Need an excuse to check out STK? Midtown’s swanky steakhouse has a new menu.
The seasonally influenced additions come from newly appointed Executive Chef Mark Alba, who has won numerous awards and accolades in his 25 years of experience. He is joined by the new General Manager Geno Dew, who most recently was restaurant operations manager at Area 31 in Miami.
Whether you prefer surf or turf, you’ll have a hard time choosing among the new dishes.
Joining popular starters like the lump crab salad, beef tartare, and lil’ BRGs are foie gras French toast, Moroccan spiced lamb shoulder, yellowfin tuna crudo, and steamed Sapelo Island clams.
There are also two new salads: roasted young beets with robiola cheese, pistachios, honeycomb and beet reductions; and heirloom tomatoes paired with local peaches, basil, pecorino and tomato foam.
New entrées include roasted pasture chicken with confit terrine, sunchoke and preserved lemon and olive jus; rosemary and garlic rack of lamb; beef short rib; gulf red snapper served over Sapelo Island clams, summer squash and pancetta; local rainbow trout with an heirloom tomato succotash; and Maine sea scallops served over fava beans, white asparagus and blood orange sabayon.
Of course there are still STK’s signature steaks, available in a variety of cuts and cooked to perfection. Make it even more decadent by topping the steak with crab, foie gras or truffle butter.
Hungry yet? Book your reservation online by clicking here.