Casino Del Sol Py Steakhouse
Casino Del Sol is located just a short fifteen-minute drive from downtown Tucson. Exit I-19 West at Valencia Road and then continue west for 6 miles to The Sol of Tucson.
Great! However, if you even think about the eight course tasting menu.... make sure you come extremely hungry... it is a ton of food at a great price.
- Exceptional (1632) Review - PY Steakhouse. Steak West Tucson. Booked 10 times today. Casino Del Sol Resort; 6:45 PM Reserve at Ume.
- To book a room at the Forbes Four-Star rated Casino Del Sol Resort, or to make a dinner reservation at the Forbes Four-Star rated PY Steakhouse, visit www.casinodelsol.com or call 1-855-SOL-STAY.
Awesome service, everything I've eaten here is delicious. The atmosphere and staff always make it a great experience. And the mixologists are fantastic.
Phone: +1 855-765-7829
Website: https://www.casinodelsol.com/
Head Office address: 5655 W Valencia Rd, Tucson, AZ 85757, USA
Get verified information about Casino Del Sol Py Steakhouse Menu, Price and near me locations.
Casino Del Sol Py Steakhouse Main Menu
Firsts Menu
Starters
jumbo lump crab cakes tandoori spice, crispy curried chickpeas,
almond, preserved lemon yogurt,
fresh turmeric oil . . . . . . . . . . . . . . . . . . . . . . . 16
fried calamari + shishitos pickled peppers, gochujang aioli,
sweet chili vinaigrette . . . . . . . . . . . . . . . . . . 11
prime beef tartare del bac smoked whiskey ‘spray’, pickled
mustard seeds, brined + vinegary potato
chip, sous vide egg yolk, smoked aioli . . 15
prime short rib “stroganoff” dry-aged beef fat toasted crostini,
fall musrooms, fennel pollen, chives . . . . 15
fresh bay scallops sunchoke + white truffle soubise,
potato, grilled baguette, asparagus . . . . 14
cider braised pork belly sweet potato, smoked cippolini onion,
maple, covilli apple butter . . . . . . . . . . . . . . 12
Salad : soup
cauliflower salad
roasted + raw, local greens, pickled
turmeric, rye crumb, pine nuts,
currants, sherry vinaigrette…………..11
baby kale salad
marcona almond dressing,
dates, ricotta salata, apple, crispy farro . 10
daily soup
chef’s seasonal whim . . . . . . . . . . . . . . . . . . 9
french onion soup
slowly caramelized, barrio crouton,
gruyere . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
py ‘wedge’ salad
tomato, four-minute egg, onions,
bacon gremolata + fat,
dragoon ipa-blue cheese dressing . . . . 10
Seafood bar
daily oysters
half dozen, traditional . . . . . . . . . . . . . . . . . . 15
oysters rockefeller
spinach, fennel, bread crumb,
housemade anisette,
aerated béarnaise . . . . . . . . . . . . . . . . . . . . . 15
mexican shrimp cocktail
white wine poached . . . . . . . . . . . . . . . . . . . 15
shellfish sampler (for two)
petite maine lobster tails (2), daily selected
oysters (4), jumbo mexican shrimp (4), alaskan
king crab legs (1/2 pound), cocktail sauce,
horseradish, mignonette, aioli, house fermented
habanero hot sauce, lemon . . . . . . . . . . 59
+ 68 add organic bester sturgeon caviar, russia,
28 grams
+74 add farmed caviar sturia oscietra, france,
30 grams
Mains Menu
meat
12 oz. top sirloin (double check ranch)
grass-fed beef, fresh black truffles,
tallow butter . . . . . . . . . . . . . . . . . . . . . . . . . . 38
8 oz. wagyu tri-tip wagyu breed cattle,
hand-foraged wild fall mushrooms,
tallow butter . . . . . . . . . . . . . . . . . . . . . . . . . . 40
broiled
6 oz. filet mignon center cut . . . . . . . . . . 30
10 oz. filet mignon center cut . . . . . . . . . 45
16 oz. ribeye usda prime . . . . . . . . . . . . . 48
14 oz. new york strip usda prime . . . . . 44
22 oz. cowboy ribeye
del bac whiskey, dry aged 28-35 days . . . 54
chef’s whim
seasonal steak selection . . . . . . . . . . . . . mkt
braised
stout braised center cut short rib
hayden mills polenta, honey glazed carrots,
crispy potato, reduced braising jus . . . . 34
steak enhancements
steak rubs: select one:
fermented mirepoix, burnt onion ash, porcini
mushroom salt, presta coffee rub, 50/50
tellicherry peppercorn + jacobsen salt co.
