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Cruzan Senepol Steak and Local Lobster Recipe

Cruzan Senepol Steak and Local Lobster Recipe


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The ultimate surf-and-turf dish, this recipe features local St. Croix chef Frank Pugliese from [email protected] served this during the St. Croix Food & Wine Experience. — Yasmin Fahr

Ingredients

For the steaks:

  • 4 senepol steaks (8 ounces each) or wagyu beef
  • Salt and pepper

For the lobster:

  • 4 spiny lobster tails
  • Salt and pepper
  • Paprika
  • 2 cups butter (4 sticks), melted
  • 1 garlic clove, finely minced
  • 1 teaspoon lime juice

For pumpkin purée:

  • ½ teaspoon table salt
  • 1 pound pumpkin, peeled, seeded
  • ¼ pound fresh ginger
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • ½ cup heavy cream
  • 4 cups fresh greens, for garnish

Directions

For the steaks:

Rub the steaks with salt and pepper, and then grill for about 4 minutes on each side. Remove from grill and let rest for 5 minutes.

For the lobster:

Clean and split the lobster tails. Season with salt, pepper, and paprika. Make the butter sauce by combining the butter, garlic, and lime. Baste lobsters with the butter sauce, then broil meat-side down for 2-3 minutes. Turn, baste again, and broil shell side down for 5 minutes or until lobster meat is opaque.

For the pumpkin purée:

Preheat the oven to 350 degrees. Peel, seed, and chop pumpkin into bite-sized pieces. Peel and chop the ginger. Roast ginger and pumpkin for 45 minutes. While hot, transfer to a food processor. Add the butter, sugar, and heavy cream. Purée until smooth.

To serve, slice the meat and place on a plate. Add a small nest of greens, the lobster, and pumpkin purée and serve.


MENUS

Served with chowder or antipasto salad and choice of your side.

PAN-SEARED SCALLOPS

caramelized onion risotto, arugula, pancetta and mustard vinaigrette

WHARFSIDE COMBO

5 oz. warm water lobster tail, cod, clams casino, shrimp, sea scallops

CRAB STUFFED SHRIMP + SCALLOPS

served with house-made tartar

CRAB STUFFED FLOUNDER

fresh Atlantic flounder, house-made crab stuffing

CEDAR PLANK SALMON

grilled and orange glazed salmon

EVERYTHING TUNA

fresh Yellowfin tuna, pan-seared with everything spice and light wasabi sauce

SNOW CRA

sweet Alaskan crab, steamed and served with drawn butter


Yak & Yeti™ Restaurant

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Our plant-based menu items are made without animal meat, dairy, eggs and honey.


Cruzan Senepol Steak and Local Lobster Recipe - Recipes

Restaurant Hours:
C Level:
Sun- Thurs 11:30am-9pm
Fri & Sat 11:30am-9:30pm

Island Prime Dinner:
Wed-Sun 5-9pm
Closed Mondays & Tuesdays

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members. // gf = gluten free v = vegetarian gf*, v* = can be prepared gluten free or vegetarian upon request.

Starters
Dozen Oysters on the Half Shell
black pepper mignonette (gf)
$36
Ahi Crab & Avocado Stack
fresh crab, avocado & tomato, papaya-mango salsa, taro chips, sweet chili sauce (gf*)
$20
Prawn Cocktail
fire-roasted cocktail sauce, lemon (gf)
$24
California Cheese Board
honeycomb, seasonal fruit, rustic walnut sourdough (gf*)
$14
Island Prime's Seafood Platter
1/2 dozen oysters, alaskan king crab, chilled prawns, salmon tartare, black pepper mignonette, lemon, fire-roasted cocktail sauce (gf)
$68
Lobster Bisque
butter-poached lobster, brioche croutons
$16
Chef Deb's Pepita & Sesame Crusted Brie
honey roasted garlic, jalapeno jelly, grilled ciabatta
$17
Pan Seared Crab Cakes
granny smith apple, fennel, fresno chilis, frisée, orange segments lemon-turmeric aioli
$21
Salt & Pepper Calamari
toasted nori aioli, pickled fresno chilis, sesame, cilantro
$18
Charred Octopus
marble potato salad, spanish chorizo, tuscan salsa verde, piquillo pepper, arugula, romesco (gf*)
$19
From the Garden
California Burrata
heirloom tomatoes, tapenade, basil, rosemary crisp (gf*,v)
$16
Organic Baby Greens
strawberries, shaved radish, toasted almonds, goat cheese, citrus vinaigrette (gf,v)
$13
Caesar Salad
baby romaine, white anchovy, parmigiano reggiano, sourdough croutons, classic caesar dressing (gf*)
$14
Iceberg Wedge
heirloom cherry tomatoes, pickled red onion, smoked blue cheese, crisp bacon, herb ranch (gf,v*)
$13
Chef Deborah's Compositions
Local Striped Sea Bass
marble potatoes, asparagus, heirloom cherry tomatoes, baby spinach, scallions, prosciutto, shiitake mushrooms, dashi aioli (gf)
$42
Seared Scallops
whipped cauliflower, rainbow chard, bacon, paddlefish caviar beurre blanc (gf)
$45
Chicken 'Under a Brick'
crushed yukon gold potatoes, caramelized onions, pickled fresno chilis, chimichurri (gf)
$36
Roasted Eggplant
vegan ragout, basmati cilantro rice, upland cress, marcona almonds, romesco (gf*,v)
$36
New York 'Au Poivre'
10oz USDA prime new york, maitake mushroom, cognac-peppercorn sauce (gf)
$48
Island Prime Filet Trio
trio of 3oz filets mignons, topped with king crab, wild mushrooms & blue cheese, with sea salt mashed potatoes, red wine demi (gf*)
$52
From the Market
all of our steaks are selected by chef deborah to feature the highest quality meats and ranching methods
Center Cut Filet Mignon
(gf)
8oz $48
12oz $58
Skirt Steak
USDA prime (gf)
10oz $42
Kerwee New York Strip
'silver label' australian wagyu (gf)
12oz $68
Kerwee Ribeye
'red label' australian wagyu (gf)
16oz $65
Mahi Mahi
hawaiian islands (gf)
8oz $34
Nordic Blu Salmon
skjerstad fjord, norway (gf)
8oz $34
Pork Tomahawk
beeler's farm, iowa (gf)
16oz $45
Australian Rack of Lamb
(gf)
16oz $52
Sauces & Toppings
bearnaise, lemon beurre blanc, red wine demi, chimichurri, herbed pesto butter, garlic-chili pepper || blue cheese, madeira mushrooms, caramelized onions
Any Turf Can Surf
Two Seared Scallops
(gf)
$24
Two Garlic-Herb Prawns
(gf)
$16
Alaskan King Crab Leg
(gf)
Cold Water Lobster Tail
(gf)
Oscar Style
alaskan king crab, asparagus, bearnaise (gf)
$28
Sides for the Table
Grilled Asparagus
lemon (gf)
$12
Truffled Creamed Spinach
(gf*,v)
$12
Sharp Cheddar Mac 'n Cheese
chili fried onions, pork belly (v*)
$14
Onion Rings
herb ranch (gf,v)
$10
Madeira Braised Mushrooms
(gf,v)
$14
Buttermilk Mashed Potatoes
(gf,v)
$10
Baked Potato
butter, sour cream, chives (gf,v)
$10
Rosemary French Fries
garlic aioli (v)
$10
Twice Baked Potato
for two or more, with lobster, bacon, scallions, aged cheddar (gf)
$26

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members. // gf = gluten free v = vegetarian gf*, v* = can be prepared gluten free or vegetarian upon request.

