Perry’s Steakhouse & Grille will participate in Chicago Restaurant Week, running from January 24 through February 9, 2025. With locations in Oak Brook, Schaumburg, and Vernon Hills, Perry’s is offering a three-course prix fixe menu for $60 per person, available for dine-in or to-go. Reservations can be made through the Choose Chicago website.
The menu begins with a choice of first-course options, including Turtle Gumbo, French Onion Soup, Signature Wedge Salad, or Caesar Salad. For the second course, guests can select from Perry’s entrées: the 8 oz. Filet Perry wrapped in applewood-smoked bacon and topped with jumbo lump crabmeat and steak butter; Perry’s Famous Pork Chop served with homemade applesauce; Chargrilled Salmon with lemon dill butter and cauliflower mousse; or Seared Scallop Pasta featuring five pan-seared scallops over Paccheri noodles in creamy Alfredo sauce and San Marzano sauce.
Additional entrée upgrades are available for a supplemental charge, including Cedar Plank-Fired Redfish for $5, a 14 oz. Prime Ribeye for $15, a 20 oz. Prime Bone-In New York Strip for $15, or a 22 oz. Bone-In Cowboy Ribeye for $25.
For dessert, diners can choose from White Chocolate Cheesecake, Chocolate Crunch Tower, or Crème Brûlée to conclude their meal.
8 oz. Filet Perry is on the Chicago Restaurant Week Menu
The Takeaway
Perry’s Steakhouse & Grille will participate in Chicago Restaurant Week, running from January 24 through February 9, 2025. With locations in Oak Brook, Schaumburg, and Vernon Hills, Perry’s is offering a three-course prix fixe menu for $60 per person, available for dine-in or to-go. Reservations can be made through the Choose Chicago website.
The menu begins with a choice of first-course options, including Turtle Gumbo, French Onion Soup, Signature Wedge Salad, or Caesar Salad. For the second course, guests can select from Perry’s entrées: the 8 oz. Filet Perry wrapped in applewood-smoked bacon and topped with jumbo lump crabmeat and steak butter; Perry’s Famous Pork Chop served with homemade applesauce; Chargrilled Salmon with lemon dill butter and cauliflower mousse; or Seared Scallop Pasta featuring five pan-seared scallops over Paccheri noodles in creamy Alfredo sauce and San Marzano sauce.
Additional entrée upgrades are available for a supplemental charge, including Cedar Plank-Fired Redfish for $5, a 14 oz. Prime Ribeye for $15, a 20 oz. Prime Bone-In New York Strip for $15, or a 22 oz. Bone-In Cowboy Ribeye for $25.
For dessert, diners can choose from White Chocolate Cheesecake, Chocolate Crunch Tower, or Crème Brûlée to conclude their meal.
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