Perry's Steakhouse & Grille

True Japanese Wagyu New York Strip* | Gf, Df

2, 4 or 6 ounces. Served thinly sliced

Perry's Famous Pork Chop ‘bites’

Pork chop morsels, seasoned with our homemade BBQ glaze and served with applesauce and BBQ sauce.

Butcher's Steak Burger* | Dfm

Filet Mignon, NY Strip, Ribeye trimmings grounded daily in house and served with French Fries

Filet Sliders 79 | Dfm

Beef tenderloin with sautéed mushrooms and red onions & topped with Swiss cheese. Served on three silver dollar buns, and accompanied with onion strings.

Tempura Fried Lobster Tail | Df

Four or eight ounce lobster tail fried in tempura batter and cut into 6 or 8 pieces respectively. Served with a side of Miso butter sauce.

Crab Cakes | Dfm

Jumbo lump crab breaded and flash fried. Served over a bed of Beurre Fondue sauce and topped with our finely cut potato "haystack".

Perry's Reserve Texas Akaushi Wagyu Satay*

Filet, New York Strip or Ribeye when available. Served with peanut sauce and finished with sesame seeds and fresh bell peppers.

Truffle Spinach & Artichoke Dip | Ve

Spinach and artichoke folded into a creamy sauce with cream cheese, gorgonzola and pecorino cheese, finished with truffle oil and served with a side of tortilla chips.

Steak & Tater Totter Bites* | Df

Housemade tater totters topped with Filet tenderloin and garlic aioli

Alaskan King Crab | Df, Gf

Served warm 6-7 oz leg

Bacon Slab Burger* | Dfm

Ground fresh daily, choice of cheese and topped with thick cut bacon slab and bacon marmalade

Seafood Stuffed Mushrooms

Five seafood stuffed mushrooms, broiled. Served with a Suga Rosa sauce.

Cherry Pepper Calamari

Squid lightly breaded in seasoned breadcrumbs, flash fried and tossed with sautéed banana peppers, cherry peppers, diced yellow onions and green onions in a homemade garlic butter.

Pan-seared Scallops On Slab Bacon | Df, Gf

Filet Beef & Bleu*

Six house made crostinis, topped with bacon marmalade, sliced filet and crumbled bleu cheese over a bed of mixed greens.

Perry's Signature Fried Asparagus | Dfm

Jumbo asparagus breaded in Italian breadcrumbs, fried, and topped with jumbo lump crabmeat sautéed in a herb garlic butter.

In-house Pecan Smoked Salmon | Df, Gfm

6 oz. portion of salmon smoked in pecan wood, served with crostinis, garlic aioli and capers.

Perry's Homemade Polish Sausage | Dfm

Escargot | Gfm

Six oven baked snails topped with onion-garlic stuffing, herb-garlic butter and puffed pastries

Chargrilled Blue Point Oysters*

With herb butter, Pepper Jack & Pecorino Romano cheeses

Bbq- Bacon-wrapped Cedar Plank Gulf Shrimp | Gf

Five jumbo shrimp seasoned with Perry's Signature Steak Seasoning, wrapped in bacon and basted with Perry's homemade BBQ sauce. | GF

Gulf Shrimp Cocktail | Df, Gf

Cold boiled jumbo shrimp served with a housemade cocktail sauce and fresh horseradish.

Filet Mignon* | Gf, Dfm

6 or 8 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

Prime Ribeye, 14 Oz* | Gf, Dfm

14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

Lamb Chops* | Gf, Df

Three lamb lollipops char-broiled and served with a Truffle Merlot Demiglace

Prime New York Strip, 14 Oz* | Gf, Dfm

14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

Koji-aged Steaks* | Gf, Dfm

Curing meat in Koji is a traditional Japanese technique that elevates the flavor and texture of various cuts of meat. By harnessing the power of koji’s enzymes and fermentation abilities, Perry’s creates uniquely delicious steaks with umami flavor.All steaks served with Perry’s Signature Steak Butter.

Prime Bone-in New York Strip, 20 Oz* | Gf, Dfm

20 ounce New York Strip butchered-in house, seasoned with Perry’s Signature Steak Seasoning, charbroiled and topped with Perry’s Signature Steak Butter.

