Pearls ENTREE/BRUNCH/LUNCH

All desserts

bananas foster, chocolate love cake, key lime pie, blackberry cobbler, new orleans bread pudding

Crab Dip

9 oz of crab meat and cream cheese with green onion, margarine, celery, and tony’s seasoning. garnished with parsley and paprika

Ahi Tuna Appetizer

Our 6oz sushi grade tuna is blackened and peppercrusted then seared. it is served over our wasabi aioli with our soy mustard spicy dipping sauce on the side. Pickled ginger on the opposite side. garnished with shredded onion and a pair of chopsticks

Cole Slaw

mayo based slaw with garlic, white pepper, cabbage, carrots, and onion. garnished with paprika

French Country Mussels and Baby clams

They are steamed in a white wine, garlic and tomato broth. Served with 2 pieces of garlic bread, spoon, an oyster fork, and a lemon wedge

ultimate crab cake

¼ lump crab cake with mayo, eggs, and breadcrumbs. The crab cake is then broiled and served with our remoulade sauce and half a lemon wrap. garnished with shredded onion and paprika

Pearl’s crab cakes

5 cups of crab meat to 1 cup of ritz cracker crumbs. Fresh crab meat, onions, bell peppers, panko, and spices. Deep fried then served in a pool of crawfish cream sauce. Garnished with parsley and lemon wedge

Lunch Shrimp Creole

A lunch portion of our creole sauce, rice, and 8 sauteed shrimp. Served with your choice of side.

2 ways guest can get lunch sashimi grade tuna

blackened or ponzu style

Lunch Pecan Crusted Trout

4oz of our trout dipped in buttermilk, rolled in pecan crust, deep fried, then served with over brown butter saucenand garnished with parsley and lemon wedge

2 ways to order Mahi Mahi and lunch

charred green chili sauce or grilled with lemon pepper and lemon butter

Lunch Salmon

6 oz of fresh salmon grilled with lemon pepper beurre blanc. Topped with grilled lemon wheel and capers

Lunch Crawfish Ettouffee

A lunch portion of crawfish tails sauteed in our spicy crawfish ettouffee sauce then served over rice. garnished with parsley and a spoon

Cajun sized popcorn shrimp

16 shrimp dunked in spicy flour, then buttermilk, then spicy flour again, then deep fried. it is served with our cherry mustard sauce and garnished with a lemon wedge. 41-50 per pound shrimp

Chicken tenders at lunch 3 ways

1.fried, with homemade gravy. 2.cooked in blackened seasoning and served over a pool of brown butter sauce, and garnished with parsley. 3.broiled and seasoned with lemon pepper seasoning over rice and drizzled with our lemon beurre blanc and garnished with grilled lemon wheel and capers

Salmon tacos

grilled fajita marinated fresh salmon strips wrapped in a warm flour tortilla with monterey jack, cheddar cheese, tomatoes, coleslaw, and scallions. It is garnished with a lemon wedge

How many shrimp on the lunch shrimp

6

How many shrimp on lunch coconut shrimp

5

How much fried catfish in lunch portion

6 oz

4 gluten free options on lunch menu

1. fresh atlantic salmon with lemon butter 2. blackened or lemon pepper catfish 3. chicken diablo 4. lemon pepper chicken tenders

cioppino

A huge bowl of shrimp, scallops, mussels and clams in an italian red broth. served with 2 garlic breads

Gumbo

shrimp, chicken, andouille sausage, okra, celery, onion, green bell peppers, tomatoes, tony’s seasoning, onion powder, garlic powder, cayenne pepper, white and black pepper, thyme, gumbo file, oregano, bay leaves, and garlic in a brown rouc. served with rice on top and garnished with parsley

Chowder

clams, onions, and potatoes in a cream based soup topped with parsley

Cobb salad

a bed of fresh salad greens with your choice of mesquite grilled chicken or shrimp. Toppings such as bacon, avocado, black olives, bleu cheese crumbles, cheddar cheese, tomatoes, as well as a chopped egg. We can toss the cobb upon your request. Served with your choice of dressing

