Valentine’s Day 2025
Perch 4 Course Prix Fixe Dinner
$135 per per guest
plus gratuity and taxes
Reservation Information
All reservations require a pre-payment of
Prix Fixe Dinner per person + tax & gratuity.
The Prix Fixe Dinner is $135 per Person
+ 20% Gratuity + Tax
The Total Pre-Paid Deposit is $354.78
*Prix Fixe Dinner is for the Valentine’s Day
Menu Selections below.
Dinner service seating is limited
to 2 hrs for the table.
Note: Any additional items or beverages ordered
at the table will be billed for payment at end of dinner + grat. + tax.
All Prix Fixe Dinner Reservations purchases are final.
Refunds will not be issued.
A cancelation will be issued
a gift card for the amount paid.
Same Day Walk-ins
are Welcome as
First Come, First Served for
15th Floor Main Bar
15th Floor Communal Seating
16th Floor Rooftop Bar & Lounge
(Rooftop Bars are 21+ only)
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Valentine’s Day at Perch
please call 213-802-1770
Valentine’s Day 2025
Prix Fixe Dinner
First Course
for the table
Chefs Selection of
Fromage & Charcuterie
sour cherry mustard, dried fruits & nuts
Second Course
Choice of
Ahi Tuna Tartare
avocado, ponzu, chili oil, cucumber,
radish, gyoza chips
Maryland Blue Crab Cake
vegetable ratatouille, frisee, maple sherry glaze
Butternut Squash Soup
crème fraiche, spiced pepitas, brioche croutons
Warm Goat Cheese Salad
roasted baby beets, arugula, candied hazelnuts,
banyuls vinaigrette
Third Course
Choice of
Filet Mignon
roasted garlic potato puree, asparagus,
sauce au poivre, cipollini onion confit
Jidori Chicken
forked Yukon gold potatoes, rainbow baby carrots,
herb jus de poulet
Chilean Seabass
saffron Israeli cous cous, savoy spinach,
roasted red pepper beurre blanc
Braised Lamb Shank
truffle polenta, pearl onions, wild mushrooms,
celery sauce vert, grain mustard lamb jus
Dessert
Choice of
White Chocolate Bread Pudding
vanilla bean ice cream, caramel & white chocolate sauces
Carrot Cake
vanilla bean anglaise, chocolate gelato
VALENTINE’S DAY 2025
A la carte Menu
Fromage & Charcuterie 27
sour cherry mustard, dried fruits & nuts
Plate Provencal 27 (Vegan)
red quinoa, asparagus, broccolini, beets, eggplant puree
Ahi Tuna Tartare 27
avocado, ponzu, chili oil, cucumber, radish, gyoza chips
Maryland Blue Crab Cakes 25
vegetable ratatouille, frisee, maple sherry glaze
Butternut Squash Soup 15
crème fraiche, spiced pepitas, brioche croutons
Caesar 19
romaine, hearts of palm, parmesan, tomatoes, crouton dust
add on +Chicken 8 +Shrimp 9 +Salmon 10
Warm Goat Cheese Salad 20
roasted baby beets, arugula, candied hazelnuts,
banyuls vinaigrette
Steak Frites 38
flat iron, maître d’ butter, bordelaise, truffle cheese fries
Filet Mignon 56
roasted garlic potato puree, asparagus, sauce au poivre, cipollini onion confit
Jidori Chicken 39
forked Yukon gold potatoes, rainbow baby carrots, herb jus de poulet
Chilean Seabass 48
daffron Israeli cous cous, savoy spinach, roastedred pepper beurre blanc
Braised Lamb Shank 42
truffle polenta, pearl onions, wild mushrooms,
grain mustard lamb jus
SIDES
Perch Truffle Cheese Fries 14 - white cheddar, pecorino
Bacon Mac & Cheese 16 - truffle béchamel, bacon lardons
Brussels Sprouts 15 - bacon, parmesan, sherry vinaigrette
DESSERTS
White Chocolate Bread Pudding 15
vanilla bean ice cream, caramel & white chocolate sauces
Vanilla Bean Crème Brulee 15
short bread cookies, fresh berries