Perry’s Steakhouse & Grille – River Oaks

$55 Per Person

Restaurant will donate $6 from each dinner sold. Food Bank will provide 18 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)

First Course

SEASONAL SOUP

Chef’s seasonal selection. Please ask your server for details.

FRENCH ONION SOUP

Served with homemade croutons and melted Swiss cheese

WEDGE SALAD (GF)

Wedge of crisp Iceberg lettuce, topped with our house buttermilk vinaigrette, grape tomatoes, chopped green onions, sliced red onion rings and chopped bacon

CAESAR SALAD*

Romaine lettuce tossed with a creamy Caesar dressing, Romano cheese, roasted pumpkin seeds, homemade croutons and anchovies

Second Course

6 OZ. FILET MIGNON* (GF)

Seasoned with Perry’s Signature Steak Seasoning, served on a hot cast iron plate, and topped with Perry's Steak Butter

PERRY’S FAMOUS PORK CHOP (GF)

Cured, roasted, slow-smoked and caramelized, served with homemade applesauce

CHARGRILLED SALMON* (GF)

Served with lemon dill butter and cauliflower mousse

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.

CEDAR PLANK-FIRED REDFISH (GF)

for an additional $5

8 OZ. FILET MIGNON* (GF)

for an additional $5

14 OZ. PRIME RIBEYE* (GF)

for an additional $15

20 OZ. PRIME BONE-IN NY STRIP* (GF)

for an additional $15

22 OZ. BONE-IN COWBOY RIBEYE* (GF)

for an additional $25

6 OZ. SLICED TEXAS WAGYU NY STRIP* (GF)

for an additional $35

Third Course

SEASONAL CHEESECAKE (V)

Chef’s seasonal selection. Please ask your server for details.

CHOCOLATE CRUNCH (V)

Crunchy milk chocolate covered with a dark chocolate ganache, served with homemade whipped cream, toffee and peanut brittle

LEMON BAR (V)

Fresh lemon curd and orange shortbread coated in a torched vanilla bean meringue

Note

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.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.