petite maine lobster tails (2), fanny bay oysters (4), jumbo mexican shrimp (4), snow crab legs (1/2 pound), cocktail sauce, horseradish, mignonette, house-fermented habanero hot sauce, fresh lemon; +MKT sub alaskan king crab legs (1/2 pound)
Add PY Steakhouse Special Label Caviar, 30 Grams, White Sturgeon$74.00
PY steakhouse sources the finest prime beef cuts from arizona
40 oz. Porterhouse (For Two)
usda prime; fresh thyme + tallow butter
9 oz. Veal Chop
milk-fed; fresh thyme + tallow butter
8 oz. Filet Mignon
40 oz. Tomahawk Rib Eye
14 oz. Rib Eye
12 oz. New York Strip
26 oz. Cowboy Rib Eye
usda prime; del bac whiskey rubbed, dry aged in-house 28-35 days
A new era of dining has come to southern Arizona. Chef Ryan Clark serves the finest cuts of meats, fresh seafood, and a wine list second to none, coupled with outstanding service in an elegant dining room create an evening unlike any other. The Tucson culinary scene starts here and so does your perfect dining experience.
In addition to a 100-seat dining room, guests can enjoy the lounge and bar area for a cognac and cigar, or choose one of more than a thousand wines available on the hand-selected beverage menu. An intimate, private dining room featuring beautiful vintage wine cellars and bottle display is the ideal location for your next special event.