Prime Bone-in Cowboy Ribeye, 22 Oz* | Gf, Dfm

22 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

Bone-in Tomahawk Ribeye, 35 Oz* | Gf, Dfm

New York Strip Flight* | Gf, Df

Perry's Reserve Texas Akaushi Wagyu: Family raised on the Beeman Family Ranch in Texas, Akaushi originated in Kumamoto, Japan and is all-natural Wagyu beef, providing a high source of healthy fat. Nebraska Prime Certified Angus: Only the top 3% of all meat qualifies as certified Angus prime. This Nebraska Angus prime has incomparable flavor, tenderness and quality. True Japanese A-5 Wagyu Beef: The most marbled beef in the world, providing an extremely flavorful and tender steak.

Porterhouse For Two, 40 Oz* | Gf, Dfm

The Three Kings Mignon* | Gf, Df

8 oz. applewood-smoked bacon-wrapped Filet Mignon, the King of steaks, topped with King crab and Truffle butter, made from the King of mushrooms

Certified Upper Choice Ribeye, 14 Oz* | Gf, Dfm

14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

Perry's Reserve Texas Akaushi Wagyu* | Gf, Dfm

Family raised on the Beeman Family Ranch in Texas, Akaushi originated in Kumamoto, Japan and is all-natural Wagyu beef, providing a high source of healthy fat. All steaks served with Perry’s Signature Steak Butter and roasted, half garlic head.

Au Gratin Potatoes

Baked potatoes skinned and diced, mixed with white cheddar, smoked gouda, oven baked and topped with parmesan cheese and chives. | VE

Lobster Mac & Cheese

Lobster meat sautéed in Alfredo sauce with Penne pasta. Topped with Monterey Jack cheese and oven baked | VE

Thick-cut Chargrilled Vegetables | Gf, Ve, Vg, Df

Chargrilled Zucchini, yellow Squash, Baby Carrots with buerre fondue

Three Cheese Mac & Cheese | Ve

Penne pasta sautéed with a white cheddar and smoked gouda cheese sauce, topped with bread crumbs and oven baked.

Steamed Or Grilled Asparagus | Gf, Ve, Df

Fresh asparagus spears steamed or grilled, seasoned lightly with salt and pepper and tossed with our Buerre Fondue

Perry's Signature Fried Asparagus | Dfm

Jumbo asparagus breaded in Italian breadcrumbs, fried, and topped with blue lump crabmeat sautéed in a herb garlic butter.

Cheesy Roasted Cabbage Wedges | Gf, Ve

Topped with Hazelnuts

Sherried Mushrooms | Gf, Dfm

Silver dollar mushrooms sautéed in sherry and herb-garlic butter

Creamed Spinach | Gf, Ve

Spinach complimented by our creamy Béchamel and Pecorino cheese

Corn Brulee | Gf, Ve

Roasted corn, peppers, jalapenos and fresh herbs tossed in a cream sauce

Spaghetti Squash Primavera | Gf, Ve, Vgm, Dfm

Spaghetti squash filled with vegetable mixture. Accompanied with a San Marzano marinara and topped with Pecorino Romano cheese | GF, VE, Vegan served without Parmesan cheese

Truffle Steak Fries | Dfm

6 Potato wedges fried, seasoned and topped with truffle oil, potato haystack and parmesan cheese. Served with Garlic Aioli.

King Crab Mac & Cheese

Lobster meat sautéed in Alfredo sauce with Penne pasta. Topped with Monterey Jack cheese and oven baked | VE

Loaded Whipped Potatoes | Gf

Select from cheddar cheese, butter, bacon, sour cream and chives or plain.

Sweet Sriracha Brussels Sprouts | Df

Fried baby Brussels sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.

3 For $49

Seasonal Soup: Artichoke, Potato and Leek Soup with Truffle OilSeasonal Cheesecake: Orange Vanilla Cream Cheesecake

Dinner-cut Pork Chop | Gf, Dfm

Hand selected in the Midwest specifically for Perry’s, this sweet, smoky, sizzling chop is cured, roasted, slow-smoked and caramelized, served with homemade applesauce.

Filet & Lobster* | Gf, Dfm

6 oz. Filet with 4 oz. Lobster Tail with Beurre Fondue

Symphony Kabob* | Gf, Dfm

Six ounce filet mignon cut into two medallions, three grilled jumbo Gulf shrimp, two ounces of lobster tail grilled to perfection. Served with steamed asparagus. Complimented by the Truffle Merlot Demiglace and Peppercorn reduction sauce

Signature Steakhouse Smorgasbord

40 oz. Thick-cut Porterhouse (deboned, sliced Filet Mignon & New York Strip topped with Perry’s Steak Butter); Perry’s Famous Pork Chop (dinner-cut, sliced into 4 sections topped with Perry’s Steak Butter and served with homemade applesauce); lamb lollipops (4); BBQ bacon-wrapped Gulf shrimp (4); mini crab cakes (4);broiled seafood stuffed mushrooms (4); served with Truffle Merlot Demiglace and Buerre Fondue.

