8 oz. Filet Perry, wrapped in applewood-smoked bacon and topped with jumbo lump crabmeat and Perry’s Signature Steak Butter, served with steamed asparagus featured during Chicago Northwest Restaurant Week February 28-March 9, 2025
Perry’s Steakhouse & Grille, located at 1780 E. Golf Rd. in Schaumburg, will take part in Chicago Northwest Restaurant Week 2025, running from February 28 through March 9. Perry’s will offer a three-course prix fixe menu for $60 per person, available daily for dine-in or to-go.
The first course offers a choice between Turtle Gumbo, French Onion Soup, Signature Wedge Salad, or Caesar Salad.
For the second course, guests can select from a variety of entrees, including the 8 oz. Filet Perry, wrapped in applewood-smoked bacon and topped with jumbo lump crabmeat and Perry’s Signature Steak Butter, served with steamed asparagus; Perry’s Famous Pork Chop, carved tableside and served with homemade applesauce; Chargrilled Salmon with lemon dill butter and cauliflower mousse; or Seared Scallop Pasta with five pan-seared scallops served over Paccheri noodles in creamy Alfredo and San Marzano tomato sauces. Premium entrée upgrades include Cedar Plank-Fired Redfish for an additional $5, a 14 oz. Prime Ribeye or a 20 oz. Prime Bone-In New York Strip for an additional $15, and a 22 oz. Bone-In Cowboy Ribeye for an additional $25.
The third course includes a choice of White Chocolate Cheesecake, Chocolate Crunch Tower, or Lemon Bar to complete the meal.
Perry’s Steakhouse & Grille, located at 1780 E. Golf Rd. in Schaumburg, will take part in Chicago Northwest Restaurant Week 2025, running from February 28 through March 9. Perry’s will offer a three-course prix fixe menu for $60 per person, available daily for dine-in or to-go.
The first course offers a choice between Turtle Gumbo, French Onion Soup, Signature Wedge Salad, or Caesar Salad.
For the second course, guests can select from a variety of entrees, including the 8 oz. Filet Perry, wrapped in applewood-smoked bacon and topped with jumbo lump crabmeat and Perry’s Signature Steak Butter, served with steamed asparagus; Perry’s Famous Pork Chop, carved tableside and served with homemade applesauce; Chargrilled Salmon with lemon dill butter and cauliflower mousse; or Seared Scallop Pasta with five pan-seared scallops served over Paccheri noodles in creamy Alfredo and San Marzano tomato sauces. Premium entrée upgrades include Cedar Plank-Fired Redfish for an additional $5, a 14 oz. Prime Ribeye or a 20 oz. Prime Bone-In New York Strip for an additional $15, and a 22 oz. Bone-In Cowboy Ribeye for an additional $25.
The third course includes a choice of White Chocolate Cheesecake, Chocolate Crunch Tower, or Lemon Bar to complete the meal.
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!