group & private dining - stk steakhouse...macaroon shop $26 / guest per hour - selection of 4...

GROUP & PRIVATEDINING

2305 COLL INS AVE T 305 .604 .6988 x 1602 | F 305 .9 12 .0 100

[email protected] STKSTEAKHOUSE .COM

EATSTK

*MENUS ARE SEASONAL, ITEMS & PRICING ARE SUBJECT TO CHANGE*

STK South Beach artfully blends the modern steakhouse and a chic lounge into one, offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse. As Miami Beach’s favorite steakhouse,

STK distinguishes itself with a vibrant mix of stylish dining and lounge spaces paired with signature menus and world-class service. Any event - large or small, decadent or relaxed - will be customized to suit your needs

guaranteeing an event that your guests won’t forget.

TH E MAIN D IN IN G ROOMSEATED DINNER - up to 165 guests

COCKTAIL RECEPTION - up to 200 guests

PRIVATE D IN IN G SU ITE SFor more intimate affairs, we offer four Private & Semi-Private Dining Suites named after

famous burlesque stars: Blaze Starr, Tempest Storm, Candy Barr, and Gilda Gray. All of our

suites offer the perfect setting for most corporate affairs and/or special celebrations.

MEZZANINE LEVELCANDY BARR - up to 40 seated

MEZZANINE LOUNGE - up to 45 seated

CANDY BARR & MEZZANINE COMBINED - up to 65 seated

TEMPEST STORM - up to 18 seated

BLAZE STARR (BILLIARD ROOM) - up to 30 seated

MEZZANINE & ALL SUITES BUY-OUT - up to 120 seated

MAIN FLOORGILDA GRAY - up to 16 seated

FULL VENUE BUYOUT

SEATED DINNER - up to 350 guests

COCKTAIL RECEPTION - up to 400 guests

CONTAC [email protected] | T 305.604.6988 x1602 | F 305.912.0100

ON LIN ESTKSTEAKHOUSE.COM EATSTK

3

2305 COLLINS AVE | T 305.604.6988 x 1602 | F 305.912.0100 | [email protected]

STKSTEAKHOUSE.COM EATSTK

G ILDA G R AY• Located on the main floor

• Seating for up to 16 guests

• Glass-enclosed room for private or semi-private gatherings

• Rosewood tables that complement the black leather chairs

PRIVATE DINING SUITESEach room is equipped with a 55” TV that can be used for presentations or social engagements

The music from the DJ is piped in for the ultimate atmosphere, you control the volume

B L A ZE STAR R• Located on the mezzanine level

• Accommodates private seated functions of up to 30 guests or cocktail receptions for up to 40 guests

• Features a custom pool table that can be transformed from fun to dining

• The tables are upholstered in black crocodile leather that complement black leather chairs

TE M PE ST STOR M• Located on the mezzanine level

• Ideal for semi-private or private functions with seating for up to 18 guests

• Available for intimate dinners or meetings, separated by heavy, soundproof curtain


• Features floor to ceiling window wall that overlooks the main floor

CAN DY BAR R• Located on the mezzanine level

• Ideal for semi-private or private functions with seating for up to 40 guests

• Our largest suite, available for private celebrations or meetings is also separated by heavy, soundproof curtain for exclusivity from our Main Dining Mezzanine


• Features floor to ceiling window wall that overlooks the main floor

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BAR & RECE P TION M E N US• ULTRA PREMIUM OPEN BAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

• PREMIUM OPEN BAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

• STANDARD OPEN BAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

• BEER & WINE PACKAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

• CONSUMPTION BAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

• PASSED HORS D’OEUVRES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

• PASSED DESSERTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

• THE ESSENTIALS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

DIN N E R ME N US• SEATED DINNER I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1

• SEATED DINNER I I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

• SEATED DINNER I I I - THE STK SPECIAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

• SEATED DINNER IV - THE EXECUTIVE PARTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