Under Way
Island Prime's Lobster Bisque
butter-poached lobster, sherry, brioche croutons
Cup $10
Bowl $13
Michael's Crispy Artichoke Fritters
lemon-caper aioli (v)
$15
Crispy Calamari
with vietnamese dipping sauce
$17
Coconut Shrimp
horseradish-apricot glaze with mint & basil
$17
Chef Deborah's Pepita & Sesame Crusted Brie
honey roasted garlic, jalapeno jelly (v)
$17
Chilled "Old Bay" Peel & Eat Shrimp
lemon, garlic aioli, fire roasted cocktail sauce (gf*)
$16
Ahi, Crab & Avocado Stack
fresh crab, avocado & tomato, papaya-mango salsa, taro chips, sweet chili sauce (gf*)
$20
Ceviche Verde
shrimp, white fish, serrano pepper, cucumber, cilantro, tomato, onion, lime, corn chips (gf*)
$16
Chesapeake Bay Crab Cakes
granny smith apple, shaved fennel, celery greens, pickled fresno chilis, frisee, lemon-turmeric aioli
$19
Steamed Mussel Pot
PEI mussels, pinot grigio, chorizo, arugula, caramelized onion cream sauce
$18
Marinated Filet Mignon Skewers
anticucho-style beef tenderloin, marbled potato, aji amarillo sauce (gf)
$16
Chicken Pot Stickers
soy-ginger glaze with spicy vietnamese dipping sauce & toasted peanuts
$15
Kelp Beds
entree salads served with your choice of: skirt steak, portobello mushroom (grilled) or chicken breast, salmon, shrimp (grilled, blackened or bbq)
Quinoa & Baby Spinach Salad
tri-color quinoa, baby spinach & arugula, heirloom tomato, corn, shaved fennel, citrus vinaigrette (gf) (choice of protein)
$21
Caesar Salad
chopped romaine hearts, focaccia croutons, parmesan (gf*)(choice of protein)
$21
Organic Baby Greens
tomatoes, cucumber, blue cheese, candied walnuts, balsamic vinaigrette (gf)(choice of protein)
$21
Warm Spinach Salad
baby spinach, sundried cranberries, mushrooms, pickled red onion, pine nuts, crumbled bacon, chopped egg, goat cheese, bacon vinaigrette
$21
Healthy Skirts on Fire Salad
spicy skirt steak, arugula, edamame, blue cheese, avocado, cucumber, celery, red bell peppers, cherry tomatoes, pepitas, garlic croutons, blue cheese-balsamic vinaigrette (v*,gf*)
$24
C-Level Louie Salad
alaskan king crab & rock shrimp, butter lettuce, tomatoes, avocado, red onion, cucumber, egg, capers, thousand island dressing (gf)
$26
Shellfish Offerings
served with tradition mignonette, roasted tomato-horseradish cocktail sauce, wasabi aioli
Oysters on the Half Shell
ask your server for our daily selection of east & west coast oysters
$18
Chilled Seafood Platter
1/2 dozen oysters, 1/2 lb old bay peel & eat shrimp, mini ahi stack, salmon tartare
$48
High Tide
Mediterranean Bowl
roasted broccolini, baby spinach, artichokes, confit tomatoes, lentils, fresno chilis, pistachios, fresh herbs, lemon-tahini dressing, red pepper tofu mousse (v, gf)
$19
Hawaiian Ahi & Salmon Poke
sushi rice, avocado, edamame, scallions, fresno chilis, sesame-seaweed salad, wasabi aioli, papaya-mango salsa
$26
Lobster & Fontina BLT
housemade lobster & whitefish salad on jalapeño-cheddar sourdough, with sherried lobster bisque
$24
Blackened Chicken Sandwich
fontina cheese, guacamole, pickled onion, lettuce, tomato, garlic aioli on a brioche bun, with jalapeno cole slaw
$18
French Dip
slow roasted beef topped with fontina, roasted red peppers, carmelized onions, served with horseradish cream, au jus and french fries
$21
C Level Burger
ground filet & chuck on brioche bun, garlic aioli, lettuce, tomato, grilled onion, smoked bacon, choice of blue cheese or cheddar, with parmesan fries
$19
Blackened Fish Tacos
chipotle aioli, coleslaw, pineapple salsa and avocado creme, with black beans (gf*)
$19
Fish & Chips
panko-breaded alaskan cod with cole slaw, hushpuppies & parmesan fries
$20
Seafood Pasta
fresh linguini with shrimp, mussels, bay scallops, garlic, chili flakes, creamy marinara sauce, herbed bread crumbs
$32
Lobster Mac 'n Cheese
served with local organic greens, candied walnuts & fresh herb vinaigrette
$28
Steak Frites
grilled to temperature, served with parmesan french fries, pesto butter, & broccolini (gf*)
10oz new york $32
8oz filet mignon $44

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members. // gf = gluten free v = vegetarian gf*, v* = can be prepared gluten free or vegetarian upon request.

