Menu
First Course
ARTICHOKE, POTATO AND LEEK SOUP WITH TRUFFLE OIL
Artichoke, potato and leek soup with truffle oil emulsified to a creamy consistency and finished with pecorino and chive (GF)
FRENCH ONION SOUP
Served with homemade croutons and melted Swiss cheese (GF WITH MODIFICATIONS, DF WITH MODIFICATIONS)
LOBSTER BISQUE (for an additional $3)
Rich, creamy lobster bisque finished with tender lobster meat (GF)
SIGNATURE WEDGE SALAD
Wedge of crisp Iceberg lettuce, topped with our house buttermilk vinaigrette, blue cheese crumbles, grape tomatoes, chopped green onions and chopped bacon (GF, DF WITH MODIFICATIONS)
CAESAR SALAD*
Romaine lettuce tossed with a creamy Caesar dressing, Romano cheese, roasted pumpkin seeds, homemade croutons and anchovies (GF WITH MODIFICATIONS)
MIXED GREENS WITH GOAT CHEESE, ORANGES, BEETS, AND CITRUS HONEY VINAIGRETTE
Mixed greens topped with goat cheese, roasted red and golden beets, fresh oranges, roasted pistachios, pickled shallots, and citrus vinaigrette. (GF, V, N)
Second Course
PERRY’S FAMOUS PORK CHOP
Carved tableside on a hot cast iron plate, Cured, roasted, slow-smoked and caramelized, served with homemade applesauce (GF, DF WITH MODIFICATIONS)
STEAKHOUSE PASTA*
Tomato basil pasta with grilled beef tenderloin (DF WITH MODIFICATIONS)
6 OZ. FILET PERRY*
Served on a hot cast iron plate, Wrapped with applewood-smoked bacon, topped with jumbo lump crabmeat and Perry’s Signature Steak Butter, served with steamed asparagus (GF, DF WITH MODIFICATIONS)
CHARGRILLED SALMON*
Served with lemon dill butter and cauliflower mousse (GF, DF WITH MODIFICATIONS)
SEARED SCALLOP PASTA*
Five, pan-seared scallops served with paccheri noodles tossed with a vegetable medley in a creamy Alfredo sauce, placed over a bed of San Marzano sauce. (N)
CEDAR PLANK-FIRED REDFISH
With basil pesto and balsamic reduction, served with grilled asparagus (GF, DF WITH MODIFICATIONS, N)
VEGAN SKILLET CHOPPED STEAK
Served on a hot cast iron plate. Jackfruit chopped steak smothered in Crimini mushroom gravy and served with chargrilled vegetable trio (V, DF)
14 oz. PRIME NEW YORK STRIP* (for an additional $17)
Served on a hot cast iron plate (GF, DF WITH MODIFICATIONS)
14 OZ. PRIME RIBEYE* (for an additional $17)
Served on a hot cast iron plate (GF, DF WITH MODIFICATIONS)
20 OZ. PRIME BONE-IN COWBOY RIBEYE* (for an additional $27)
Served on a hot cast iron plate (GF, DF WITH MODIFICATIONS)
Third Course
ORANGE VANILLA CREAM CHEESECAKE
Orange vanilla cream cheesecake with sliced candied orange and sweet gelee (V)
FUDGY CHOCOLATE CAKE
Rich, dark chocolate ganache torte topped with coconut whipped cream and dusted with cocoa (V, GF, DF)
LEMON BAR
Fresh lemon curd and orange shortbread coated in a torched vanilla bean meringue (V, DF)
First Course
ARTICHOKE, POTATO AND LEEK SOUP WITH TRUFFLE OIL
Artichoke, potato and leek soup with truffle oil emulsified to a creamy consistency and finished with pecorino and chive (GF)
FRENCH ONION SOUP
Served with homemade croutons and melted Swiss cheese (GF WITH MODIFICATIONS, DF WITH MODIFICATIONS)
LOBSTER BISQUE (for an additional $3)
Rich, creamy lobster bisque finished with tender lobster meat (GF)
SIGNATURE WEDGE SALAD
Wedge of crisp Iceberg lettuce, topped with our house buttermilk vinaigrette, blue cheese crumbles, grape tomatoes, chopped green onions and chopped bacon (GF, DF WITH MODIFICATIONS)
CAESAR SALAD*
Romaine lettuce tossed with a creamy Caesar dressing, Romano cheese, roasted pumpkin seeds, homemade croutons and anchovies (GF WITH MODIFICATIONS)
MIXED GREENS WITH GOAT CHEESE, ORANGES, BEETS, AND CITRUS HONEY VINAIGRETTE
Mixed greens topped with goat cheese, roasted red and golden beets, fresh oranges, roasted pistachios, pickled shallots, and citrus vinaigrette. (GF, V, N)
Second Course
PERRY’S FAMOUS PORK CHOP
Cured, roasted, slow-smoked and caramelized, served with homemade applesauce (GF, DF WITH MODIFICATIONS)
STEAKHOUSE PASTA*
Tomato basil pasta with grilled beef tenderloin (DF WITH MODIFICATIONS)
6 OZ. FILET PERRY*
Wrapped with applewood-smoked bacon, topped with jumbo lump crabmeat and Perry’s Signature Steak Butter, served with steamed asparagus (GF, DF WITH MODIFICATIONS)
CHARGRILLED SALMON*
Served with lemon dill butter and cauliflower mousse (GF, DF WITH MODIFICATIONS)
SEARED SCALLOP PASTA*
Five, pan-seared scallops served with paccheri noodles tossed with a vegetable medley in a creamy Alfredo sauce, placed over a bed of San Marzano sauce. (N)
CEDAR PLANK-FIRED REDFISH
With basil pesto and balsamic reduction, served with grilled asparagus (GF, DF WITH MODIFICATIONS, N)
VEGAN SKILLET CHOPPED STEAK
Served on a hot cast iron plate. Jackfruit chopped steak smothered in Crimini mushroom gravy and served with chargrilled vegetable trio (V, DF)
14 oz. PRIME NEW YORK STRIP* (for an additional $17)
(GF, DF WITH MODIFICATIONS)
14 OZ. PRIME RIBEYE* (for an additional $17)
(GF, DF WITH MODIFICATIONS)
20 OZ. PRIME BONE-IN COWBOY RIBEYE* (for an additional $27)
(GF, DF WITH MODIFICATIONS)
Third Course
ORANGE VANILLA CREAM CHEESECAKE
Orange vanilla cream cheesecake with sliced candied orange and sweet gelee (V)
FUDGY CHOCOLATE CAKE
Rich, dark chocolate ganache torte topped with coconut whipped cream and dusted with cocoa (V, GF, DF)
LEMON BAR
Fresh lemon curd and orange shortbread coated in a torched vanilla bean meringue (V, DF)
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Benefiting
This Houston Restaurant Weeks 2025 menu benefits
Reservations
*Houston Restaurant Weeks menu is available upon request only for DINE-IN (tax & gratuity not included) as well as TO-GO PICKUP (Tax+ 15% handling fee applied to TO-GO purchases. NO GRATUITY NECESSARY). This menu is not available via delivery platforms. Houston Restaurant Weeks Menu not available for private dining events. Please visit Perry’s website for Perry’s DINNER DRESS CODE.
