Perry's Steakhouse & Grille Miami Menu & Prices

Topped with jumbo lump crabmeat

(Served chilled)

* (Served on a bacon slab)

* With herb butter, Monterey Jack and Pecorino Romano cheeses

With miso butter Twin 4 oz. (total 8 oz.)

* (2 oz. Minimum) Sliced New York Strip

* Served on a hot cast iron plate Wrapped with applewood-smoked bacon, topped with jumbo lump crabmeat, and Perry’s Signature Steak Butter, served with steamed asparagus

* 8 oz. Served on a warm cast iron plate 8 oz. Filet Mignon, served as 3 medallions each individually topped: Oscar-style with jumbo lump crabmeat, 3-peppercorn au Poivre, and coffee-crusted with Truf

* Served on a hot cast iron plate 6 oz. Filet with 4 oz. Lobster Tail and Beurre Fondue

* Presented tableside on a hot cast iron plate A hanging presentation with a 6 oz. Filet Mignon sliced in half, 2 oz. chargrilled lobster and three chargrilled Gulf shrimp, complemented by two sauces

* 6 oz. Filet Mignon tips, 2 oz. Lobster Tail served over angel hair pasta with tomato basil sauce

16 oz. Caramelized Prime Rib * and 14 oz. Smoked NY Strip * (both sliced for easy sharing); Perry’s Famous Pork Chop (Dinner-cut, sliced into 4 sections topped with Perry’s Steak Butter and served wit

* Served with lemon dill butter and cauliflower mousse

* Sushi-grade sesame-crusted ahi tuna steak, miso umami butter, pickled cucumbers, furikake rice, rainbow slaw

Served with creamy corn and red pepper coulis, finished with cilantro oil

With basil pesto and balsamic reduction, served with grilled asparagus

* Five pan-seared scallops served with paccheri noodles, tossed with a vegetable medley in a creamy Alfredo sauce, placed over a bed of San Marzano sauce

Served with French fries

* Topped with jumbo lump crabmeat and Béarnaise sauce, served with steamed asparagus

Served on a hot cast iron plate Jackfruit chopped steak smothered in Crimini mushroom gravy and served with chargrilled vegetable trio

Vegan served without Pecorino Romano cheese

Dine-In & To-Go Daily Carved tableside on a hot cast iron plate Hand-selected in the Midwest specifically for Perry’s, this sweet, smoky, sizzling chop is cured, roasted, slow-smoked and caramelized,

Dine-In & To-Go: Every Sunday, 4 PM - Close Carved tableside on a hot cast iron plate Dinner-cut Perry’s Famous Pork Chop with choice of soup or salad and Dessert Trio (substitute dessert for individu

Dine-In & To-Go: Fridays, 10:30 AM - 5 PM (Orders must be placed by 5 PM) Served on a hot cast iron plate (Not carved tableside) Enjoy a lunch-cut portion of Perry’s Famous Pork Chop served with whipp

Dine-In & To-Go: Every Thursday, 4 PM - Close Caramelized Prime Rib, pecan-wood-fired, then crusted and caramelized to your preference from medium-rare to well-done, topped with Perry’s Steak Butter a

USDA-Aged Prime Perry’s Reserve Texas Akaushi Wagyu True Japanese A5 Wagyu

Each 3 Béarnaise * Peppercorn Reduction Miso Umami Truffle Merlot Demi-glace

Each 5 Coffee-Crusted Blackened & Bleu 3-Peppercorn au Poivre Bacon Marmalade & Bleu Oscar Style * +5 Jumbo lump crab, Béarnaise sauce, asparagus

Chargrilled Oyster * Each 4 Pan-Seared Scallop * Each 6 Bacon-wrapped Shrimp Each 4.5 Thick-cut Smoked Bacon Slab 9 Crab Cake with Béarnaise * 12 Lobster Tail Twin 4 oz. 44 4 oz. 24 2 oz. 14 Select yo

Vegan served without Pecorino Romano cheese

+ Add Pork + Add Lobster

Select from plain, cheddar cheese, bacon, green onions and/or sour cream

Choice of Traditional or Spicy Almave Blanco, fresh-pressed lime juice, agave nectar, topped with ruby red grapefruit soda

Seedlip Spice 94, fresh-pressed lime juice, blood orange purée, topped with key lime ginger beer

* Tomato basil pasta with grilled beef tenderloin

* Filet Mignon, NY Strip, and Ribeye trimmings ground daily in-house, choice of cheese and served with French fries

* Ground fresh daily, choice of cheese, topped with thick-cut bacon slab and bacon marmalade served with French fries

* Topped with lemon dill butter and served with whipped potatoes and thick-cut chargrilled vegetables

* Topped with jumbo lump crabmeat and Béarnaise sauce, served with steamed asparagus

* Served on a hot cast iron plate Served with whipped potatoes and thick-cut chargrilled vegetables

* Three pan-seared scallops served with paccheri noodles, tossed with a vegetable medley in a creamy Alfredo sauce, placed over a bed of San Marzano sauce

* Served on a hot cast iron plate Served with whipped potatoes and thick-cut chargrilled vegetables

* Served on a hot cast iron plate Our twist on the classic, served with French fries

Topped with jumbo lump crabmeat

Lunch-sized portions of Perry’s Filet Mignon appetizers—each only $9 during lunch with the purchase of one entrée per person at the table.

