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
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)
Second Course
8 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)
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)
CHICKEN OSCAR*
Topped with jumbo lump crabmeat and Béarnaise sauce, 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.
AHI TUNA FILLET MIGNON* (for an additional $5)
Sushi-grade sesame-crusted ahi tuna steak, miso umami butter, pickled cucumbers, furikake rice, rainbow slaw (GF, DF)
14 oz. PRIME NEW YORK STRIP* (for an additional $12)
Served on a hot cast iron plate (GF, DF WITH MODIFICATIONS)
14 OZ. PRIME RIBEYE* (For an additional $15)
Served on a hot cast iron plate (GF, DF WITH MODIFICATIONS)
22 OZ. PRIME BONE-IN COWBOY RIBEYE* (For an additional $25)
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)
CHOCOLATE CRUNCH TOWER
Crunchy milk chocolate covered with a dark chocolate ganache, served with homemade whipped cream, toffee and peanut brittle (V)
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
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)
Second Course
8 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)
PERRY’S FAMOUS PORK CHOP
Cured, roasted, slow-smoked and caramelized, served with homemade applesauce (GF, DF with modifications)
CHICKEN OSCAR*
Topped with jumbo lump crabmeat and Béarnaise sauce, 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.
AHI TUNA FILLET MIGNON* (for an additional $5)
Sushi-grade sesame-crusted ahi tuna steak, miso umami butter, pickled cucumbers, furikake rice, rainbow slaw (GF, DF)
14 oz. PRIME NEW YORK STRIP* (for an additional $12)
(GF, DF with modifications)
14 OZ. PRIME RIBEYE* (For an additional $15)
(GF, DF with modifications)
22 OZ. PRIME BONE-IN COWBOY RIBEYE* (For an additional $25)
(GF, DF with modifications)
Third Course
ORANGE VANILLA CREAM CHEESECAKE
Orange vanilla cream cheesecake with sliced candied orange and sweet gelee (V)
CHOCOLATE CRUNCH TOWER
Crunchy milk chocolate covered with a dark chocolate ganache, served with homemade whipped cream, toffee and peanut brittle (V)
LEMON BAR
Fresh lemon curd and orange shortbread coated in a torched vanilla bean meringue (V, DF)
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
Reservations
Houston Restaurant Weeks menu is available upon request only for DINE-IN (tax & gratuity not included) as well as TO-GO (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.
Restaurant Information
Menu Photos
