Perry's Restaurant Corp.

Blue point oysters on the half shell

Topped with jumbo lump crabmeat

Topped with jumbo lump crabmeat

Topped with jumbo lump crabmeat and herb garlic butter, served with steamed asparagus

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

Wrapped with bacon, served with corn relish and fig BBQ sauce

Grilled chicken with steamed asparagus, bearnaise and jumbo lump crabmeat

Carved table side with truffle merlot demiglace, bearnaise and peppercorn reduction sauces

Served with filet mignon, lobster and tomato basil sauce

Hand selected in the midwest specifically for perry's steakhouse, this prime chop is cured, roasted, slow-smoked and caramelized and served with homemade applesauce

Vanilla bean crème brulée served with fresh berries

Vanilla bean creme brulee, grand marnier chocolate truffle and praline cheesecake

Lemon pudding topped with toasted meringue, gingered blueberries and shortbread crumbles

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

Warm chocolate cake topped with a white and dark chocolate medallion. Served with vanilla ice cream

White chocolate cheesecake served over a graham cracker crust topped with sour cream icing

Sliced bananas flambéed with brown sugar, rum, cinnamon and nutmeg. Served over vanilla ice cream

Vanilla ice cream served on a homemade sponge cake with freshly cut strawberries, topped with a flambéed belgian white chocolate sauce prepared tableside with bailey's irish cream

Crushed pecans flambéed with brown sugar and brandy. Served over vanilla ice cream, dipped in white chocolate and toasted almond