Kiawe-Broiled USDA Prime Beef

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@hyshawaii 06.05.20 Appetizers French Onion Soup King Crab Cakes Escargot a la Hy’s Caramelized Sweet Onion, Arugula, Mango Dressing, Signature Escargot Butter, Gruyere, Parmesan - 14 Wasabi Aioli - 24 Toast - 24 Pistachio-Crusted Scallops Butter Poached Shrimp Oysters Rockefeller Island Succotash, Roasted Corn Salsa, Avocado Pea Puree, Double Smoked Bacon, Lemon Herb Butter - 25 Lime Vinaigrette - 26 Caramelized Sweet Onion - 26 Oysters on the Half Shell Ahi Sashimi Shrimp Cocktail Cocktail Sauce, Shio Wasabi, Kizami Shoga – Market Horseradish, Cocktail Sauce, Lemon - Mignonette – 26 Price 26 Seafood Tower King Crab, Shrimp, Lobster, Hawaiian Ahi, Oysters, Red Remoulade, Shoyu, Wasabi, Mignonette Serves Two to Three - 110 Specialty Salads Arugula Salad Caesar Salad Warm Spinach Salad Prosciutto, Parmesan Cheese, Prepared Table Side Prepared Table Side White Wine Vinaigrette - 18 2 or More - 18 Per 2 or More - 18 Per Kiawe-Broiled USDA Prime Beef All entrees are accompanied by Pesto Vegetables and your choice of Baked Potato, French Fries, Mashed Potatoes, Steamed White Rice or Brown Rice. Ribeye Filet Mignon 16oz. - 65 Porterhouse 8oz. - 62 24oz. - 95 Bone-In Ribeye New York Strip 28oz. - 92 12oz. - 66 Enhancements Lobster Tail - 40 | Foie Gras - 20 | King Crab Legs - 37 At Your Request Béarnaise | Au Poivre | Wafu | Truffle Demi-Glace Classics Garlic Steak Alae Salt Roasted Prime Rib Steak Oscar Filet Mignon, Ali’i Mushroom, Garlic Garden Picked Herbs Filet Mignon, Topped with King Crab, Demi-Glace - 65 10oz. - 57 | 16oz. - 67 Asparagus, Hollandaise - 77 Beef Entrecôte au Poivre Rack of Lamb Surf and Turf New York Strip, Half Rack – 57 | Full Rack - 92 Filet Mignon, Lobster Tail, Creamy Peppercorn Sauce, Herb Butter - 102 Tri-Peppercorn Crust - 69 Beef Wellington Mushroom Duxelle, Puff Pastry, Prosciutto, Dijon Mustard, Truffle Demi-Glace - 67 Fish & Seafood Seafood Risotto King Crab Legs Misoyaki Sea Bass Salmon en Papillote Shrimp, Lobster, Crab, Drawn Butter, Seasonal Vegetable, Sliced Maine Scallops, Scallops, Ali’i Mushrooms Lemon - 110 Kizami Ginger – 60 Lemon Caper - 55 Beurre Blanc – 50 Accompaniments Sautéed Mushrooms - 16 | Truffle Fries - 16 | Grilled Asparagus with Hollandaise - 16 Creamed Spinach - 16 | Grilled Broccolini - 16 | Truffled King Crab Mac-N-Cheese - 24 18% gratuity will be added for separate checks or for groups of 8 persons or more. Hawaii State Tax of 4.712% will be added. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please alert your server if you have any allergies or dietary restrictions. .

