From fine dining and Asian fusion to fast and easy Mexican food and Tucson’s finest and most flavorful buffet, Casino Del Sol will please your appetite with a dazzling selection of culinary delights. Enjoy decadent steaks and seafood nightly, along with Tucson’s finest wine list and gracious service at PY Steakhouse.
Soberbio Bar, Casino Marina Del Sol, Talcahuano, Chile. Food & Beverage.

Del Sol -Waterfront Cebu City Hotel and Casino. Del Sol 102 Juan Ignacio Ramon. Del Sol Food Company. Chef Hernandez has more than 17 years of experience in the culinary industry. She started working at the Tequila Factory at Casino Del Sol in 2009. As Streetscape Deli Chef de Cuisine, she specializes in creating great sandwiches, salads, and much more. Chef Hernandez is currently a member of the American Culinary Federation. Best Mediterranean Restaurants in Costa del Sol, Province of Malaga: Find Tripadvisor traveller reviews of Costa del Sol Mediterranean restaurants and search by price, location, and more.

Feb 18, 2019

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.

Feb 18, 2019

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

Casino Del Sol Food Menu

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