RESERVE A TABLE
PERCH
Aug 14 to Aug 28
Friday Lunch & Dinner
LUNCH
DINE LA SUMMER 2026
FRIDAY LUNCH PRIX FIXE
$45 per person
plus 20% gratuity, plus tax
BEGIN
for the table
Fromage + Charcuterie Plate
chef’s selection of cheeses and cured meats,
nuts, fruit, sour cherry mustard, raisin-walnut crostini
STARTERS
choice of one
Heirloom Tomato Burrata
pesto, grana padana, basil, Panzanella
Circus Beets
hummus, pepitas, arugula, endive, cuties, banyuls vinaigrette
Shrimp Cocktail
cocktail sauce, lemon, remoulade
ENTREES
choice of one
Scottish Salmon
savoy spinach, smokey vadouvan,
roasted carrots, sumac yogurt
Spicy Crispy Chicken Sandwich
creole aioli, port salut cheese, peppers, pickle
Spicy Rigatoni
tomato cream sauce, calabrian chili,
english peas, grana padana
Steak Frites
flat iron, maître d’ butter, bordelaise, truffle fries
DESSERTS
choice of one
Chocolate Pot de Creme
chocolate custard, seasonal berries, fleur de sel
White Chocolate Bread Pudding
brioche, croissant, caramel, and white chocolate sauces
DINNER
DINE LA SUMMER 2026
DINNER 4-COURSE PRIX FIXE
$65 per person
plus 20% gratuity, plus tax
Starters
for the table
Fromage + Charcuterie
Chef’s selection of two meats and two cured meats,
nuts, fruit, sour cherry mustard,
raisin-walnut bread
Appetizer Course
choice of one
Little Gem Lettuces
Avocado, radish, goat cheese, fines herbes vinaigrette
Baked Brie
Fennel apple pecan slaw, mache,
wholegrain mustard aioli
Pork Belly
Coriander pickled apples, frisee,
maple-sherry vinegar glaze
Entree Course
choice of one
Boeuf Bordelaise
Braised short rib, roasted garlic-potato puree,
rainbow beets, pearl onions
Chicken Supreme
Creamy truffle polenta, broccolini, jus de poulet
Chilean Seabass
Creamy risotto, baby carrots, fennel,
lemon-caper beurre blanc
Dessert
choice of one
White Chocolate Bread Pudding
Caramel & white chocolate sauces, fresh berries
Chocolate Pot de Crème
Sea Salt, fresh berries