Under Way
Crispy Calamari
vietnamese dipping sauce
$17
Coconut Shrimp
horseradish-apricot glaze with mint & basil
$17
Michael's Crispy Artichoke Fritters
lemon-caper aioli (v)
$15
Chef Deborah's Pepita & Sesame Crusted Brie
honey-roasted garlic, jalapeno jelly (v)
$17
Chilled "Old Bay" Peel & Eat Shrimp
lemon, garlic aioli, fire roasted cocktail sauce (gf*)
$16
Chesapeake Bay-Style Crab Cakes
granny smith apple, shaved fennel, orange segments, pickled fresno chilis, frisee, lemon-turmeric aioli
$19
Ceviche Verde
shrimp, white fish, serrano pepper, cucumber, cilantro, tomato, onion, lime, corn chips (gf*)
$16
Steamed Mussel Pot
PEI mussels, pinot grigio, chorizo, arugula, caramelized onion cream sauce
$18
Chicken Pot Stickers
soy-ginger glaze with spicy vietnamese dipping sauce & toasted peanuts
$15
Marinated Filet Mignon Skewers
anticucho-style beef tenderloin, marbled potato, aji amarillo sauce (gf)
$16
Ahi, Crab, & Avocado Stack
fresh crab, avocado & tomato, papaya-mango salsa, taro chips, sweet chili sauce (gf*)
$20
Kelp Beds & Tide Pools
Island Prime's Lobster Bisque
butter poached lobster, sherry, brioche croutons
$10
Organic Baby Greens
tomatoes, cucumber, blue cheese, candied walnuts, balsamic vinaigrette (gf, v*)
$11
Caesar Salad
chopped romaine, focaccia croutons, parmesan cheese (gf*)
$12
BLT Wedge Salad
bacon, red onion, tomato, blue cheese dressing, balsamic reduction (v*)
$13
Shellfish Offerings
served with traditional mignonette, roasted-horseradish cocktail sauce, wasabi aioli
Oysters on the Half Shell
ask your server for our daily selection of east & west coast oysters (gf*)
$18
Seafood Platter 1-2 persons
1/2 dozen oyster, 1/2 lb old bay peel & eat shrimp, mini ahi stack, salmon tartare (gf*)
A/Q $48
Cold Water Lobster Tail
(gf)
Alaskan King Crab Leg
(gf)
Chef Deb's "Fuel for a Healthier Lifestyle" bowls
Mediterranean Bowl
roasted broccolini, baby spinach, artichokes, confit tomatoes, lentils, fresno chilis, pistachios, fresh herbs, lemon-tahini dressing, red pepper tofu mousse (v, gf)
$19
Hawaiian Ahi & Salmon Poke
sushi rice, avocado, edamame, scallions, fresno chilis, sesame-seaweed salad, wasabi aioli, papaya mango salsa
$26
High Tide
Healthy Skirts on Fire Salad
spicy skirt steak, arugula, edamame, blue cheese, avocado, cucumber, celery, red bell peppers, cherry tomatoes, pepitas, garlic croutons, blue cheese-balsamic vinaigrette (gf*)
$24
C-Level Louie Salad
alaskan king crab & rock shrimp, butter lettuce, tomatoes, avocado, red onion, cucumber, egg, capers, thousand island dressing (gf)
$26
Lobster & Fontina BLT
housemade lobster & whitefish salad on jalapeño-cheddar sourdough, with sherried lobster bisque
$24
C Level Burger
ground filet & chuck on brioche bun, garlic aioli, lettuce, tomato, grilled onion, smoked bacon, choice of cheddar or blue cheese, french fries
$19
Fish & Chips
panko-breaded alaskan cod with cole slaw, hushpuppies & parmesan fries
$20
Lobster Mac 'n Cheese
served with local organic greens, candied walnuts & fresh herb vinaigrette
$28
Chicken 'Under a Brick'
tuscan salsa verde, pickled fresno chilis, crushed yukon potatoes, caramelized onions(gf*)
$36
Pan Seared Striped Bass
marble potatoes, asparagus, heirloom cherry tomatoes, baby spinach, scallions, prosciutto, shiitake mushrooms, dashi aioli (gf)
$38
Nordic Blu Salmon
crispy chickpea polenta, asparagus, mint-pea puree (gf)
$36
Seafood Pasta
fresh linguini with shrimp, mussels, bay scallops, garlic, chili flakes, creamy marinara sauce, herbed bread crumbs
$32
Pan Seared Scallops
whipped cauliflower, rainbow chard, lardons, caviar beurre blanc (gf)
$38
Steak Frites
grilled to temperature, served with french fries, pesto butter & broccolini (gf*)
10oz new york $32
8oz filet mignon $44

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members. // gf = gluten free v = vegetarian gf*, v* = can be prepared gluten free or vegetarian upon request.

Desserts
Potted Brownie Banana Split
homemade peanut butter ice cream over a warm brownie with dulce de leche, fudge & bruleed bananas
$12
Vanilla Ginger Creme Brulee
fresh mission figs, macerated grapes
$12
Key Lime Pie
rich lime custard baked in a graham cracker crust, finished with meringue & pomegranate coulis
$12
Retro Island Prime Mud Pie
mountains of coffee ice cream over a chocolate ganache, homemade fudge
$12
Pineapple Upside Down Cake
rum caramel sauce, sundried cherries, cardamom ice cream
$12
Amaretto Cheesecake
vanilla cheesecake topped with bruleed bananas, spiced almond brittle & a shot of amaretto
$12
Trio of Homemade Ice Creams or Sorbets
seasonal selections (gf*)
$12
Dessert Wines
Black Muscat Quady "Elysium" Napa 375ml $8
$38
Blanc de Noir Eiswein Blees-Ferber Germany $24
$190
Grenache Banyuls Chapoutier '07 500ml $11
$80
Late Harvest Chardonnay Bouchaine 'Bouche d'Or' Napa $15
$98
Monastrell Olivares Jumilla Spain 500ml $14
$98
Sauternes Castelnau de Suduiraut Bordeaux France 375ml $14
$70
Semillon Botrytised Chalk Hill Sonoma $15
$110
Tokai Royal Tokaji Hungary (5 Puttonyos) 375ml $16
$68
Vidal Ice Wine Inniskillin Canada $18
$120
Port/Madeira/Sherry
10 yr Tawny Cockburn 500ml $9
$60
20 yr Tawny Cockburn 500ml $16
$108
Rare Tawny Penfolds 'Grandfather' Barossa Australia $18
$260
Ruby Port Sandemans $9
$42
Syrah Port Meyer Family Napa $13
$88
Madeira 15 yr Blandy's Malmsey 500ml $14
$198
Sherry 'Olorosso' Lustau $8
$60

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members.

Sparkling
Le Grand Courtage Grande Cuvee Brut Rose FranceGlass $13
Bottle $52
Moet & Chandon 187mlBottle $20
Segura Viudas 'Brut Reserva' Cava Catalonia SpainGlass $8
Bottle $32
Voveti Prosecco Veneto ItalyGlass $10
Bottle $40
Sauvignon Blanc
La Petit Perrier Loire FranceGlass $9
Bottle $36
Drylands Marlborough New ZealandGlass $13
Bottle $52
Chardonnay
Kim Crawford East Coast New ZealandGlass $9
Bottle $36
Landmark 'Overlook' Sonoma CountyGlass $14
Bottle $56
Talbott 'Sleepy Hollow' Santa Lucia Highlands $16
$64
Eclectic Whites
Albarino Vionta Rias Baixas SpainGlass $12
Bottle $40
Garganega/Trebbiano Pieropan Soave ItalyGlass $11
Bottle $44
Jacquere Domaine De L'idylle Savoie, FranceGlass $15
Bottle $60
Moschofilero Boutari Mantinia GreeceGlass $12
Bottle $48
Pinot Grigio Marevento Delle Venezie ItalyGlass $10
Bottle $40
Riesling S.A. Prum 'Essence' Mosel GermanyGlass $12
Bottle $48
Vinho Verde Broadbent PortugalGlass $9
Bottle $36
Rose
Rose of Sangiovese/Merlot Revelous South Coast CaliforniaGlass $12
Bottle $48
Rose of Syrah / Grenache/Merlot Bieler Pere et Fils Provence FranceGlass $10
Bottle $40
Reds By The Glass
Pinot Noir
Gloria Ferrer 'Etesian' SonomaGlass $14
Bottle $56
Kim Crawford Marlborough NZGlass $12
Bottle $48
King Estate 'Inscription' Willamette Valley OregonGlass $15
Bottle $60
Merlot
Rutherford HillGlass $16
Bottle $64
Cusumano Sicily ItalyGlass $9
Bottle $36
Syrah
Delas 'Crozes-Hermitage' Rhone FranceGlass $16
Bottle $64
Torbreck 'Woodcutter's' Shiraz Barossa Valley AustraliaGlass $15
Bottle $60
Unique Reds
Malbec Ruta 22 Mendoza ArgentinaGlass $9
Bottle $36
Red Blend Coasta Tierra 'By CRG' Valle De Guadalupe MexicoGlass $11
Bottle $44
Zinfandel Terra d'Oro Amador CountyGlass $12
Bottle $48
Cabernet/Petit Sirah J. Lohr 'Pure Paso' Paso RoblesGlass $15
Bottle $60
Old World Reds
Merlot/Syrah/Sangiovese Gaja 'Promis' Tuscany ItalyGlass $30
Bottle $120
Gamay Stephane Aviron Beaujolais FranceGlass $12
Bottle $48
Grenache Sella Mosca Sardinia ItalyGlass $12
Bottle $48
Nebbiolo Kiuva Valle d'Aosta ItalyGlass $18
Bottle $72
Nerello Mascalese Ottoventi SicilyGlass $14
Bottle $56
Red Blend Can Blau 'Blau' Montsant SpainGlass $11
Bottle $44
Tempranillo Beronia Reserva Rioja SpainGlass $13
Bottle $52
Cabernet Sauvignon
10 Span CaliforniaGlass $9
Bottle $36
Daou Paso RoblesGlass $16
Bottle $64
Mt Veeder Napa ValleyGlass $23
Bottle $112
Half Bottle Selection
Brachetto d'Acqui (Sparkling) Rosa Ragale $28
Champagne Krug 'Brut' NV Reims France $140
Chardonnay Olivier Leflaive, Meursault , France $62
Chardonnay Sanford Santa Rita Hills $32
Moscato d'Asti Elio Perrone 'Sourgal' Piedmont Italy $26
Riesling Reichsgraf von Kesselstat Kabinett Mosel Germany $24
Sauvignon Blanc Comte Lafond Sancerre France $28
Cabernet Sauvignon "Simi" Alexander Valley $28
Pinot Noir Frank Family Carneros $32
Pinot Noir Louis Latour Santenay France $30
Pinot Noir Meiomi Central Coast $24
Syrah Jaffurs Santa Barbara County $32