Chateaubriand 3 Ways* | Gf, Dfm

8 oz. Filet sliced into 3 medallions and individuallytopped Oscar style with blue lump crabmeat,3-peppercorn au poive, and Coffee crusted

Surf & Turf Pasta* | Dfm

Six ounces of beef tenderloin tips and 2 ounce of lobster tail. Served over a bed of angel hair pasta tossed in homemade Tomato Basil sauce and topped with shredded Romano cheese.

Signature Wedge Salad | Gf, Dfm

Wheel-cut wedge of iceberg lettuce with green onions, tomatoes, bacon, blue cheese crumbles and buttermilk vinaigrette.

Caesar Salad* | Gfm

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

Butcher's Chopped Salad | Gf, Dfm

Chopped Iceberg lettuce and grape tomatoes, scallions, shredded cheddar cheese, tossed in Italian dressing topped with thick-cut bacon

French Onion Soup | Gfm, Dfm

French onion soup with jumbo yellow onions, simmered to perfection. Served with home made croutons and slices of melted Swiss cheese

Artichoke, Potato And Leek Soup With Truffle Oil | Gf

Artichoke, potato and leek soup with truffle oil emulsified to a creamy consistency and finished with pecorino and chives

Field Green & Pear Salad | Gf, Dfm

Spring lettuce tossed with mandarin oranges, julienned Bosc pears and candied pecans tossed in our Homemade Italian dressing

Spinach & Warm Bacon Vinaigrette Salad | Gf

Fresh baby spinach tossed in a warm bacon vinaigrette and topped with diced hard boiled eggs and red onion.

Lobster Bisque | Gf

Creamy lobster bisque served with diced lobster meat

Grilled Beet, Grapefruit & Creamy Feta Salad | Gf, Ve

with raddichio, grapefruit, pomegranate and creamy feta spread

Rocky Road Bread Pudding | Ve

Traditional bread pudding infused with chocolate chips and served over caramel sauce and topped with a toasted homemade marshmallow.

Dessert Trio | Ve

A miniature sized chocolate crunch, lemon bar and seasonal cheesecake.

Creme Brulee | Gf, Ve

Vanilla bean custard topped sugar and caramelized, served with a fresh assortment of berries.

Chocolate Crunch Tower | Ve

A combination of melted chocolate, hazelnut covered in chocolate ganache. Topped with heath crumble, fresh whipped cream and peanut brittle.

Seasonal Cheesecake | Ve

Seasonal Flavor: White Chocolate CheesecakeWhite chocolate cheesecake served over Graham cracker crust with blueberry compote and topped with sour cream icing

Lemon Bar | Ve, Df

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

Spaghetti Squash Primavera | Gf, Ve, Vgm, Dfm

Spaghetti squash filled with vegetable mixture. Accompanied with a San Marzano marinara and topped with Parmesan cheese

Vegan Chopped Steak | Ve, Vg, Df

Smothered in cremini mushroom gravy and served with chargrilled vegetable trio.

Chicken Oscar* | Df, Gf

Topped with jumbo lump crabmeat and Bearnaise sauce, served with steamed asparagus.

Kids Chicken Fingers | Dfm

Served with French Fries

Kiddie Mini Burgers | Dfm

Burger patty served plain with your choice of toppings. Served with fries.

Kids Pasta

Kids Fried Gulf Shrimp | Dfm

Served with French Fries

Pan Seared Sea Bass* | Gf, Dfm

Cilantro marinated Seabass pan seared. Accompanied with creamy corn, red pepper coulis

Chargrilled Salmon* | Gf, Dfm

Served with lemon dill butter and cauliflower mousse

Cedar Plank-fired Redfish | Gf, Dfm

With basil pesto and balsamic reduction served with grilled asparagus.

Crispy Miso-buttered Arctic Char* | Gf, Df

Served with grilled asparagus

Gulf Fried Shrimp | Dfm

Seven jumbo shrimp battered in seasoned breadcrumbs and fried. Served with your choice of French fries or sweet potato fries.

Roasted Black Cod Woth Chorizo Crisp*

Crusted with chorizo, bread crumbs, Parmesan cheese, garlic and fennel seeds, oven roasted on a charred cedar plank served with a Hasselback potato

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