PRIVATEDININGHY’SWHISTLER

Table of Contents

INTRODUCTION 3

DINING SPACES 4

MENUS 8

COCKTAILS & WINE 14

CONTACT 16

Exceptional EventsAs Canada’s Premier Steakhouse, we have been

experts in celebration for over 60 years. 

Whether corporate, social, or once-in-a-lifetime, we have the experience to make your event

memorable in every way. 

Our professional staff are passionate party planners, ready to work with you on every detail.

 Let’s get started.

3W H I S T L E R

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THE RAINBOW ROOM

SEMI-PRIVATE 60 SEATED 50 STAND-UP RECEPTION

MAIN LEVEL AV OPTIONAL

The Rainbow Room allows guests to enjoy a semi-private experience, including all the benefits of dining at Hy’s. The Rainbow Room is perfect for intimate weddings, corporate events, milestone celebrations and holiday parties.

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THE LIBRARYROOM

SEMI-PRIVATE 18 SEATED

MAIN LEVEL AV OPTIONAL

The Library Room is an intimate,semi-private setting bordering on the cocktail lounge.

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THE MAINDINING ROOM

SEMI-PRIVATE 75 SEATED 90 STAND-UP RECEPTION PRIVATE FULL BUY-OUT 115 LOUNGE & DINING ROOM

MAIN LEVEL AV OPTIONAL

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The Main Dining Room is an option for larger groups looking for private or semi-privateaccommodation. Perfect for corporate events,holiday celebrations and weddings. The lounge space may be included to accommodate astand-up reception before moving into thedining space for a sit-down dinner.

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MENUS

All quoted food & beverage prices are subject to the addition of

taxes and gratuity.

20% gratuity added tototal food and beverage.

Menu selection is requiredone week in advance.

Wine selection(s) required two weeks in advance.

Minimum guaranteed spend on food and beverage may be applicable

depending on day of the week and/or month of the year.

If minimum guaranteed spend on food and beverage is not met,

a room charge will be added to reach the minimum.

Deposit required to confirm booking.

Final payment due atconclusion of event.

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HORS D’OEUVRES

Recommended quantities for passed hors d’oeuvres:PRE-DINNER – 3 to 4 items / personCOCKTAIL PARTY – 6 to 9 items / personPrices quoted are per dozen.

