Perry’s Steakhouse & Grille – River Oaks

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

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

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 chives (GF)

FRENCH ONION SOUP

Served with homemade croutons and melted Swiss cheese (GF WITH MODIFICATIONS, DF WITH MODIFICATIONS)

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)

Second Course

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)

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)

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.

CEDAR PLANK-FIRED REDFISH For an additional $5

With basil pesto and balsamic reduction, served with grilled asparagus (GF, DF WITH MODIFICATIONS)

8 OZ. FILET PERRY* For an additional $5

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)

14 OZ. PRIME RIBEYE* For an additional $15

Served on a hot cast iron plate (GF, DF WITH MODIFICATIONS)

20 OZ. PRIME BONE-IN NY STRIP* For an additional $15

Served on a hot cast iron plate (GF, DF WITH MODIFICATIONS)

22 OZ. 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

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)

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. Houston Restaurant Weeks Menu not available for private dining events.