Pearl 703

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