Perry's Steakhouse & Grille - Richmond (Short Pump) Menu

Pork chop morsels, seasoned with our homemade BBQ glaze and served with applesauce and BBQ sauce.

Squid lightly breaded in seasoned breadcrumbs, flash fried and tossed with sautéed banana peppers, cherry peppers, diced yellow onions and green onions in a homemade garlic butter.

Six house made crostinis, topped with bacon marmalade, sliced filet and crumbled bleu cheese over a bed of mixed greens.

Five seafood stuffed mushrooms, fried. Served with a Suga Rosa sauce.

Jumbo lump crab breaded and flash fried. Served over a bed of Beurre Fondue sauce and topped with our finely cut potato "haystack".

Spinach and artichoke folded into a creamy sauce with cream cheese, gorgonzola and pecorino cheese, finished with truffle oil and served with a side of tortilla chips.

Cold boiled jumbo shrimp served with a housemade cocktail sauce and fresh horseradish.

Six oven baked snails topped with onion-garlic stuffing, herb-garlic butter and puffed pastries

Five jumbo shrimp seasoned with Perry's Signature Steak Seasoning, wrapped in bacon and basted with Perry's homemade BBQ sauce. | GF

With herb butter, Pepper Jack & Pecorino Romano cheeses

2, 4 or 6 ounces. Served thinly sliced

Four or eight ounce lobster tail fried in tempura batter and cut into 6 or 8 pieces respectively. Served with a side of Miso butter sauce.

Filet Mignon, NY Strip, Ribeye trimmings grounded daily in house and served with French Fries

Ground fresh daily, choice of cheese and topped with thick cut bacon slab and bacon marmalade

Beef tenderloin with sautéed mushrooms and red onions & topped with Swiss cheese. Served on three silver dollar buns, and accompanied with onion strings.

Housemade tater totters topped with Filet tenderloin and garlic aioli

6 oz. portion of salmon smoked in pecan wood, served with crostinis, garlic aioli and capers.

Served warm 6-7 oz leg

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

Creamy lobster bisque served with diced lobster meat

2021 Winner, Food Network & Cooking Channel SOBEWFF’s Swine & Wine Event Award-winning White Bean Pork Chili infused with poblano peppers, hatch green chiles, seasoned with garlic and oregano and finished with diced applewood-smoked bacon and pieces of Perry’s Famous Pork Chop

Wheel-cut wedge of iceberg lettuce with green onions, tomatoes, bacon, blue cheese crumbles and buttermilk vinaigrette.

Romaine lettuce tossed with a creamy Caesar dressing, Romano cheese, roasted pumpkin seeds, homemade croutons and anchovies

Chopped Iceberg lettuce and grape tomatoes, scallions, shredded cheddar cheese, tossed in Italian dressing topped with thick-cut bacon

Spring lettuce tossed with mandarin oranges, julienned Bosc pears and candied pecans tossed in our Homemade Italian dressing

with raddichio, grapefruit, pomegranate and creamy feta spread

Fresh baby spinach tossed in a warm bacon vinaigrette and topped with diced hard boiled eggs and red onion.

Hand selected in the Midwest specifically for Perry’s, this sweet, smoky, sizzling chop is cured, roasted, slow-smoked and caramelized, served with homemade applesauce.

Six ounces of beef tenderloin tips and 2 ounce of lobster tail. Served over a bed of angel hair pasta tossed in homemade Tomato Basil sauce and topped with shredded Romano cheese.

Six ounce filet mignon cut into two medallions, three grilled jumbo Gulf shrimp, two ounces of lobster tail grilled to perfection. Served with steamed asparagus. Complimented by the Truffle Merlot Demiglace and Peppercorn reduction sauce

6 oz. Filet with 4 oz. Lobster Tail with Beurre Fondue

40 oz. Thick-cut Prime Porterhouse (deboned, sliced Filet Mignon & New York Strip topped with Perry’s Steak Butter); Perry’s Famous Pork Chop (dinner-cut, sliced into 4 sections topped with Perry’s Steak Butter and served with homemade applesauce); lamb lollipops (4); BBQ bacon-wrapped Gulf shrimp (4); mini crab cakes (4);broiled seafood stuffed mushrooms (4); served with Truffle Merlot Demiglace and Buerre Fondue.

Smothered in cremini mushroom gravy and served with chargrilled vegetable trio.

Spaghetti squash filled with vegetable mixture. Accompanied with a San Marzano marinara and topped with Parmesan cheese

With basil pesto and balsamic reduction served with grilled asparagus.

Cilantro marinated Seabass pan seared. Accompanied with creamy corn, red pepper coulis

Seven jumbo shrimp battered in seasoned breadcrumbs and fried. Served with your choice of French fries or sweet potato fries.

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

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

14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

14 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

20 ounce New York Strip butchered-in house, seasoned with Perry’s Signature Steak Seasoning, charbroiled and topped with Perry’s Signature Steak Butter.