HY’S “ONLY” MEATBALLS 54.95

CRAB CAKES with lemon dill mayonnaise 62.95

JUMBO PRAWNS with horseradish cocktail sauce 62.95

BLACK & BLUE AHI TUNA soy sauce, ginger 62.95

SMOKED SALMON with herbed cream cheese 54.95

BEEF SATAY with pineapple peanut sauce 54.95

MINI BRUSCHETTA with fresh tomato & basil 41.95

SEARED SCALLOPS with mango chutney 62.95

GRILLED HOT & SWEET SAUSAGE 41.95

RECEPTION

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GF

GF

GF

GF

V

GF

GF

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HY’S FAMOUS CHEESE TOAST

HY’S TOSSED GREEN SALAD

house, blue cheese or 1000 Island dressingor

CAESAR SALADa Hy’s tradition

orSOUP OF THE DAY

FILET MIGNON

orFISH MARKET SELECTION

orGRILLED PORK CHOP

apricot demi-glace

Your choice of entrée served withmashed potatoes & seasonal vegetables

BELGIAN CHOCOLATE BOURBON CAKE

vanilla bean ice cream or

HY’S FAMOUS CHEESECAKEberry compote

DINNER MENU 176.95

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DINNER MENU 281.95

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HY’S FAMOUS CHEESE TOAST

CAESAR SALAD

a Hy’s traditionor

LITTLE GEM WEDGE SALADbacon, tomato, crumbled blue cheese,

egg, blue cheese or 1000 island dressing

FILET MIGNON

orFISH MARKET SELECTION

orSTEAK AU POIVRE

black peppercorn crusted New York Strip,brandy green peppercorn sauce

Your choice of entrée served withmashed potatoes & seasonal vegetables

PISTACHIO CRÈME BRÛLÉE

orBELGIAN CHOCOLATE BOURBON CAKE

vanilla bean ice cream or

HY’S FAMOUS CHEESECAKEberry compote

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DINNER MENU 389.95

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HY’S FAMOUS CHEESE TOAST

CAESAR SALAD

a Hy’s traditionor

HY’S TOSSED GREEN SALADhouse, blue cheese or 1000 Island dressing

orSOUP OF THE DAY

orCRAB CAKE

dill mayonnaise, house made coleslaw

NEW YORK STRIP

orFISH MARKET SELECTION

orGORGONZOLA FILET MIGNON

gorgonzola cheese, port wine jusor

GRILLED PORK CHOPapricot demi-glace

Your choice of entrée served withmashed potatoes & seasonal vegetables

PISTACHIO CRÈME BRÛLÉE

orBELGIAN CHOCOLATE BOURBON CAKE

vanilla bean ice cream or

HY’S FAMOUS CHEESECAKEberry compote

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DINNER MENU 496.95

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HY’S FAMOUS CHEESE TOAST

CAESAR SALAD

a Hy’s traditionor

SOUP OF THE DAY

CRAB CAKE

dill mayonnaise, house made coleslawor

BLACK & BLUE AHI TUNAsoya sauce & wasabi mustard

FILET MIGNON

orSTEAK AU POIVRE

black peppercorn crusted New York Strip,brandy green peppercorn sauce

orFISH MARKET SELECTION

Your choice of entrée served withmashed potatoes & seasonal vegetables

PISTACHIO CRÈME BRÛLÉE

orBELGIAN CHOCOLATE BOURBON CAKE

vanilla bean ice cream or

HY’S FAMOUS CHEESECAKEberry compote

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SPARKLING

BLUE MOUNTAIN “Gold Label” Brut NV .................................. 75Okanagan Valley, BC

WHITE

QUAILS’ GATE Chardonnay ........................................................ 50Okanagan Valley, BC

POPLAR GROVE Pinot Gris ......................................................... 55Okanagan Valley, BC

J LOHR ESTATES “Riverstone” Chardonnay ............................ 60Monterey, California

LA STELLA “Vivace” Pinot Gris ..................................................... 65Okanagan Valley, BC

EMMOLO Sauvignon Blanc ........................................................... 85Napa Valley, California

RED

KETTLE VALLEY Malbec ............................................................. 60Okanagan Valley, BC

J LOHR ESTATES “Seven Oaks” Cabernet Sauvignon ............ 60Paso Robles, California

FRESCOBALDI “Nipozzano” ........................................................ 65Chianti Rufin, Ruffino

PIERRE HENRI MOREL “Signargues” Syrah Blend ................ 70Cotes du Rhone, Fance

DA SILVA Pinot Noir ....................................................................... 70Okanagan Valley, BC

ROAD 13 Syrah/ Malbec ............................................................... 70Okanagan Valley, BC

WINES OF SUBSTANCE , Cabernet Sauvignon ...................... 75Columbia Valley, Washington

EX NIHILO “Night” Cabernet Sauvignon Blend ........................ 80Okanagan Valley, BC

BURROWING OWL ESTATE WINERY Syrah ...................... 85Okanagan Valley, BC

ROAD 13 & HY’S STEAKHOUSE “18-six-18” ..................... 90Okanagan Valley, BC

HOWLING BLUFF “Century Block” Pinot Noir ...................... 130Okanagan Valley, BC

FREEMARK ABBY Cabernet Sauvignon ................................ 145Napa Valley, California

CAYMUS Cabernet Sauvignon ................................................... 245Napa Valley, California

CAYMUS “Special Selection” Cabernet Sauvignon ................ 485Napa Valley, California

WINE SUGGESTIONS

Select from our full wine list, subject to availability.

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LARGE FORMAT

CHATEAU ROUSELLE Merlot Blend ...................................... 225Bordeaux, France, 1.5L

CASTELLO BANFI Brunello di Montalcino ............................ 375Tuscany, Italy, 1.5L

MASSOLINO Barolo DOCG ...................................................... 475Piedmont, Italy, 1.5L

CHATEAU ROUSELLE Merlot Blend ...................................... 525Bordeaux, France, 3L

DAMILANO “Cannubi” .............................................................. 625Barolo, Italy, 1.5L

AGRICOLA QUERCIABELLA Chianti Classico ................... 650Tuscany, Italy, 3L

E. GUIGAL CHATEAU AMPUIS Syrah ................................ 725Cote Rotie, France, 1.5L

LOUIS JADOT “Les Sentiers” Pinot Noir ................................. 725Burgundy, France, 1.5L

TAYLOR FLADGATE Vintage Port 1.5 .................................... 975Douro, Portugal, 1.5L

CHATEAU ROUSELLE Merlot Blend ................................... 1000Bordeaux, France, 6000ml

TENUTA DELL’ORNELLAIA “Ornellaia” ........................... 1100Tuscany, Italy, 1.5L

CASTELLO BANFI Brunello di Montalcino ......................... 1250Tuscany ,Italy, 5L

DOMINUS ESTATE ................................................................. 1600Napa Valley, California, 1.5L

WINE SUGGESTIONS

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Hy’s Whistler

MICHAEL KYLEGENERAL MANAGER

whistlerevents@hyssteakhouse.comp. 604.905.5555