• SEATED DINNER V - STK FAMILY STYLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

• SOCIAL PACKAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

• BUFFET DINNER I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

• BUFFET DINNER I I . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

E VE NT AC TIVATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

FLOORPL AN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

E VE NT COODINATION/FAQ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

MENUS

5



RECEPTION MENUSPAG E S 6 - 9

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ULTRA PREMIUM OPEN BARLIQ UORKetel One Vodka, Grey Goose Vodka, Don Julio Añejo Tequila, Don Julio Blanco Tequila, Don Julio Reposado Tequila, Leblon Cachaca, Ron Zacapa 23 Rum, The Botanist Gin, Hennessy XO Cognac, Dalmore 12 yr Scotch, GlenmorangieScotch, Dewar’s 12 Scotch, Monkey Shoulder Whiskey, Angel’s Envy Bourbon, Bulleit Rye

CHAM PAG N EMoët & Chandon Rose, Veuve Cliquot Brut

WIN ESommelier Seasonal Red & White Selections

BOT TLE D B E E RSModelo Especial, Corona Light, Heineken, Stella Artois, Goose Island IPA, Chimay

N ON -ALCOH OLICRed Bull, Assorted Fresh Juices, Assorted Soft Drinks

1 HOUR $46 / guest | 2 HOURS $88 / guest | 3 HOURS $128 / guest | 4 HOURS $166 / guest

PREMIUM OPEN BARLIQ UORKetel One Vodka & Flavors, Tangueray Gin, Bacardi Rum, Captain Morgan Spiced Rum, Maker’s Mark Bourbon, Jack Daniel’s, Johnnie Walker Black, Glenlivet 12yr, Hennessy VS, Patrón Silver Tequila

S PAR K LINGProsecco


BOT TLE D B E E RSModelo Especial, Corona Light, Heineken, Stella Artois, Goose Island IPA

N ON -ALCOH OLICAssorted Fresh Juices, Assorted Soft Drinks


*Pricing is per guest and does not include tax or gratuity. Minimum of 1 hour & 20 guests required. Packages do not includebottled water, shots or doubles. Satellite bar set-up fee of $150 may be applicable if additional bar is needed.

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STANDARD OPEN BARLIQ UORNew Amsterdam Vodka, New Amsterdam Gin, Bacardi Rum, Dewar’s White Label, Seagram’s 7, Jack Daniel’s



N ON - ALCOH OLICAssorted Fresh Juices, Assorted Soft Drinks


*Pricing is per guest and does not include tax or gratuity. Minimum of 1 hour & 20 guests required. Packages do not include bottled water, Red Bull, shots or doubles. Satellite bar set-up fee of $150 may be applicable if additional bar is needed.

BEER & WINE PACKAGEWIN ESommelier Seasonal Red & White Selections


N ON -ALCOH OLICAssorted Fresh Juices, Assorted Soft Drinks


*Pricing is per guest and does not include tax & gratuity. Minimum of 1 hour & 20 guests required. Package does not include bottled water.

CONSUMPTION BARP R E M I U M B R A N D S $18 - $30 H O U S E W I N E S $14 - $22

I M P O R T E D & D O M E S TI C B E E R $10

B OT T L E D WAT E R $8

S O F T D R I N K S & J U I C E S $4

PASSED HORS D’OEUVRES

(20 guest minimum)

PASSED DESSERTS (PLEASE CHOOSE FOUR)

HOT BITES

GRILLED PRIME NEW YORK STRIP - parmesan truffle fries - bearnaise sauce

SHRIMP TEMPURA - mint - nuoc cham sauce

CRISPY EMPANADAS - wagyu beef and truffle

TALEGGIO AND PEA ARANCINI - burnt sweet pepper emulsion

CHICKEN SATAY - spicy peanut sauce

BABY TATER TOTS - parmesan emulsion - spring onion hashes

VEGETABLE GYOZA - soy - chili - sesame sauce

CHICKPEA FALAFEL - tahini - sundried tomato hummus

SOUTHERN FRIED CHICKEN POPCORN - BBQ mayo

$15 per guest per hour. $2.50 per guest for each additional dessert selection. (25 guest minimum)

