Our Menu

Weekly Specials

    • Prime Rib

      Thursday through Saturday after 4:00 p.m. (while supply lasts)

    • Prime Rib Dinner

      Standard Cut 35
      Ranch Cut 45

      Hobart's Prime Rib roasts are slowly cooked, lightly seasoned, freshly cut to order. Choice of salad or soup to start. Dinners include seasonal vegetables, your choice of potato, Yorkshire pudding and au jus.

    • Steak Value Nights

      Monday and Tuesday after 4:00 p.m.

    • Top Sirloin All-in Steak Dinner for Two

      Two Diners for 39

      Enjoy our famous baseball cut top sirloin steak served with sautéed vegetables, sautéed mushrooms and your choice of potato. A starter salad or soup is included for a great All-in price. Make it a weekly "dine-in" event in Hobart's comfortable dining room.

      Upgrade to a Ranch-cut Top sirloin, or a Standard-cut New York Strip, Ribeye or Bacon-wrapped Filet for 15 per steak.

    • Bring Your Own Wine (BYOB)

      Wednesdays after 4 p.m.

    • Anytime during the week you can bring in your own wine but on Wednesdays you can for no corkage fee.

    • Family Roast Beef Dinner

      Sunday after 4 p.m.

    • Roast Beef Dinner

      Adult 18
      Children’s Portion 13

      Slowly cooked, sliced very thin and rested “au jus” for maximum flavour and tenderness. Our traditional Sunday dinner includes peas and carrots with whipped potatoes and gravy. Your choice of a salad or soup to start is included.

      Check with your server for availability if you would prefer a thick outside cut.


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Lunch

    • Sandwiches

      Served with fresh-cut fries or soup. Your choice of salad may be substituted for 2.

    • Ground Steak Burger

      14

      Our awesome 7 oz. burger with lettuce, tomato, dill slices and red onion.

      Cheese or bacon may be added for 2 each

    • Grilled Chicken Club

      15

      Grilled breast of chicken, bacon strips and cheddar cheese. Served on toasted multi-grain bread with fresh tomato slices and lettuce.

    • Roast Beef au Jus

      13

      Thinly sliced slowly roasted beef on a toasted ciabatta bun with au jus for dipping.

    • Chicken Quesadilla

      15

      Soft flour tortilla stuffed with cheese, green onions, and grilled chicken breast. Served with salsa and sour cream.

    • Sirloin Steak Sandwich

      12

      Certified Angus Beef® top sirloin steak served open faced on french stick with sautéed onions, peppers and mushrooms.

    • Lunch Salads

      Fresh and healthy choices

    • Soup & Salad

      10

      A bowl of our featured soup of the day and your choice of Caesar, Garden Mix, Spinach, or our Orange & Almond salad.

    • Lunch Entree Salad

      13

      Lunch meal sized Caesar, Spinach or our Orange & Almond salads. Topped with grilled chicken breast and served with grilled garlic bread.

      Substitute Grilled Shrimp or Sirloin Steak for 4

    • Lunch Cobb Salad with Grilled Chicken

      15

      Lunch meal sized classic west coast salad with chopped egg, bacon, tomato, cucumber, peppers & cheese.

      Substitute Blue Cheese for 3

    • Grilled Salmon Salad

      19

      Spring salad mix with diced tomatoes, cucumber, shredded carrot and topped with Grilled Salmon. Served with balsamic dressing.

    • Lunch Grill

      Hobart's Certified Angus Beef® brand Steaks are served with sauteed mushrooms and fresh cut fries or twice baked potato.

      Your choice of a side salad or soup may be added for 4

    • New York Strip

      22

      The King of steaks. A centre-cut, New York Strip

    • Top Sirloin Steak

      18

      Our classic "baseball cut" is full of robust beef flavour. The top sirloin is our leanest cut of steak and always a great value.

    • Ribeye Steak

      23

      The most flavourful of steaks trimmed to prime rib specifications.

    • Filet Mignon

      24

      The traditional tenderloin steak wrapped in bacon.

    • Lunch Favourites

      Your choice of a side salad or soup may be added for 4.

    • Grilled Salmon Fillet

      19

      Jail Island salmon fillet broiled and finished in the oven with lemon butter. Served with hollandaise, vegetables, and your choice of fresh-cut fries, rice, oven-roasted or twice-baked potato.

    • Country Fried Steak

      15

      Top sirloin steak pounded very thin, breaded, deep-fried and smothered with fresh mushroom gravy. Served with garlic mashed potatoes or fresh-cut fries.

      Country Fried Chicken option 14

    • Pappardelle Bolognese

      13

      Broad egg noodles tossed with beef Bolognese sauce and freshly grated parmigiana.

    • Mac and Cheese

      10

      Elbow macaroni cooked "al dente" finished with cheddar/mozzarella cheese sauce.

      Add lobster meat, sautéed red onion and red peppers 10

    • Seafood Pasta

      18

      Tiger shrimp and scallops with red onion and peppers in savoury tomato and cream sauce over angel hair pasta.

