The Pearl Cafe

Bison and pork pate maison with hazelnuts and green peppercorns , salame, chicken liver pate, duck rilettes, whole grain mustard, pickled cherries fennel, apple chutney, cornichons and peppadews.

Mixed greens with black mission figs, sliced prosciutto, amaltheia dairy goat cheese. Pine nuts, & balsamic vinaigrette.

House made cornmeal crepes filled with creamy wild mushrooms. Served with Montana black beluga lentils, sauteed greens, sherry cream, & crispy parsnip ribbons.

Pan seared fresh filet with pistachio & preserved lemon couscous, sauteed greens, roasted carrot & coriander sauce and fresh pea shoots.

Braised local rabbit legs with a mushroom & marsala cream, served with roasted red potatoes, caramelized brussels sprouts and crispy leeks.

A bistro classic, long simmered for rich flavor, topped with Gruyere cheese and broiled until golden brown.

House made with the freshest ingredients.

Mixed seasonal greens with roasted garlic vinaigrette, shaved Jarlsberg cheese and toasted walnuts.

Hearts of romaine with a classic, garlicky Caesar dressing.

3 mushroom blend and five escargot, sauteed in sizzling garlic and herb butter, and finished with lemon, parsley and Gruyere cheese crumbs.

Velvety chicken liver pate, with a reduction of shallots, port and madeira, served with sliced apples and French bread.

Steamed with white wine, garlic, herbs and lemon. Served with garlic toast points.

Tender scallops broiled with shiitake mushroom medley and creamy ginger sauce.

2 house made cakes, fried to a golden brown and served with French sauce remoulade, fennel slaw, and chives.

Crispy Indian spiced rolls served with spicy chili and cooling yogurt sauces for dipping.

Boneless breast and confit leg of duckling served with pomegranate sauce, goat cheese and mushroom flan and wild rice pilaf.

Herb crusted and grilled pork tenderloin served with creamy polenta, sauteed greens, and pear and mustard seed compote. Garnished with brown butter, toasted hazelnuts and pecorino crisps.

Grilled and served with horseradish mashed yukon gold potatoes, sauteed green beans, porcini aioli, local black currant chutney, and carrot ribbons.

Tenderloin cubes, skewered with onion, grilled and served with smoky red pepper and almond sauce, creamy corn polenta and young green beans.

Boneless trout sauteed and topped with king crab in fresh tarragon butter, toasted almonds, roasted grapes and small red potatoes.

Grilled beef filet served with mustard, green peppercorn and brandy sauce, fresh vegetable and our creamy mashed potatoes.

Grilled beef filet mignon topped with port wine and Roquefort cheese sauce. Served with fresh vegetable and our creamy mashed potatoes.

Fresh fish, shrimp, scallops, shell fish and red potatoes simmered in a creamy white wine, orange and saffron sauce. Garnished with, grilled red pepper toasts and fennel fronds.

Bacon wrapped and grilled. Choice of accompaniment.

Fresh salmon grilled to perfection and glazed with mustard, tarragon and caper butter. Choice of accompaniment.

Shrimp, scallops and fish, marinated and grilled, accented with fresh jalapeno and tomato sauces. Choice of accompaniment.

Walnut crusted large Mexican shrimp fried and served with tomato remoulade. Choice of accompaniment.

Coconut milk sorbet & a rolled wafer cookie.

Huckleberry ice cream with chocolate sauce and a ganache-filled cookie.

Moist blackout cake with sweet and salty pecan and coconut caramel served with brown sugar ice cream.

Classic favorite, creamy and house made served with whipped cream and a rolled wafer cookie.

Cheesecake infused with chai spices, baked in a vanilla cookie crust, topped with a layer of chocolate ganache.

Flourless belgian chocolate and chestnut confection, served with cognac ice cream and caramel sauce.

Spiced local apples in a flaky pastry shell served with vanilla ice cream and topped with hazelnut crumble.

Dark Belgium chocolate mousse infused with coffee and coffee liqueur.

Traditional real vanilla bean creme topped with a burnt sugar crust.