The Pearl Restaurant

The Pearl Holiday Menu

Served from December 24th to New Year’s Eve

 The Appetizers

Lobster Bisque          10

Freshly Made Daily

Tuna Martini            14

Fresh Ahi tuna marinated in a Van Gogh spicy hot sauce, over Seaweed with colored Topicca

Escargot Provencal        12

Sautéed with shallots, fresh herbs in garlic butter

Coquille Saint Jacques        12

Large sea scallops sautéed in a light white wine cream sauce and Topped with Swiss cheese au gratin

Mediterranean Sampler for Two 18

Assortment of Mediterranean dips and salads served with pita point

Shrimp Cocktail                14

Fresh Jumbo shrimp chilled served with a spicy remoulade

Pate Platter              14

Duck Pate served with Crostinis

Lobster bites       24

Sauteed lobster chunks in Garlic herb butter

The Pastas

Mediterranean Pasta         25

Sun dried tomatoes, black olives, artichoke hearts, and feta cheese

tossed in extra virgin olive oil with linguini

Add Chicken $6            Add Shrimp $8

La Zuppa          34

Mussels, clams, shrimp, scallops and calamari

Tossed with fresh tomatoes and garlic over pasta

Lobster Pasta    36

Lobster Chunks sautéed in garlic & olive oil tossed with linguini

Split Plate Charge $10

The Meats

Rack of Lamb        39

Full rack of lamb served with a Honey Rosemary sauce

Lamb tagine             30

Lamb shank slowly cooked with Mediterranean spices and fresh herbs

Chicken A la Crème       27

Sautéed chicken breast in a light Truffle oil wild mushroom sauce

1/2 Duck    30

Roasted to perfection partially boned

Your choice of sauce – Au Poivre or Orange

Filet Mignon        38

8 oz. tenderloin of beef cooked to perfection

With your choice of sauce - Au Poivre or Bordelaise

Beef Short Ribs         34

Slowly braised beef ribs in cabernet sauce 

Buffalo Medallions            38

Served with a sweet peppercorn sauce

*** Surf & Turf ***   58

8 oz Filet and 6 oz Lobster tail served with a Duo Sauces

          Add a Petite Lobster to any Dinner for Extra $20

The Seafood

Bouillabaisse      38

Shrimp, scallops, mussels, calamari, seasonal fish  slowly prepared in a saffron seafood broth

Scallops a La Nage      34                      

Pan seared sea scallops served in a curry saffron beurre blanc

Fresh fish slowly cooked with tomatoes, onions, bell peppers Mediterranean spices & fresh herbs

Sea bass   -   Market Price

Fresh Chilean Sea bass laced with lobster champagne sauce