WASABI SNOW CRAB SALAD - cucumber - crispy wonton skin

MAINE LOBSTER CONE - avocado - marie rose sauce - caviar

POACHED KING CRAB - citrus mayo - finger lime

GRILLED LAMB CHOPS - chermoula - pomegranate seeds

TARRAGON CRAB CAKES - saffron rouille sauce

ROASTED CHILEAN SEABASS - sesame spinach miso dressing

BEEF FILET LOLLIPOPS - marinated and grilled beef filet on the bone - STK sauce

If inclusive in item selection; additional $4 per guest per item per 1/2 hourIf in addition to item selection; additional $8 per guest per item per 1/2 hour

ASSORTED COOKIE JARS

CHEESECAKE CONES - strawberry gel

CINNAMON DOUGHNUTS - spiced chocolate sauce

CHOCOLATE DIPPED STRAWBERRIES - popping candy coconut - crunchy chocolate balls - toasted almonds

STANDARD SELECTIONS

PREMIUM SELECTIONS

COLD BITES

MARINATED TUNA - avocado - soy - sesame - taro chip

COMPRESSED WATERMELON - feta - mint - olive crumbs

SMOKED SALMON FLOWER - avocado - horseradish cream - blinis

SRIRACHA BEEF TARTARE - sesame cracker - tarragon ranch - balsamic glaze

BRUSCHETTA - tomatoes - basil - whipped ricotta - balsamic reduction

PICKLED SHRIMP COCKTAIL

SOY AND GINGER CURED BEEF ROLL - pickled daikon radish - lettuce and mint

SEABREAM CEVICHE - spicy mango - lime - coriander

CARAMEL CHOCOLATE BROWNIE

BAG OF DOUGHNUTS - dulce de leche - chocolate raspberry coulis

LEMON CURD TARTLET - golden meringues

MACAROON SHOP

$26 / guest per hour - selection of 4$29 / guest per hour - selection of 5$32 / guest per hour - selection of 6

*Pricing is per guest and does not include tax or gratuity.

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THE ESSENTIALSCH IP & D IPSTORTILLA CHIPS - tomato salsa

POTATO CHIPS - spicy sour cream

PLANTAIN CHIPS - guacamole

$5 per guest per 1/2 hour

TRIO OF N UTSCASHEWS - ALMONDS - MIXED NUTS

$5 per guest per 1/2 hour

CRU DITÉFENNEL - CAULIFLOWER - CARROT

CELERY - CUCUMBERblue cheese dipping

$70 platter (serves approx. 10-12 guests; 1/2 hour)

ASSORTE D CH E E S E & FRU IT PL AT TE RASSORTED ARTISAN CHEESES

ASSORTED CRACKERS - VINE FRUITS

$95 Platter (serves approx. 10 - 12 guests; 1/2 hour)

S E AFOOD PL AT TE RSOYSTERS - CEVICHE - SHRIMP COCKTAIL SEASONAL CRAB - CLAMS - MUSSELS

$145 (serves up to 5)

LIL’ B RG s20 pieces - $200 ($7 per additional BRG)

ADD FRIES additional $30 / $70

ADD TRUFFLES additional $5 / burger

CARVIN G STATIONSTRIP LOIN $35

FILET MIGNON BEEF $35

PRIME RIB $30

includes assorted rolls & saucespricing is per guest, per hour ~ 15 guest minimum

R AW BAROYSTERS

MUSSELS

CEVICHE

SHRIMP COCKTAIL

TUNA TARTARE

KING CRAB

$750 supreme (25 guests)

$1,500 spectacular (50 guests)

LOBSTER additional $10 per guest

STONE CRAB* additional $10 per guest*Based on seasonal availability.

