Arizona Restaurant Week at STK

Select one from each course.

Starter –
Burrata — marinated beetroot, pickled red onions, basil oil, crunchy sourdough

Tuna Tartare Tacos* (3) — hass avocado, taro shell, soy-honey emulsion

Lil’ BRGs* (+$5) — wagyu beef, special sauce, sesame seed bun

Half Dozen Oysters* (+$10) — served on the half shell over ice, mignonette, cocktail sauce, lemon

Entrée –

Grilled Swordfish — corn salsa, heirloom tomato, pickled fresno, ancho chili oil

NY Strip 10oz* — grilled asparagus, cajun butter, chimichurri sauce | add grilled shrimp $6 each

Maple Rubbed Salmon* — pickled cherry tomatoes, piquillo broccolini, olive dressing

Wild Mushroom Risotto — pecorino, braised mushrooms, baby spinach, shaved black truffle

Shrimp Scampi — sautéed shrimp, linguine, tomato, garlic white wine sauce

Steak Upgrades* — Filet 6oz (+$12) | Australian Wagyu Flat Iron 8oz (+$19) | Ribeye 12oz (+$16)

Optional Sides (+$10 each) — yukon gold mashed potatoes, sweet corn pudding, creamed spinach, parmesan truffle fries, tater tots, mac & cheese

Dessert –

Bag O’ Donuts — cinnamon sugar, dulce de leche, raspberry, chocolate

Cheesecake — berry coulis, strawberry, shortcake crumbs

Steakhouse energy, turned all the way up. STK isn’t your daddy’s steakhouse — it’s where prime cuts, craft cocktails, and a live DJ share the same room.

The Steak
Hand-selected, perfectly seared, finished with the STK signature. From the 6oz filet to the tomahawk built for the table, every cut earns its spot on the menu.

The Vibe
Dim lighting, in-house DJ, and a room that feels like a night out — not a dinner reservation. Dinner rolls into drinks, and drinks roll into the rest of your night.

The Cocktails
A bar program that’s as bold as the menu. Signature cocktails, deep wine list, and the kind of bartenders who remember your order.

The Occasion
Birthdays, celebrations, date night, or no reason at all — STK is built for the nights you’ll talk about tomorrow.