Perry’s Steakhouse & Grille is marking the start of 2025 with a New Year’s Day dining experience, featuring its offerings available for both dine-in and to-go. With locations in Oak Brook, Schaumburg, and Vernon Hills, Perry’s celebrates the new year with its 3-Course Pork Chop Sunday Supper, offered exclusively on New Year’s Day, Wednesday, January 1, starting at 4 p.m. for $49.
The 3-Course Pork Chop Sunday Supper includes a choice of soup or salad, Perry’s Famous Pork Chop—a seven-fingers-high, gluten-free dinner-cut pork chop—and the Dessert Trio, featuring Lemon Meringue Square, Chocolate Crunch, and Seasonal Cheesecake. Guests may substitute the Dessert Trio for side dish options such as Whipped Potatoes, Thick-Cut Chargrilled Vegetables, or Grilled Asparagus.
To complement the celebration, Perry’s is offering Black-Eyed Peas & Sautéed Cabbage for $15, a dish serving two. This traditional New Year’s side will be available from December 29 through January 2.
3-Course Perry’s Famous 7-Finger Porkchop “Sunday” Dinner available on New Year’s Day, Wednesday, January 1. (Photo credit Perry's Steakhouse & Grille)
Perry’s Steakhouse & Grille is introducing new features and offerings in January.
The 3 for $39 Military Menu and Senior Menu remains a year-round offering, honoring active and former military personnel with proper identification and guests aged 65 and older. This special pricing includes three courses for those dining before 6 p.m., with reservations required.
Beginning January 2, Perry’s will unveil several limited-time dishes. Among them is the Turtle Gumbo, a Louisiana-inspired creation made with Perry’s homemade Polish Sausage, Cajun spices, and sassafras powder, accompanied by a shot of Fino Sherry for added flair. The Three Kings Mignon, an eight-ounce applewood-smoked bacon-wrapped Filet Mignon topped with King Crab and Truffle Butter.
For dessert, guests can try the White Chocolate Cheesecake, served with blueberry compote and sour cream icing, or the Chocolate Jubilee Cake, a 10-layer blackout cake with dark chocolate buttercream and ganache, accompanied by a tart cherry compote and flamed tableside for two.
Also included in the new menu is the Primal Flight, featuring 3-ounce cuts of Filet Mignon, New York Strip, and Ribeye, presented in a cast-iron skillet. These cuts come from Perry’s Reserve Texas Akaushi Wagyu, family-raised on the Beeman Family Ranch. This all-natural Wagyu beef, originating in Kumamoto, Japan.
Perry’s Steakhouse & Grille is marking the start of 2025 with a New Year’s Day dining experience, featuring its offerings available for both dine-in and to-go. With locations in Oak Brook, Schaumburg, and Vernon Hills, Perry’s celebrates the new year with its 3-Course Pork Chop Sunday Supper, offered exclusively on New Year’s Day, Wednesday, January 1, starting at 4 p.m. for $49.
The 3-Course Pork Chop Sunday Supper includes a choice of soup or salad, Perry’s Famous Pork Chop—a seven-fingers-high, gluten-free dinner-cut pork chop—and the Dessert Trio, featuring Lemon Meringue Square, Chocolate Crunch, and Seasonal Cheesecake. Guests may substitute the Dessert Trio for side dish options such as Whipped Potatoes, Thick-Cut Chargrilled Vegetables, or Grilled Asparagus.
To complement the celebration, Perry’s is offering Black-Eyed Peas & Sautéed Cabbage for $15, a dish serving two. This traditional New Year’s side will be available from December 29 through January 2.
Perry’s Steakhouse & Grille is introducing new features and offerings in January.
The 3 for $39 Military Menu and Senior Menu remains a year-round offering, honoring active and former military personnel with proper identification and guests aged 65 and older. This special pricing includes three courses for those dining before 6 p.m., with reservations required.
Beginning January 2, Perry’s will unveil several limited-time dishes. Among them is the Turtle Gumbo, a Louisiana-inspired creation made with Perry’s homemade Polish Sausage, Cajun spices, and sassafras powder, accompanied by a shot of Fino Sherry for added flair. The Three Kings Mignon, an eight-ounce applewood-smoked bacon-wrapped Filet Mignon topped with King Crab and Truffle Butter.
For dessert, guests can try the White Chocolate Cheesecake, served with blueberry compote and sour cream icing, or the Chocolate Jubilee Cake, a 10-layer blackout cake with dark chocolate buttercream and ganache, accompanied by a tart cherry compote and flamed tableside for two.
Also included in the new menu is the Primal Flight, featuring 3-ounce cuts of Filet Mignon, New York Strip, and Ribeye, presented in a cast-iron skillet. These cuts come from Perry’s Reserve Texas Akaushi Wagyu, family-raised on the Beeman Family Ranch. This all-natural Wagyu beef, originating in Kumamoto, Japan.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!