Charlotte 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 –

Mermaid Surf & Turf — (2) 2oz filet medallions, 2 grilled shrimp, béarnaise

Steakhouse Skirt 8oz* — confit fingerling, parmesan gremolata, 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 (+$15) | Australian Wagyu Flat Iron 8oz (+$22)

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

Dessert –

Chocolate Cake — chocolate sauce

Cheesecake (+$5) — raspberry coulis, berries

Ten days. Three courses. One steakhouse that never does anything halfway. Book your Restaurant Week table at STK Charlotte before the city beats you to it.

• When: July 24 – August 2, 2026 – NOT AVAILABLE ON SATURDAYS
• Dinner: Three-course prix-fixe, $55 per person — select one from each course
• Tax and gratuity not included
• Reservations strongly recommended