Pierre's Restaurant

shrimp bisque chantilly creme fraiche

baby greens, roasted hazelnuts, caramelized pears, danish blue cheese & sherry vinaigrette

blue lump crab salad lola rosa lettuce with goat cheese, red onion, candied walnuts and dried cherry vinaigrette

sashimi salad bluefin tuna, wahoo, hamachi, organic irish salmon & masago with ginger - sesame soy vinaigrette

thin tempura fried soft shell crab warm spinach salad with spicy candied walnuts and a honey mustard aioli

house made lamb ravioli brunoise vegetables, wilted brussel leaves and creamy lamb jus

florida keys snapper ceviche crispy snapper chips

black pepper seared sea scallops creamed leeks & cauliflower with baby mache and fresh shaved italian truffles

pierre's oyster rockefeller creamed leeks, baby spinach and black truffle confit

cheese plate imported and domestic cheeses served with an assortment of crackers ad fruits

labella farms foie gras chefs choice of seasonal ingredients

pierre's pasta du jour chef's selection of seasonal ingredients

florida keys snapper asian fish noodles two ways with patty pan squash and fresh watercress salad

florida keys hogfish meuniere roasted creamer potatoes and sauteed broccolini

pan seared sea scallop wild mushroom orzo and haricot vert with roasted onion & bacon emulsion

tempura lobster tail hearts of palm hash with soy glaze and wasabi creme fraiche

filet mignon black truffle mashed potatoes, charred asparagus, veal demi and sauce bearnaise

dry aged prime new york strip au poivre mornay potato pave with baby carrots, baby corn and wilted spinach

garnished with fresh berries

medley of house made sorbet or ice cream served in a crusted coconut sugar tuille

key lime ice cream, italian meringue, graham crust, baked in the oven

banana beignets vanilla ice cream and grand marnier caramel sauce

chocolate bomb warm valrhona chocolate cake

biscotti, pate a choux, lemon sugar cookies, strawberries, mandarin oranges