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DINNER MENUS PAG E S 1 1 - 1 8


1 1



SEATED DINNER I$73 per guest

FIRST COU RS E - PLEASE CHOOSE ONE

BABY GEM LETTUCE CAESAR - herb croutons - parmigiano-reggiano

BLUE ICEBERG SALAD - smoked bacon - maytag blue cheese - cherry tomatoes

MIXED GREEN SALAD - baby mesclun - baby heirloom tomatoes - red onion - carrots - cucumber - red wine vinaigrette

S ECON D COU RS E - PLEASE CHOOSE THREE

DAILY MARKET FISH - chef’s selection of the day - seasonal preparation

ROASTED HALF ORGANIC CHICKEN - roasted heirloom carrots - haricot vert - fennel - chamomile broth

6oz FILET - red wine sauce

BRAISED SHORT RIB - jalapeño cheddar grits - roasted pepper relish - crispy shallots - red wine glaze

BUTTERNUT SQUASH FREGOLA - exotic mushrooms - roasted pine nuts - pecorino - shaved truffle

OP TIONAL S IDE S - ADDITIONAL $15 EACH - SERVES 2-3

ASPARAGUS / CREAMY YUKON POTATOES / PARMESAN TRUFFLE FRIES / CRISPY BRUSSELS SPROUTS

SWEET CORN PUDDING / CREAMED SPINACH / JALAPEÑO CHEDDAR GRITS / MAC & CHEESE

BROCCOLI & CHEESE / FORAGED MUSHROOMS +5 / LOBSTER MAC & CHEESE - MP

DE SS E RT - PLEASE CHOOSE ONE

FIREMEN DEREK’S GUAVA COCONUT RUM CAKE - rum gelato

BAG O’ DONUTS - dulce de leche filling - spiced chocolate sauce - raspberry coulis

PASSIONFRUIT CHEESECAKE - blueberry tuile - mango sorbet

STK*10oz FILET MIGNON $15

14oz NY STRIP $15

14oz BONE-IN FILET $25

14oz DRY-AGED DELMONICO $23

28oz DRY-AGED PORTERHOUSE $40

34oz DRY-AGED TOMAHAWK $60

TOPPINGSPEPPERCORN CRUSTED $5

TRUFFLE BUTTER $10

SHRIMP $8

ALASKAN KING CRAB $17

ALASKAN KING CRAB “OSCAR” $22

MAINE LOBSTER mp

SAUCE PLATTER $2

STK & STK BOLD

BEARNAISE

BLUE BUTTER

AU POIVRE

CHIMICHURRI

RED WINE

HORSERADISH

PREMIUM ADDITIONS (all pricing is per guest)


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SEATED DINNER I I$93 per guest

FIRST COU RS E - FAMILY STYLE FOR THE TABLE:

STK’S FAMOUS LIL’ BRGs - wagyu - special sauce - sesame seed bun - (one per person)

SELECT ONE ADDITIONAL ITEM




SHAVED BRUSSELS SPROUTS - granny smith apples - pickled red onions - goat cheese - marcona almonds - sherry elixir red wine vinaigrette

CRISPY CALAMARI - basil - shishito peppers - roasted garlic & lime aioli - asian chili sauce

TUNA TARTARE - avocado - soy-honey emulsion - taro chips

GRILLED SPANISH OCTOPUS* - uni - salsa verde - squid ink spaghetti

STRACCIATELLA CHEESE SALAD - king crab - smoked peach - endive - local hot honey vinaigrette

NUESKE’S SMOKED BACON - balsamic BBQ - celery leaves - pickled onions

S ECON D COU RS E - PLEASE CHOOSE THREE



14oz NY STRIP - roasted shallot


6oz FILET MEDALLION - red wine sauce

BUTTERNUT SQUASH FREGOLA - exotic mushrooms - roasted pine nuts - pecorino - shaved truffle

