The Pearl Restaurant

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    10

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

Mouclade   10

Mussels sautéed in a white wine garlic broth and lime beurre blanc

Tuna Martini        10

Fresh Ahi tuna marinated in Pearl Vodka and spicy hot sauce. Served over seaweed with Wasabi and Tobiko caviar

MOROCCAN SPECIALTIES

Mix Grill      28

Grilled beef and chicken Kebabs marinated with fresh mint, Moroccan herbs and garlic. Served with couscous

Lamb Tagine                  25

Slow braised lamb shank, cooked in Moroccan spices & fresh herbs.

Served with couscous

Shrimp sautéed in fresh herbs with garlic and extra virgin olive oil.

Served with couscous

Fresh fish slowly baked in tomatoes, onions, bell peppers, with Moroccan spices & fresh herbs.

Served with couscous

Assortment of Moroccan and Mediterranean dips and salads

served with pita

THE MEATS

Filet Mignon                  30

8 oz. Tenderloin of beef served

Choice of sauce :   Bordelaise or Au Poivre

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 Medallions      28

Lightly breaded topped with Proccuito and Mozzarella served with Picata sauce

On the bone

Chicken Breast topped with sundried tomatoes, spinach, & Goat cheese in a curry Samble sauce           

Wedge Salad  1 0

Iceberg Wedge with diced tomatoes, cucumbers, peppers, red onions, crispy bacon, roasted candied pecans & cranraisins  with a light vinaigrette

Chopped Salad      6    

Chopped iceberg lettuce, tomatoes, cucumbers, bell peppers, diced onions, Kalamata olives, bleu cheese tossed in a Mediterranean dressing

Pate            10

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

Lobster Bites       18

Sautéed lobster chunks in garlic herb butter

Snails Sautéed in herb garlic butter

 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     5       Add  Shrimp   7

 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 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

Pan seared scallops in a sundried tomato creamy curry sauce

Pan seared salmon with scallions and mushrooms in an oriental sauce

“Fresh fish or No fish”

 Extra Sides

Potatoes, Couscous or Rice                4.00

Spinach, Asparagus or Broccoli           6.00

Sautéed Mushrooms                          5.00

Boursin, Goat Cheese or Maytag         5.00   

Extra sauce                                          3.00