1. Py Steakhouse Casino Del Sol
2. Casino Del Sol Py Steakhouse
3. Py Steakhouse At Casino Del Sol
4. Py Restaurant Casino Del Sol

This is PY Steakhouse at Casino Del Sol. Extraordinary service with the ambiance to match, the Pascua Yaqui Tribe welcomes you to its signature dining experience. The wine list features more than one thousand choices from our cellars, many unique in origin, including a select few from Arizona’s finest vintners. Cowboy Rib Eye from PY Steakhouse at Casino Del Sol.

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.

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

Py Steakhouse Casino Del Sol

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

Casino Del Sol Py Steakhouse

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

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Py Steakhouse At Casino Del Sol

Casino Del Sol Py Steakhouse Hours

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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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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.

Dear Valued Guests,

Our experience with safety, distancing, and cleaning protocols, has been both positive and effective. Yet we ask ourselves, what can we do as a part of this community to help slow the spread of the virus? The way we can help do that is by closing temporarily.

Sewailo Golf Club will remain open during this time. The Del Sol Marketplace will remain open with limited hours from 6 a.m. to 8 p.m.daily. The RV Park will also remain open.

Casino Del Sol employees will continue to be compensated during this time.

We are dedicated to our community (our team members, our guests, and Southern Arizona as a whole), and it is our top priority to ensure our community remains as safe and healthy as possible.

For more information, please visit www.casinodelsol.com/your-safety-matters.

Py Restaurant Casino Del Sol

Sincerely,

Kimberly Van Amburg

Chief Executive Officer

Casino Del Sol