S IDE S FOR TH E TAB LE - PLEASE CHOOSE TWO



FORAGED MUSHROOMS +5 / LOBSTER MAC & CHEESE - MP

DE SS E RT - PLEASE CHOOSE THREE




ASSORTED SORBET


14oz NY STRIP $15






TRUFFLE BUTTER $10

SHRIMP $8



MAINE LOBSTER mp

SAUCE PLATTER $2

STK & STK BOLD

BEARNAISE

BLUE BUTTER

AU POIVRE

CHIMICHURRI

RED WINE

HORSERADISH



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SEATED DINNER I I I - “THE STK SPECIAL”$105 per guest

FIRST COU RS E - PLEASE CHOOSE TWOMIXED GREEN SALAD - baby mesclun - baby heirloom tomatoes - red onion - carrots - cucumber - red wine vinaigretteSHAVED BRUSSELS SPROUTS - granny smith apples - pickled red onions - goat cheese - marcona almonds - sherry elixir red wine vinaigretteBURRATA & TOMATOES - heirloom tomatoes - chive oil - balsamic pearls - chiliSHRIMP COCKTAIL - lemon - cocktail sauceCRISPY CALAMARI - blistered shishito pepper - chili remouladeSEA SCALLOPS - sweet bbq glazed bacon - cucumber salad - celeriac and green apple remouladeBEEF TARTARE - caramelized onions - tarragon ranch - sesame crackersTUNA TARTARE - avocado - soy-honey emulsion - taro chips GRILLED SPANISH OCTOPUS - uni - salsa verde - squid ink spaghettiSTK’S FAMOUS LIL’ BRGs - wagyu - special sauce - sesame seed bun - (one per person)NUESKE’S SMOKED BACON - balsamic BBQ - celery leaves - pickled onions

S ECON D COU RS ECHEF SELECTED SALAD

TH IR D COU RS E - PLEASE CHOOSE THREE LOBSTER TRUFFLE RISOTTO14oz NY STRIP - au poivre sauce10oz FILET OF BEEF - roasted shallotsBRAISED SHORT RIB - jalapeño cheddar grits - roasted pepper relish - crispy shallots - red wine glazeDAILY MARKET FISH - chef’s seasonal daily selectionBUTTERNUT SQUASH FREGOLA - exotic mushrooms - roasted pine nuts - pecorino - shaved truffle

S IDE S FOR TH E TAB LE - PLEASE CHOOSE THREE ASPARAGUS / CREAMY YUKON POTATOES / PARMESAN TRUFFLE FRIES / CRISPY BRUSSELS SPROUTS SWEET CORN PUDDING / CREAMED SPINACH / JALAPEÑO CHEDDAR GRITS / MAC & CHEESEFORAGED MUSHROOMS +5 / LOBSTER MAC & CHEESE - MP





#THECLOUD - chocolate crémeux - angel food cake - strawberry ice cream - cotton candy cloud

ASSORTED SORBET

STK*14oz BONE-IN FILET $25




TOPPINGSPEPPERCORN CRUSTED $5TRUFFLE BUTTER $10SHRIMP $8 ALASKAN KING CRAB $17ALASKAN KING CRAB “OSCAR” $22MAINE LOBSTER mp

SAUCE PLATTER $2STK & STK BOLDBEARNAISEBLUE BUTTERAU POIVRECHIMICHURRIRED WINEHORSERADISH



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SEATED DINNER IV - “THE EXECUTIVE PARTY”$145 per guest

FIRST COU RS E - FAMILY STYLE “SHELLFISH ROYALE”JUMBO SHRIMP COCKTAIL | OYSTERS | KING CRAB | CEVICHE | MUSSELS | CLAMS

S ECON D COU RS E STK’S FAMOUS LIL’ BRGs - wagyu - special sauce - sesame seed bun

