Topped with blue lump crabmeat.

Gluten free.

With miso butter.

With herb butter, pepper jack, and parmesan cheeses.

Wrapped with applewood-smoked bacon, topped with blue lump crabmeat, and perry’s steak butter. Served with steamed asparagus.

A hanging presentation of beef tenderloin, lobster, and shrimp. Served with steamed asparagus.

With truffle merlot demiglace. Served with chargrilled vegetable trio.

With truffle merlot demiglace, bearnaise, and peppercorn reduction sauces.

Smothered in crimini mushroom gravy. Served with chargrilled vegetable trio.

Airline chicken breast sous vide, roasted with lemon, oregano, leeks, shallots, new potatoes, and artichokes.

Topped with jumbo lump crabmeat and bearnaise sauce. Served with steamed asparagus.

Sliced ny strip. Perry’s is proud to serve usda-aged prime beef, hand selected, and cut fresh daily. Our steaks are finely seasoned with kosher salt, black pepper, and topped with perry’s steak butter.

Served with lemon dill butter and cauliflower mousse.

Served with chive whipped potatoes and truffle vinaigrette.

Served with Asian slaw and ginger tomato fondu.

With basil pesto and balsamic reduction. Served with grilled asparagus.

Served with creamy corn and red pepper coulis.

Served with your choice of French fries or sweet potato fries.

Fried asparagus spears topped with blue lump crab meat. Served family-style for two or more.

Served with French fries.

Served with French fries.

Milk chocolate peanut butter mousse with a chocolate cookie crust, topped with hot fudge, whipped cream, and candied peanuts.

Butterscotch bread pudding with chocolate chips in a caramel sauce, topped with candied walnuts, and toasted homemade marshmallow.

Rich butterscotch custard topped with creamy caramel sauce and maldon sea salt.

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

Vanilla bean crème brulée. Served with fresh berries.

Tasting of seasonal cheesecake, lemon meringue square, and chocolate crunch.

Topped with blue lump crabmeat.

Brisket, chuck, and short rib. Served with your choice of French fries or sweet potato fries.

Layered with romaine, bleu cheese, applewood-smoked bacon, avocado, egg, grape tomatoes, radicchio in a chilled shaker, shaken tableside with a shot of white balsamic, and raspberry vinegars lightened up with vodka to create the perfect martini. .

Perry's gluten-free file gumbo made with louisiana turtle, perry's homemade polish sausage, all cajun spiced and thickened with sassafras powder, and accompanied by a shot of fino sherry to add if desired.

Authentic dover sole bathed in brown butter, capers, and crisp croutons then skillfully filleted tableside.

Cauliflower florets baked in a cheesy mornay sauce made with Swiss, parmesan and pepper jack cheese, and with subtle aromas of nutmeg an smoked paprika. .

Pureed with applewood-smoked bacon, maple syrup, and topped with italian breadcrumbs.

Slow cooked with smoked ham hocks and cajun spices to add a smoky richness and depth of flavor to the creamy centered peas.

Lightly browned with bacon fat, accentuated with apple cider vinegar, and fresh thyme.

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

Vegan spring rolls made with crisp veggie strips and mixed herbs wrapped in rice paper. Served with our thai basil vinaigrette.

Chargrilled blue point oysters with perry's signature steak butter, pepper jack cheese, and parmesan crust.

Fennel-crusted salmon on braised fennel and leeks with navel orange butter served under a dome of roasted fennel seed smoke.

Orange vanilla cream cheesecake with sliced candied orange and sweet gelee.

Chargrilled twin 4 oz. Lobster tails (total 8 oz.) with sherry wine cream sauce, gruyère cheese, and crimini mushrooms complemented with haricot verts vegetable mix.

Filet mignon cut into two 4 oz. cajun-spiced tournedos topped with egg, dijonnaise, and served on toasted English muffins.

Two crab cakes covered with poached egg and herb hollandaise sauce, garnished with chive, dill, and parsley.