    • Lunch Value Features

      Deliciousness that leaves you and your wallet full.

    • Soup & Sandwich of the Day

      12

      Each day we offer a different sandwich served with a bowl of our soup of the day; a value alternative to "brown bagging it."

    • Burger & Beer

      15

      Our feature hand crafted quarter pound Ground Steak Burger served with fries and your choice of one of our 12 oz. Craft Draft Beers.


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Salads

    • Great Beginnings

    • Soup of the Day

      6

      Made fresh daily from scratch.

    • Side Salads

      7

      Choose from Caesar, Garden Mix, Spinach or Orange & Almond salad.

    • Dinner Entrée Salads

    • Caesar, Spinach, or Orange & Almond Salad

      15

      Topped with Grilled Chicken Breast. To substitute Grilled Shrimp or Certified Angus Beef® Sirloin Steak may be substituted for 4.

    • Cobb Salad with Grilled Chicken

      17

      Classic west coast salad with chopped egg, bacon, tomato, cucumber, peppers & cheese. Substitute blue cheese for 3

      Substitute Blue Cheese for 3

    • Grilled Salmon Salad

      19

      Spring salad mix with diced tomatoes, cucumber, shredded carrot and topped with Grilled Salmon. Served with balsamic dressing.


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Small Plates

    • Small Plates

      Appetizers or light meals shared tapas style.

    • Loaded Potato Skins

      10

      With cheese and bacon, served with sour cream chive dip.

    • Beer & Garlic Shrimp

      15

      Tiger shrimp sautéed Portuguese style; simply delicious with a hint of Tabasco.

    • Baked Brie

      16

      Danish Brie baked with butter and almonds, served with fresh fruit and bread.

    • Scallops in Mushroom Caps

      15

      Sauteed with wine, garlic, butter and chopped garlic.

    • Lobster Cakes

      12

      Crispy fried cakes with red pepper and tomato salsa.

    • Sirloin Bites

      12

      Pan-seared top sirloin slices on toasted garlic rounds topped with dill pickle slices.

    • Beef Carpaccio

      10

      Paper thin slices of chilled beef with dijon, lemon, olive oil dressing, Parmigiana shavings and spring mix.

    • Cheese Fritters

      9

      A basket of fresh and fluffy fritters with sweet mustard dip.

    • Caprese Tomatoes

      9

      Buffalo mozzarella slices and ripe Roma tomatoes with basil paste and balsamic reduction.

    • Cajun Escargot

      9

      Creole-style garlic tomato-cream sauce served with grilled garlic bread.

    • Breads

    • Garlic Three-Cheese Bread

      9
    • Fresh Warm Loaf with Chive Butter

      6
    • Bruschetta Bread with Cheese

      12


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Dinner

    • Hobart's Preferred Cuts

      Certified Angus Beef® steaks hand-cut in house. Included is your choice of twice-baked potato, roasted potatoes, garlic mashed, fries or bourbon sweet-mashed.

      Bacon & cheese loaded twice-baked add 3
      Substitute salad add 2

    • The New York Strip Steak

      14 oz. 48
      12 oz. 42
      9 oz. 34

      The King of steaks. Centre-cut, strip-loin.  We trim our steaks to remove the back strap and chain leaving minimal fat cover.

    • Filet Mignon

      12 oz. 57
      9 oz. 45
      6 oz. 33

      Centre-cut tenderloin steak wrapped in bacon.

    • Ribeye Steak

      16 oz. 53
      13 oz. 44
      10 oz. 35

      The most flavourful of steaks hand trimmed to prime rib specifications.

    • Steak & Salad Dinner

      20

      Top Sirloin "New York Cut" steak topped with sauteed peppers, onion & mushrooms. Served with your choice of side salad.

    • Chateaubriand for Two

      80

      Enjoy a timeless indulgence. Velvety tender, cut from the centre of the tenderloin. Roasted with red wine, mushrooms, red onion, carrots and new potatoes. Served with Bearnaise sauce on the side.

    • All-in Steak Dinners

      Enjoy our classic "baseball cut" Top Sirloin Steak Dinner with potato, vegetables and mushrooms. Your choice of side salad or today's soup is included to start.

    • Top Sirloin Steak

      Classic 25
      Ranch cut 40

      Our classic "baseball cut" is full of robust beef flavour. The top sirloin is our leanest cut of steak and always a great value.

    • Ribeye Steak

      40

      The most flavourful of steaks trimmed to prime rib specifications and grilled to perfection.

    • New York Strip

      40

      The King of steaks. A center-cut, 100% trimmed New York strip.

    • Filet Mignon

      40

      The traditional tenderloin steak wrapped in bacon and seared to capture all the juices.

    • Steak Toppers

    • Caribbean Lobster Tail (4-5 oz.)

      16

      Served with lemon butter.