Chop salad

chopped salad greens tossed with tomatoes, chopped eggs, bacon, and cheddar cheese. Served with your choice of dressing. It can be topped with fried chicken or chilled shrimp for an upcharge

mediterranean salad

fresh romaine lettuce tossed with greek vinaigrette dressing, artichokes, sun dried tomatoes, greek kalamata olives, feta cheese, and cous cous pasta. it is topped with quarterly cut tomato, cucumber, and red onion. It can be ordered with your choice of grilled chicken or chilled shrimp

tabasco caesar salad

fresh romaine lettuce tossed with grated parmesan cheese, fresh baked croutons, quarter cut hard boiled egg, and tossed in tabasco caesar dressing. it can be topped with your choice of blackened chicken, blackened shrimp, fried calamari, blackened ahi tuna, or grilled fresh atlantic salmon for an additional charge

Shrimp and crab louie

a bed of chopped salad greens topped with olives and onions then tossed in our sun dried louie dressing. It is topped with 2 oz of crab meat and surrounded by 8 shrimp, quarterly cut tomato, egg, asparagus, and avocado

Bayou Pasta

8 oz of rigatoni pasta with 3 blackened chicken tenders cut up, andouille sausage, and 8 shrimp sauteed in tony and blackened seasonings with red and green bell peppers, red onions, and tomatoes. garnished with parsley and parmesan cheese. it can be served with alfredo or rice upon request

Wild Gulf Shrimp alfredo

Linguini pasta tossed in our alfredo sauce, topped with 7 grilled wild gulf prawns that are 21-25 per pound. it is garnished with parmesan cheese and parsley. it can also be substituted with plain or grilled chicken upon request

6 preparations of fish and chicken

1. fried

2. grilled

3. sauteed

4. pan-seared

5. broiled

6. blackened

Fresh Halibut

Our new fresh Alaskan halibut is topped with a mixture of crab, avocado, and pico. It is drizzled with our red chili vinaigrette and served with grilled seasonal vegetables. Garnished with lemon wrap and cilantro. Your choice of side and salad

Adobo redfish

8 oz of redfish brushed with a chili adobo sauce and grilled then served over mixed vegetable. It is served with guac and pico on top. Extra adobo available on the side. Garnished with 3 limes and one squeezed in. $5 to add chimi shrimp (4)

Lobster Tail

8oz of cold water lobster tail that is poached in lemon beurre blanc. Served on top of the shell with drawn butter and a lemon wrap. Lobster is garnished with paprika. it is market price

Tilapia Orleans

Tilapia that is filet blackened then toppped with a skewer of 2 shrimp and one scallop. It is served over a bed of rice and topped with our brown butter sauce. garnished with parsley and a lemon wedge

Steves special

Tilapia filet that is broiled and topped with a skewer of 2 shrimp and 1 jumbo scallop. it is served with our cajun creole cream sauce. garnished with paprika, parsley, and a lemon wedge

Shrimp Yaya Skillet

wild gulf prawns sauteed with cajun spices, caramelized onions and peppers. it is served over a heaping pile of gouda grits. served with our creole cream sauce

mediterranean salmon

8oz of salmon sprinkled with serendipity and then grilled. It is topped with a medley of sun dried tomatoes, olives, artichokes, lemon, and capers. it is served over israeli cous cous then garnished with parsley and lemon wrap

parmesan crusted tilapia pasta

our parmesan crusted tilapia served over rigatoni pasta that is tossed in red gravy. garnished with parmesan cheese and parsley

Seafood skillet

mixture of shrimp, scallops, crawfish, and mushrooms sauteed in our creole cream sauce then put on a bed of rice and baked in a cast iron skillet. garnished with parmesan and monterey jack cheese. topped with parsley and lemon wedge

5 gluten free seafood items

1. adobo redfish 2. seafood diablo 3. mediterranean salmon 4. alaskan halibut 5. southwest shrimp

ponzu seared tuna

8oz of our sashimi grade tuna pepper crusted and cooked to guests request. topped with soy ginger glaze and wasabi aioli. garnished with green onion and toasted sesame seeds

Breading process for coconut shrimp

first battered in coconut batter, then rolled in coconut breading, then deep fried

Breading process for fried shrimp

first dredged in spicy flour, dipped in tempura wash, dredged in panko, then deep fried

How many shrimp in fried shrimp dinner

10

How many shrimp in the coconut shrimp dinner

7

How much catfish tenderloins in fried cat dinner

9 oz

Breading process for pecan crusted trout

trout is crusted in crushed pecans, then spicy flour, then fried

What comes with all fried seafood items

2 hushpuppies, coleslaw, and french fries, or guests choice of sides

Blackened combo

7 shrimp, 1 blackened catfish filet, 4 blackened chicken tenders served over a bed of rice and topped with our brown butter sauce. garnished with parsley and lemon wedge