pure flake salt . . . . . . . . . . . . . . . . . . . . . . . . . 2
foie gras . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
shrimp scampi
garlic + butter sauce . . . . . . . . . . . . . . . . . . . 11
jumbo diver scallops
py demi-glace . . . . . . . . . . . . . . . . . . . . . . . . . 15
alaskan king crab legs . . . . . . . . . . . . . . 24
oscar style jumbo crab, asparagus
+ béarnaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
black truffle butter . . . . . . . . . . . . . . . . . . . . 3
freshly shaved black truffles . . . . . . . . . . 8
north atlantic lobster tail . . . . . . . . . . . . . 24
del bac whiskey-mushroom cream . . . 6
py steakhouse sources the finest
prime beef cuts from arizona
seasonal inspired
pan roasted chicken breast
whipped potatoes, fall vegetables,
roasted garlic demi . . . . . . . . . . . . . . . . . . 26
sauerbraten pork shank
mustard whipped potatoes,
roasted brussel sprouts, cippolini onion,
chicharrón dust, rosemary gremolata . . 30
confit duck leg pappardelle
daily pasta, fall squash, hazelnuts,
tangerine, goats cheese, tarragon . . . . . 28
fish : shellfish
pan seared seasonal fish
leek ‘carbonara,’ pancetta,
red wine demi . . . . . . . . . . . . . . . . . . . . . . . mp
jumbo diver scallops
pommes fondant, spicy ‘nduja, chicory,
sunchoke puree . . . . . . . . . . . . . . . . . . . . . . 32
seafood cioppino
seasonal fish, diver scallop, mussels,
shrimp, blistered tomatoes, peppers,
fennel, crostini . . . . . . . . . . . . . . . . . . . . . . . . 36
south african lobster tail 10 oz . . . . . . . 52
alaskan king crab legs 16 oz . . . . . . . . . 48
Sides Menu
vegetables
pan roasted mushrooms
sherry wine, garlic, shallot . . . . . . . . . . . . . . 8
+4 add hand-foraged wild fall mushrooms
grilled jumbo asparagus
aerated béarnaise, tarragon oil . . . . . . . . . 8
+7 add crab
charred broccolini
burnt honey, tahini, preserved lemon . . . 8
fried brussel sprouts
mustard butterscotch, our pork belly
pastrami, marcona almonds . . . . . . . . . . . 8
braised local greens
sff pork lardo, vinegar stock . . . . . . . . . . . . 8
chef’s local seasonal vegetables . . . . . 9
hand selected by pivot produce from
southern Arizona farms
potatoes : grains
mac ‘n cheese
american, tartufo, truffle . . . . . . . . . . . . . . . . 9
+12 add lobster tail
potato pavé gratin
caramelized onion, bleu cheese . . . . . . . . 9
yukon whipped potatoes
roasted garlic, butter, sour cream . . . . . . . 8
+2 add bacon
crispy confit heirloom potatoes
garlic, thyme, lemon salt . . . . . . . . . . . . . . . 7
hayden mills creamy polenta
slowly cooked, chicken broth,
hot honey butter . . . . . . . . . . . . . . . . . . . . . . . 8
sea-salt crusted baked potato
the works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
crispy kennebec fries
herb aioli, house ketchup,
dragoon beer mustard . . . . . . . . . . . . . . . . 10
Cocktail Menu
shaken & up
french cowboy
[ 12 ]
pear-infused vsop cognac
black truffle, rancio sec
lemon, honey
absinthe
up
vicious circle
[ 10 ]
rye whiskey, dry vermouth
pineapple syrup, lemon
up
edelweiss
[ 11 ]
jagermeister, yellow chartreuse
elderflower, lemon, pineapple
egg white
up
the judge
[ 10 ]
gentleman jack
bruto americano, lemon, orange
