Page 84 - Cuisione fo Arizona - Volume 8

The Stockyards
Arizona’s Original
Steakhouse
5009 E. Washington St., Phoenix, AZ 85034 602.273.7378 · stockyardssteakhouse.com Once the site of one of the world’s largest feedlots, there has been a restaurant of some kind on the
property for over 70 years. The current incarnation pays homage to the past both in the warmly retro ambiance and a menu that neatly combines old favorites with up-to-the-minute ingredients and techniques. Hand-Cut Aged Steaks, Slow Roasted Prime Rib, Wild Game Specials, Citrus Glazed Salmon, Rainbow Trout, and BBQ Ribs rule. At lunch, SY has possibly the best Burger in town. Finish up with a visit to the atmospheric “Saloon” and a Jack Daniel’s Root Beer Float. This is de nitely a “must visit” restaurant when in Arizona.
Cuisine
American, Steak House
Meals Served
Lunch, Dinner
Restaurant Hours
Lunch
Monday – Friday 11:00 am – 2:00 pm Dinner
Monday – Saturday 5:00 pm – 9:00 pm Sunday
5:00 pm – 8:00 pm
Dining
Vegetarian Options Seasonal Menus Take Out Meals Children’s Menu Extensive Wine List
Attire
Casual
Additional Services
Private Parties Private Rooms Banquet Facilities Meeting Facilities
Handicap Accessible
Lounge/Bar
Reservations
Suggested
Credit Cards
Visa/MasterCard American Expres Discover Card
Appetizers
Shrimp Cocktail 20 • Mushrooms Rockefeller 14
Paloma Ranch Calf Fries Cocktail Sauce 14
Wild Boar and Venison Sausages Apple-Cranberry Chutney 18
Smoked Rainbow Trout Garlic-Caper Aioli, Red Onion and Seasoned Toast 14
All dinners include choice of House Salad or Soup of the Day, Baked Potato, Whipped Potatoes, Parmesan Potato Stack, Whiskey Sweet Potato Mash, Rice Pilaf or Fries
Stockyards Steaks
Served with Whiskey Peppercorn Demi-Glace, Béarnaise Sauce, or House Steak Butter, on the side
12 oz Ribeye 42 • 16 oz Ribeye 50
12 oz New York Strip 42 • 16 oz New York Strip 50 5 oz Filet Mignon 36 • 8 oz Filet Mignon 45
12 oz Filet Mignon 55
7 oz Camp re Sirloin 32 • 20 oz Porterhouse 60 20 oz Bone-In Bison Ribeye 75
Cuisine of ARIZONA
The Premier Culinary Guide to the Grand Canyon State cuisineofarizona.com
109
Gold Coast Seafood Gratin 26
Lobster, Shrimp and Scallops, baked in a Garlic Cream Sauce, and served with Garlic Toast
Soups and Salads
Stockyards Steak Soup Cup 6 Bowl 9
Ground Tenderloin Chili with Cornbread Cup 6 Bowl 9
Classic Caesar Shaved Parmesan 12
Western Wedge Roasted Garlic Ranch Dressing, Bacon and Blue Cheese Crumbles 12
Pear Salad Mixed Greens, Pears, Roquefort and Pecans, with a Celery Seed Vinaigrette 12
Wilted Spinach Salad
Entrees
Twin 5oz Lobster Tails
Sautéed Mushrooms, Caramelized Red Onion, Hot Bacon Dressing, Hard Boiled Egg 12
Skillet Salmon Citrus Chile Glaze and Rice Pilaf 36
Pan Seared Pork Porterhouse Chop Whiskey Sweet Potato Mash and Apple-Cranberry Chutney 32
The Arizona Cut 24 oz Bone-In Ribeye 70
Roast Prime Rib of Beef
Creamed Horseradish & Natural Juices
18 oz Cattle Baron’s Cut 50
12 oz Cowboy Cut 42 • 8 oz Tenderfoot 36
Drawn Butter and Parmesan Potato Stack 55 Grilled Medallions of Elk Juniper Rosemary Sauce
and a Garlic and Chive Potato Cake 50
Signatures
Chateaubriand for Two 100
16 oz Center Cut Tenderloin, carved and served with Béarnaise Sauce, Whiskey Peppercorn Sauce, and Creamed Horseradish, Whipped Potatoes, Sauteed Mushrooms, and Seasonal Vegetable
Prime Rib for Two 90
24 oz Center Cut, carved and served Au Jus with Creamed Horseradish, Whipped Potatoes, Sweet Potato Mash, and Seasonal Vegetable
Wild West Mixed Grill 60
Grilled Medallion of Elk Juniper Rosemary Sauce Pecan Dusted Walleyed Pike Sweet Cream Butter Sauce Wild Boar & Venison Sausage Apple-Cranberry Chutney
Served with a Garlic and Chive Potato Cake
and Rice Pilaf
Southwestern Scampi Style Shrimp Rice Pilaf 36 Herb Roasted Half Chicken
Whipped Potatoes and Seasonal Vegetable 26 Pecan Dusted Walleyed Pike
Sweet Cream Butter Sauce and Rice Pilaf 40 American Bison Meatloaf
Pan Gravy and Whipped Potatoes 30 Tortilla Crusted Pan Seared Rainbow Trout
Warm Onion and Chile Pepper Relish 28 Crunchy Fried Shrimp Platter
Cocktail Sauce and Fries 36 Grilled Chopped Steak 12 oz Patty,
Caramelized Onions and Mushroom Gravy 26 Half Pound Steak Burger
Grilled Onions and Cheddar with Fries 22 Calf’s Liver Caramelized Onions, Smoked Bacon,
Mustard Sauce and Whipped Potatoes 24 Sonoran Sauced BBQ Baby Back Ribs
Coleslaw and Fries Full Slab 32 Half Slab 26
This is a sample of menu items available at the Stockyards.
Menu items and prices are subject to change.
Add Seafood to any entree:
5 oz Lobster Tail 22 (2) Shrimp 10
(3) Seared Sea Scallops 18 Oscar Style 14