Menu
Welcome In
Every great meal begins with anticipation.
At Stalk Steakhouse, every dish tells a story—one of craftsmanship, quality, and respect for ingredients. Our culinary philosophy is rooted in simplicity, allowing bold, honest flavors to shine.
Your journey starts with our thoughtfully crafted starters, designed to awaken the palate and set the tone for what’s to come. Locally inspired touches, foraged elements, and expert preparation reflect our commitment to creating an unforgettable dining experience, one course at a time.
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AK Seared Scallop Piccata (3) | market price
AK U10 Scallops + lemon-caper beurre blanc + fresh parsley + crispy prosciutto + tomato dust
Prime Steakhouse Meatballs
prime beef grind + hoisin bbq + gochujang red pepper sauce + furikake + crispy rice paper
Duxelle Stuffed Mushrooms
wild mushrooms + pecorino + manchego + garlic bread crumbs + madeira cream
Prime Flank Steak Chimichurri
charbroiled + sliced & served medium rare* + fresh chimichurri + maldon salt + black pepper
Crispy Tempura Shrimp
fermented chili aioli + scallion + toasted sesame
Whipped Goat Cheese + Pepper Jelly
warm hatch chile jelly + grilled bread + champagne dressed arugula + seasonal fresh apples
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Prime Beef Tenderloin Tartare
aged pecorino + smoked oyster emulsion + capers arugula + evoo + black pepper + maldon sea salt
Colossal Shrimp Cocktail (5)
cocktail sauce + creole remoulade + lemon
Fresh AK & PNW Oysters | Chef’s Daily Selection
horseradish + cocktail sauce + champagne mignonette
Hamachi Crudo |Coming Soon
Chilled Seafood Chateaus |Coming Soon
Bisque Lobster Cocktail |Coming Soon
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Lobster Bisque | Coming Soon
Parker House Rolls
brushed with honey butter & flake salt
Caesar Salad
romaine hearts + caesar dressing + aged Parmigiano Reggiano + buttered croutons + parmesan cheese crisps + chives
Butter Leaf Wedge
creamy buttermilk ranch + bacon lardons + dansk bleu cheese + heirloom tomatoes + scallions
Heirloom Tomato
champagne vinaigrette + sweet onions + feta + arugula + maldon sea salt
Steak
At Stalk Steakhouse, steak isn’t just a dish
It’s the centerpiece of our culinary philosophy. We serve only USDA Prime beef, wet-aged for a minimum of 28 days/dry-aged for 21 days to ensure exceptional tenderness and depth of flavor. Hand-cut by our chefs and finished with a touch of maître d’hôtel butter, our steaks embody simplicity and respect for quality.
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(limited daily availability & market price)
Butchers Reserve* - our evolving butcher program consisting of wild game, USA & Australian wagyu cuts, or rotating specialty cuts that are dry aged in-house.
Cowboy | market price
T-Bone | market price
Porterhouse | market price
KC Strip | market price
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all steaks served a la carte and with mâtre'd butter
top sirloin (10oz)
ny strip (14oz)
ribeye (16oz)
filet mignon (9oz)
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Maytag Bleu Cheese Crust
Sauce Au Poivre
Veal Demi Au Jus
10-12oz Lobster Tail with Drawn Butter | market price
Seared U10 AK Scallops with grilled lemon | market price
Sides To Share
Our sides celebrate the beauty of simplicity and the richness of seasonal ingredients.
Thoughtfully prepared and full of flavor, they bring balance and depth to your meal. From fresh, vibrant vegetables to indulgent classics reimagined, each side dish stands on its own while perfectly complementing the main event. These are more than accompaniments—they’re an essential part of the Stalk experience.
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Whipped Farm Style Potatoes
heavy cream + butter + chives
Roasted Pearl Potatoes
fine herbs + aged pecorino snow + black pepper
Parmesan Risotto
arborio rice + white wine + poulet demi + butter + chives
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Lobster Mac & Cheese | market price
pecorino + fontina + parmesan + mozzarella + herb butter + tarragon bread crumbs
Creamy Mac & Cheese
aged pecorino + fontina + parmesan + mozzarella + buttered bread crumbs
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Grilled Asparagus -or- Broccolini
evoo + garlic chips + chile flake + lemon + maldon salt
Wild Mushrooms
chanterelle + foraged blend + thyme + garlic + shallot
Creamed Spinach & Artichokes
bechamel + nutmeg + cayenne
Maple Brandied Carrots
heirloom carrots + maple butter + brandy + rosemary
Something Sweet
End your meal on a high note with desserts and nightcaps that linger long after the last bite.
From decadent sweets to perfectly crafted after-dinner drinks, these final offerings are the punctuation mark to your evening at Stalk. Simple, satisfying, and just indulgent enough to leave a lasting impression.
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Orange Olive Oil Cake
date syrup + fresh whipped cream + almond tuile
Banana Fosters Creme Brulee
banana foster custard + sugar crust + bruleed bananas
The Devil’s Bundt Cake
dark chocolate + espresso + mi amere ganache + torched swiss meringue + amarena cherry
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Americano
Cafe Latte
Cappuccino
Double Espresso
Hot Tea “the toa tea”
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Dessert Martinis
Fortified Wines
Ice Wines
Ports
Medieras
Drinks
Every detail matters at Stalk, especially what’s in your glass. Head Bartender Cole Curtner leads the way with a beverage program that mirrors the intentionality and care of our food.
At the heart of his craft is the Zero Program, offering artfully crafted mocktails and non-alcoholic beverages that deliver bold, sophisticated flavors for every guest to enjoy.
Cole’s creativity shines on in his wine-based cocktails, blending classic techniques with innovative twists to elevate the dining experience. Whether sipping on a Zero Program creation or exploring his unique cocktail offerings, every drink is a reflection of Stalk’s commitment to excellence and thoughtful hospitality.
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Ask about our mocktails, specialty teas or try our freshly brewed coffee and espresso!
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Featuring a 900-bottle, climate-controlled cellar showcasing over 200 exceptional wines from prestigious regions around the world—including an outstanding selection of champagnes and sparkling wines.
Our sommeliers and service captains expertly curate wine pairings, tailoring each selection to enhance flavors, complement personal preferences, and elevate every dining experience.
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Enjoy four local draft beers, including local favorite Odd Man Rush, showcasing the best of Alaska’s thriving craft beer scene.
Aaron Schropp
Chef + Propietor
Ronald Short
Chef
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