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members.

Prime Martinis
Isle of Zen
absolut citron, triple sec, ginger, lime, basil & mint
$13
Cold Blooded
tito's handmade vodka, martini & rossi fiero, blood orange, honey & vanilla
$14
Honshu Manhattan
toki blended japanese whiskey, sweet vermouth, hibiscus syrup, candied hibiscus flower, peychaud's bitters
$15
San Diego Local Spirits
Black Bramble
old harbour vodka with pineapple syrup & fresh blackberry puree
$14
Seafoam Martini
you & yours sunday gin, aloe liqueur, cucumber, fresh lime
$15
Highway to Jalisco
cutwater tequila, hibiscus, anise, cinamon, fresh lemon, & soda
$13
New Classic
Endless Summer
drake's vodka, peach bitters, passion fruit & ginger beer
$13
Sangria Del Presidio
house-made sangria with blackberry brandy & grand marnier
$10
The Desi Arnaz
our tropical mojito: cruzan mango rum, papaya nectar, fresh mint & lime
$11
Driftwood
fig infused bourbon, b&b, honey liqueur, fig, orange bitters, ginger ale
$13
Deborah's Mai Tai
cruzan coconut & white rum, orgeat, pineapple, fresh lime, float of myers's rum
$14
C Level's Seafood Bloody Mary
house-infused habanero vodka, house-made spicy bloody mary mix, skerry hot pickled veggies, shrimp & crab
$16
New World G&T
roku gin, aperol, fresh lemon, fever tree elderflower tonic water
$13
Beach Break
el jimador tequila, green chartreuse, grapefruit, & lime
$13
Zero Proof
The Galley Way
pineapple-rosemary syrup, orange juice, ginger ale
$7
Garden Cooler
cucumber syrup, mint, lime, tonic
$7

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members.

Bites
$7
Chicken Potstickers
Crispy Calamari
Coconut Shrimp
Steamed Mussels
Chef Deborah's Pepita & Sesame Crusted Brie
C-Level Caesar Salad
Marinated Filet Mignon Skewers
Libations
$7
Endless Summer
drake's organic vodka, peach bitters, passion fruit, ginger beer
$7
Sangria del Presidio
house-made sangria with brandy and orange liqueur
The Desi Arnaz
cruzan mango rum, papaya nectar, mint, fresh lime, soda
Beers
Bud Light $4.5
Stone Delicious IPA $5
Mike Hess Claritus Kolsch $5
Garage Brewing Mango Hefeweizen $5
4 Sons Coconutorious Amber Ale $5

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members. // gf = gluten free v = vegetarian gf*, v* = can be prepared gluten free or vegetarian upon request.

A 4% surcharge will be added to all Guest checks to help cover increasing costs and in support of the recent increases to minimum wage and benefits for our dedicated Team Members. // gf = gluten free v = vegetarian gf*, v* = can be prepared gluten free or vegetarian upon request.

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BEVERAGES

SUNSET SANGRIA
Eppa Organic Sangria, Fresh Fruit. 9.50

THE FISHBOWL
Made for Two- Smirnoff Vodka, Tanqueray Gin, Cruzan Light Rum, Sour, DeKuyper Blue Curacao, Sprite. 15.25

RUM RUNNER
Bacardi Superior, Banana Liqueur, Blackberry Brandy, Orange Juice, Pineapple Juice, Grenadine. 10.25

MANGO MORADA COLADA
Blended Refreshment, Cruzan Light Rum, Piña Colada Mix, Mango Purée. 10.25

TOP SHELF LIT
Absolut, Beefeater, Bacardi Superior, Sauza, Sour, Splash of Cola. 10.25

BERRY MOJITO
Bacardi Dragonberry, Sour, Fresh Blueberries and Mint, Soda. 9.25

HURRICANE
Bacardi Cuatro, Passion Fruit Puree, Orange Juice, Grenadine, Sour. 10.25

BAHAMA MAMA
Bacardi Superior, Malibu Coconut Rum, Banana Liqueur, Sour Mix, Fresh Orange and Pineapple Juices, Grenadine. 11.25

PIÑA COLADA
Bacardi Superior, Pineapple Juice, Cream of Coconut. 9.25

ANGLER’S MARY
Tito’s Handmade Vodka, Spicy Mary Mix, Old Bay Rim. 10.00

SIGNATURE MARGARITA
Patrón Silver Tequila, Patrón Citrónge, Sour. 10.25
Flavor +.50

ANGLERS MULE
Tito’s Handmade Vodka, Ginger Beer, Fresh Squeezed Lime. 9.25

RIESLING
Chateau Ste. Michelle, Washington.
8.50 / 33.00

PINOT GRIGIO
Mezzacorona, Italy.
8.50 / 33.00

SAUVIGNON BLANC
Oyster Bay, New Zealand.
9.50 / 37.00

CHARDONNAY
Wente Estate Grown, California.
9.50 / 37.00

ROSE
Mezzacorona, Italy.
8.50 / 33.00

PINOT NOIR
Kenwood Russian River Valley, Sonoma County.
9.50 / 37.00

MERLOT
14 Hands, Washington
9.50 / 37.00

CABERNET SAUVIGNON
Josh Cellars, California
9.00 / 36.00

SUNSET SANGRIA
Eppa Organic Sangria, Fresh Fruit. 9.50


Open for Ocean Front Outdoor & Indoor Dining

  • Cal Poly Graduation
  • Kids
  • Cellar Sale Menu
  • Lounge & Happy Hour
  • Champagne Brunch
  • Breakfast & Lunch
  • Dinner

