727 360-9151
The Pearl Restaurant
The Pearl Restaurant
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SOUPS & SALADS
Lobster Bisque 10
Onion Soup 8
Soup du Jour 5
Freshly made daily
Calamari Salad 8
Asian Style
Caesar Salad 5
Traditional Style
Coquilles St. Jacques 12
Sea scallops sautéed in a white wine cream sauce topped with Swiss
Crab Croquettes 10
Mini crab cakes served over a bed of greens with remoulade
Salmon Roulade
Smoked salmon rolled in Boursin cheese with scallions, onions and capers served with toasted points
Mouclade 10
Mussels sautéed in a white wine garlic broth and lime beurre blanc
Tuna Martini 12
Fresh Ahi tuna marinated in Pearl Vodka and spicy hot sauce. Served over seaweed with Wasabi and Tobiko caviar
Shrimp Mama Mia 14
6 large shrimp sautéed with tomatoes in a garlic lemon butter
Lobster Bites 18
Sauteed lobster chunks in a garlic herb butter
MOROCCAN SPECIALTIES
Mix Grill 30
Grilled beef and chicken Kebabs marinated with fresh mint, Moroccan herbs and garlic. Served with couscous
Lamb Tagine 28
Slow braised lamb shank, cooked in Moroccan spices & fresh herbs.
Served with couscous
Shrimp Pil Pil 25
Shrimp sautéed in fresh herbs with garlic and extra virgin olive oil.
Served with couscous
Fish Tagine - Market Price
Fresh fish slowly baked in tomatoes, onions, bell peppers, with Moroccan spices & fresh herbs.
Served with couscous
Mediterranean Platter 18
Assortment of Moroccan and Mediterranean dips and salads
served with pita
THE SEAFOOD
Seafood Crepe 25
Large shrimp, sea scallops, crabmeat and fresh fish laced in a lobster Champagne sauce
Shrimp Pernod 25
Large shrimp sautéed in a light Pernod sauce
Bouillabaisse 29
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
Ask your server for our Special
4 Course Dinner for 2
including Bottle of Wine
The Pearl by Chef Karim
At The Pearl, it is our pleasure to assist you with any dietary,
allergy or special request that you may have, to make your dining experience with us Spectacular!
Wedge Salad 1 0
Iceberg Wedge with diced tomatoes, cucumbers, peppers, red onions, crispy bacon, roasted candied pecans & cranraisins with a light vinaigrette
The Pearl Salad 24
(served Family Style 2-4)
Iceberg lettuce, tomatoes, cucumbers, roasted bell peppers, onions, Kalamata olives, artichokes, diced ham and Gruyere cheese tossed in house vinaigrette
Eggroll of the Day 12
(Ask server)
Stuffed Dates 14
stuffed with Goat cheese, jalapenos and wrapped in bacon
Pate 12
Duck liver pate served with toasted crostinis
Mediterranean Pizza 10
Sundried tomatoes, spinach, artichoke hearts, black olives and Feta cheese
Fried Artichokes 10
Crispy fried artichokes, lightly flour dusted topped with Parmesan served with remoulade
Escargot 10
Snails Sautéed in herb garlic butter
Beef carpaccio 18
thinly sliced raw tenderloin of beef served on a bed of Aregula and Asiago polenta
THE PASTAS
Mediterranean Pasta 16
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
Lobster Pasta 30
Lobster Chunks tossed in linguini with a garlic herb sauce
La Zuppa 25
Mussels, clams, calamari, shrimp, scallops, fresh tomatoes and garlic in linguini
Smoked Salmon Pasta 22
Smoked salmon, scallions, tomatoes, mushrooms and capers tossed with linguini in a light creamy sauce
THE MEATS
Filet Mignon 30
8 oz. Tenderloin of beef served 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. Served with garlic herb butter
Rack of lamb 36
New-Zealand rack of lamb
Served with honey rosemary shallot reduction
Beef Short Ribs 28
Braised in Cabernet Barbeque sauce
Veal Portofino 28
Lightly breaded topped with Proccuito and Mozzarella
served with Port wine sauce
Veal Milanese 28
Veal scaloppini lightly breaded topped with Arugula and bruschetta
Veal Piccata 25
Veal scaloppini sautéed with a light lemon Sherry caper sauce
Half Duck A l'Orange 27
On the bone
Chicken Cliquot 25
Chicken breast stuffed with Brie cheese & Prosciuto with a Champagne grape sauce
Mediterranean Chicken 25
Chicken Breast topped with sundried tomatoes, spinach, & Goat cheese in a curry Samble sauce
Bob’s Executive Chicken 23
Sautéed chicken breast in a light Sherry, lemon caper sauce
WILD GAME ( Ask your Server)
Bison -Antelope - Elk - Venison - Buffalo - Kangaroo - Ostrich and more
Meat -Add On
Small Lobster Tail 18
Seared Scallops 12
Shrimp 9
Sauce Sides
Béarnaise 3
Wild Mushroom Cognac 3
Au Poivre (Peppercorn) 3
Bordelaise (Mushroom red Wine) 3
Extra sauce 3