Little Pearl Key West Main Menu, Dinner Daily 5-10PM
 

 —  RAW BAR  —

 

*Ceviche du jour 14

chilled king crab MP

*Oysters 1/2 Shell MP

*Poke Du Jour 14

Caviar Service 110 / 150 / 200
chef’s selection of fine caviar 1oz, traditional accompaniments

 
 

 —  APPETIZERS  —

 

Wild Mushroom & Blue Crab Bisque 9

Bangkok Octopus    18
mint, basil, cilantro, mung beans

* Spicy Tuna Tartare “Brûlée”    21

Shrimp Bruschetta   10
heirloom tomatoes, white balsamic, basil’

* Seared U-10 Diver Scallops    18
baby bok choy slaw, tahini soy vinaigrette

Baked Oysters    16
braised greens, pickled onion, mustard seed

Sake Steamed Clams    14
sake, lemongrass & coconut

Artisanal Cheeses & Fruits    19

Sautéed Escargots    11
puff pastry, garlic parsley butter

Duck Dumplings 14
chili garlic oil, scallion

 
 

 —  SALADS  —

 

King Crab & Papaya 22
serrano chili, holy basil, togarashi cashews, shiso vinaigrette


Frisée    13
soft boiled egg, bacon lardon, white balsamic vinaigrette

Organic Baby Spinach    14
danish blue cheese, apples, maple bourbon vinaigrette

Mixed Baby Greens    8
miso ginger vinaigrette

Beets & Chèvre    12
 

 
 

 —  ENTREES  —

 

Sautéed Local Snapper    27
pearl couscous, swiss chard, guava beurre blanc

Grilled Local Swordfish    29
sesame garlic broccolini, fingerling potatoes, miso brown butter

* Yellowfin Tuna au Poivre   35    
seasonal vegetables

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

Day Boat Fresh   MP
vegetable risotto, red wine caper escabeche

Head On Prawn Bibimbap 30
soft egg, fermented black beans, cabbage, jasmine rice, radish

* Seared U-10 Diver Scallops    34
roasted sweet corn puree, shiitake mushroom bacon, corn succotash, chorizo oil

"Little Pearl" Lobster, Shrimp, &
Crab Pot Pie    24

8oz Magret Duck Breast 42
wilted spinach, golden raisins, cognac shallot butter

 
 

 —  SIDES  —

 

Bread Service 3
house butter

key west new potato 6
parsley & Key Lime butter

roasted heirloom baby carrots 6
black currants, hazelnut, honey

sesame brussel sprouts 6
fermented black bean, umani sauce

corn 6
kewpie mayo, lime, togarashi, bonita flakes

 
 

 —  DESSERTS  —

 

Panna Cotta    9
red wine berry syrup

Chocolate Torte    9

Moscato & Ginger
Poached Pear    9
vanilla gelato, walnuts, 
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 Chef:  John Ingelsby