DINNER MENU

Appetizers

• PERRY"S ICED SEAFOOD COCKTAIL •
Two 4 oz. lobster tails, four giant shrimp and six colossal crab lumps
(Serves four to six)

• GIANT SHRIMP COCKTAIL OR REMOULADE •
Jumbo Gulf shrimp served with a traditional cocktail sauce
or remoulade sauce

• SCOTTISH SMOKED SALMON •
Home smoked Scottish salmon with dill crème fraiche

• JUMBO LUMP CRAB CAKES FOR ONE AND FOR TWO •
Jumbo lump crab cakes with a caper burre blanc sauce

• COLOSSAL CRAB LUMP COCKTAIL •

• CHERRY PEPPER CALAMARI •
Tender pan fried calamari with mixed peppers and onions topped with herb-garlic butter sauce

• STUFFED MUSHROOMS •
Mushrooms stuffed with crabmeat, shrimp, vegetables and breadcrumbs in a creamy tomato coulis and suga rosa sauce (served broiled or fried)

• SEARED AHI TUNA •
Seared black & blue and served with wasabi, capers, red onion, spicy mustard, teriyaki and tomato ginger chutney

• ESCARGOT •
Traditional oven baked escargot with herb-garlic butter and topped with puff pastry

• FRIED ASPARAGUS •
Fresh asparagus lightly breaded, flash fried, and topped withjumbo lump crab meat and herb-garlic butter sauce

• PERRY'S HOMEMADE POLISH SAUSAGE •
Perry¹s homemade Polish-style sausage smoked fresh daily, served with home smoked barbeque sauce, mustard and club crackers

• SELECTION OF ARTISAN CHEESES •

Soups & Salads

• FRENCH ONION SOUP •
Traditional French country style onion soup topped with a fresh homemade bread crouton and Swiss cheese

• TURTLE SOUP •
Traditional turtle soup served with a glass of dry sherry

• HOUSE GARDEN •
Iceberg and romaine blend, cherry tomatoes, red onion rings
and shredded carrots

• WEDGE •
Fresh iceberg lettuce wedge topped with diced tomatoes, red onion, chopped green onions and Perry's buttermilk vinaigrette

• WARM SPINACH •
Fresh spinach greens, red onion and mushrooms topped with a warm bacon vinaigrette dressing, a crouton and served with a sliced boiled egg

• PEAR SALAD •
Seven leaf lettuce, mandarin orange slices, Bosc pears and toasted pecans tossed in our house Italian dressing

• CAESAR •
Romaine lettuce leaves tossed with traditional Caesar dressing, parmesan cheese, a homemade crouton, anchovy, and spicy pumpkin seeds

• TOMATOES CAPRESE •
Fresh mozzarella cheese and ripened tomato salad with fresh basil and pesto with a drizzle of orange balsamic glaze

• BEEF STEAK TOMATO •
Butter lettuce topped with sliced tomatoes, red onion, white onion, bleu cheese crumbles and our house Italian dressing

• MEDETERRANEAN STEAK SALAD •
Mixed greens, diced red onions, diced tomato, capers, Kalamata olives
and feta cheese tossed with balsamic vinaigrette and
grilled tenderloin

Let's Do Lunch
Join us for Lunch (Monday - Friday 11 a.m. to 4 p.m.)

Steaks & Chops

Perry's is proud to serve Prime, Dry-Aged, USDA beef, and is dry aged for 28 days to ensure robust flavor and tenderness. Each steak is carmelized with our house spice blend and topped with our herb-garlic butter sauce.

• FILET MIGNON 8 oz. / 12 oz. •

• RIBEYE 14 oz. / 18 oz. •

• NEW YORK STRIP 14 oz. / 18 oz. •

• KANSAS CITY STRIP 20 oz. •

• BONE IN COWBOY RIBEYE 24 oz. •

• AUSTRAILIAN LAMB CHOPS (4 Ribs) •

Vegetables & Potatoes
(Served family style for two or more)

• ONE POUND BAKED POTATO •
• CREAMED SPINACH •
• AUGRATIN POTATOES •
• MACARONI & CHEESE •
• SEASONAL VEGETABLES •
• STEAK FRIES •
• STEAMED ASPARAGUS •
• THREE MUSHROOM MEDLEY •
• GARLIC MASHED POTATOES •
• FRIED ASPARAGUS (with Crabmeat) •
• ROSEMARY ROASTED POTATOES •
• HARICOT VERTS (French Green Beans) •

Signature Selections

• THREE PEPPERCORN NEW YORK STRIP •
14 oz. New York Strip encrusted with three peppercorn topping, roasted peppercorn sauce and served with garlic mashed potatoes and haricot verts

• FILET PERRY'S •
8 oz. Filet Mignon topped with lump crabmeat and herb-garlic butter sauce served with roasted rosemary potatoes and seasonal vegetables

• STEAK DIANE •
8 ounces of grilled beef tenderloin topped with a traditional Diane sauce served with roasted rosemary potatoes and seasonal vegetables

• FILET OSCAR •
8 oz. Filet Mignon topped with lump crabmeat, bearnaise sauce and served with asparagus spears

• PERRY'S FAMOUS SEVEN FINGER PORK CHOP •
(LIMITED AVAILABILITY)
Hand selected in the Midwest specifically for Perry's restaurants, this Prime Chop is cured, roasted, slow-smoked and caramelized, then finished in the oven and topped with our herb-garlic butter sauce and served with homemade applesauce

• PERRY'S SURF & TURF •
Served with garlic mashed potatoes and haricot verts

Petite: 6 oz Filet Mignon and 4 oz. lobster tail
Large: 8 oz. Filet Mignon and 8 oz. lobster tail

SEAFOOD CHICKEN & PASTA

• GIANT CHARGRILLED SHRIMP •
Gulf shrimp served with garlc mashed potatoes and seasonal vegetables

• GIANT FRIED SHRIMP •
Gulf shrimp lightly breaded and fried until golden brown served with hand-cut French fries

• PECAN CRUSTED FISH •
Sautéed pecan crusted fish with a lemon white wine cream sauce served with dill potato puree and seasonal vegetables

• SAUTÉED SALMON •
Served with rosemary roasted potatoes and sautéed spinach

• HONG KONG STYLE SEA BASS •
Served with julienned ginger, green onions, Shiitake mushrooms, red bell pepper, asian soy sauce and Jasmine rice

• PAN SEARED MAHI-MAHI •
Served with southwest black bean-corn relish and rice

• AHI TUNA •
Sserved with Jasmine rice, sautéed Shiitake mushrooms, Teriyake sauce and Thai coconut chili sauce

• HAWAIIAN GRILLED CHICKEN •
Served with seasonal vegetables

• GRILLED CHICKEN RIKKI •
Served with garlic mashed potatoes and seasonal vegetables

• TOMATO BASIL PASTA •
5 oz. grilled beef tenderloin with two Giant Chargrilled Shrimp

20% Gratuity added to parties of ten or more.