
Sautéed in garlic and tarragon, flambéed with Pernod
39,95 $
JUMBO ATLANTIC LOBSTER TAIL
Broiled, served with lemon butter
59,95 $
BAKED SEA BASS
With white beans and tomato concasse, ancho-chili aioli
39,95 $
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.
There is a waiter - older fellow - named Paco who is very grumpy with an overall unpleasant demeanor. His unfriendly approach, his grouchy manner of speaking and conduct led to an unpleasant evening.
the positive Andrews our friendly server impeccable in is capacity very proactive on costumers demand.the main courses were only disturbed by a poor delivered baked potato hard and OUT OF MICROWAVE
and a dry CESAR SALAD it tasted any thing than CESAR SALAD it was not prepared in the room by the guest table but from the kitchen,from a kitchen helper.down to the value.