TH IR D COU RS E - PLEASE CHOOSE ONE BABY GEM LETTUCE CAESAR - herb croutons - parmigiano-reggianoBLUE ICEBERG - smoked bacon - maytag blue - cherry tomatoMIXED GREEN SALAD - baby mesclun - baby heirloom tomatoes - red onion - carrots - cucumber - red wine vinaigretteSHAVED BRUSSELS SPROUTS - granny smith apples - pickled red onions - goat cheese - marcona almonds - sherry elixir red wine vinaigretteBURRATA & TOMATOES - heirloom tomatoes - chive oil - balsamic pearls - chiliGRILLED SPANISH OCTOPUS - uni - salsa verde - squid ink spaghettiNUESKE’S SMOKED BACON - balsamic BBQ - celery leaves - pickled onionsCRISPY CALAMARI - basil - shishito peppers - roasted garlic & lime aioli - asian chili sauceTUNA TARTARE - avocado - soy honey emulsion - taro chips

TH E MAIN COU RS E - PLEASE CHOOSE THREE14oz DRY-AGED DELMONICO14oz BONE-IN FILET14oz NY STRIPDAILY MARKET FISH - chef’s seasonal daily selectionBUTTERNUT SQUASH FREGOLA - exotic mushrooms - roasted pine nuts - pecorino - shaved truffle*ENTRÉE OPTIONS CAN BE SUBSTITUTED FOR ALTERNATIVE SELECTIONSAUCES - chef’s sauce plate

S IDE S FOR TH E TAB LE - PLEASE CHOOSE THREEASPARAGUS / CREAMY YUKON POTATOES / PARMESAN TRUFFLE FRIES / CRISPY BRUSSELS SPROUTS SWEET CORN PUDDING / CREAMED SPINACH / JALAPEÑO CHEDDAR GRITS / MAC & CHEESEBROCCOLI & CHEESE / FORAGED MUSHROOMS +5 / LOBSTER MAC & CHEESE - MP





#THECLOUD - chocolate crémeux - angel food cake - strawberry ice cream - cotton candy cloud

1942 DON JULIO GELATO SUNDAE - salted caramel - peanut butter mousse - chili and lime whipped cream

STK*14oz BONE-IN FILET $25



TOPPINGSPEPPERCORN CRUSTED $5TRUFFLE BUTTER $10SHRIMP $8 ALASKAN KING CRAB $17ALASKAN KING CRAB “OSCAR” $22MAINE LOBSTER mp

SAUCE PLATTER $2STK & STK BOLDBEARNAISEBLUE BUTTERAU POIVRECHIMICHURRIRED WINEHORSERADISH



15



SEATED MENU V - STK FAMILY STYLE$85 per guest (*10 guest minimum)

STARTE RS - PLEASE CHOOSE TWO - additional charges will apply for third selection ($5 - $10 per guest)BABY GEM LETTUCE CAESAR - herb croutons - parmigiano-reggianoMIXED GREEN SALAD - baby mesclun - baby heirloom tomatoes - red onion - carrots - cucumber - red wine vinaigretteSHAVED BRUSSELS SPROUTS - granny smith apples - pickled red onions - goat cheese - marcona almonds - sherry elixir - red wine vinaigretteBLUE ICEBERG SALAD - smoked bacon - maytag blue cheese - cherry tomatoes

STRACCIATELLA CHEESE SALAD - king crab - smoked peach - endive - local hot honey vinaigretteSTK’S FAMOUS LIL’ BRGs - wagyu - special sauce - sesame seed bun (one per guest)JUMBO SHRIMP COCKTAIL - lemon - cocktail sauceTUNA TARTARE - avocado - soy honey emulsion - taro chipsNUESKE’S SMOKED BACON - balsamic BBQ - celery leaves - pickled onionsCRISPY CALAMARI - basil - shishito peppers - roasted garlic & lime aioli - asian chili sauce