Celebrate your Grad with a Specially Prepared 3-course Prix Fixe Menu

Enjoy with Friends and Family Ocean-side on our Outdoor Patio or Inside in our Relaxing Indoor Dining Area

Available June 12-13 | Brunch 65 per Person | Dinner 75 per person

Brunch 8am-1:45pm | Kitchen Closed from 2pm-4pm | Dinner 4pm-9pm

Reservations Strongly Recommended

Brunch

To Begin

Shrimp Cocktail

Hearts of Romaine

pecorino romano, heirloom cherry tomato, house made caesar, brown butter croutons

Lido Chowder

new england style, bacon, potato, micro basil

House Salad

baby greens, heirloom tomato, croutons, cucumber, balsamic vinaigrette

Entree

Scrambled Florentine

tomato, bacon, spinach, white cheddar, rosemary potatoes

Pesto Crusted Salmon

mushroom risotto, lemon-saffron cream, seasonal vegetable

Petite Filet

roasted carrots, mashed potatoes, peppercorn glaze

Avocado Toast

two eggs any style, tomato, bacon, micro greens, pickled red onion

Eggs Benedict

your choice of ham, smoked salmon or spinach + mushroom, rosemary potatoes

French Toast

thick-cut challah bread, topped with brown butter, maple syrup, whipped mascarpone, fresh berries


THE #1 COPYCAT RECIPES WEBSITE

You lucky devil. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. Find all the best restaurant recipes from KFC to Outback Steakhouse here. New recipes added every week.

  • Kenny Rogers Roasters
  • KFC
  • Koo Koo Roo
  • Krispy Kreme
  • Lazy Dog
  • Leonard's Bakery
  • Little Caesar's
  • Lone Star Steakhouse
  • Long John Silver's
  • LongHorn
  • McDonald's
  • Maggiano's
  • Maid-Rite
  • Margaritaville
  • Marie Callender's
  • Mastro's
  • Max & Erma's
  • Melting Pot
  • Mimi's Cafe
  • Olive Garden
  • On the Border
  • Orange Julius
  • Original Pancake House
  • Original Tommy's
  • Outback Steakhouse
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • .
  • 20

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

And browse my other Olive Garden clone recipes here.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes.

Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. That’s great, now I won’t have to eat alone.

Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.

“Biting into a cloud” is how many describe the lightly crisp browned shell and fluffy, custard-like middle of Leonard’s malasadas. Hawaii has become known for the best malasadas in North America, but the hole-less doughnuts aren’t originally from Hawaii. Malasadas were brought to the islands in the late 1800s by Portuguese immigrants who worked on the sugarcane plantations, and today malasadas are sold in bakeries all over Hawaii. But for the best malasadas, everyone knows you must brave the long lines that always go out the door at Leonard’s Bakery in Honolulu. And that’s okay because it’s always worth the wait.

Leonard’s has been making malasadas since 1952 using a well-protected secret recipe that many have unsuccessfully tried to duplicate. The chain will ship malasadas from Hawaii to your house on the mainland for a pretty hefty fee (nearly $100), but even after following strict reheating instructions, eating a two-day-old malasada is not the same heavenly experience as consuming a fresh one. A fluffy, fresh malasada turns into a tough and chewy malasada in just a few hours. That’s the nature of fried dough. It quickly became clear that if I were ever to properly clone these, I would have to experience them fresh, from the source. So, I hopped on a plane to Hawaii.

I visited two Leonard’s locations in Honolulu: the original brick-and-mortar bakery and a Leonard’s Bakery food truck parked in a shopping mall lot. I watched them make malasadas in big vats of oil, lowering dozens of doughnuts at once into the oil with a metal screen pressing down on them so that they were fully submerged in the hot fat. I observed the process, noted the temperature, watched the malasadas come out of the oil and get sugared, and timed everything.

Back home I made malasadas for weeks, using intel gathered in Hawaii. Dozens and dozens of versions later, after altering variables such as proofing methods, mixing methods, flour types, fat types, sweetness, saltiness, and many others, I landed on this one. I believe it was number 92 out of 93 attempts.

Before we start, let me offer a few tips about equipment you’ll need. It’s best to have a stand mixer. The dough starts loose but it eventually gets too tough for a handheld granny mixer. I’m sure it’s possible to mix and knead the dough by hand when it gets too tough for the little mixer, but a big mixer is much better.

Also, a deep fryer is helpful. You can fry these in a pot of oil with a thermometer if you want, but it’s so much easier to regulate temperature with a deep fryer. And you must devise a way to keep the malasadas submerged so that you won’t have to flip them, and they won’t get a white line around the middle where the dough isn’t in the oil. Deep fryers typically have a basket that you can use to put on top of the malasadas to hold them down. Rather than placing the dough in the basket when frying, carefully lower the dough into the fryer without the basket and use the basket on top of the dough to hold it under the oil. If you are frying on your stovetop, you can use a spider or strainer to hold the dough under the oil.


Cruzan Senepol Steak and Local Lobster Recipe - Recipes

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Champions

9730 Cypresswood Drive
Houston, TX 77070

Michael Burns General Manager

Chris Baughman Senior Executive Chef

Award Winning

Perfect pours: All 17 Perry’s locations praised by Wine Spectator

All 17 Perry’s locations have received the 2020 Wine Spectator Award — an honor reserved only for the world’s most expansive and refined wine lists. Read more about the prestige of this award here.

OpenTable names Perry’s one of Houston’s Greats

OpenTable named Perry’s an iconic Houston dining experience. See why here.

Perry’s Champions location is named Best Steak in the area

Our Champions location has been awarded the title of Best Steak by Living Magazine in their Readers’ Choice issue. See the full list.

Perry’s named as one of the most refreshing happy hours in Houston

CultureMap includes Perry’s in their list of 11 new, refreshing happy hours. To read more, click here.

Open for Dine-in & Car-side To-Go

Perry’s features all your favorites, including our Bar 79 ® , outdoor patio seating, and six private dining rooms, all complemented by our newly enhanced design. Whether you want a pleasant Friday lunch or an upscale evening out, you’ll find good food and great company at Perry’s – and right in your backyard.

Perry’s is located in the Champions area near Highway 249 and minutes from FM 1960 and Willowbrook Mall.

Champions Location Gallery - Houston, TX

Champions’ new look

An experience that's even more Rare and Well Done®.

Savor a few of our current & ongoing specials

Let's Talk Chop ®

Pork Chop Friday ® Lunch, Sunday Supper, Shipping & Heating Instructions

Give Me the Dish

Keep me in the loop about the latest offerings and promotions at Perry's Steakhouse & Grille ® !

Starters View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Cold Seafood Cocktail Bar

Priced per piece or portion

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Soups & Salads View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Steaks & Chops View Photos

Bone-In Cuts

Sauces / Additions

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Signatures View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Seafood View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Sides View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Lunch View Photos

Lunch menu is available Dine-In & To-Go Fridays from 10:30 AM – 5 PM.