rosemary maple
up
thirst quenchers
berry bae
[ 10 ]
don q añejo rum
plantation dark rum
leopold’s blackberry liqueur
giffard fraise, raspberry, lime
bolivar bitters, nutmeg
crushed
smoke on the water
[ 12 ]
whiskey del bac clear
aperol, watermelon, lime
rhubarb, soda
rocks
wisconsin death trip
[ 11 ]
death’s door gin
fernet brancamenta
beet syrup, lime
crushed
el cucuy
[ 11 ]
stephen kozlowski, tucson
kimo sabe mezcal
house fassionola syrup
lime, firewater bitters
crushed
bold & boozy
exo negroni
[ 10 ]
coffee bean bols genever
bruto americano, campari
barolo chinato, byrrh
big cube
edward amarohands
[ 12 ]
george dickel barrel select
cardamaro, amaro meletti
big cube
vanishing west
[ 12 ]
añejo tequila, px sherry
orange bitters, aromatics
up
last dragoon
[ 12 ]
whiskey del bac classic malt
madeira, montenegro
maguey, sarsaparilla
up
py standards
macao mule
[ 12 ]
absolut elyx,
ginger yuzu, lime, soda
rocks
mexican liberace
[ 12 ]
nuestra soledad “sldr” mezcal
suze, blackberry, vanilla
cinnamon, lemon, soda
rocks
rickhouse james
[ 10 ]
bulleit rye, spiced pear
passionfruit, lime, cardamom
up
night moves
[ 12 ]
buffalo trace bourbon
smith & cross rum, banana
honey, coconut, lime
crushed
gin classics
50/50 martini
[ 10 ]
new york 1900s
plymouth gin, dolin vermouth
orange bitters
up
last word
[ 11 ]
detroit 1930s
ford’s gin, green chartreuse
maraschino, lime
up
corpse reviver #2
[ 10 ]
london 1920s
botanist gin, lillet, cointreau
lemon, absinthe
up
clover club
[ 12 ]
new york 1880s
nolet’s gin, dry vermouth
raspberry syrup, lemon, whites
up
modern classics
paper plane
[ 10 ]
sam ross, chicago 2007
wild turkey bourbon, aperol
amaro nonino, lemon
up
gold rush
[ 10 ]
tj siegel, nyc 2001
buffalo trace bourbon
lemon, honey
up
carajillo
[ 10 ]
mexico 1970s
licor cuarenta y tres
espresso
rocks
kentucky buck
[ 10 ]
erick castro, san francisco 2009
bulleit bourbon, strawberry
lemon, angostura, ginger beer
rocks
whiskey classics
mint julep
[ 10 ]
american south 1790s
woodford reserve barrel
cane syrup, smith & cross rum
mint
crushed ice
blackthorn
[ 12 ]
new orleans 1880s
green spot irish pot still
dolin blanc, bitters, absinthe
up
bobby burns
[ 10 ]
london 1920s
monkey shoulder scotch
cocchi vermouth, benedictine
up
boulevardier
[ 10 ]
unknown 1930s
highspire rye, campari
cocchi vermouth
up
brandy classics
pisco punch
[ 10 ]
san francisco 1890s
encanto pisco
pineapple syrup, lemon
rocks
sazerac
[ 10 ]
new orleans 1880s
vsop cognac
rittenhouse rye, cane syrup
peychaud’s bitters, absinthe
up
crusta
[ 10 ]
new orleans 1850s
vsop cognac, dry curacao
maraschino, lemon
angostura
up
jack rose
[ 10 ]
new jersey 1900s
laird’s apple brandy
grenadine, lime
up
spirits
gin
plymouth
nolet’s silver gin / hendrick’s / bombay sapphire
nolet’s reserve / st. george terroir / botanist / tanqueray
vodka
chopin / ketel one / belvedere / grey goose
absolut elyx / tito’s / st. george citrus
tequila & mezcal
siete leguas blanco / don julio anejo
fortaleza blanco / fortaleza reposado
patron single barrel reposado / herradura repo
montelobos mezcal / el silencio mezcal
del maguey vida & tobala / el jogorio mezcal
nuestra soledad mezcal / alipus mezcal
azunia blanco / kimo sabe joven
rum
rhum clement vsop / ron zacapa 23 yr.
