Perry's Restaurant
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2911 Routh Street Cedar Springs Dallas, TX 75201 Map by  |
Phone: (214) 871-9991 Contact: Clay Bergus |
| Lunch Menu | ||
| Appetizers | ||
| Calamari | Crisp tender strips with sweet pepper Thai sauce. | |
| Jumbo Lump Crab Cakes | Jumbo lump blue crab with grain mustard remoulade and baby lettuce. | |
| Spinach and Parmesan Spread | Spinach and parmesan cheese baked in a creamy sauce topped with warm tomatoes. | |
| Tuna Tartare | Hand chopped tuna with avocado, tomato and baby lettuce with wasabi cream. | |
| Shrimp Cocktail | Large prawns with horseradish cocktail sauce. | |
| Onion Rings | Large sweet rings fried crisp with two specialty sauces. | |
| Soups | ||
| Specialty Soup Selections of the Day | Chef's feature soup of the day. | |
| Perry's Creamy Tomato Artichoke Bisque | ||
| Top Drawer Chili | All prime aged beef chili, award winning recipe, served with house-made tortilla chips, garnished with cheddar cheese and red onions. | |
| Appetizer Salads | ||
| Caesar | With house-made croutons and large grated Parmesan. Available with roasted chicken and grilled gulf prawns. | |
| Fresh Dallas Mozzarella, Beef Steak, Tomato and Red Onion | With fresh basil vinaigrette. | |
| House Tossed Salad | Mixed lettuce and tomato tossed in your choice of dressing. | |
| Lunch Entrees | ||
| Filet Mignon | (8 oz.). | |
| New York Strip | (12 oz.). | |
| Ribeye | (12 oz.). | |
| Fried Prawns | Gulf prawns served with fried potatoes,cocktail and tartar sauce. | |
| Southern Fried Prime Ribeye | With mashed potatoes. | |
| Crab Cake Sandwich | Jumbo lump crab cake on a toasted onion roll. Served with steak fries, cole slaw and smoked jalapeno tartar sauce. | |
| Veal Chop | With portabello mushroom. | |
| Beef Stroganoff | Tenderloin simmered in creamy cracked peppercorn sauce with mushrooms, onions, garlic & egg noodles. | |
| Prime Bone-In Pork Loin Chop | Apple bacon glazed & roasted shallot au jus. | |
| Oven Roasted Chicken | Double breasted chicken herb roasted chicken served with mashed potatoes. | |
| Double Cut Lamb Chop | (16 oz.) Domestic lamb, thick cut with rosemary demiglace. | |
| Angel Hair Pasta | Teardrop & vine ripened tomatoes, fresh basil & garlic tossed with virgin olive oil. | |
| Grilled Chicken Pasta | Angel hair pasta and rosemary marinated chicken with hearts of artichoke, crushed garlic and capers simmered in sweet cream. | |
| Entree Salads | ||
| Southern Style Fried Chicken Salad | Buttermilk marinated breast of chicken on top of mixed greens, marinated cucumbers, roasted red bell peppers with red and yellow tear drop tomatoes, served with avacado green goddness dressing. | |
| Steak Salad | Teriyaki steak with romaine, iceberg and baby lettuces, roasted garlic cloves, caramelized onions, diced tomato and crispy battered red onion with soy-sesame dressing. | |
| Crab Salad | Jumbo lump crab meat tossed in creole mustard and chive dressing with Boston bibb lettuce, cucumber noodles and tear drop tomatoes. | |
| Seared Ahi Tuna | Seared tuna with mixed lettuce, avocado, diced tomato and won ton crisps with sesame-soy dressing. | |
| Dressings | Perry's Champagne Vinaigrette, Ranch, Bleu Cheese, Sesame Soy, Thousand Island, Oil & Balsamic Vinegar, Caesar. | |
| Sandwiches | ||
| Perry's Prime Burger | All prime aged beef, served on a toasted bun served with steak fries. Add your complimentary choice of cheddar, bleu cheese, Swiss or American cheese, sauteed mushrooms or onions. | |
| Perry's Chili Burger | ||
| Perry's Ribeye Sandwich | With caramelized onions, provolone cheese on a toasted onion bun. Served with steak fries and horseradish cream sauce. | |
| Filet Sliders | Three mini filet sandwiches served with horseradish cream, au jus and steak fries. | |
| Southwestern Chicken Sandwich | Marinated in lime and parsley, dressed with chipotle aioli and basil walnut pesto and topped with red onion marmalade. | |
| Dinner Menu | ||
| Appetizers | ||
| Onion Rings | Large sweet rings fried crisp with two specialty sauces. | |
| Stuffed Mushrooms | Prime caps of domestic mushrooms overflowing with jumbo lump crab stuffing dressed with a house-made hollandaise. | |
| Mussel Roaste | Fresh Maine mussels simmered in wine, fresh thyme, parsley and roasted cloves of garlic. | |
| BBQ Shrimp | Prawns sauteed in a New Orleans style spicy garlic sauce with sesame vinegar slaw. | |
| Calamari | Crisp tender strips with sweet pepper Thai sauce. | |
| Shrimp Cocktail | Large prawns with horseradish cocktail sauce. | |
| Spinach and Artichoke Spread | Spinach and artichokes mixed with a blend of smoked gouda, Swiss and parmesan baked in a creamy sauce topped with warm tomato. | |
| Jumbo Lump Crab Cakes | Jumbo lump blue crab with grain mustard remoulade and baby lettuce. | |