Killer combo

4 fried shrimp, 3 oz fried crawfish, 4 oz catfish tenderloins. served with tartar sauce and cherry mustard. jalapeno relish available upon request

what size is our filet and ribeye

filet: 6oz, ribeye: 14 oz

Chili seared chicken tenders

4 chicken tenders seasoned with chili rub and served with our charred green chili sauce, topped with sliced avocado and pico. served over cilantro rice

How many pork chops come in the dinner

3 boneless loins

mediterranean grilled chicken tenders

4 serendipity seasoned chicken tenders with a warm mediterranean blend of artichoke hearts, capers, olives, and sun dried tomatoes in lemon butter topped with feta cheese and capers. served over cous cous

crawfish ettouffee dinner

5 oz crawfish tails sauteed in our spicy ettouffee sauce. served with a mound of rice on an oval plate. garnished with parsley and a soup soon

Jambalaya

shrimp, chicken, and andouille sausage mixed with our creole sauce tossed in rice and topped with parsley and a soup spoon

fried chicken andouille

4 chicken tenders breaded in spicy flour, then deep fried, and smothered in andouille sauce. served over a bed of rice. garnished with parsley

monday daily special

wash day, large black bowl of red beans and rice, half an andouille link, served with side of hushpuppies and butter packet. garnished with parsley

tuesday daily special

cajun chicken fried chicken, 4 tenders served over garlic mashed potatoes and real cream gravy. garnished with parsley

wednesday daily special

10 fried shrimp dinner, served with coleslaw, red beans, and rice. served with cherry mustard and garnished with cabbage and lemon wedge

thursday daily special

big catfish dinner, 9oz of fried catfish tenders served with red beans and rice, coleslaw and tartar sauce. garnished with cabbage and lemon

friday daily special

shrimp chicken and andouille ettouffee made with our ettouffee sauce, surrounded by rice and garnished with chives

saturday/sunday brunch special

eggs pontabala, cajun seasoned red potatoes, sauteed yellow squash, onions, bell peppers, mushrooms, and andouille sausage. topped with 2 poached eggs and jalapeno hollandaise

sunday evening daily special

giant order of our hand breaded clam strips, fries, and slaw

5 gluten free entree selections

1. ribeye with mashed potatoes and caesar salad (no croutons) 2. adobo redfish with gouda grits 3. mediterranean salmon with house salad (no onions), lite italian, and broccoli with hollandaise 4. alaskan halibut with grilled seasonal vegetables and mashed potatoes 5. seafood diablo ( no pasta)

ways chicken tenders can be prepared

blackened or lemon pepper, chili seared, mediterranean,fried

How much catfish on the blackened catfish

9oz

what blackened item is served with different sauce

redfish pontchartrain, spicy crawifsh ettouffee

what is served with all brunch items

cornmeal crusted cheese grits topped with andouille sauce, or andouille and potato hash, as well as homestyle biscuits with butter, jelly, and fruit garnish

what sauce is lemon pepper chicken topped with

lemon beurre blanc— minced red onions, lemon juice, butter, culinary cream, white wine

pork pontabla

smoky pulled pork, cajun seasoned potatoes, grilled veggies topped with 2 poached eggs and jalapeno hollandaise

smoked salmon benedict

smoked salmon over biscuits, fresh baby spinach, topped with poached eggs, crispy capers, and hollandaise

lemon pepper chicken topping

lemon beurre blanc and garnished with grilled lemon wheel and fried capers

ribeye garnish and sauce

2-3 fried onions and parsley, bleu cheese butter

which items do you ask guests about temp

steak, peppered ponzu tuna

brunch shrimp and grits

gouda grits, red gravy, sauteed shrimp, andouille sausage, topped with 2 fried eggs

when do we ask guest about how they want their eggs

steak and eggs, cajun blackened pork chops

what sauce is in the shrimp and crawfish omelet

cajun cream sauce

seasoning on the canadian bacon on cajun eggs benedict

blackened seasoning

meats in the blackened combo

chicken, shrimp, catfish filet

appetizers breaded in spicy flour

fried cheese, shrimp en brochette

what are the vegetables that we serve as a side item

grilled seasonal vegetables, medley of squash, asparagus, onions, bell peppers, cherry tomatoes, and mushrooms. brussel sprouts, potatoes, and broccoli