Featured Items

Entrée Salads

Salad Additions

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

At Perry’s Steakhouse & Grille ® , we strive to provide our guests the highest level of service and quality when it comes to wine, from offering private, temperature controlled wine lockers to a courteous and knowledgeable staff always at the ready with a pairing suggestion. Our wine list includes well-known labels as well as wines from smaller, family-owned vintners who handpick each grape. Our wine list is ever-changing, so even the most dedicated aficionados can expect to find new and exciting wines each time they dine with us.

Here, among a carefully curated list of wine selections from around the world, you’ll find Perry’s reserve wines, crafted and blended to complement our award-winning menu. Perry’s portfolio includes Chardonnay, Pinot Noir, Cabernet Sauvignon and Big Red Blend, available by the glass, by the bottle and select varietals in larger formats.

The newest addition to Perry’s portfolio of wines brings a 2018 Reserve Pinot Noir from cool coastal Monterey vineyards – the first vintage of Perry’s Pinot Noir. Our team of experts specially blended this pour to pair perfectly with our Famous Pork Chop. Sip its savory, fruit-forward notes alongside the sweet, smoky sizzle of our specialty dish for the full, uncorked experience.

Carefully crafted from extraordinary vineyard sites across Napa Valley, our complex 2016 Reserve Big Red Blend offers aromas of red and dark fruits, cracked pepper, tobacco leaf and spices. The palate shows bright acidity, balancing raspberry and blackcurrant notes. Spicy French Oak, mocha and vanilla bean are wrapped around integrated tannins providing a lingering, bright finish.

Our 2017 Reserve Chardonnay is a patron favorite – born from grapes slowly ripened to perfection in select Sonoma County vineyards, our 2017 Chardonnay offers enticing aromas of tart Granny Smith apples, citrus, pineapple, mango and sweet lemon curd. Order it in the 3L magnum size and let the entire party enjoy it with appetizers, poultry, and seafood such as grilled and pan-seared fish and lobster.

Our 2016 Cabernet Sauvignon is highly intriguing in its complexity. Boasting rich aromas of cherry, currant, cedar, espresso, dark berry, toffee and mocha with a smooth lingering finish, the wine pairs exceptionally well with prime steaks and chops. A 1.5L bottle is perfect to please the whole table.

Dessert View Photos

Signature Flaming Desserts

*Gluten Free Dessert Items

Private Dining

Perry’s offers the most unique private dining experience for your most important business and personal moments. With options available to accommodate groups of all sizes, Perry’s private dining rooms were each designed with a different mood and feel to create the perfect setting, no matter what the occasion.

From an important business lunch to a casual group get-together to special family celebrations to the most elegant affair, Perry’s dedicated team will ensure your event meets all your expectations. Our Sales Managers will provide attention to even the smallest detail, assisting with menu selection and wine pairings from our extensive selection of hundreds of wines. And, for those looking to take their special occasions TO-GO, ask your Sales Manager about Group Dining TO-GO with Multi-location Pick-up and Car-side Catering at a single Perry’s location, so you can celebrate life’s special moments wherever they happen.

It’s five-star service made to order… and it’s a quintessential Perry’s experience.

Champions Location Private Dining Contact in Houston, TX
Sales Manager: Nora Mariscal
Phone: 281-970-6187
Email: [email protected]

Room Layouts

Select rooms may be combined for larger parties. Please contact your Sales Manager for specific location details.

Restaurant Layout

Submit a Request

Whether it's a business dinner, graduation or an engagement party – no occasion is too big or small for one of our exclusive event rooms. Our private dining sales managers will ensure your special evening features all your favorites, from our seven-finger-high pork chop to our Filet Perry.

Champions Location Private Dining Contact in Houston, TX
Sales Manager: Nora Mariscal
Phone: 281-970-6187
Email: [email protected]

Bar 79 ®

Named in honor of the year Perry’s first opened as a meat market in 1979, Bar 79 ® offers a distinct, elegant, but relaxing experience at each of our steakhouse locations. Bar 79 ® is fully stocked with the finest libations to be paired with bar menu items or our complete menu and is the perfect place to wind-down from work or wind-up for a night out.

Signature View Photos

Seafood

Cocktails

We’re shaking and stirring a selection of innovative cocktails just for you at Bar 79 ® , along with Perry’s non-alcoholic Signature Shaken Soda mocktails to pair with your Perry’s experience. And, for a sip of the season, Perry’s Mini Martini Trio is a tasting flight of 2.5 oz. pours created by our mixologists from Perry’s full list of cocktails, with a new selection each month. So, raise your glass and make a toast with Signatures, Classics, Shaken Sodas and more!

Hand-Crafted Cocktails View Photos

Non-Alcoholic Mocktails View Photos

At Perry’s Steakhouse & Grille ® , we strive to provide our guests the highest level of service and quality when it comes to wine, from offering private, temperature controlled wine lockers to a courteous and knowledgeable staff always at the ready with a pairing suggestion. Our wine list includes well-known labels as well as wines from smaller, family-owned vintners who handpick each grape. Our wine list is ever-changing, so even the most dedicated aficionados can expect to find new and exciting wines each time they dine with us.

Perry's Reserve Wine

Here, among a carefully curated list of wine selections from around the world, you’ll find Perry’s reserve wines, crafted and blended to complement our award-winning menu. Perry’s portfolio includes Chardonnay, Pinot Noir, Cabernet Sauvignon and Big Red Blend, available by the glass, by the bottle and select varietals in larger formats.

The newest addition to Perry’s portfolio of wines brings a 2018 Reserve Pinot Noir from cool coastal Monterey vineyards – the first vintage of Perry’s Pinot Noir. Our team of experts specially blended this pour to pair perfectly with our Famous Pork Chop. Sip its savory, fruit-forward notes alongside the sweet, smoky sizzle of our specialty dish for the full, uncorked experience.

Carefully crafted from extraordinary vineyard sites across Napa Valley, our complex 2016 Reserve Big Red Blend offers aromas of red and dark fruits, cracked pepper, tobacco leaf and spices. The palate shows bright acidity, balancing raspberry and blackcurrant notes. Spicy French Oak, mocha and vanilla bean are wrapped around integrated tannins providing a lingering, bright finish.

Our 2017 Reserve Chardonnay is a patron favorite – born from grapes slowly ripened to perfection in select Sonoma County vineyards, our 2017 Chardonnay offers enticing aromas of tart Granny Smith apples, citrus, pineapple, mango and sweet lemon curd. Order it in the 3L magnum size and let the entire party enjoy it with appetizers, poultry, and seafood such as grilled and pan-seared fish and lobster.

Our 2016 Cabernet Sauvignon is highly intriguing in its complexity. Boasting rich aromas of cherry, currant, cedar, espresso, dark berry, toffee and mocha with a smooth lingering finish, the wine pairs exceptionally well with prime steaks and chops. A 1.5L bottle is perfect to please the whole table.

Large Format Wine

With a large party? Let our wine aficionados introduce you to our double and triple magnum bottles. With our chardonnay available in a 5L bottle and our cab in a 6L, these grandiose labels are the most exciting way to top off an event. For unique tasting notes to complement your Prime steak or seafood, Perry’s Reserve wines offer a sophisticated complexity that can only be found here.

