163 107th Avenue Treasure Island FL 33706

727 360-9151

  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

                                                                                         APPETIZERS

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