Three lamb lollipops char-broiled and served with a Truffle Merlot Demiglace

22 ounces. Seasoned with Perry's Signature Steak Seasoning, char-broiled and topped with Perry's Signature Steak Butter.

Perry's Reserve Texas Akaushi Wagyu: Family raised on the Beeman Family Ranch in Texas, Akaushi originated in Kumamoto, Japan and is all-natural Wagyu beef, providing a high source of healthy fat. USDA-Aged Prime Certified Angus: Only the top 3% of all meat qualifies as certified Angus prime. This USDA-Aged Prime has incomparable flavor, tenderness and quality. True Japanese A-5 Wagyu Beef: The most marbled beef in the world, providing an extremely flavorful and tender steak.

Perry's Reserve Texas Akaushi Wagyu. Seasoned with Perry's Signature Steak Seasoning and finished with Akaushi beed tallow.

Family raised on the Beeman Family Ranch in Texas, Akaushi originated in Kumamoto, Japan and is all-natural Wagyu beef, providing a high source of healthy fat. All steaks served with Perry’s Signature Steak Butter and roasted, half garlic head.

Curing meat in Koji is a traditional Japanese technique that elevates the flavor and texture of various cuts of meat. By harnessing the power of koji’s enzymes and fermentation abilities, Perry’s creates uniquely delicious steaks with umami flavor. All steaks served with Perry’s Signature Steak Butter.

8 oz. applewood-smoked bacon-wrapped Filet Mignon, the King of steaks, topped with King crab and Truffle butter, made from the King of mushrooms

Baked potatoes skinned and diced, mixed with white cheddar, smoked gouda, oven baked and topped with parmesan cheese and chives. | VE

Spinach complimented by our creamy Béchamel and Pecorino cheese

Select from cheddar cheese, butter, bacon, sour cream and chives or plain.

Fried baby Brussels sprouts, tossed in a sriracha caramel vinaigrette and red bell peppers, garnished with toasted sesame seeds and chives.

Roasted corn, peppers, jalapenos and fresh herbs tossed in a cream sauce

Jumbo asparagus breaded in Italian breadcrumbs, fried, and topped with blue lump crabmeat sautéed in a herb garlic butter.

Silver dollar mushrooms sautéed in sherry and herb-garlic butter

Fresh asparagus spears steamed or grilled, seasoned lightly with salt and pepper and tossed with our Buerre Fondue

Spaghetti squash filled with vegetable mixture. Accompanied with a San Marzano marinara and topped with Pecorino Romano cheese | GF, VE, Vegan served without Parmesan cheese

Chargrilled Zucchini, yellow Squash, Baby Carrots with buerre fondue

Penne pasta sautéed with a white cheddar and smoked gouda cheese sauce, topped with bread crumbs and oven baked.

Lobster meat sautéed in Alfredo sauce with Penne pasta. Topped with Monterey Jack cheese and oven baked | VE

Lobster meat sautéed in Alfredo sauce with Penne pasta. Topped with Monterey Jack cheese and oven baked | VE

6 Potato wedges fried, seasoned and topped with truffle oil, potato haystack and parmesan cheese. Served with Garlic Aioli.

Topped with Hazelnuts

A combination of melted chocolate, hazelnut covered in chocolate ganache. Topped with heath crumble, fresh whipped cream and peanut brittle.

Traditional bread pudding infused with chocolate chips and served over caramel sauce and topped with a toasted homemade marshmallow.

A Flourless chocolate cake topped with chocolate fudge

Creamy pumpkin-spiced cheesecake with pecan ginger snap crust, vanilla cream and salted caramel drizzle

Fresh lemon curd and orange shortbread coated in a torched vanilla bean meringue.

A miniature sized chocolate crunch, lemon bar and seasonal cheesecake.

Decadent 10 layer "Blackout" cake with dark chocolate buttercream layers, iced with a dark chocolate ganache, and served with a tart cherry compote

Shattered brittle made with bacon, roasted peanuts and small pieces of Perry's Famous Pork Chop, served with creamy peanut butter ice cream with chunks of chocolate

Served with French Fries

Burger patty served plain with your choice of toppings. Served with fries.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Grilled North Atlantic Salmon (6oz) accompanied with whipped potatoes and seasonal vegetables, topped with a dill & lemon butter. Garnished with a grilled lemon and dill sprig | GF

Angel hair pasta topped with a homemade tomato basil sauce. Topped with beef tenderloin and romano cheese.

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

Ground fresh daily, choice of cheese and topped with thick cut bacon slab and bacon marmalade

Served with whipped potatoes and thick-cut chargrilled vegetables. 10 oz. | GF

Enjoy a lunch-cut portion of Perry’s Famous Pork Chop served with whipped potatoes, homemade applesauce and bread

Topped with jumbo lump crabmeat and Bearnaise sauce, served with steamed asparagus.

Served with French fries