Perfect for larger gatherings, Perry’s Reserve wines are available in 1.5 L magnum and 3.0 L double magnum bottles. These large-format sizes set the scene for celebratory dining, inspiring generous pours, great conversations and plenty of toasting.

Promotions

Celebrate your love for wine with featured specials at Perry’s. From seasonal curated tasting flights to promotional pricing on National Chardonnay Day, National Pinot Noir Day and National Cabernet Day, there’s always a reason to celebrate at Perry’s.

Wine List

Wine Spectator has recognized Perry’s extensive wine list with the Award of Excellence for several years in a row. Perry’s curated selection includes wines from all around the world as well as boutique varieties.

Wine Lockers

For guests seeking premier selections and exclusive access to specialty wines, Perry’s offers wine lockers for personal or business use. With lockers ranging from 12 bottles to dozens of bottles, wine locker guests also enjoy discounted pricing and invitations to reserved private events at Perry’s. Ask your local General Manager about a wine locker to make your next Perry’s dining experience perfectly paired with a special bottle of wine.

Social Hour

Gather your friends, and get social at Bar 79 ® 's Social Hour. Because everything tastes better when it's lighter on the wallet, Perry's chefs and mixologists offer $2 off 9 select bar bites, 9 mixology cocktails, and 9 fines wines, plus specials on craft beer during our Social Hour in Bar 79 ® . During Social Hour at Bar 79 ® , enjoy delectable specially-priced appetizers such as our Perry's Famous Pork Chop Bites and Beef Tenderloin Sliders.

Signature Bar Bites View Photos

$2 Off 9 Select Bar Bites: Monday &ndash Friday, 4 &ndash 7 PM & Sunday, 4 &ndash 9 PM.

Social Hour Wine Features

$2 Off 9 Select Perry's Pours: Monday &ndash Friday, 4 &ndash 7 PM & Sunday, 4 &ndash 9 PM.

Social Hour Cocktails View Photos

$2 Off 9 Select Cocktails (regularly $15): Monday &ndash Friday, 4 &ndash 7 PM & Sunday, 4 &ndash 9 PM.

Live Music

Come experience the sounds of live piano music at Perry’s Bar 79 during your next evening out. We invite you to sit back, relax and enjoy all Perry’s has to offer.

Herman Lee
Herman Lee is a piano-playing mainstay on the Houston jazz scene, performing since the 󈨊s with many of Houston’s top musicians.

Jaime Casco
Brings you a versatile musical range of Pop, Jazz and Latin. When Jaime plays piano, you will instantly feel the love he puts into his art.

Darius Owens
Jazz, R&B, funk and pop, Darius sprinkles a bit of all the flavors into his music. The Beatles, Katy Perry, Wiz Khalifa, Freddie Hubbard, Bonnie Raitt and so much more.

Please be sure to check with your restaurant host for the latest listings.
Our performers are the top and most sought-after musicians in your area and across the country. Therefore their schedule does change from time to time, and there may be substitutions.

Starters View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Cold Seafood Cocktail Bar

Priced per piece or portion

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Soups & Salads View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Steaks & Chops View Photos

Bone-In Cuts

Sauces / Additions

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Signatures View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Seafood View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Sides View Photos

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Lunch Menus View Photos

Lunch menu is available Friday from 10:30 AM – 5 PM.

Featured Items

Entrée Salads

Salad Additions

*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

At Perry’s Steakhouse & Grille ® , we strive to provide our guests the highest level of service and quality when it comes to wine, from offering private, temperature controlled wine lockers to a courteous and knowledgeable staff always at the ready with a pairing suggestion. Our wine list includes well-known labels as well as wines from smaller, family-owned vintners who handpick each grape. Our wine list is ever-changing, so even the most dedicated aficionados can expect to find new and exciting wines each time they dine with us.

Here, among a carefully curated list of wine selections from around the world, you’ll find Perry’s reserve wines, crafted and blended to complement our award-winning menu. Perry’s portfolio includes Chardonnay, Pinot Noir, Cabernet Sauvignon and Big Red Blend, available by the glass, by the bottle and select varietals in larger formats.

The newest addition to Perry’s portfolio of wines brings a 2018 Reserve Pinot Noir from cool coastal Monterey vineyards – the first vintage of Perry’s Pinot Noir. Our team of experts specially blended this pour to pair perfectly with our Famous Pork Chop. Sip its savory, fruit-forward notes alongside the sweet, smoky sizzle of our specialty dish for the full, uncorked experience.

Carefully crafted from extraordinary vineyard sites across Napa Valley, our complex 2016 Reserve Big Red Blend offers aromas of red and dark fruits, cracked pepper, tobacco leaf and spices. The palate shows bright acidity, balancing raspberry and blackcurrant notes. Spicy French Oak, mocha and vanilla bean are wrapped around integrated tannins providing a lingering, bright finish.

Our 2017 Reserve Chardonnay is a patron favorite – born from grapes slowly ripened to perfection in select Sonoma County vineyards, our 2017 Chardonnay offers enticing aromas of tart Granny Smith apples, citrus, pineapple, mango and sweet lemon curd. Order it in the 3L magnum size and let the entire party enjoy it with appetizers, poultry, and seafood such as grilled and pan-seared fish and lobster.

Our 2016 Cabernet Sauvignon is highly intriguing in its complexity. Boasting rich aromas of cherry, currant, cedar, espresso, dark berry, toffee and mocha with a smooth lingering finish, the wine pairs exceptionally well with prime steaks and chops. A 1.5L bottle is perfect to please the whole table.


South Maui (Kihei and Wailea) Trip Report

Unfortunately didn't get a chance to go back to favorites in Lahaina, etc.

Safeway -- poke here is still only OK. Texture is a little mushy. They only carry one non-previously frozen variety. Blah.

Aloha Discount Liquor & Valley Isle Liquors -- Aloha usually has the better selection, such as all the Appletons. Picked up some 12. They didn't have anything smaller than 1.75 L for aged Cruzan for some reason. Picked up some golden Flor de Cana at Valley instead.

Kihei Caffe, Kihei -- This place is still excellent for breakfast. Great way to start the day, sitting outside in the sun. They've upgraded most if the plastic chairs outside since our visit 11 months ago. Ordered the banana macadamia nut pancakes, still loved them, especially with coconut syrup. Same for the pineapple and coconut French toast made with Hawaiian sweet bread, though I think the pineapple was canned while the coconut shreds were fresh. Cinnamon roll French toast with two eggs and two pieces of bacon, still very good. (They only have it when there's leftover rolls.) Raspberry twisty was OK. Scrambled eggs with fried rice was better. Like that their iced coffee has coffee ice cubes, too. Busy, friendly, bustling, charming.

Kinaole Grill Truck, Kihei -- Food truck typically parked outside of Worldmark by Wyndham. Close to Kalama Beach Park I. Decent coconut shrimp, pretty good guava BBQ pork sliders on taro buns. Plate lunch comes with rice and coleslaw and mac salad. Tasty, convenient, but not the most amazing plate lunch ever. Walked the takeout containers back to Charley Young Beach and ate on the sand, which was nice.