E NTR É E S - PLEASE CHOOSE THREE - main course does not have to be served family styleDAILY MARKET FISH - chef’s selection of the day - seasonal preparationBUTTERNUT SQUASH FREGOLA - exotic mushrooms - roasted pine nuts - pecorino - shaved truffle14oz STRIP LOIN - au poivre sauceROASTED HALF ORGANIC CHICKEN - roasted heirloom carrots - haricot vert - fennel - chamomile brothBRAISED SHORT RIB - jalapeño cheddar grits - roasted pepper relish - crispy shallots - red wine glaze

ADD ONS: prices are per guestSLICED NY STRIP additional $10SLICED BONE-IN RIB EYE additional $25SLICED PORTER HOUSE additional $30

S IDE S - PLEASE CHOOSE THREEASPARAGUS / CREAMY YUKON POTATOES / PARMESAN TRUFFLE FRIES / CRISPY BRUSSELS SPROUTS SWEET CORN PUDDING / CREAMED SPINACH / JALAPEÑO CHEDDAR GRITS / MAC & CHEESEBROCCOLI & CHEESE / FORAGED MUSHROOMS +5 / LOBSTER MAC & CHEESE - MP





ASSORTED SORBET


14oz NY STRIP $15






TRUFFLE BUTTER $10

SHRIMP $8



MAINE LOBSTER mp

SAUCE PLATTER $2

STK & STK BOLD

BEARNAISE

BLUE BUTTER

AU POIVRE

CHIMICHURRI

RED WINE

HORSERADISH



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SOCIAL PACKAGEThis package is perfect to enjoy the STK dinner experience and also save some room for late night dancing..Minimum of 9 guests required and must be accompanied with a bar package.

OP TIONAL SHAR AB LE S IDES - ADDITIONAL $15 EACH - SERVES 2-3




BITES - PLEASE CHOOSE SIX

SERVED AS FAMILY STYLE APPETIZERS; BASED ON GROUP SIZE & 1-2 PORTIONS PER PERSON





BEEF TARTARE - caramelized onions - tarragon ranch - sesame crackers

TUNA TARTARE - avocado - soy honey emulsion - taro chips

LIL’ BRGS - wagyu beef - special sauce - sesame seed bun

CURRY CHICKEN SKEWERS - yogurt curry sauce

STEAK SKEWERS - chimichurri sauce

CRISPY CALAMARI - basil - shishito peppers - roasted garlic & lime aioli - asian chili sauce

SHRIMP COCKTAIL - lemon - cocktail sauce

SEA SCALLOPS - sweet bbq glazed bacon - cucumber salad - celeriac and green apple remoulade

CRISPY OYSTERS ON THE HALF SHELL - house made tartar sauce - capers - lemon

GRILLED SPANISH OCTOPUS - uni - salsa verde - squid ink spaghetti

SEASONAL CEVICHE

$52 per guest / $6.00 Per person for each additional item




ASSORTED SORBET

$27 per platter (serves approx. 4-5 guests)

DESSE RTS - SELECTION OF FOUR ITEMS - SERVED FAMILY STYLE


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BUFFET DINNER I$78 per guest (*24 guest minimum)

SAL ADS - PLEASE CHOOSE TWO




E NTR É E S - PLEASE CHOOSE TWO

RIGATONI - fresh tomato - burrata

FETTUCCINI - saffron - shrimp

ORECCHIETTE - porcini mushrooms


SLICED STRIP LOIN - au poivre sauce



S IDE S - PLEASE CHOOSE TWO




DE SS E RT - PLEASE CHOOSE TWO




ASSORTED SORBET


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BUFFET DINNER I I$90 per guest (*24 guest minimum)

SAL ADS & APPE TIZE RS - PLEASE CHOOSE TWO





OYSTERS ROCKEFELLER - spinach bearnaise - gruyère cheese

SEASONAL CEVICHE


E NTR É E S - PLEASE CHOOSE THREE

RIGATONI - fresh tomato - burrata

FETTUCCINI - saffron - shrimp

ORECCHIETTE - porcini mushrooms

DAILY MARKET FISH - chef’s seasonal daily selection

SLICED STRIP LOIN - au poivre sauce



PRIME RIB ROAST - marinated whole rib rack - grilled & roasted - onion jus*Carving Station and Chef Attendant Fee will apply.

