Pearl Raw Bar; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Virginia corn and crab chowder — A creamy classic
  • Beet and goat cheese — With mixed field greens, candied pecans, cranberries, and honey balsamic vinaigrette
  • Smoked fish dip — With house made crostini and pickled vegetables
  • Oysters on the half shell — With jalapeno mignonette and house cocktail
  • Kale salad — With egg, bacon, cheddar cheese, tomatoes, and house-made french dressing

Course two

Choose one

  • Fried oysters — With apple kimchi slaw, jasmine rice, and cajun remoulade
  • Pan-seared salmon — With dill yukons, braised kale, and brown sugar meyer lemon glaze
  • Blackened tuna steak — With mango habanero salsa and mashed sweet potato
  • Grilled hangar steak — With housemade steak sauce, roasted potatoes, and broccoli rabe
  • Crab cakes — With aligot whipped potatoes, broccoli rabe, and cajun remoulade

Course three

Choose one

  • Cinammon creme brulee — With maple wet nuts
  • Flourless chocolate torte
  • Whipped cream
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