The Pearl Holiday Menu

Served from December 24th to New Year’s Eve

The Appetizers

Lobster Bisque 15

Freshly Made Daily

House salad   6

Served with house vinaigrette

Escargot Provencal    16

Sautéed with shallots, fresh herbs in garlic butter

Shrimp Cocktail        20

Large Shrimp served with house cocktail sauce

Ceasar Salad   8

Traditional style 

Pate   16

Duck liver Pate served with cornichons and toasted mignonettes

Lobster bites    28

Sauteed lobster chunks in Garlic herb butter

 

 

The Pastas

Mediterranean Pasta           30

Sun dried tomatoes, black olives, artichoke hearts, and feta cheese

tossed in extra virgin olive oil with linguini

Add Chicken $10             Add Shrimp $14

La Zuppa    42

Mussels, clams, shrimp, scallops and calamari

Tossed with fresh tomatoes and garlic over pasta

Lobster Pasta    46

Lobster Chunks sautéed in garlic & olive oil tossed with linguini

 

Split Plate Charge $15

The Meats

Rack of Lamb    56

Full rack of lamb served with a Honey Rosemary sauce

Bob's Chicken   36

Sautéed chicken breast topped with sautéed mushrooms,

Brie cheese and Port wine sauce

1/2 Duck    45

Roasted to perfection partially boned

Your choice of sauce – Au Poivre or Orange

Filet Medallions   50

Two 4 oz. tenderloin of beef cooked to perfection

With your choice of sauce - Au Poivre or Bordelaise

Beef Short Ribs     48

Slowly braised beef ribs in cabernet sauce

Camel  Medallions    52

Served with a sweet peppercorn Courvoisier sauce

 

Add a Petite Lobster to any Dinner for Extra $25

 

The Seafood

Seafood Crepe       39

Large shrimp, scallops, crawfish, crabmeat, fresh fish laced in a light lobster champagne sauce

Shrimp Harissa    38

large shrimp sauteed in olive oil, garlic & harissa butter

Fish Tagine - Market Price

Fresh fish slowly cooked with tomatoes, onions, bell peppers,

Mediterranean spices & fresh herbs

Fresh Catch - Market Price

Fresh Fish or No Fish