727 360-9151
The Pearl Restaurant
SOUPS
Soup du Jour 5
Lobster Bisque 10
SALADS
Fruit & Nut Salad 12
Arugula, berries, Cran raisins, pears, red onions, glazed pecans,
shaved parmesan, tossed in a port wine pear vinaigrette
Add Fried Brie $4
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
Shrimp Cocktail 14
Five colossal shrimp served with house cocktail sauce
Crab Croquettes 10
Mini crab cakes served over a bed of greens with remoulade
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 Artichokes 10
Crispy fried artichokes, flour dusted topped with Parmesan & remoulade
***Beef Carpaccio 18
Tenderloin thinly sliced served on a bed of arugula with shaved Asiago cheese
Mushroom Rockefeller 12
Stuffed with spinach and topped with Hollandaise served with a light Pomodoro sauce
MOROCCAN SPECIALTIES
Chicken Tagine 26
Chicken breast slowly cooked with cured lemons, olives and vegetables
Vegetarian Tagine 18
Assorted vegetables slowly cooked in saffron, ginger, garlic, olive oil & tomatoes. Served with Couscous
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
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
Lobster Pasta 30
Lobster Chunks tossed in linguini with a garlic, Sherry cream sauce
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
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
Paella 30
Saffron rice tossed with vegetables, seafood, chicken and chorizo,
Gambas a la Scampiola 28
Jumbo shrimp saluted in a garlic lemon herb butter served over mushroom & tomato roasted shallot
Lobster Tail Market Price
Catch of the Day Market Price
“Fresh fish or No fish”
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
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
Half Duck 28
On the bone with Orange sauce, Berry Coulis or Au Poivre.
WILD GAME (check with server)
Camel - Bison – Antelope – Elk – Venison – Buffalo – Kangaroo – Ostrich