Hightail it to Hy’s for April MenuDigest On the Menu
April 8, 2013
Story By: Steve Murray |
Tax season, by its very nature, inhabits a gloomy segment of the calendar. Filing deadlines and changing tax laws can deter even the most optimistic diner from enjoying a night out. That’s a shame because there are deals to be found and it doesn’t take much effort.
One such affordable option is Hy’s Steak House’s April Menu. The three-course meal is satisfying and favorable enough to get even the most conservative photographer dancing with kitchen delight.
Sitting among the aromatic smell of Hy’s kiawe wood broiler, the course begins with a choice of Hy’s Mixed Garden Salad or the Soup du Jour. The salad is a wonderful mix of ‘Nalo greens, red and yellow tear drop tomatoes, shaved carrots, red onion and corn sprouts topped with a light champagne vinaigrette. The soup option rotates between Lobster Bisque, Cream of Asparagus with crab and Clam Chowder.
The main course offers the option of Tournedos of Beef Tenderloin with Seared Scallops and Béarnaise Sauce, or Macadamia Nut Crusted Fresh Catch of the Day with a calamansi cream sauce. Either way, you can’t go wrong.
Six-ounce beef medallions are broiled, topped with naturally sweet pan-seared scallops, coated with a béarnaise sauce and served with red peppers, carrots, and yellow wax beans. The combination is spectacular. The beef is smoky and buttery soft, the béarnaise sauce is creamy and the vegetables provide a necessary texture change. If you’re more surf than turf, the fresh catch is equally as flavorful.
The fresh catch depends on availability, but is prepared with a white fish (usually onaga or opakapaka) that is coated and fried, and served on a bed of stir-fry vegetables of carrots, onion, broccoli, baby bok choy, spinach, Hamakua mushrooms and won bok. Delicious. The combination is crunchy, sweet and fresh. In other words, it’s what one would expect from a such a refined dinning establishment.
Entrees come with a choice of baked potato, garlic mashed potatoes (yes!), potatoes O’Brien (begosh and begorrah!), steak fries, or white or brown rice.
The meal concludes with palate-cleansing HaagenDazs Ice Cream or Mango Sorbet.
The price? $49.95.
Hy’s Steak House
Monday-Friday: 5:30-9:45 p.m.
Saturday-Sunday: 5-9:45 p.m.