March to June 2020
*Featuring Hy’s Chefs Kekoa Date, David Mallari & Glenn Nitta
Available from 5:00 to 7:00 pm Bar + Lounge
Menu
Mini Filet of Beef “Wellington Style”
Prime Never-Ever Tenderloin Wrapped in a Puff pastry & Baked ‘til Golden Brown. Served with Organic Bunapi Mushrooms & Black Truffle Demi-Glace
$15Seared Ahi Niçoise Salad
Seared Auction Ahi Served with Fresh Aloun Farm Greens, Egg, Grape Tomato, Potato, Capers, & Olives. Accompanied with a White Wine Vinaigrette
$16French Dip
Thinly sliced Prime Never-Ever Ribeye on Toasted Brioche. Served with a Creamy Horseradish Spread & Toasted with Swiss Cheese
$15TB Steak Tataki Salad
Seared Prime Never-Ever Filet Mignon with Nalo Greens, Sweet Onion Jam & Capers
$16Scallops Casino
Scallops in its Shell, Topped with Bread Crumbs, Bacon, Bell Pepper,
$12
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Beef & Pork Sliders
3 oz. Prime Cheeseburger Slider Topped with Caramelized Onion & House Made Pickles.
$15Fresh Poke
Fresh Auction Ahi, Bubu Arare, Nori, Ginger, Green Onion &
$20Hy’s Shish Kebab
Prime Cuts Accompanied with Mushroom, Onion, & Bell Pepper.
$18Phyllo Dough Spinach & Artichoke Cups
Creamed Spinach & Artichokes in a Pastry Dough Topped with
$18Lobster Ravioli
Stuffed with Lobster, Shallots, & Ricotta Cheese. Served in a Lobster Cream Sauce
$14Pork Ribs
Slow Braised Saint Louis Style Pork Ribs with a Siracha Honey Barbecue Glaze
$14