Dinner in the sky, à la française
French classics, seasonal ingredients, city lights
Dinner at Perch runs across the 15th floor dining room and the outdoor rooftop patios — weekdays from 4:00pm, Saturday and Sunday from 4:30pm. Executive Chef Gerardo Benitez's menu is a playful take on French culinary classics built on the freshest seasonal ingredients: hors d'oeuvres meant for the table, a salade de marché course, and plats principaux that stand boldly alone. Live music starts at 7:00pm and weekend DJs pick up at 9:00pm, so a reservation at dusk turns into a full evening. Prix fixe menus are available to every table and required for parties of 8 to 14.
From the plat principal
Filet mignon au poivre
Golden potatoes with goat cheese purée, asparagus, salsify, cipollini confit.
Bouillabaisse
Fruits de mer, linguisa sausage, seasonal vegetables, saffron shellfish broth.
Chilean seabass
Creamy risotto, baby carrots, maitake mushrooms, fennel, lemon-caper beurre blanc.
Little Bunny Frou Frou
Ravioli of rabbit, heirloom carrots, parsnip-brioche crumble, salami.
Boeuf bordelaise
Braised short rib, roasted garlic potato purée, rainbow beets, pearl onions.
On the pass
