Steakhouse fall brunch buffet to kick off holiday season

A La Carte

September 29, 2019

Story By: Kyle Galdeira | Photos by: Hy's Steak House

Antipasto Platter (Part of Fall Brunch Buffet, $85 per person)

As a perfect way to explore bountiful flavors of the harvest season, diners are invited to Hy’s Steak House’s Fall Brunch on Sunday, Oct.27 from 10 a.m. to 12:30 p.m.

Hy’s Steak House executive chef Justin Inagaki and his heart-of-the-house team have created an array of entrees, appetizers, side dishes and, of course, desserts that are sure to produce a memorable all-you-can-eat experience at an incredible value of $85 per person.

Hy’s Antipasto Platter is part of the brunch buffet and features an assortment of pickled vegetables, prosciutto and Genoa salami, green onion, marinated heirloom tomatoes, smoked “Hawaiian-style” salmon gravlax and assorted imported cheeses. Be sure to try the creative Pipikaula Salad with lilikoi vinaigrette, spinach, red onions, Kamuela tomatoes, Big Island goat cheese and Ruger Market chicharron.

Fresh Pacific Seafood Bar (Part of Fall Brunch Buffet)

Guests rave about the Fresh Pacific Seafood Bar on the brunch lineup as it includes: fresh oysters on the half shell with traditional mignonette and house-made chili pepper water; poached Kauai prawns with condiments; fresh from the auction “Hawaiian-style shoyu ginger” poke with won ton chips; and tako ceviche with calamansi vinaigrette.

The Fall Brunch assortment also features steamed-and-split (no cracking or cutting necessary!) Alaskan King Crab with condiments, Kalua Pig Eggs Benedict with taro muffin, Hawaiian-Style Smoke Meat with smoked guava glaze and the must-try Kona Coffee-Crusted Tenderloin with Maui Onion Jam.

Alaskan King Crab (Part of Fall Brunch Buffet)

Hy’s Steak House has served as a unique dining destination for more than 40 years as kamaaina and visitors seek out the succulent kiawe-broiled USDA Prime-grade cuts of beef, stellar seafood and an award-winning wine collection.

“Our team has been creating these themed brunches for three years now, and they are very popular among local diners — we really focus on the quality and the consistency as opposed to quantity,” says Inagaki. “We’ve been gaining a lot of popularity with the brunches, and it’s part of our legacy here, so we’re proud to host the go-to special occasion brunches. We focus on local ingredients whenever possible, and really showcase those fresh, simple and delicious items while maintaining the Hy’s brand.”

Stay tuned to hyswaikiki.com for information and menu details on upcoming brunches including the highly anticipated Thanksgiving and Holiday (Christmas Eve and Christmas Day) editions.

*Note: Hy’s Steak House offers onand off-site catering for special occasions and intimate gatherings. Call Hy’s director of catering and events Jordyn Oriole at 922-5555 or email Jordyn. Oriole@glionhawaii.com to inquire about catering menus and opportunities as the restaurant serves up “affordable luxury” with the same stellar value, service and cuisine that Hy’s is recognized for.

Honolulu, HI 96815

Hawaii's Best
Hawaii's Best