Pearl Restaurant

The Pearl is Treasure Island's Number 1* rated fine dining restaurant where our guests enjoy the experience of true dining excellence.

A long time favorite of locals and visitors with discriminating taste, the atmosphere at The Pearl is upscale yet casual featuring tempting dishes by Chef Karim and presented by a knowledgeable and friendly staff.

Conveniently located in downtown Treasure Island, you can relax and enjoy the delightful creations of Chef Karim. At The Pearl Restaurant, home of fine dining, attentive service and comfortable atmosphere, any evening can be turned into a very special event.

Menu:


Chevre Fondue
Warm Goat Cheese with roasted shallots served with crostinies

Duck Confit
Duck leg slowly braised and served with peppercorn sauce

Escargot
Sautéed with shallots, fresh herbs in a garlic butter

Jeff’s Carpaccio
Thin sliced filet stuffed with sundried tomatoes, artichoke hearts & Feta cheese

Coquille St. Jacques
Sea scallops sautéed in a light white wine cream sauce and topped with Swiss cheese au gratin

Gambas A l’Ail

Shrimp sautéed with fresh herbs and garlic in extra virgin oil

Asian calamari

Sautéed in sesame oil, soy sauce and garlic with mushrooms and scallions

Mouclade
Mussels sautéed in a white wine garlic broth and lime beurre blanc
   
Hummus
Chick Pea puree with lemon juice and garlic served with pita points

Baba Ganoush

Roasted eggplant puree with garlic and tahini served with pita points

Tuna Martini
Fresh Ahi tuna marinated in Kettle one vodka spicy hot sauce and served over seaweed with colored Topicca

Ceviche
Assorted fresh seafood in lemon juice, garlic and cilantro

Salmon Tartar
Cured salmon served with avocado mousse and lemon dill mignonette

Bruschetta of the Day
Ask your server for today’s selection

Asian Crab & Avocado Salad
Fresh crab lump, avocado, cucumbers, tomatoes tossed in Asian style vinaigrette

Portobello Caprece
Fresh Buffalo Mozzarella, sliced tomatoes and marinated Portobello mushroom in a roasted pepper Balsamic vinaigrette

Moroccan Filet

8 Oz Filet grilled with Moroccan spices and cooked to perfection

Lamb Tagine

Slowly braised lamb shank in Moroccan spices & fresh herbs

Chicken Tagine
Slowly cooked free range chicken in Moroccan spices and fresh herbs with artichoke hearts, and preserved lemons

Fish Tagine
Fresh fish slowly baked with tomatoes, onions, bell peppers and Moroccan spices & fresh herbs
   
Vegetarian Couscous
Fresh vegetables steamed and served
over couscous

Veggie Millefeuille
Assortment of fresh vegetables sautéed in a light white wine cream sauce topped with Asiago cheese and baked in puff pastry

Pasta Primavera
Fresh vegetables tossed with linguini with fresh herbs, garlic and extra virgin olive oil

Lobster Pasta
Fresh Lobster Pieces, assorted bell peppers tossed
with linguini in a shallot sherry wine sauce

Duck Pasta
Sautéed duck with peas tossed in a wild mushroom Cognac cream sauce

La Zuppa
Mussels, clams, calamari, shrimp and scallops, fresh tomatoes and garlic with linguini

Smoked Salmon Pasta
Smoked salmon tossed with linguini in a light Pernod cream sauce

Chicken Portobello
Linguini tossed in a light cream sauce with chicken and fresh Portobello mushrooms

Filet Mignon
8 oz Tenderloin of beef served with a Bordelaise sauce or Au Poivre

NY Maitre D’
12 oz New York strip served with herb butter choice of Sauce Bordelaise or Au Poivre

Rack of Lamb
Full rack of lamb cooked to perfection served with honey rosemary sauce

Veal Dijonnaise
Veal scaloppini sautéed with mushroom shallot white wine cream sauce

Veal Picatta
Veal scaloppini sautéed and served with a lemon butter caper

Chicken Royal
Chicken breast topped with fresh lump crab meat in a sherry wine sauce

Mediterranean Chicken
Chicken breast stuffed with sundried tomatoes, spinach and Feta cheese served with a Port wine sauce

Shrimp Provencale
Large shrimp sautéed in extra virgin oil with tomatoes, fresh herbs and garlic

Seafood Crepe
Large shrimp, sea scallops, crabmeat, fresh fish laced in a lobster champagne sauce

Salmon Papillote
Fresh filet of salmon wrapped in parchment paper with julienne vegetables and lemon dill butter

Scallop Rockefeller
Large sea scallops, fresh lump crab & lobster meat topped with spinach and smoked bacon in a light Roquefort sauce
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