| Tuna Tartare | Hand chopped tuna with avocado, tomato and baby lettuce with wasabi cream. | |
| Special Soup Selection of the Evening | Cup & Bowl | |
| Salads | ||
| Dressings | Perry's Champagne Vinaigrette, Ranch, Bleu Cheese, Sesame Soy, Thousand Island, Oil & Balsamic Vinegar, Caesar. | |
| The Bleu Cheese Iceberg Wedge | Crisp iceberg lettuce layered with bleu cheese dressing, crumbled Maytag bleu cheese, chopped tomato and crisp bacon. | |
| Perry's Magnum Salad | Romaine, iceberg and spring lettuce with tomato, hearts of palm, asparagus, toasted pecans and Maytag bleu cheese tossed with Perry's champagne vinaigrette. | |
| Beef Steak Tomato, Red Onion & Dallas Mozzarella | With fresh basil vinaigrette. | |
| House Tossed Salad | Mixed lettuce and tomato tossed in your choice of dressing. | |
| Spinach Salad | Baby spinach leaves with chopped egg, crisp bacon, roasted garlic and tomato tossed in Perry's champagne vinaigrette. | |
| Caesar | With house-made croutons and large grated parmesan. | |
| Steak, Chops, Lobster & Prawns | ||
| Our steaks are "exclusively" certified prime beef. Served with Perry's butter & choice of potato. | ||
| Prime Filet Mignon | Full (12 oz.) Petite (8 oz.). | |
| Prime New York Strip | 18 oz. and 14 oz. | |
| Prime Ribeye | (14 oz.). | |
| Prime Porterhouse | (32 oz.). | |
| Bone-In Filet Mignon | (16 oz.). | |
| Prime Cowboy Ribeye | (23 oz.). | |
| Bone-In Pork Loin Chop | (16 oz.) Apple bacon glazed & roasted shallot au jus. | |
| Double Cut Lamb Chops | (16 oz.) Domestic lamb, thick cut with rosemary demiglace. | |
| (14 oz.) With sliced portobello mushrooms. | ||
| Broiled | Two 12 oz. tails, broiled and served with drawn butter. | |
| Crispy | Tempura battered, topped with fresh asparagus and a tarragon bearnaise. | |
| Crab Meat Stuffed | Jumbo lump crab meat, Japanese style bread crumb with Perry's own select herbs and spices, served with drawn butter. | |
| Black Tiger prawns | Your choice of preparation. | |
| Stuffed | Fried prawns stuffed with jumbo lump crab meat, served with vegetable of choice. | |
| Sauteed | Prawns angelique; hearts of artichoke, crushed garlic and capers, sauteed in sweet cream served with angel hair pasta. | |
| Fried | Prawns served with fried potatoes, cocktail and tartar sauce. | |
| Entrees | ||
| Blackened Prime New York Strip | (18 oz.) Served with three prawns Creole style. | |
| Prime Filet Steak Oscar | (12 oz.) Jumbo lump crab, asparagus and Bearnaise sauce. | |
| Prime Ribeye "Au Poivre" | (14 oz.) Pressed in cracked peppercorns, covered with Maytag bleu cheese, with two crab stuffed mushrooms. | |
| Oven Roasted Chicken | Double breasted chicken, herb roasted and served with mashed potatoes. | |
| Crabcake Entree | Two large jumbo lump crabcakes with mixed lettuce and marinated cucumbers served with choice of potato. | |
| Southern Fried Prime Ribeye | With mashed potatoes. | |
| Sides | ||
| Selection of Perry's Specialty Sauces Hollandaise, Bearnaise, Brandy Peppercorn, Rosemary DemiGlace, Roast Shallot Au Jus, Port Mushroom Bordelaise. | ||
| One Pound Baked Potato | Garnished tableside. | |
| Whipped Yukon Gold Potatoes | Whipped with fresh cream butter. | |
| Fried Steak Potatoes | Soft inside and crisp exterior. | |
| Au Gratin Potatoes | In a bacon-onion cream sauce. | |
| Potatoes Lyonnaise Idaho | Potatoes sauteed with onions. | |
| Macaroni & Cheese | Blend of 3 cheeses and bacon. | |
| Sauteed Spinach | With garlic. | |
| Roasted Wild & Domestic Mushrooms | Simmered in port with a touch of garlic and onion. | |
| Creamed Spinach | With heavy cream and romano cheese sauce. | |
| Steamed Broccoli | With bearnaise or hollandaise. | |
| Steamed Asparagus | With bearnaise or hollandaise. | |
| Haricot Verts French | Cut green beans with sauteed onions. | |
| Fresh Corn | Corn cut from the cob with sweet cream butter. | |
| Desserts | ||
| Creme Brulee | Classic creamy egg custard with a crunchy caramel top. | |
| Brown Bag Apple Pie | Juicy, sweet, tart apple slices between a crunchy top crust and a flaky bottom crust baked in a brown paper bag. | |
| Old Fashioned Root Beer Float | IBC root beer or choice of soda with premium ice cream garnished with a fresh baked cookie. | |
| Chocolate Fudge Cake | Moist chocolate cake filled with warm fudge. | |
| Creamy House Made Cheesecake | Raspberry, Heath bar caramel crunch, espresso. | |
| Colleen's Carrot Cake | We traveled the world and sampled almost every nation's carrot cake, but we feel that this one is the mother of all carrot cakes. | |
| Pecan Pie | Thick, rich, creamy five spiced pecan filling nestled in a flaky pie crust. | |
| Berry Martini | Fresh assorted berries topped with creme fraiche. | |
All menu Items and Prices are subject to change.
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