—  SIPS  —

Bottled Beer  2

Glass of Vino (Bubbles, Tempranillo, Sauvignon Blanc, Rosé)    5

 

 —  NIBBLES  —

5 each

 

Mussels
chorizo, red bell pepper sauce, grilled baguette

Mixed Greens
miso ginger vinaigrette

Poke du Jour
“Pearl’s Poke”

Shrimp Skewers
tamarind & pineapple glazed

Crab/Conch Cake
spicy key lime remoulade

Steamed Clams
lemon & black pepper butter

Wahoo Taco

Swordfish Satay

Ceviche du Jour

Butternut Squash & Coconut Velouté

Bahamian Conch Chowder

 
 
 

 —  SOUP  —

Bahamian Conch Chowder    8

Butternut Squash & Coconut Velouté    7

 

 —  APPETIZERS  —

 

Bangkok Octopus    13
mint, basi, cilantro, mung beans

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

Shrimp bruschetta  10
heirloom tomatoes, white basalmic, basil

* Spicy Tuna Tartare “Brûlée”    18

*Seared U-10 Diver Scallops    16
baby bok choy slaw, tahini soy vinaigrette

* Ceviche du Jour    12

Grilled Shrimp Skewers    15
tamarind & pineapple glazed

Sake Steamed Littleneck Clams    12
lemon & black pepper butter

Baked Oysters    10
bacon, garlic parsley butter

Jumbo Lump Crab Cakes    16
spicy key lime remoulade

Artisanal Cheeses    16

Sautéed Escargots    11
puff pastry, garlic parsley butter

Little Pearl Caviar Service     MP

 
 

 —  SALADS  —

 

Butter Poached Local Spiny Lobster Cobb    17
togarashi ranch dressing

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

Beets & Chèvre    11

Mixed BabyGreens    7
miso ginger vinaigrette

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

 
 

 —  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    30    
squid ink rice, sautéed baby bok choy, thai chili vinaigrette

Giuseppe’s Bucatini ai Frutti di Mare    23

* Seared U-10 Diver Scallops    29
roasted sweet corn puree, shiitake mushrooms, 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

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

*Grilled Local Wahoo    22
vegetable risotto, red wine caper escabeche

Kobe Beef Cheek Ragu    19
homemade gnocchi  

 
 

 —  DESSERTS  —

 

Panna Cotta    9
red wine berry syrup

Key Lime Pie     9

Chocolate Torte    9

Moscato & Ginger    9

Poached Pear    9
vanilla gelato, salted caramel

Cappuccino    5

Cafe latte    5

Espresso    5

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