DINE-IN & TO-GO: Fridays, 10:30 AM - 5 PM Served on a hot cast iron plate (Not carved tableside) A lunch-cut portion of Perry’s Famous Pork Chop served with whipped potatoes, homemade applesauce and b

* Served with French fries

* Three homemade crostinis topped with bacon marmalade, sliced filet cooked to medium rare, and crumbled bleu cheese, served over a bed of mixed greens

* Served with peanut sauce and finished with sesame seeds and fresh bell peppers

* Chargrilled Filet Mignon served with crisp baby gem lettuce, accompanied by pickled cucumbers, savory soy-sesame sauce, and creamy peanut sauce

* Three homemade tater totters topped with shaved filet mignon cooked to medium-rare topped with house garlic aioli, and diced chives

* Thinly shaved filet mignon seasoned with sea salt, cracked pepper, and olive oil, topped with shaved Pecorino Romano cheese, horseradish, wild arugula, and finished with truffle oil and fresh lemon

Topped with jumbo lump crabmeat

With miso butter Twin 4 oz. (total 8 oz.)

(Served chilled)

* (Served on a bacon slab)

* With herb butter, Monterey Jack and Half Dozen 26 Pecorino Romano cheeses

* Sliced New York Strip (2 oz. Minimum)

* Filet Mignon, NY Strip, and Ribeye trimmings ground daily in-house, choice of cheese and served with French fries

* Ground fresh daily, choice of cheese, topped with thick-cut bacon slab and bacon marmalade served with French fries

Freshly-muddled cucumber and raspberries, fresh-pressed lime juice, and agave nectar

Freshly-muddled pineapple, mint, fresh-pressed lime juice, topped with ginger ale

Choice of Traditional or Spicy Almave Blanco, fresh-pressed lime juice, agave nectar, topped with ruby red grapefruit soda

Seedlip Spice 94, fresh-pressed lime juice, blood orange purée, topped with key lime ginger beer

Knob Creek bourbon, fresh-pressed lemon juice, egg white foam and orange bitters, served with a side of housemade Perry’s Reserve Pinot Noir syrup

Perry’s Reserve Rosé, Hendrick’s, fresh-pressed lemon juice, and freshly muddled raspberry and lychee

Captain Morgan White rum, Domaine de Canton Ginger liqueur, fresh-pressed lime juice, freshly-muddled pineapple and mint, topped with ginger ale

Woodford Reserve bourbon, St-Germain Elderflower liqueur, fresh-pressed lemon juice, and freshly-muddled blackberries and mint

Absolut vodka, Kahlúa Coffee liqueur, French vanilla, caramel, and fresh-brewed espresso, topped with a sprinkle of Maldon Sea Salt

Monkey Shoulder scotch, Disaronno Amaretto liqueur and a dash of black walnut bitters

Tito’s Handmade vodka, fresh-pressed lime and cranberry juices, freshly-muddled strawberries, topped with ginger ale

Clarified margarita, silky and crystal-clear, with Socorro Blanco tequila, fresh-pressed lime juice, agave nectar, and orange bitters, finished with a Valencia orange peel mist and golden salt rim

Maker’s Mark bourbon, Aperol, Amaro Nonino Quintessentia, fresh-pressed lemon juice, and peach purée

Ketel One vodka, St-Germain Elderflower liqueur, fresh-pressed lemon juice, and freshly muddled thyme, rimmed with sugar

Smirnoff Blueberry vodka and fresh-pressed lime, cucumber, and cranberry juices

George Strait’s favorite cocktail made with his own tequila - Código 1530 Blanco - fresh-pressed lime and grapefruit juices, blood orange purée and agave nectar

An Old Fashioned honoring the ‘Father of Bourbon’ and the first to char barrels, crafted with Elijah Craig Small Batch bourbon, French vanilla, cocoa bitters, and an expressed orange peel. Served with

* Belvedere Organic vodka and a rinse of extra-dry vermouth stirred to perfection. Served with an accompaniment of bleu cheese-stuffed olives, lemon twist, and a Blue Point Oyster on the half shell.

A Manhattan with WhistlePig PiggyBack 6-year-old rye and sweet vermouth, rimmed with brown sugar and Perry’s Signature Homemade Barbecue Sauce. Topped with a skewer of Perry’s Famous Pork Chop Bites a

Perry’s signature Margarita with Casa Dragones Blanco tequila, Grand Marnier, fresh-pressed lime juice and lustrous teal agave nectar. Served with a gold-gilded craft ice cube and topped with a passio

A tasting flight of three handcrafted cocktails in 2.5 oz. pours