163 107th Avenue Treasure Island FL 33706

727 360-9151

  The Pearl Restaurant

Click here to edit subtitle


                                      Soup du Jour   5

Lobster Bisque   10


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


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


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



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



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”


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