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Mushroom “Wellington”
TIVE RVIC CU C H SE E E E X F E Chris Pandel dinner APPETIZERS SHELLFISH SOUPS & S ALADS HAMACHI CRUDO SWIFT & SONS COLD PLATTER S&S ONION SOUP Grilled Pineapple, Shiso, Serrano....$15 Shrimp Cocktail, Mussels, Beef Bouillon, Wisconsin Gouda.....$9 Bay Scallop Leche de Tigre, King Crab, Oysters.....$32 per person COUNTRY PÂTÉ LOBSTER BISQUE Cornichon, Mustard.....$12 Crème Fraîche, Tarragon.....$12 SHRIMP COCKTAIL Cocktail Sauce.....$18 CHOPPED STEAK TARTARE TOMATO & BURRATA SALAD 1 LB. CHILLED KING CRAB LEGS Dijon, Shallot, Egg Yolk.....$18 Red Onion, Balsamic.....$13 Drawn Butter, Dijonnaise, Aioli.....$65 CRAB CAKE OYSTERS BY THE ½ DOZEN CAESAR SALAD Mignonette, Cocktail, Lemon.....$18 Sauce Creole, Celery Root Remoulade.....$17 Pecorino, Black Pepper, Creamy Dressing.....$12 OYSTERS ROCKEFELLER CELERY ROOT AGNOLOTTI Bearnaise, Bacon.....$26 BEET SALAD Parmesan, Balsamic.....$14 Goat Cheese Mousse, Pistachio Granola.....$13 CARPETBAGGER OYSTERS Beef Tartare, Pickled Mustard Seeds.....$26 GARGANELLI WEDGE SALAD CRISPY ROCK SHRIMP Wagyu Bolognese, Grana Padano.....$14 Chili Sauce, Cilantro.....$15 Blue Cheese, Bacon, Lemon Vinaigrette.....$14 ENTRÉES CRISPY SKIN STRIPED BASS, Baby Lettuces, Parsley Vin Blanc.....$29 SALMON, Napa Cabbage, Charred Cauliflower, Hazelnuts, Citrus.....$32 MUSHROOM “WELLINGTON” ROAST SCALLOPS, Brussels Sprouts Puree, Pancetta, Pickled Radish.....$32 Goat Cheese, Lentils, BUTTER POACHED LOBSTER, Sweet Potato Pave, Chorizo Vinaigrette.....$49 Mustard Vinaigrette.....$26 THE FULTON BURGER, Caramelized Onion,
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Lk Steak & Chop Menu Front 082120
SHAREABLE PLATES STEAKHOUSE CHEESE TOAST 8 PARMESAN TRUFFLE FRIES 10 ONION RINGS 8 CAJUN CRAWFISH QUESO 9 SPIN N ART DIP 9 house tortilla chips house tortilla chips DEVILED EGGS chef‘s choice CRAWFISH CORNBREAD SKILLET 10 8 JUMBO LUMP CRABCAKE 16 SMOKED CHICKEN WINGS 10 house specialty CHARBROILED OYSTERS 18 CHINATOWN SHRIMP TOSS 13 garlic herb butter, grilled bread sarachi, toasted sesame SALADS SOUPS LK SIDE HOUSE SALAD 8 GUMBO OF THE DAY 7 bacon, croutons, chopped egg, tomato CRAB & CORN BISQUE 8 CLASSIC CAESAR garlic croutons 11 ADD tuna, shrimp, chicken, fried oysters + $6 THE ULTIMATE WEDGE 12 bleu cheese, croutons, red onion, bacon, tomato BUILD YOUR LEGACY | BURGER | 12 BUFFALO CHICKEN SALAD 14 fries or chips tabasco-honey sauce, egg, bleu cheese, croutons TUNA TANGO 17 CHOOSE YOUR TOPPINGS: avacado, mango, macadamia nuts, ginger-lime dressing ketchup - red onion - cheese - mayo VICTORY CHICKEN 16 BBQ - tomato - mustard - pickles - lettuce roasted chicken, avocado, dried cherry, goat cheese, walnut, vinaigrette EXTRA ADD ONS: +2 EACH mushrooms - bleu cheese - caramelized onions avocado - roasted peppers - fried egg - bacon LEGACY KITCHEN’s STEAK SIMPLE PLATES + served with house salad 17 CHICKEN & WAFFLES hickory-bacon studded, pepper-jelly 21 PERFECTLY ROASTED CHICKEN CHOP marchand de vin, mashed potatoes 26 steaks seasoned and brushed with sizzling butter FULL RACK OF BABY BACK RIBS & parsley love, served with mashed potatoes or fries fries, cole slaw and a house salad 24 SIMPLE GRILLED FISH LK LADIES CUT FILET (6 oz) 34 julienne
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Surf and Turf Is Perfect for Special Occasions Your Condiments Refrigerator
FOOD TeFLASH IN THEnderPAN loving carrots Cooked carrots accounts for the differ- ences between Josh’s and and creamy pasta Luci’s carrot pasta recipes. create a warming, Carrot pasta epitomizes hearty dish what a farm cook might prepare in winter, but car- rots are always in season, By Ari LeVaux which makes this a go-to More Content Now dish any time of year. Rich, sweet and full of fat and any of my carbs, carrot pasta is what a favorite reci- human being wants to eat. pes come from Josh first showed me the M the kitchens recipe, which he learned of farmer friends. There from Luci in a short phone Luci’s Carrot Pasta (left) and Josh’s version (right). [ARI LEVAUX] is a pleasing elegance to conversation and immedi- farm cookery. It’s a cuisine ately went his merry way Carrot Pasta your carrots, they should start to shrink forged by the circum- with. Luci had learned it down as the water in the carrots cooks off. stances of a land-based from her sister’s ex-hus- Serves 4 Add ¾ of the cheese, the butter, half of the lifestyle, yet makes total band, Ernesto, who learned • 1 pound pasta (Josh says “big noodles garlic, the hot pepper and the anchovies sense in the home kitch- it from his mom in Milan. like rigatoni work better at mixing with if using, and let it slowly caramelize with ens of anyone who wants Knowing Josh and Luci the sauce than skinny noodles that stick the lid on.
