163 107th Avenue Treasure Island FL 33706

727 360-9151

  The Pearl Restaurant

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NEW HOURS 

TUESDAY TO THURSDAY 4PM - 9PM

FRIDAY & SATURDAY 4PM - 10PM


EARLY DINNER SPECIALS

Available in dining room 4pm - 5:45pm

Takeout - 4pm - 8pm


$15

Early Dinner Specials

$15

Includes

Soup or Salad

Entrée Choices

Beef Tips Peppercorn

Chicken Tarragon

Catch Beurre Blanc

                                               BBQ

                                  Calf Liver with Onions

                                         Pesto Pasta


*** (No Substitution & No Sharing) ***

                     

                      $5 HOUSE MIXED DRINKS OR MARTINI

(GIN OR VODKA)

ADD 0.50 FOR STUFFED BLUE CHEESE OLIVES

$5 HOUSE WINE

(CHARDONNAY - CABERNET – WHITE ZINFANDEL)

                                    $5 Bacardi Gold Rum

                                  Must Be Seated By 5:30


                  

            

TUESDAY NIGHT SUSHI

FROM 6PM 

Reservations Highly Recommended

Be Safe Menu
Tuesday to Saturday
From 4 Pm - 9 Pm
                                                                                   

SOUPS & SALADS

 Soup du Jour   5

Lobster Bisque   10

               Wedge Salad            12

Iceberg Wedge with diced tomatoes, crumbled blue cheese, cucumbers,

 peppers, red onions, crispy bacon, roasted candied pecans & Cran raisins, in a blue cheese balsamic vinaigrette

      ***Caesar Salad    9
         Traditional  Style   

 APPETIZERS

Coquilles St. Jacques    12

Sea scallops sautéed in a white wine cream sauce

 topped with Swiss cheese

             Mouclade               12   

Mussels’ sautéed in a white wine, with tomatoes in garlic broth and a lime beurre blanc

***Tuna Martini 12

Fresh Ahi tuna marinated in Pearl Vodka and spicy hot sauce. Served over seaweed topped Wasabi & Tobiko caviar

 Lobster Bites       18

 Sautéed lobster chunks in garlic herb butter

 Beef Nuggets     14

 Fried beef tips served with spicy hot sauce or Asian sauce

 Stuffed Dates        14

 With goat cheese, jalapenos and bacon

 Escargot                 10

 Snails sautéed in herb garlic butter

 Pate              12

 Duck liver pate served with toasted crostinis

 Fried Artichoke          10

Crispy fried artichokes, flour dusted

 topped with Parmesan & remoulade

                              MOROCCAN SPECIALTIES

         Lamb Tagine                    30

 Slow braised lamb, cooked in Moroccan spices & fresh herbs

Served with Couscous

 Fish Tagine           - Market Price

 Fresh fish slowly baked in tomatoes, onions, bell peppers, with Moroccan spices & fresh herbs. Served with Couscous

 Vegetarian Tagine         18

Assorted vegetables slowly cooked in saffron, ginger, garlic, olive oil & tomatoes. Served with Couscous

 THE PASTAS

    Mediterranean Pasta      18  

Sun dried tomatoes, spinach, artichoke hearts, feta cheese and black olives, sautéed in extra virgin olive oil, garlic and tossed in linguini   Add Chicken     6    Add Shrimp   8

 La Zuppa                    28

Mussels, clams, calamari, shrimp, scallops, fresh tomatoes and garlic tossed in linguini

 Smoked Salmon Pasta            26

 Smoked salmon, scallions, tomatoes, mushrooms and capers tossed with linguini in a light cream sauce

 Lobster Pasta           30

 Lobster Chunks tossed in linguini with a garlic,

Sherry cream sauce    

 THE SEAFOOD

 Seafood Crepe                 28

 Large shrimp, sea scallops, crabmeat and fresh fish laced in a lobster Champagne sauce

 Shrimp Pil-Pil         28

 Large shrimp sautéed in olive oil, garlic and

herb harissa butter

      Bouillabaisse           32

 Traditional Style with scallops, shrimp, mussels, calamari, fresh fish, mushrooms in a garlic saffron broth

      Scallops a la Nage        28

Pan seared scallops in a sundried tomato creamy curry sauce

            Salmon Oriental            28

 Pan seared salmon with scallions and mushrooms in an oriental sauce

 Catch of the Day              Market Price

 “Fresh fish or No fish”

 Lobster Tail                      Market Price

 THE MEATS

                Filet Mignon                    30

 8 oz. Tenderloin of beef Topped with garlic herb butter

 Filet Bourguignon        36

  8 oz. Tenderloin of beef topped with escargots in a garlic herb

            N.Y. Strip             30

 16 oz.  Topped with garlic herb butter

                        Rack of lamb                    36

 New-Zealand rack of lamb

 Served with honey rosemary shallot reduction 

                                                                                              Half Duck   28

 On the bone with Orange sauce, Berry Coulis or Au Poivre

                         Veal Picatta              26

Veal scaloppini sautéed with a light lemon sherry caper sauce

 Veal Florentine     28

 Veal scaloppini sautéed in a light spinach Cognac cream sauce

 Chicken Brio    26

Chicken breast topped with sautéed mushrooms, Brie cheese and a port wine demi-glace

Chicken Harissa   24

Chicken breast sautéed with olive oil, garlic Harissa sauce

Bob’s Executive Chicken        24

Sautéed chicken breast in a light sherry, lemon caper sauce

 

WILD GAME (check with server)

Camel - Bison – Antelope – Elk – Venison – Buffalo – Kangaroo – Ostrich

 

Add On

Small Lobster Tail                      18

Seared Scallops                             14

Shrimp                                        9             

 

Split Plate $10

 

*** Consumer advisory: consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a foodborne illness – especially if you have certain medical conditions