Showcasing Seven Off-the-Menu Features

Fans of Perry’s Steakhouse & Grille (5 Oakbrook Center in Oak Brook, Illinois; 630-571-1808) are in for a treat this November.

The restaurant is showcasing seven Off-the-Menu features including: Red Snapper Crudo, BBQ Octopus, 16 oz. Bison Cowboy Chop, Whole Branzino Roasted in Salt with Agrodolce; Butterscotch Budino with Salted Caramel, and Olive Oil Strawberry Shortcake. In addition, Perry’s will be bringing back its fan favorite, the Butternut Squash side dish, a puree with maple syrup and smoky bacon, and topped with Italian breadcrumbs.

Whether you enjoy one of these or choose from Perry’s Dinner Menu with starters, soups and salads, USDA-aged prime steaks and chops, signature entrées, plus fish, seafood, poultry and vegetarian options and creative sides, you’re sure to have a memorable experience.

And don’t forget to save room for dessert. There’s two new off-the-menu choices, Butterscotch Budino with Salted Caramel and Olive Oil Strawberry Shortcake, as well as a sweet selection from the menu including the Nutty D’angelo*, crushed pecans flambéed tableside with brown sugar and brandy. Served over vanilla ice cream, dipped in white chocolate and toasted almonds, delicious.

Perry’s Autumn Off-the-Menu Features

RED SNAPPER CRUDO
Menu Description: RED SNAPPER CRUDO with PICKLED GINGER, TURMERIC, FINGER LIME CAVIAR and TANGERINE OIL
The perfect crudo (a dish of raw fish or seafood, typically dressed with top quality oil, citrus juice, sea salt and seasonings) begins with the selection of a superior quality fish, like Gulf Wild Red Snapper. The fresh fillet is thinly sliced and served on a chilled plate, over ice. Balance is achieved from the crunch and anti-inflammatory benefits of the fresh pickled ginger and turmeric with the heat of the red Fresno Chile, allowing more efficient absorption of the healthy benefits while warming the blood system. The final pop of the finger lime berries (that resembles caviar perfectly) flood your palate with a pure lime acidity and the virgin tangerine oil leaves you with a haunting texture that makes you want for more.

BBQ OCTOPUS
BBQ Octopus with Charred Lemon Garlic Potatoes, Ranch Cabbage Slaw
and Pickled Shallots
Perry’s large Spanish octopus is simmered to tender in a flavored broth. It’s seasoned, charred, sliced and then served with a creamy herbaceous slaw and waxy potatoes roasted with garlic and lemon. Everything is accentuated with a garnish of onions pickled in citrus and jalapeno.

16 oz. BISON COWBOY CHOP
BISON COWBOY CHOP WITH CHIMICHURRI AND BURNT GARLIC
Perry’s delicious Durham Ranch Natural Bison is a healthy, nutrient-rich cut with less fat and less calories…Never-Ever-Growth Hormone. Raised on a vegetarian diet that is free of animal by-products, it has an umami characteristic to it that is undeniable. Perry’s rubs the cowboy chop with a special seasoning and butter baste it with garlic cloves and fresh thyme sprigs. The garlic browns into crisp cloves and is served with a classic Chimichurri.

WHOLE BRANZINO ROASTED IN SALT WITH AGRODOLCE
This European Sea Bass is a heart healthy fish that has long been considered a delicacy throughout the Mediterranean and is sustainably cultivated in their natural environment with an all-natural diet GMO-free and antibiotic-free. Encased in a cast of kosher salt and egg white, the Sea Bass is baked to steam perfectly, and the resulting fillet is the closest you will come to the taste of the Mediterranean. Perry’s servers present this dish tableside before taking it back to the kitchen to be served with an agro dolce sauce that accentuates the cleanliness of the ocean.

BUTTERSCOTCH BUDINO WITH SALTED CARAMEL
Butterscotch Budino with Salted Caramel is a layered dessert with a rich creamy custard and a slow-cooked, handcrafted salted caramel sauce, which completely melts in your mouth.

OLIVE OIL STRAWBERRY SHORTCAKE
The amazing richness and healthy result of an olive oil cake provides an amazing twist on traditional strawberry shortcake. Perry’s starts with a thin cake of top-quality olive oil and ingredients and add a three-berry coulis of strawberries, blueberries, and raspberries which adds the fruity acidity and berry richness that the olive oil cake needs. Finally, we layer vanilla custard in between layers of the moist cake and strawberries.

Additionally, Perry’s will be bringing back its popular Butternut Squash side dish, a purée with maple syrup and smoky bacon, and topped with Italian breadcrumbs.

About Perry’s Steakhouse & Grille

Perry’s Steakhouse & Grille has earned a faithful following by perfecting prime since 1979. Beginning as a small butcher shop, Perry’s has grown into a renowned group of award-winning restaurants featuring USDA Prime beef, tableside carvings, signature selections, flaming desserts and handcrafted cocktails at its Bar 79. Specializing in a Rare and Well Done® experience, Perry’s currently operates 14 steakhouse locations in Chicago, Birmingham, Denver, and across Texas, as well as the two original butcher shops now known as Perry & Sons Market & Grille. For more information and updates on Perry’s Steakhouse, please visit www.PerrysSteakhouse.com.

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