Yo man this weather aint funny anymore.
And The Melting Pot
Perry's SteakhouseHRW month brehs and brehettes. What's on y'all list?
$45 PER PERSON
Restaurant will donate $7 to the Houston Food Bank from each dinner sold. Food Bank will provide 21 meals from this donation.
WEDGE SALAD
iceberg lettuce topped with red onions, green onions, tomatoes, applewood-smoked bacon and a buttermilk vinaigrette dressing
CAESAR SALAD
romaine lettuce with croutons, anchovies and parmesan cheese, topped with perry’s traditional caesar dressing
PEAR SALAD
seven-leaf lettuce, mandarin orange slices, bosc pears and toasted pecans tossed in our house italian dressing
Second Course
8 OZ. FILET PERRY
topped with jumbo lump crabmeat, herb-garlic butter and served with steamed asparagus
PERRY´S FAMOUS PORK CHOP
cured, roasted, slow-smoked and caramelized, and served with homemade applesauce
GRILLED SALMON
topped with beurre fondue and served with grilled asparagus
Third Course
DESSERT TRIO
vanilla bean crème brûlée, grand marnier chocolate truffle, and praline cheesecake
MILK CHOCOLATE PEANUT BUTTER CANDY BAR
milk chocolate peanut butter mousse with a chocolate cookie crust, topped with hot fudge, whipped cream and candied peanuts
WHITE CHOCOLATE CHEESECAKE
served over a graham cracker crust, topped with sour cream icing
Restaurant will donate $7 to the Houston Food Bank from each dinner sold. Food Bank will provide 21 meals from this donation.
- Vegetarian (V)
- Vegan (VG)
- Gluten Free (GF)
- Go Healthy Houston (GHH)
WEDGE SALAD
iceberg lettuce topped with red onions, green onions, tomatoes, applewood-smoked bacon and a buttermilk vinaigrette dressing
CAESAR SALAD
romaine lettuce with croutons, anchovies and parmesan cheese, topped with perry’s traditional caesar dressing
PEAR SALAD
seven-leaf lettuce, mandarin orange slices, bosc pears and toasted pecans tossed in our house italian dressing
Second Course
8 OZ. FILET PERRY
topped with jumbo lump crabmeat, herb-garlic butter and served with steamed asparagus
PERRY´S FAMOUS PORK CHOP
cured, roasted, slow-smoked and caramelized, and served with homemade applesauce
GRILLED SALMON
topped with beurre fondue and served with grilled asparagus
Third Course
DESSERT TRIO
vanilla bean crème brûlée, grand marnier chocolate truffle, and praline cheesecake
MILK CHOCOLATE PEANUT BUTTER CANDY BAR
milk chocolate peanut butter mousse with a chocolate cookie crust, topped with hot fudge, whipped cream and candied peanuts
WHITE CHOCOLATE CHEESECAKE
served over a graham cracker crust, topped with sour cream icing
And The Melting Pot
$35 PER PERSON
Restaurant will donate $5 to the Houston Food Bank from each dinner sold. Food Bank will provide 15 meals from this donation.
LOADED BAKED POTATO CHEDDAR CHEESE FONDUE
cheddar cheese blend, our green goddess, garlic & wine seasoning, potatoes, bacon and scallions
CLASSIC ALPINE CHEESE FONDUE (V)
aged gruyère, raclette, and fontina cheeses, white wine, garlic, fresh lemon juice and nutmeg
SPINACH ARTICHOKE CHEESE FONDUE (V)
fontina and butterkäse cheeses, spinach, artichoke hearts and garlic
Second Course
CAESAR SALAD
MELTING POT HOUSE SALAD (V)
CALIFORNIA SALAD (V)
Third Course
LAND AND SEA
filet mignon, herb crusted chicken, and pacific white shrimp
FRENCH QUARTER
filet mignon, breast of chicken and pacific white shrimp in cajun spices along with andouille sausage
THE GOOD EARTH (V)
wild mushroom sacchetti, spinach & artichoke ravioli, thai peanut tofu, asparagus and portobello
Fourth Course
PURE CHOCOLATE FONDUE (V)
FLAMING TURTLE CHOCOLATE FONDUE (V)
silky milk chocolate, caramel and candied pecans flambéed tableside
MEXICAN MILK CHOCOLATE FONDUE (V)
silky milk chocolate with kahlua, cinnamon and a touch of cayenne
Restaurant will donate $5 to the Houston Food Bank from each dinner sold. Food Bank will provide 15 meals from this donation.
- Vegetarian (V)
- Vegan (VG)
- Gluten Free (GF)
- Go Healthy Houston (GHH)
LOADED BAKED POTATO CHEDDAR CHEESE FONDUE
cheddar cheese blend, our green goddess, garlic & wine seasoning, potatoes, bacon and scallions
CLASSIC ALPINE CHEESE FONDUE (V)
aged gruyère, raclette, and fontina cheeses, white wine, garlic, fresh lemon juice and nutmeg
SPINACH ARTICHOKE CHEESE FONDUE (V)
fontina and butterkäse cheeses, spinach, artichoke hearts and garlic
Second Course
CAESAR SALAD
MELTING POT HOUSE SALAD (V)
CALIFORNIA SALAD (V)
Third Course
LAND AND SEA
filet mignon, herb crusted chicken, and pacific white shrimp
FRENCH QUARTER
filet mignon, breast of chicken and pacific white shrimp in cajun spices along with andouille sausage
THE GOOD EARTH (V)
wild mushroom sacchetti, spinach & artichoke ravioli, thai peanut tofu, asparagus and portobello
Fourth Course
PURE CHOCOLATE FONDUE (V)
FLAMING TURTLE CHOCOLATE FONDUE (V)
silky milk chocolate, caramel and candied pecans flambéed tableside
MEXICAN MILK CHOCOLATE FONDUE (V)
silky milk chocolate with kahlua, cinnamon and a touch of cayenne