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Mixed greens tossed in an herbed crème fraiche with tomatoes, bacon lardons, hardboiled egg and bleu cheese crumbles
Quinoa tossed with carrots, snap peas, red peppers, green onions, asparagus, watermelon, in a cilantro lime vinaigrette
Romaine lettuce and kale, shaved parmesan, smoked tomatoes, an asian gremolata and classic dressing.
Pearl's classic served with a crostini and imported cheeses
Made fresh daily following our farm to table philosophy
Butter croissant toasted with four layers of gooey, specialty cheeses served with a hearty, creamy bowl of tomato soup
Thai marinated filet tips in a sweet potato alfredo with fresh pasta, green beans, spinach and red peppers
Black ramen noodles, bok choy, celery, red peppers, and bean sprouts in a garlic ginger broth infused with lemongrass; served with a poached egg
Black ramen noodles, bok choy, celery, red peppers, and bean sprouts in a garlic ginger broth infused with lemongrass; served with a poached egg
Served with your choice of hand-cut sweet potato fries or housemade garlic chips
Our fabulous crab cake made with jumbo lump crabmeat, grilled green tomato, remoulade and mixed greens
House ground beef served with mixed greens, pickled red onion, smoked tomato ranch and guest selection of cheese or chef's daily burger
Broken arrows farms barbeque chicken confit with a kimchi slaw
Sesame, soy and unagi tossed duck confit with fried wontons served in lettuce cups
Our secret recipe using housemade andouille sausage and sustainable alligator with sweet garlic teriyaki sauce
Baked Virginia oysters, smoked bacon, spinach, shaved parmesan
Tea marbled deviled eggs, sesame soy aioli, mixed greens tossed in sriracha vinaigrette and masago
Local shellfish poached in a creole court bouillon served with potatoes, chinese corn, pickled okra, bok choy and housemade andouille sausage
Onion, beef broth, crostini, fontina cheese
Seasonal vegetables, light coconut and green curry broth
Local carrots dressed in olive oil, salt and pepper over ginger and lime creme fraiche
Local strawberries, green beans, broccoli, bean sprouts, sesame fried wontons, shaved parmesan, mixed local greens, in a sake strawberry vinaigrette
Gochujang ribeye served over truffled smashed potatoes, broccoli and sugar snap peas with a sake demi glace
Grilled filet mignon over roasted onions, grilled asparagus, duck fat roasted potatoes and finished with a ginger yuzu demi
Oven roasted lemongrass chicken served over sauteed haricot vert and tasso roasted mushrooms, finished with beurre montpellier and chicken jus lie
Seared duck breast over ginger sweet potato puree served with grilled zephyr squash, sauteed spinach and finished with pickled radishes
Local mushroom risotto over smoked tomato coulis, roasted eggplant, squash, zucchini, grilled balsamic marinated portabella mushroom with fried sweet potato haystack and pickled radishes
Pan-seared crab cake over an asian ratatache of tomatoes, potatoes, eggplant, soy beans, squash and zucchini served with a smoked tomato coulis
Soy butter seared scallops over beetsotto with roasted golden beets, pickled radishes, rainbow chard, goat cheese and bourbon brown butter beurre blanc
Fish of the day served with seasonal vegetables, forbidden black rice, chinese chive creme fraiche and fried sweet potato haystack