smith & cross jamaican / banks 5-island
plantation 3-star / plantation stiggins
el dorado 12 yr demerara
brandy / cognac
chateau tariquet xo armagnac / dupont calvados
laird’s bonded apple brandy / hennessy / hennessy vsop
pierre ferrand / kappa pisco / encanto pisco / remy martin xo
liqueurs & aperitifs
maraschino / grand marnier / cointreau / aperol
campari / disaronno / fernet branca / bailey’s
st. george raspberry / ancho reyes
rothman & winter peach & apricot / st. george nola coffee
chartreuse v.e.p. / chartreuse green & yellow / cynar
brews
bottle selectio
bud light
negra modelo
corona
crispin cider
full sail sesión
lindeman’s framboise
chimay red belgian ale
stone arrogant bastard ale
rogue dead guy maibock
guinness stout
by the glass selections
sparkling & mèthode champenoise
segura viudas, brut, cava catalonia, n/v 9/34
scharffenberger, brut, mendocino, n/v 10/40
norton, brut, rose, mendoza, n/v 7/28
domaine chandon, brut rosé, california, n/v 10/40
white
pieropan soave doc, blend, veneto, 2013 8/30
st. urbans-hof “urban”, riesling, mosel, 2015 9/34
domaine talmard, chardonnay, macon, 2015 9/34
chateau ste michelle, chardonnay, horse heaven hill, 2014 10/38
venica “jesera”, igt, pinot grigio, collio, 2015 11/42
astrolabe “province”, sauvignon blanc, marlborough, 2015 10/38
red
lyric by etude, pinot noir, santa barbara, 2014 10/38
francis coppola director’s, pinot noir, sonoma, 2013 14/54
terradora dipaolo, igt, aglianico, campania, 2012 9/34
hook & ladder “the tillerman”, red blend, sonoma, 2013 11/42
ancient peaks, merlot, paso robles, 2014 11/42
familia zuccardi “series a”, malbec, mendoza, 2014 10/38
dessert
la spinetta “biancospino”, moscato d’asti, piedmonte, 2015 15/55
Desserts Menu
dulcey chocolate ganache
flexible ganache, sweet potato sponge, gingerpecan streusel, del bac marshmallow fluff . . . . . $10
2016 la spinetta biancospino,
moscato d asti DOCG, Italy……………………………………………………………………………..$15
chocolate cigar
caramel-hazelnut crémeux, caramelized white
chocolate mousse, jalapeño-chocolate ice cream,
chocolate crumb, ‘apple brandy’ fluid gel . . . . . . $12
del bac whiskey “smoked” casino barrel…………………………………………….$10
dark chocolate soufflé
espresso anglaise, cocoa nib crumble…….. $12
2012 heitz cellar ink grade vineyard port,
napa valley……………………………………………………………………………………………………………………. $12
pumpkin cheesecake
pumpkin-carrot cremeux, rosemary-pinenut
shortbread, salted caramel . . . . . . . . . . . . . . . . . . . . $10
2015 royal tokaji late harvest, hungary……………………………………………………..$11
honey & vanilla bean crème brûlée
pistachio sponge cake, freeze dried honey,
berries, raw sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10
2011 markus molitor, riesling spatlese,
mosel, germany…………………………………………………………………………………………………………..$7
trio of winter sorbets
goat’s cheese-honey sorbet, prickly pear + mezcal,
winter meyer lemon-blackberry . . . . . . . . . . . . . . . $9
nv, mumm cuvee napa brut prestige,
sparkling 187ml…………………………………………………………………………………………………………..$12
Casino Del Sol Py Steakhouse Near Me Locations
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Casino Del Sol Py Steakhouse Hours
| Monday | CLOSED |
| Tuesday | 4PM – 10PM |
| Wednesday | 4PM – 10PM |
| Thursday | 4PM – 10PM |
| Friday | 4PM – 11PM |
| Saturday | 4PM – 11PM |
| Sunday | CLOSED |
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About Casino Del Sol Py Steakhouse
Casino Del Sol Py Steakhouse is a restaurant and he provides Special fast&food and breakfast. He Located in 5655 W Valencia Rd, Tucson, AZ 85757, USA.