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Captain James Landing
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State-Fare-Menu-0519.Pdf
* can be prepared gluten free |V Vegetarian option available Appetizers: Sandwiches (served with French fries): Entrees: STATE FARE Fried mozzarella cheese curdsV $8 Fish and chips $18 V served with housemade marinara sauce BUILD YOUR OWN BURGER flakey fried cod with French fries, Starting at $10. Ask your server about our burger card. coleslaw and an apple cider tartar sauce Catonsville, MD Fried calamari $10 dusted with cornmeal, served with housemade Seared salmon $17 marinara Bulgogi cheesesteak $13 Fried oyster po boy $13 set on roasted red pepper romesco Fried oysters Rockefeller style $12 sauce, garlic herb orzo and sautéed on Amarosso roll with sweet soy with shredded lettuce, pickles, and asparagus Salads: Breakfast all day: set on creamy spinach and crispy bacon finished glaze, scallions, pickled carrot and Old Bay mayo with lemon hollandaise bell pepper, and provolone cheese Twin jumbo lump crab cakes $26 Cobb* $12 Chicken and waffles $13 MD Club $19 Fried green tomato BLT $10 with sautéed asparagus and roasted crisp romaine and baby greens tossed chive and gouda waffle served French dip $14 stacked with bacon, tomato jam, baby arugula, stacked shrimp salad, broiled crab corn salsa with buttermilk ranch dressing topped with buttermilk soaked fried and pimento cheese spread Tender braised beef, roasted cake, lettuce, tomato, and bacon on with roasted corn, chopped tomato, chicken, jalapeño raspberry jelly, onions, roasted poblano peppers, toasted rustic white bread chopped bacon, hardboiled egg, red and maple whipped butter
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Top10steakhouses.Pdf
B14 PHOTO GALLERY See our full list of the top100: newsday.com/eatherenow IN his is the eighth in aseries of 10 Friday articles Suffolk counties. Therestaurants were chosen by the eL showcasing 2018’s Top100 Long Island restaurants. Newsdayfeedme staff: editor Marjorie Robins and TThemain criterion forinclusion wasqualityoffood. critic/writers PeterM.Gianotti, Corin Hirsch and Erica Explor We also sought ageographic balancebetween Nassau and Marcus,with an assist from Pervaiz Shallwani. hen Long Islandersare willing to Wdrop moreondinner than the budget usuallyallows,aprime steak- house is the likelydestination. The bettersteakhouses generallyare among the priciest restaurants in Nassau and Suffolk, from the beef to the alacarte side dishes. And the competition has heightened along with the cost. There aresome restaurants that specializein the best beef,but theyare few. Big, familiar names reign. Here areNewsday’s choices forthe top10steakhouses of 2018. ROTHMANN’S STEAKHOUSE (No. 1 steakhouse pick of the year) 6319 Northern Blvd., EastNorwich; 516-922-2500, rothmannssteakhouse.com Rothmann’s Steakhouse is both rare and well-done. Itshistory goes back to 1907,when it wasrun by Charles and FranziskaRothmann. And Theodore Roosevelt atehere. Over the years, it UNG has been Rothmann’s, Chas. Roth- YO mann’s, and forawhile,starting in the DOUG 1970s, composer-musician Burt AWagyu tomahawk rib steak fortwo at Rothmann’s Steakhouse in East Norwich Bacharach’s restaurant at the East Norwich Inn. Thedining room wasa BRYANT &COOPER STEAK HOUSE THECAPITAL GRILLE celebritymagnet. Butinits latest life, 2Middle Neck Rd., Roslyn; 630Old Country Rd., Garden City; the starsare in the kitchen and on the 516-627-7270, pollrestaurants.com 516-746-1675,thecapitalgrille.com plate.
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