Pearl Restaurant & Champagne Bar menu

Texan Cowboy Steak

Everglade "Buffalo" Frog Legs

topped with crispy micor celery and creamy blue cheese dip

Trio Of Crab "Cupcake"

citrus, spicy and herbs frosting

6oz "Colorado" Lamb Porterhouse

12oz Charred Rib-Eye

8oz Succulent Tenderloin

Pan Seared Peking Duck Breast

kimchee noodles and baby bok choy

Miso Marinated Black Cod

asian stir-fried vegetables, water chestnuts, and bean sprouts

Sauce "Madagascar"

Demi Glace Infused

with "duckhorn merlot"

Freddy May Tag's Blue Sauce

Grilled Green Baby Asparagus

Traditional "Pommes Dauphines"

Baked Potato Enhanced

with sour cream and chives

Seasonal Organic Baby Vegetables "Glaces"

"Fontina" And White Truffle Oil Infused Mac N' Cheese

Leche De Tigre

"Machu-Pichu"

fresh corvina in a traditional peruvian style with yam and micro cilantro and crispy corn

"Caliente"

mixed ceviche in a spicy red rocoto sauce, served with jalapeno sauce, yam mousseline and quinoa crumble

"Cuzco"

escolar marinated with pisco-sour, crunchy tomatillo and white corn

"El Dorado"

23 carat gold leaf covered octopus and pearl tomatoes in kalamata olive and squid ink huancaina

"Los Rollitos"

fresh black codfish rolled up with radish, papaya and mango mix, in an "imperial" ginger orange sauce topped with onion crisps, jalapeno and kumquat

"La Cola"

poached lobster tails, served with mango huancaina and kadaif crisps

Crudites And Hummus

baby vegetables, hummus, dried date and pita

Chickpea Dusted Calamari

harissa and lemon aioli

Organic Mixed Baby Vegetable Tagine

moroccan couscous and house made, cumin and rosemary "fume"

Bombay Chicken

served traditionally with jasmine rice and minted raita

Jicama And Tangerine Arugula Salad

quinoa crusted queso fresco, roasted red pepper dressing

Foie Gras Tamales

pan seared crispy foie gras, sweet corn tamales, grenadine seeds and smooth mole

Enchilada De Carnitas

24 hour braised pork ribs rolled in corn tortillas, covered with a tomato chile sauce, with rice and beans

Moqueca Brazileira

lobster and amazonian paiche in a coconut pepper sauce infused with cilantro served with aioli crispy plantain

Crème Brulee

passion fruit creamy custard paired with a mango coconut shake

Homemade Profiteroles

pistachio ice-cream and valrhona chocolate sauce

Goat Cheesecake

blueberry espuma

Key Lime Pie

mascarpone whip and white chocolate tuile

Chocolate Lava Cakes

house made vanilla ice cream

Pear And Almond Tart

red fruit coulis

Goat Cheese Red Beet Bruschetta

italian eggplant and goat cheese mousse, marinated beets, micro mache salad and raspberry air

Pearl Beef Carpaccio

"akaushi" filet rolled with arugula, sweet tomato and parmesan cheese

Grilled Scottish Salmon

crushed herb potato and beurre blanc

Forest Mushroom And Truffle Infused Risotto

pecorino cheese, asparagus tips

The Chef's Spaghetti And Meatballs

classic favorite with chef's creation of homemade meatballs

Tuna Tartar A La Sylvain

ahi tuna with mango sphere, asian peas, papaya, pomegranate and purple shiso

Giant Shrimp Spring Roll

tobiko pearls and tangy "nuoc mam" sauce