93 priced items read straight from Durant's's published menu, a upscale room. Across 83 comparable dishes it runs 94% above the Phoenix median — each item measured against the median for its own kind, ribeye against ribeyes and burger against burgers. Its cheapest steak by weight is $3.86/oz. The cheapest thing on the menu is bordelaise at $8.00.
Prices are the restaurant's own and change without notice — check the linked menu before you go. Interactive version with every category.
| $68.00 | petite filet 8 oz · $8.50/oz |
| $82.00 | filet mignon 12 oz · $6.83/oz |
| $82.00 | bone-in filet 12 oz · $6.83/oz |
| $83.00 | steak farina 12 oz · $6.92/oz our bone-in filet with an egg |
| $175.00 | durant's famous porterhouse for two 36 oz · $4.86/oz |
| $350.00 | durant's famous porterhouse for four 72 oz · $4.86/oz |
| $78.00 | prime rib small 16 oz · $4.88/oz |
| $98.00 | prime rib large 22 oz · $4.45/oz |
| $85.00 | bone-in ribeye 22 oz · $3.86/oz |
| $105.00 | bone-in 45 day dry age ribeye 22 oz · $4.77/oz |
| $65.00 | ny strip 12 oz · $5.42/oz |
| $79.00 | ny strip 16 oz · $4.94/oz |
| $82.00 | bone-in kc strip 18 oz · $4.56/oz |
| $185.00 | wagyu ny strip "gold plus" 14 oz · $13.21/oz |
| $58.00 | dungeness crab cocktail house-made cocktail sauce - atomic horseradish - creamy mustard |
| $195.00 | lobster thermidor (3lb) 48 oz · $4.06/oz béchamel sauce - gruyère cheese - caramelized butter |
| $51.00 | shetland island salmon braised or spiedini - scottish coast |
| $63.00 | roasted branzino fillet lemon butter |
| $67.00 | chilean sea bass braised or spiedini |
| $13.00 | giant shrimp cocktail house-made cocktail sauce - atomic horseradish |
| $22.00 | spinach artichoke dip parmesan - gratin - smoked garlic - fresh baked crostini |
| $15.00 | fried deviled eggs panko - farm fresh egg - green chili aioli |
| $27.00 | rhode island calamari & shrimp cherry peppers - buttermilk - green chili aioli and cocktail sauce |
| $31.00 | crispy flamingo shrimp crispy - sweet thai chili - garlic aioli |
| $56.00 | crispy lobster tails three pieces - green chili aioli - chesapeake bay seasoning |
| $16.00 | chef lupino's meatballs prime beef + pork - vodka sauce - family recipe |
| $29.00 | hanging bacon honey - togarashi - colorado farms |
| $34.00 | oysters rockefeller spinach - artichoke - smoked garlic |
| $43.00 | steak tartare américaine deviled egg mousse - grilled bread |
| $75.00 | caviar cones (2 pcs) siberian osetra - horseradish crème fraîche - gold leaf |
| $150.00 | caviar cones (4 pcs) siberian osetra - horseradish crème fraîche - gold leaf |
| $150.00 | luxury caviar service - sasanian siberian osetra |
| $250.00 | luxury caviar service - sasanian royal osetra |
| $350.00 | luxury caviar service - sasanian imperial osetra |
| $29.00 | jumbo lump crab cake old bay seasoning - buttered bread crumbs |
| $44.00 | shrimp scampi garlic - white wine - butter |
| $89.00 | durant's bone-in crispy veal parmesan 14 oz · $6.36/oz |
| $59.00 | iberico pork chops 8 oz · $7.38/oz two chops |
| $16.00 | rosemary salted crispy fries white truffle oil - shaved parmesan |
| $18.00 | macaroni & cheese boursin cheese + 9 month aged sharp white cheddar |
| $16.00 | loaded baked potato wisconsin cheddar - bacon lardon |
| $16.00 | boursin cheese whipped potatoes classic fine herb garlic boursin |
| $24.00 | durant's scalloped potatoes mornay sauce - young gouda - gruyère - crusted edges |
| $24.00 | vodka sauce rigatoni - san marzano - pecorino romano |
| $18.00 | sautéed mushroom caps cremini - thyme - garlic - parsley |
| $18.00 | creamed spinach smoked garlic - artichoke hearts - sweet cream |
| $18.00 | broccoli, spinach or asparagus sautéed - sea salt - shaved parmesan |
| $19.00 | roasted brussels sprouts sea salt - bacon lardon - get these! |
| $21.00 | corn crème brûlée sweet corn - cream - turbinado sugar |
| $15.00 | Guigal (’22 Côtes du Rhône, FR) |
| $19.00 | Michele Chiarlo "Nivole" Moscato (’24 d'Asti, IT) |
| $25.00 | Le Volte dell'Ornellaia (’23 Tuscany, IT) |
| $29.00 | Hubert Brochard (’25 Sancerre, FR) |
| $30.00 | Les Cadrans de Lassègue (’23 Saint-Émilion, FR) |
| $15.00 | Syltbar Prosecco (NV Friuli, IT) |
| $16.00 | Lyric by Etude (’24 Monterey, CA) |
| $16.00 | Chat St Michelle "Eroica" Riesling (’24 Columbia Valley, WA) |
| $17.00 | Mar de Frades Albariño (’23 Rías Baixas, SP) |
| $18.00 | Métier by DeLille (’22 Columbia Valley, WA) |
| $18.00 | Chalk Hill (’24 Russian River, CA) |
| $19.00 | Lucien Albrecht Rosé (NV Crémant d'Alsace, FR) |
| $20.00 | Peyrassol "La Croix" Rosé (’25 Côtes de Provence, FR) |
| $20.00 | Craggy Range Sauvignon Blanc (’25 Malborough, NZ) |
| $22.00 | Admire by Dan Kosta (’24 Sonoma Coast, CA) |
| $22.00 | Paul Hobbs "Crossbarn" (’24 Sonoma Coast, CA) |
| $22.00 | Jermann Pinot Grigio (’25 Friuli, IT) |
| $22.00 | Roederer Estate Brut (NV Anderson Valley, CA) |
| $23.00 | Justin (’22 Paso Robles, CA) |
| $24.00 | Bramare Malbec by Paul Hobbs (’23 Valle de Uco, AR) |
| $26.00 | Francois Labet "Vieille Vignes" (’23 Burgundy, FR) |
| $27.00 | Quilt by Joe Wagner (’23 Napa, CA) |
| $28.00 | Duckhorn Merlot (’23 Napa, CA) |
| $29.00 | Alexana "Mosaic" (’23 Willamette Valley, OR) |
| $30.00 | Post & Beam by Far Niente (’23 Napa, CA) |
| $31.00 | ZD (’23 Carneros, CA) |
| $33.00 | Orin Swift "8 Years in the Desert" Zinfandel (’24 CA) |
| $34.00 | DAOU "Reserve" (’23 Paso Robles, CA) |
| $34.00 | Rombauer (’24 Carneros, CA) |
| $35.00 | Belle Glos "Clark & Telephone" (’24 Santa Maria, CA) |
| $39.00 | Faust (’23 Napa, CA) |
| $42.00 | Veuve Clicquot Brut (NV Reims, FR) |
| $45.00 | Dom Long-Depaquit "Vaillons" 1er Cru (’23 Chablis, FR) |
| $48.00 | Bollinger "VZ19" (NV Tauxières, FR) |
| $65.00 | Cade (’22 Howell Mountain, CA) |