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2 4 | |
Great! However, if you even think about the eight course tasting menu.... make sure you come extremely hungry... it is a ton of food at a great price.
Awesome service, everything I've eaten here is delicious. The atmosphere and staff always make it a great experience. And the mixologists are fantastic.
Mixing business and pleasure: Casino Del Sol’s P.Y. Steakhouse serves up European-meets-Southwest cuisine in a chic environment
Tucked within the newly expanded Casino Del Sol Resort in Tucson, P.Y. Steakhouse serves both a chic environment and exquisite cuisine for the guests of the well-known oasis of Southern Arizona.
The expanded Casino Del Sol boasts a Tuscan look with a rustic, yet modern design and décor. It relaxes and warms its guests with roaring fireplaces and glasses of bourbon, its lights dimmed just right. P.Y. Steakhouse provides a modern, chic escape, while maintaining that comfortable Tuscan feel.
This intimate setting’s main source of lighting came from the open kitchen located next to the dining room and separated by a four- or five-foot partition. Large porcelain chandeliers hover over the snow-white furniture, and the walls are lined with a wine bottle display. Specks of purples from the dining tables’ floral centerpieces give the restaurant that needed pop of color.
My patrons and I started off the night with glasses of red and white wine while engaging in business-laden conversation. Our waiter and waitress were patient, attentive and incredibly helpful.
Jumping from topics ranging from construction to architecture to dining favorites, the conversation quickly turned to how P.Y. Steakhouse had possibly made our respective favorite dining lists as soon as we had our first taste of the Southwest cuisine.
I began the night with the Sonoran Caesar Salad, tossed with simple, minimal ingredients, including grilled tomatoes, corn bread croutons and roasted garlic mustard chile dressing. This salad presented clean flavors that left me wanting more.
I — along with the rest of my dinner mates — continued to nibble on the warm, uniquely flavored biscuits with the Arizona mesquite honey butter thinly spread and melted atop. They quickly disappeared, and we would soon realize the side dishes would surprisingly “take the cake,” as one of my dinner patrons raved to our waitress.
After concluding the business half of our evening, it was now time to put the pad and paper away and enjoy the lively ambiance and environment. It was perfect timing when our dinner entrees were delivered at that exact moment.
My entree was the Free Range Red Bird Farms Chicken, perfectly peppered; the bird was served atop creamy Yukon gold potato bacon smash with mushrooms drenched in rich velouté. The moist chicken — local and sustainable — peeled off the bone cleanly and with very little effort, with just the right amount of fat.
Three of my dinner companions tried the meat entrees, each served with Truffled Chimichurri Sauce. First up, the 6-ounce CAB Filet Mignon with a roasted garlic demi-glace, described as perfect and juicy. The Grilled Buffalo Sirloin was chosen by the waiter and didn’t disappoint. Farm to table inspired, the sirloin was served with sweet potato hash and prickly pear guajillo demi.
Casino Del Sol Py Steakhouse Menu
Lastly was the Arizona pecan crusted Colorado Saddle Chop of Lamb, with a carrot puree, a purple fingerling potato and a peppercorn port sauce.
But as I said, the side dishes were the stars of the evening — dishes included the blue-cheesed-topped, rich-in-flavor gorgonzola mashed potatoes; the creamy parmesan English pea risotto; and the Yukon gold potato bacon smash with a hint of garlic.
P.Y. Steakhouse proved to be the perfect restaurant to mix business and pleasure. For your next trip to Tucson, consider dining at this European-meets-Southwest culinary treat, headed by chef Jason Jonilonis.
Casino Del Sol Py Steakhouse
P.Y. Steakhouse
5655, West Valencia Rd
Tucson, AZ 85757
(855) 765-7829
casinodelsol.com
FB: casinodelsol
Twitter: @CDSResort