—  SOUP  —

Bahamian Conch Chowder    8

Butternut Squash & Coconut Velouté    7




Sautéed Calamari    14
cumin & lime creme fraiche, cashews, frisée

Bangkok Octopus    16
mint, basil, cilantro, mung beans

Shrimp Bruschetta  10
heirloom tomatoes, white basalmic, basil

* Spicy Tuna Tartare “Brûlée”    20

* Seared U-10 Diver Scallops    17
baby bok choy slaw, tahini soy vinaigrette

* Ceviche du Jour    14

Grilled Shrimp Skewers    15
tamarind & pineapple glazed

Sake Steamed Clams    14
lemon & black pepper butter

Baked Oysters    10
bacon, garlic parsley butter

jumbo lump Crab & Conch Cakes    16
spicy key lime remoulade

Artisanal Cheeses    18

Sautéed Escargots    11
puff pastry, garlic parsley butter

Little Pearl Caviar Service     MP


 —  SALADS  —


Butter Poached Local Spiny Lobster Cobb    19
togarashi ranch dressing

Frisée    10
soft boiled egg, bacon lardon, white basalmic vinaigrette

Organic Baby Spinach    12
danish blue cheese, apples, maple bourbon vinaigrette

Mixed Baby Greens    8
miso ginger vinaigrette

Beets & Chèvre    11


 —  ENTREES  —


Sautéed Local Snapper    24
pearl couscous, swiss chard, guava beurre blanc

Grilled Local Swordfish    22
sesame garlic broccolini, fingerling potatoes, miso brown butter

* Grilled Yellowfin Tuna    32    
squid ink rice, sautéed baby bok choy, thai chili vinaigrette

Giuseppe’s Bucatini ai Frutti di Mare    23
clams, shrimp, calamari, local fish, bucatini pasta

* Seared U-10 Diver Scallops    32
roasted sweet corn puree, shiitake mushroom bacon, corn succotash, chorizo oil

"Little Pearl" Lobster, Shrimp, &
Crab Pot Pie    20

* Grilled 16oz Center-Cut
Allen Brothers Ribeye    42
braised greens, roasted fingerling potatoes, shallot confit, lobster demi-glace

Jumbo Shrimp    24
stone ground grits, bacon lardon, beurre blanc

* Grilled Local Wahoo    25
vegetable risotto, red wine caper escabeche

PEI Mussels    18
“potato pearls”, chorizo, red bell pepper sauce, grilled baguette

Kobe Beef Cheek Ragu    19
homemade gnocchi  




Panna Cotta    9
red wine berry syrup

Key Lime Pie     9

Chocolate Torte    9

Moscato & Ginger
Poached Pear    9
vanilla gelato, salted caramel

Cappuccino    5

Cafe latte    5

Espresso    4

Double espresso    6

Quinta Noval    10
ruby port

Smith Woodhouse    12
10-year-old tawny port

Dow’s    16
20-year-old tawny port

Royal Tokaji     12
late harvest


* Consuming raw or undercooked meats, poultry, seafood, shellfish, oysters or eggs
may increase your risk of foodborne illness, especially if you have certain medical conditions.

Executive Chefs:  John Ingelsby & Ryan Shapiro