23 November, 2019, 02:24

PY Steakhouse Spring Menu is Budding with Fresh Flavors & Seasonal Produce

The spring menu launch this year at Casino Del Sol's flagship restaurant, PY Steakhouse is bursting with flavor.

If you eat seasonally, then you should have a favorite culinary season. Spring is an easy choice with its abundance of bright flavors, alliums, and asparagus.

One of the most exciting spring menu launches each year is at Casino Del Sol’s flagship restaurant, PY Steakhouse.

Based on their past spring menus and access to quality ingredients through Pivot Produce and local farms, we always expect executive chef Ryan Clark and chef de cuisine Roderick LeDesma to be on point with capturing the essence of spring.

Diners can also enjoy five or eight-course chef tasting menus, which also highlight the spring produce with prime beef and seafood.

Fresh Milk Burrata at PY Steakhouse (Photo courtesy of PY Steakhouse)

Fresh Milk Burrata at PY Steakhouse (Photo courtesy of PY Steakhouse)

To start, order the Fresh Milk Burrata ($12). The delicate, creamy cheese is served with a deeply savory fermented tomato broth, burst-in-your-mouth balsamic vinegar pearls, herb salad, and butter toasted focaccia.

The Prime Beef Tartare ($15) highlights buttery prime beef with pickled mustard seed, fragrant black truffle espuma, red wine-poached egg, and grilled baguette.

Prime Beef Tartare at PY Steakhouse (Photo courtesy of PY Steakhouse)

Prime Beef Tartare at PY Steakhouse (Photo courtesy of PY Steakhouse)

Spring takes a more comforting role with the Spring Onion + White Asparagus Bisque ($11). The creamy soup is garnished with grilled spring onion, confit celery, and a drizzle of brown butter.

Spring Onion + White Asparagus Bisque at PY Steakhouse (Photo courtesy of PY Steakhouse)

Spring Onion + White Asparagus Bisque at PY Steakhouse (Photo courtesy of PY Steakhouse)

When it comes to meat, spring lamb is a traditional choice to bring in the season. The Braised Spring Lamb Shank ($36) might end up being the most tender lamb you’ll ever have in your life.

The lamb is dry-cured for five days for flavor and tenderness, then marinated in a tenderizing yogurt marinade, and finally cooked sous vide for 36 hours. Once it has finished cooking, it is served with its poaching jus, wilted greens, preserved lemon-mint yogurt, and Israeli couscous.

The Duroc Bone-In Pork New York ($30) features a 14-day dry-aged pork chop with spring carrot and pea puree, fennel seed, crispy chicharrón, shallots, and mustard demi-glace.

Jumbo Shrimp Fazzoletti Pasta at PY Steakhouse (Photo courtesy of PY Steakhouse)

Jumbo Shrimp Fazzoletti Pasta at PY Steakhouse (Photo courtesy of PY Steakhouse)

For exceptional house-made pasta, order the Jumbo Shrimp Fazzoletti Pasta ($32, vegetarian $22). The delicate thin pasta is made with a local Sonoran wheat blend and served with herb pesto, ricotta, blistered tomatoes, spring peas, and lemon.

PY Steakhouse is located at the Casino Del Sol Resort at 5655 W. Valencia Rd. To make a reservation, call (520) 324-9350. For more information, visit casinodelsol.com.

Jackie is a food writer and photographer native to Tucson. He loves corgis and still thinks rickrolling is funny. If you'd like to stalk him, visit jackietran.com.

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