Fans of Perry’s Steakhouse & Grille (5 Oakbrook Center in Oak Brook, Illinois) 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 purée with maple syrup and smoky bacon, and topped with Italian breadcrumbs.
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..
Perry’s Autumn Off-the-Menu Features
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RED SNAPPER CRUDO with PICKLED GINGER, TURMERIC, FINGER LIME CAVIAR and TANGERINE OIL
The 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. The final pop of the finger lime berries (that resembles caviar) provides lime acidity.
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 WITH CHIMICHURRI AND BURNT GARLIC
Perry’s Durham Ranch Natural Bison is a cut with less fat and less calories…Never-Ever-Growth Hormone. 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 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. Perry’s servers present this dish tableside before taking it back to the kitchen to be served with an agrodolce sauce.
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.
OLIVE OIL STRAWBERRY SHORTCAKE
A twist on traditional strawberry shortcake, Perry’s starts with a thin cake of 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, they layer vanilla custard in between layers of the moist cake and strawberries.
Additionally, Perry’s will be bringing back its Butternut Squash side dish, a purée with maple syrup and smoky bacon, and topped with Italian breadcrumbs.
Fans of Perry’s Steakhouse & Grille (5 Oakbrook Center in Oak Brook, Illinois) 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 purée with maple syrup and smoky bacon, and topped with Italian breadcrumbs.
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..Perry’s Autumn Off-the-Menu Features
RED SNAPPER CRUDO with PICKLED GINGER, TURMERIC, FINGER LIME CAVIAR and TANGERINE OIL
The 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. The final pop of the finger lime berries (that resembles caviar) provides lime acidity.
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 WITH CHIMICHURRI AND BURNT GARLIC
Perry’s Durham Ranch Natural Bison is a cut with less fat and less calories…Never-Ever-Growth Hormone. 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 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. Perry’s servers present this dish tableside before taking it back to the kitchen to be served with an agrodolce sauce.
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.
OLIVE OIL STRAWBERRY SHORTCAKE
A twist on traditional strawberry shortcake, Perry’s starts with a thin cake of 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, they layer vanilla custard in between layers of the moist cake and strawberries.
Additionally, Perry’s will be bringing back its Butternut Squash side dish, a purée with maple syrup and smoky bacon, and topped with Italian breadcrumbs.
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