The Pearl Holiday Menu

Served from December 24th to New Year’s Day

The Appetizers

Lobster Bisque 15

Freshly Made Daily

House salad   6

Served with house vinaigrette

Escargot Provencal    18

Sautéed with shallots, fresh herbs in garlic butter

Shrimp Cocktail        22

Large Shrimp served with house cocktail sauce

Ceasar Salad   10

Traditional style 

Lobster bites    28

Sauteed lobster chunks in Garlic herb butter

 

 

The Pastas

Mediterranean Pasta           30

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

tossed in extra virgin olive oil with linguini

Add Chicken $10             Add Shrimp $14

Lobster Pasta    48

Lobster Chunks sautéed in garlic & olive oil tossed with linguini

 

Split Plate Charge $18

The Meats

Rack of Lamb    58

Full rack of lamb served with a Honey Rosemary sauce

Bob's Chicken   38

Sautéed chicken breast topped with sautéed mushrooms,

Brie cheese and Port wine sauce

1/2 Duck    48

Roasted to perfection partially boned

Your choice of sauce – Au Poivre or Orange

Filet Medallions   58

Two 4 oz. tenderloin of beef cooked to perfection

With your choice of sauce - Au Poivre or Bordelaise

Beef Short Ribs     52

Slowly braised beef ribs in cabernet sauce

Camel  Medallions    58

Served with a sweet peppercorn Courvoisier sauce

The Seafood

Seafood Crepe     45

Large shrimp, scallops, crawfish, crabmeat, fresh fish laced in a light lobster champagne sauce

Shrimp Pernod    38

large shrimp sauteed with artichoke hearts, red & green peppers in a light garlic cream sauce

Fish Tagine - Market Price

Fresh fish slowly cooked with tomatoes, onions, bell peppers,

Mediterranean spices & fresh herbs

Fresh Catch - Market Price

Fresh Fish or No Fish