Saied_Azali

PERRYS January 4th $25 Tuesday menu 1811 Columbia Rd NW WDC 20009 Each guest may choose one starter, one main entrée and enjoy the selected dessert for only $25 not including tax and gratuity every Tuesday. Please note this menu is subject to change. STARTERS sweet & sour cabbage soup sour cream | raisin puree caesar salad romaine | parmesan reggiano | classic dressing saba bou sushi house cured saba | ginger | shiso leaf braised pork belly citrus broth ENTRÉE chef’s vegetable platter chef’s choice unagi don eel in a box | seasoned rice almond crusted tilapia lemon butter | brussels sprouts cassoulet white bean stew | duck confit | mutton | sausage | pork DESSERT cranberry pudding

We would like to be helpful to you as you prepare for Christmas Eve and Christmas Day. So Perrys chefs Mark Furstenberg and Robert Dalliah are offering a wonderful appetizer that requires no more work for you than putting out the beautiful house cured salmon and slicing some bread made by Baguette Republic. And since you have a lot of cooking to do, we'll have wonderful desserts that you can buy to finish your dinners. We are taking orders now and will continue to do so through Monday, December 20th at 5pm. Orders may be called in at 202.234.6218 or emailed to hello@perrysadamsmorgan.com. We will accept payment when you order and ask that you to pick up your orders on Friday, December 24th between the hours of 9am and 5pm. Gravlax Mark’s House Cured Gravlax | House pickled vegetables | Swedish mustard $40/lb Bread Parisian Baguette $3.00 Parisian Flute (double baguette) $5.00 Desserts 9” Cranberry Walnut Pie $22.00 8” Pear Tart $20.00 8” Seasonal Fruit Tart $30.00 Homemade Panettone $12.00 Homemade Dresden Stollen $16.00 10” Chocolate Buche de Noel $38.00 10” Vanilla Gran Marnier Buche de Noel $38.00 10 Assorted Sugar Cookies $7.00 5 Gingerman Iced Cookies $15.00 5 Christmas Iced Cookies $15.00

Choose a starter, main entrée and dessert for only $25 not including tax & gratuity - this menu is subject to change STARTERS new england seafood chowder salted pork | oyster crackers baby iceberg salad cabrales spanish blue cheese egg & tapanade bruschetta hard-boiled egg | olive spread | toasted bread mini sushi chef’s choice 2 pc nigiri 3 pc maki baltimore coddie codfish fritters mustard ENTRÉE chef’s vegetable platter chef’s choice sautéed rainbow trout garlic rosemary baked potato wedges | path valley greens chirashi chef’s choice sashimi | seasoned rice grilled pork chop cabbage confit | warm potato salad DESSERT pecan pie whipped cream pumpkin pie whipped cream

Dear Rocks, We are very sorry to hear about your less then exciting experience here at Perry’s, however, we are very excited about all the changes underway at the restaurant. First, we have hired a great new chef, Jose Picazo, from Madrid who brings over 30 years of Spanish cooking experience, 7 of which were spent with Jose Andres at Jaleo. The menu at Perry’s is being changed to new world tapas, because we want to serve our customers something new and inexpensive. As always the ingredients are fresh and everything is made from scratch. We plan no changes in our sushi menu. We have not yet announced publicly our new chef and menu, as we hoped to give him a few weeks to settle into the restaurant and create his new menu. Second, our roof top is open with a newly completed facelift. We opened the railings and changed the bar and lighting. We expect these renovations to provide a more open feel when dining on the roof. In the 25 year tradition of Perry’s, we are proud to say that we have always been willing to change to meet the desires of our customers and to keep the experience of dining at Perry’s new and refreshing. It is unfortunate that you had your meal in the early stages of making these changes and we would hope that you come back to give us another look. Again we apologize for your recent unhappy experience, and will take your remarks into consideration as we continue to implement our new vision. Please call me anytime at the restaurant. Sincerely, Saied Azali Owner