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  The Pearl Restaurant

  163 107th Avenue Treasure Island FL 33706

727 360-9151

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

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