    • Grilled Shrimp Skewers

      3 for 7
      6 for 12
    • Grilled Scallop & Bacon Skewers

      12
    • Yakitori

      5

      Topped with grilled peppers, green onion and Yakitori sauce.

    • Peppercorn Sauce

      3

      smothered with house made peppercorn sauce

    • Cheese

      5

      Top with blue cheese & bacon crumble or baked brie.

    • South-west

      5

      Pepper, onion and mushrooms in sweet pepper sauce

    • Meals

      Alternative selections showcasing Hobart's variety. Always prepared with superior ingredients and flavour.

    • Grilled Salmon Fillet

      Light-cut 21
      Standard-cut 26

      Jail Island Atlantic salmon fillet grilled and baked with lemon butter. Served with hollandaise, vegetables, and your choice of starch.

    • Stuffed Grilled Chicken

      22

      Chicken Supreme stuffed with spinach and ricotta, grilled and smothered with tarragon gravy. Served with roasted potatoes and vegetables.

    • Shrimp and Lobster Dinner

      36

      Broiled Caribbean lobster tail and tiger shrimp skewer served with rice and seasonal vegetables and lemon butter.

    • Pastas

      Any of our pastas may be prepared with gluten free corn & rice Rotini.

    • Seafood Pasta

      26

      Tiger shrimp and scallops sauteed with green onion, peppers and tomatoes. Tossed with parmigiano and angel hair pasta in our savoury rose sauce.

    • Lobster Mac and Cheese

      24

      Hobart's twist on the ultimate comfort stand-by, with lobster meat, diced red peppers & onions.

    • Creole Pasta

      21

      Creole-spiced chicken breast and tiger shrimp sautéed with green onion, peppers and tomatoes. Tossed with parmigiano, savoury rosé sauce and angel hair pasta.

    • Fettuccine & Chicken Florentine

      18

      Chicken breasts cubes sauteed with egg fettuccine noodles, fresh cream, parmigiano, green onion and spinach.

    • Pappardelle Bolognese

      16

      Egg pappardelle noodles tossed in our slow-cooked ground steak and tomato sauce. Topped with shaved parmigiano cheese.


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Desserts

    • Desserts

      Hobart's dessert sensations are always scrumptious and a fabulous conclusion to any meal. We are sure you will enjoy!

    • Cherry Cream Cheese Ravioli

      12
      7 Half Size

      Amaretto-cream cheese stuffed pastry pockets with brandy-laced bing cherry sauce.

    • Cajun-style Cheesecake

      12

      Creamy, towering baked cheesecake smothered in roasted pecan pieces and hot Jack Daniels caramel sauce.

    • Hobart's Apple Crisp

      9

      Home-made traditional apple crisp served steaming hot and topped with French vanilla ice cream.

    • Classic Bread Pudding

      9

      Our delicious home-style comfort dessert topped with butter caramel sauce and "Creme Anglais".

    • Chocolate Cherry Cake

      8

      Cooked to order, hot, moist individual chcocolate cake with a bing cherry centre topped wiht French vanilla ice cream, chocolate syrup and whipped cream

    • Ice Cream Sundae

      6

      Two scoops of French vanilla ice cream with your choice of house-made praline, brandied chocolate or brandied cherries topping.


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Wine List

    • Red Wines

      Varietal - Country
      9oz Pour
      Bottle

    • Castelforte Valpolicella Superiore - Italy

      17
      51
    • Piccini Memoro Rosso - Italy

      18
      54
    • Chalk Hill Luna Shiraz – Australia

      20
      60
    • Leaping Horse Merlot - California

      16
      48
    • Serres Sainte Lucie Reserve Corbieres - France

      19
      57
    • Ravenswood V.B. Zinfandel - USA

      20
      60
    • Humberto Canale Black River Malbec - Argentina

      16
      48
    • Bodega Callia Malbec Riserva - Argentina

      20
      60
    • Rioja Vega Tempranillo - Spain

      18
      54
    • La Palma Cabernet Sauvignon - Chile

      15
      45
    • Angus The Bull Cabernet – Australia

      18
      54
    • Silk Oak Cabernet Sauvignon - California

      20
      60
    • White Wines

      Varietal - Country
      9oz Pour
      Bottle

    • 7 Peaks Chardonnay - California

      18
      54
    • Reif Estate Un-oaked Chardonnay - Ontario VQA

      13
      39
    • Reif Estate Pinot Grigio - Ontario VQA

      15
      45
    • Casa Lunardi Pinot Grigio – Veneto, Italy

      17
      51
    • Casa-Dea County White - VQA Prince Edward Cty, ON

      13
      39
    • Tawse Riesling - VQA Ontario

      15
      45
    • Valle Dorado Sauvignon Blanc - Chile

      15
      45
    • Dessert Wine

    • Trignon Muscat de Beaumes de Venise - France

      Glass (3 oz.) 15
      Bottle (500 ml) 75

      A deliciously sweet French after dinner wine offered by the glass or Bottle.


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