Menu for Pearl Room

Menu
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Prix Fixe Lunch

Appetizers‌

Little Neck Clams Options: Each (2.00) , 1/2 dozen (11.00)

Blue Point Oysters Options: Each (2.50) , 1/2 dozen (12.00)

Market Oysters of the Day

15.00 Jumbo Shrimp Cocktail With‌ house mode cocktail sauce

38.00 Pearl Room Platter Six raw clams, six blue point oysters and shrimp cocktail

15.00 Crispy Peppercorn Fried Calamari for Two Served in a spicy lemon pepper vinaigrette

12.00 Fresh House Made Mozzarella With roasted peppers and marinated golden tomatoes

14.00 Macadamia and Coconut Fried Shrimp Watercress, carrot and maui onion salad with sweet and sour dipping sauce

13.00 Pan Seared Scallops Gingered white wine sauce and asparagus roasted com chutney

12.00 Maryland Style Crab Cake Jumbo lump crab served w-remoulade sauce and red, roasted pepper vinaigrette

14.00 Avocado Crab Napoleon Lemon beurre blanc balsamic basil &oil

13.00 Tuna Tartar Yellowfin‌ tuna tossed with fresh herbs, sweet dijon, emulsion and watercress salad

13.00 Vegetables Spring Rolls With cabbage, carrots, ginger and red peppers wrapped in rice pepper

15.00 Moroccan Spiced Baby Lamb Chops In an orange cranberry vodka sauce

12.00 Baked Clams Oreganata With herb toasted bread crumbs

14.00 Black Pepper Seared Tuna Over watercress salad with wasabi and sesame vinaigrette

16.00 Hot Seafood Combo Baked clams, shrimp scampi mussels, oysters rockefeller and crabmeat, stuffed, mushrooms

Soup & Salad‌

8.00 Soup of the Day

9.00 Tri-Color Shaved parmesan cheese, citrus vinaigrette

9.00 Classic Caesar With parmesan cheese topped with garlic croutons

11.00 Roasted Beef Mesclun‌ salad in raspberry vinegar surrounded by goat cheese and candied walnuts

9.00 Mesclun Tomatoes, cucumbers, mushrooms, shredded carrots and goat cheese with champagne vinaigrette

8.00 Grilled Portobello Mushroom Baby frisee, arugula and red leaf lettuce, crumbled blue cheese with balsamic dressing

Pasta & Risotto‌

13.00 Cheese Ravioli In tomato basil sauce

14.00 Penne Ala Vodka With shaved parmesan cheese Options: With chicken (17.00) , With shrimp (19.00)

16.00 Fresh Ricotta Cavatelli In a pistachio basil pesto sauce Options: With chicken (19.00) , With shrimp (21.00) , With shell steak (23.00)

16.00 Lobster Ravioli Stuffed with maine lobster ricotta cheese and fresh herbs in a sweet lobster cream sauce

25.00 Seafood Linguini With littleneck clams mussels shrimp and scallops in a light tomato sauce

19.00 Chicken and Shrimp Fusilli With Italian sausage, sun dried tomatoes with extra virgin olive oil and garlic sauce

24.00 Seafood Paella In a saffron infused yellow rice with shrimp, clams, mussels. Chicken and parmesan cheese

17.00 Vegetable Risotto Asparagus, spinach and sauteed veggies topped with truffle butter and parmesan cheese

Entrees‌

22.00 Pan Seared Atlantic Salmon In a ginger teriyaki sauce with braised scallion, baby carrots and risotto cakes

25.00 Pan Seared Tilapia Over creamy mascarpone shrimp risotto, asparagus, roasted beet ginger emulsion

28.00 Pan Seared Chilean Sea Bass Over sweet pea fresh horseradish risotto with asparagus in a balsamic beurre rouge

27.00 Blackened Wild Striped Bass In lobster brandy sauce topped with a coconut shrimp, sauteed spinach and potato croquette

24.00 Pan Fried Pine Nut Crusted Lemon Sole Garlic and herb crusted potatoes, fennel and sauteed spinach in lemon grass kiwi sauce

26.00 Grilled Marinated Tuna Steak With sliced tomatoes and red onions over arugula in balsamic dressing

25.00 Jumbo Panama Shrimp With snow peas and risotto cakes in a creamy chipotle sauce

29.00 Prime Filet Mignon With house whipped potatoes and braised Swiss chard in a port wine demi glace

27.00 Grilled Black Angus Shell Steak With creamed spinach and potato gratin, in au poivre sauce

25.00 Braised Boneless Bed Short Rib Over fresh gnocchi pasta w sweet peas in a creamy parmesan sauce

25.00 Prosciutto Wrapped Pork Tenderloin Sun dried tomato infused whipped potatoes, sauteed swiss chard and roasted pine nut and sweet yellow raisin chutney

24.00 Stuffed French Breast of Chicken Wrapped in apple smoked bacon stuffed with creamy spinach risotto in a roasted garlic chipotle sauce w maple sweet potatoes and sauteed baby bok choy

21.00 Chicken Portobello Sauteed chicken topped with grilled portobello mushroom and mozzarella cheese in a balsamic fig reduction with julienne vegetables and prosciutto potato croquettes

22.00 French Breast of Chicken With‌ pesto meshed potatoes, broccoli filets and julienne carrots with orange cranberry relish

Sides‌

6.00 Potato Gratin Options: Lobster tail (+15.00)

6.00 Sauteed Spinach Options: Lobster tail (+15.00)

6.00 Grilled Asparagus Options: Lobster tail (+15.00)

9.00 Sauteed Broccoli Rabe Options: Lobster tail (+15.00)

7.00 Chardonnay and Thyme Braised Fennel Options: Lobster tail (+15.00)

Prix Fixe Lunch

First Course‌

Soup of the Day

Mesclun Greens With‌ seasonal vegetables in house vinaigrette

Fresh Tomato Salad Plum tomatoes, red onions, chick peas, haricot vert with beth vinaigrette and parmesan cheese

Entrees Course‌

Penne Ala Vodka Served with shaved parmesan cheese

Chicken Portobello Sauteed chicken, grilled portobello mushroom, mozzarella cheese with julienne vegetables and prosciutto potato croquettes in a balsamic fig reduction

Pan Seared Tilapia Over creamy risotto. Broccoli florets and roasted beet ginger emulsion

Pan Seared Atlantic Salmon With grilled seasonal vegetables and lentil salad in a ginger teriyaki sauce

Prosciutto Wrapped Pork Tenderloin Sun dried tomato infused mas bed potatoes. Sauteed swiss chard in a pine nut sweet yellow raisin chutney

Gnocchi Pasta In tomato basil sauce, topped with a braised boneless beef short rib

Dessert‌

Cheese Cake

Vanilla Creme Brule

Tiramisu Ice Cream Chocolate‌ or vanilla Options: Chccolate, Vanilla