S IDE S - PLEASE CHOOSE THREE




DE SS E RTS - PLEASE CHOOSE THREE




ASSORTED SORBET

E V E N T AC T I VAT I O N S

SPIKED ROOT BEER FLOATSTATION

Taking the old timey pop to the

next level with our Spiked Root Beer

Float Station; an interactive guest

favorite where we spike their root beer,

and they build their float with a variety

of ice creams, candy and fruit

toppings, and more.

SEAFOOD TOWER DISPLAY

Ice out your seafood menu with a

custom ice sculpture display,

incorporating your logo or event

name. Upgrade the display with

miniature bottles of bubbles and ice

luge to compliment the already

decadent ice centerpiece.

STRAWBERRY COBBLERSTATION

When Belvedere, fresh strawberries,

and graham crackers collide; you get

an interactive Strawberry Cobbler

Station for your guests to enjoy.


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MASHED POTATOMARTINI BAR

Whether you choose mashed potatoes

or sweet potatoes, this tater-tail

will have your guests topping off

their martini glass with french fried

onions, chopped nuts, syrups,

butters, chives, sour creams and

marshmallows.

DECKED OUT DONUTS STATION

When STK Donuts are served with

a variety of sauces, toppings and

surprise additions (think ice cream

cone in the hole of your donut), there

is no limit to how your guests can

construct their donut.

E V E N T AC T I VAT I O N S


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GROUND FLOOR

MEZZANINE

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FLOORPLAN

ENTRANCE

GILDAGREYup to 24 seated

MAIN BARup to 150

cocktail reception

MAINDINING

up to 90 seated

BISTROup to 100 seated

CANDYBARRup to 36seated

TEMPESTSTORMup to 18seated

BLAZESTARR

up to30 seated

BAR

LOUNGEup to

54 seated

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EVENT COORDINATION/FAQ

BOOKINGA proposal for all costs will be provided upon request. A 50% deposit is required to confirm your event and

the remaining balance is due prior to or on event date.

STAFFINGAll employees hired for events are paid by service gratuities. Additional staffing needs are determined based on the number

of guests invited, the space utilized and the complexity of the menu served.

Standard staffing fees for additional personnel needed, based on three hour events, are as follows:

CHEF ATTENDANTS: $150

ADDITIONAL SERVERS & BARTENDERS: $150

SECURITY: $200

EVENT CAPTAINS: $200

*Required for groups of 60 guests or more.

RENTALSEvent spaces at STK include various levels of furnishing. Rentals fluctuate depending on your needs and the requirements of

the space. Upon request of a proposal, you will receive an estimate of rental charges based

on the given parameters of your event. Additional rental charges may be incurred for last minute details or

for custom furniture and/or decor requests.

AUDIO VISUALSTK Private Rooms are equipped with basic audiovisual equipment and inputs. Please inquire with your

Events Manager who has a preferred vendor list if additional presentation and/or sound needs are required.

Clients may also use outside vendors of their preference.

SERVICE FEES & TAXESTAX: All event charges are subject to the 9% Florida State sales tax.

GRATUITY: A 15% gratuity will be automatically added to the final bill. This gratuity will be given directly to

the service team that worked the event.

ADMINISTRATIVE FEE: All events are subject to a 6% administration fee which is based on the cost of the event including

food, beverage and misc. The administrative fee is not a gratuity and serves to offset ancillary expenses associated with the

planning and administration of your event.

STORAGESTK will hold basic décor for up to 1 day prior to your event. Anything left beyond will be disposed of the night of your event

if not previously arranged with your Sales Manager.

group & private dining - stk steakhouse...macaroon shop $26 / guest per hour - selection of 4...

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