Koiso, Kihei -- Great hidden spot in strip mall with very little signage. $45 nigiri set, 12 pieces I think? Two kinds of toro, clam, scallop, king salmon, anago, hamachi, etc. and SO SO SO much better than Sansei. Roughly on par with Ushiwakamaru in NYC, maybe less, but only by a little. Some fish pieces were cut longer than I prefer, throwing the fish to rice ratio off. But I did not expect sushi this good in Maui. They also use real crab in their California rolls! Really wonderful service as well. Felt bad for the people wandering in or trying to do takeout, they didn't "get" that Koiso isn't your typical maki roll factory. Wish I'd had the foresight to book 2x! Almost every other patron booked their next dinner here when they finished up.

Maui Thai, Kihei -- Undistinguished. Busy restaurant and BYOB. Willing to do extra spicy if you wanted. Dishes were fine, but sugary/Americanized.

Eskimo Candy, Kihei -- Super friendly service (came two days in a row and the woman at the register apologized for forgetting my name on the second day) and such awesome poke for only a few dollars more than Safeway, per pound. Very popular, sometimes hard to find a seat after ordering. I guess the secret is out? Fie to the people ordering hot dogs and such though! Anyway. Love their poke bowls with four types of poke over mayo/wasabi and rice, seaweed salad in the middle. Had lunch here multiple times.

Ululani's, Kihei -- The new Kihei branch was just as good as the others. Super smooth texture. Got the No Ka Oi: mango, passion fruit, coconut. Loved their mango, especially with the snow cap. Wish the location was closer to the center of Kihei. Also they have tons of outdoor seating but no tables. Makes it very hard to share.

Monkeypod Kitchen, Wailea -- We ate here for New Year's Eve, early. Sat outside. Nice cocktails. Had a Pod Thai, pina colada, and a Makawao Ave (bourbon, lemon, honey, cayenne-ginger beer, Angostura bitters). All quite good and not too sweet. Had the poke tacos appetizer which were good. The avocado cream seemed unnecessary and the puffy shells were a bit odd, but the tuna poke itself was fresh and tasty. Ordered two pizzas: Bourgeois (Big Island Lobster, Hamakua Wild Mushrooms, White Sauce, Truffle Oil, Parmesan, Thyme) and Proletariat (Pepperoni, Sausage, Onion, Green Peppers, Olives, Mozzarella, Tomato Sauce). Both were good for non NY pizza but the Bourgeois was incredibly heavy. We took most of it back to the condo. On another night, had the steak as well as a local snapper special served with with Big Island lobster, vegetables, and truffled wild mushroom mashed potatoes. Delicious snapper and lobster, vegetables were tasty and competently cooked, but the truffled mushroom mashed potatoes were busy and a bit overwhelming. Finished with their famous Kula strawberry cream pie!

Mama's Fish House, Paia-- I know, opinions on Mama's are divisive here, and it's overpriced, but in such a gorgeous location. Spent an early New Year's Day dinner here (4:45pm reservation). Excellent service. Was so grateful that the valets put the top on our Jeep for us before it started to rain! Shared the Ono Tahitian ceviche to start. Very good, with coconut milk and lime, but too small a portion. They put the fish on top of some carrots (?) and cucumbers, to make it look bigger. Bah. Had the mahi mahi with lobster and crab, which was good. The half lobster tail was perfectly cooked and so sweet. (But cooked properly, how could it be bad, eh?) Husband ordered what was essentially a sampler plate. Grilled Mahimahi, slow-cooked Big Island Wild Boar, Octopus Luau and Ahi Poke with baked Hana banana, Molokai sweet potato, lomi-lomi, fresh poi and Haiku lilikoi. Standouts were the octopus luau, boar, and baked banana. Poke was only OK. Confirmed that I do NOT like poi. :) Polynesian Black Pearl for dessert, with some Kona coffee (so good) and lingered at our table until well after sunset.

Yee's, Kihei -- Golden Glow mangoes. Pricey ($3 or so per) but delicious. Not stringy, buttery texture. And oh so fragrant.

Alan Wong's Amasia, Wailea -- Walked in and was seated at the bar, which was a gorgeous piece of unfinished Japanese hinoki wood. They sand it down every morning. Cocktails were way too sweet. Ordered 6 small plates for a surprisingly reasonable price. Was expecting a way higher bill given that it is in the Grand Wailea. Grilled cheese sandwich, cut in half, served on a martini glass of soup (I personally find this gimmicky and lame nowadays) was odd but good. Didn't think kalua pork, cheese, and foie would work but it did. Was less enthused about the chilled tomato soup, didn't understand dipping the hot sandwich into the cold soup. His famous whole tomato salad was pretty tasty but also one note and on the sweet side. The li hing mui dressing was tangy and salty, but probably would have made anything taste good. The tomato itself did not taste like much. Kept wondering what this would taste like with an East Coast heirloom tomato. I wanted to love the Kampachi Sashimi Tiradito with passionfruit, sweet potatoes, corn, corn nuts, and cucumber. The corn nuts were just. weird. The purple sweet potato just didn't mesh with the passionfruit. The delicious kampachi was fresh and flavorful, but each slice also awkwardly wrapped around a matchstick of cucumber that fell out as soon as you picked it up with chopsticks. Weird dish. I usually like creative Asian but not this. Shoyu Duck Bao Buns (2) were good but strange. The bread part was not very fluffy, though, and the top was a little browned. They seemed like halfway between a steamed bao and a baked bao, and they couldn't decide what kind of bao they were. Again, weird. The potstickers (2) were also unusual, with long crispy and flaky edges that extended past the usual "fan" section. It was very hard to eat, but well executed, with a nice sauce with hints of vinegar and spice (hot). The "Tom Yam Kung" roll with lemongrass shrimp, crispy heads, red onion, and kaffir lime rice sounded great on paper. In actuality, it was very subtle. Well, almost too subtle, verging on bland. Rice was a little too cold, too. (If you've eaten really good sushi in elsewhere you understand that the sushi rice really matters. should not be too hot/cold, too wet/dry, packed too loosely/too tightly, etc.) And as soon as the maki roll touched soy sauce, all the delicate flavors were blasted away.

Overall, would probably only get the potstickers, grilled cheese, and duck bao again. Enjoyed the koi pond, bartenders, and walking around afterwards, but the Amasia menu overall seems haphazard. Liked some dishes, but seems like there are a bunch of "misses" on the list.


Zozo's Ristorante

Classic northern Italian cuisine is on the menu at this popular restaurant, located at Gallows Point Resort. The menu changes four or five times a year, but you can usually find staples like veal scallopini and eggplant Parmesan, plus unique creations such as Caribbean lobster fradiavolo and osso bucco with saffron rice. For starters, try the squid ink fettucine, calamari with pesto aioli or smoked duck sausage with gorgonzola polenta. If you have time before your meal, head upstairs to Jax Bar and enjoy one of the best sunsets in the Caribbean while you sip a cocktail or a glass of vino. Not surprisingly, the wine list is excellent and tends toward Italian, but also includes selections from around the world. Attire is smart-casual and reservations are suggested.

Recommended for St. John's Best Restaurants because: Authentic Italian food, a knockout wine list and stunning views make Zozo's a winner.

Karen's expert tip: Zozo's is moving to Caneel Bay Resort on November 1, 2013.


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