MENU
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SOCIABLES
CALAMARI • 21
Lightly seasoned and fried • served with lime chili aioli
ADD SHRIMP • 12
MUSSELS 24 OR CLAMS • 28
One pound of fresh P.E.I. mussels OR Little Neck clams, steamed in white wine and arugula/or fresh tomato sauce
BAKED OYSTERS • 21
Seasonal oysters • fresh parmesan • gouda • toasted panko
OYSTERS ROCKERFELLER • 24
Seasonal oysters • spinach • bacon • parmesan bread crumbs • pernod
CRAB BITES • 21
Sweet Thai chilli aili • pickled onions
WARM BREAD & OLIVES • 12
Toasted bread • assorted olives • muffaletta
PERLA TRUFFLE FRIES • 17
Truffle oil • parmigiano • lime chili aioli
BEEF CARPACCIO • 20
Cured “AAA” beef tenderloin • arugula • truffle oil • white balsamic • shaved parmigiano • house crostini
CHARCUTERIE • 26
Chef's selection of cured meats and cheese • toasted bread
SCALLOPS & CAVIAR (4 PCS) • 39
Pan seared scallops • bacon jam • Majestic Caviar
GRILLED OCTOPUS • 28
Charbroiled octopus • caponata
PERLA SHORT RIBS • 26
Grilled Teriyaki short ribs
PERLA SEAFOOD SALAD • 27
Calamari • scallops • shrimp • octopus • crabmeat • lemon vinaigrette
SOFT TUNA TACOS (3 PCS) • 24
Seared Tuna • jalapeno • bacon jam • coleslaw • pickled radish • sauteed onions and peppers • horseradish sauce
SHRIMP COCKTAIL • 28
Black jumbo Tiger Shrimp • house cocktail sauce
CRAB DIP • 24
Blue Crab • roasted garlic • toasted baguette
ESCARGOT • 15
Baked escargot with mushroo caps • smoked mozzerella • garlic butter • panko bread crumbs
STARTERS
PERLA NEW ENGLAND CLAM CHOWDER • 17
A savoury serving of clams • potatoes • bacon • celery • carrots • cream
FRENCH ONION SOUP • 14
Gruyere cheese • croutons
HEARTS OF ROMAINE CAESAR • 19
Organic romaine hearts • Parmigiano • double smoked bacon • garlic parmesan dressing • house crostini
SPRING MIX SALAD • 24
Mixed greens • grilled peaches • goat cheese • Parmigiano crisp • crispy prosciutto • honey dressing
BURRATA • 32
Burrata cheese • chef's choice of accompaniments
*** add grilled shrimp OR grilled chicken breast • 14
PASTAS
LOBSTER BACON MAC & CHEESE • 44
Cavatappi • 5 year-old cheddar • bacon cream sauce • panko-parmesan topping • lobster
GNOCCHI • 60
Lobster • scallops • rose sauce
LINGUINI • 34
Little neck clams • cherry tomatoes • smoked bacon • chili flakes • white wine sauce
FETTUCINE • 59
Lobster tail • King crab • shrimp • scallop • mussels • clams • light tomato sauce
BUTTERNUT SQUASH & MUSHROOM RISOTTO • 32
Butternut squash • medley of sauteed mushrooms • white truffle oil • grana padano
SEAFOOD RISOTTO • 49
King crab pieces • mussels • clams • calamari • shrimp • tomato sauce
LOBSTER LINGUINI WITH SHRIMP • 54
1/2 lobster • linguini • Tiger shrimp • cherry tomato • lightly spiced rose sauce
PARPARDELLE • 54
Shrimp • scallops • king mushrooms • bacon • white wine and garlic sauce
CHARCOAL SPAGHETTI • 32
Bamboo charcoal spaghetti • porchetta • arugula • cherry tomato • pink peppercorn cream sauce
** GLUTEN FREE PASTA AVAILABLE $6. PLEASE ADVISE YOUR SERVER OF ANY ALLERGIES **
ENTRÉES
All meat entrées served with Chef's choice of starch and vegetables. All fish entrées served with Chef's choice of grain and vegetables
12 oz NEW YORK STRIPLOIN • 54
Cowboy butter
18 oz BONE-IN RIB STEAK • 69
Bacon brandy cream sauce
AUSTRALIAN RACK OF LAMB • 54
Opal Valley • free-range Australian lamb • lemon garlic Tzatziki sauce
7 oz AUSTRALIAN WAGYU STEAK • 120
Premium grade • Australian Wagyu • Chicago style
SLOW-COOKED, BONE-IN SHORT RIB • 40
Red wine braised • crispy onions
OSSO BUCCO • 39
Slow braised veal shank • mirepoix • cherry tomatoes • white wine
ARCTIC CHAR • 30
Cashew crust • cayanne honey
BRANZINO • 42
Sicilian Branzino • oranges • capers • green olives • sliced almond
CHILEAN SEABASS • 57
Lemon pepper • chive aioli
MIXED GRILLED SEAFOOD • 89
4 oz salmon • shrimps • scallops • half lobster
STEAMED OR GRILLED WHOLE LOBSTER • MKT
1 3/4 lb Lobster • clarified butter • rice and vegetables
ZUPPA DI PESCE • 70
Tiger shrimp • mussels • clams • lobster tail • King crab pieces • light tomato broth • toasted foccacia bread
ANY TURF CAN SURF
8 oz Lobster tail • MKT Steamed King Crab • MKT
4 Jumbo Tiger shrimp • 14 Scallops • MKT
DESSERT
HOMESTYLE TIRAMISU • 12
Layers of espresso drenched ladyfingers separated by marscapone cream and lightly dusted with cocoa powder
RICOTTA AND PISTACHIO CAKE • 12
Pistachio and ricotta creams separated by sponge cake with pistachio pieces and dusted with powdered sugar
FEATURE CHEESECAKE • 14
COFFEE
Espresso • 2.50
Decaf Espresso • 2.50
Espresso Macchiato • 2.75
DBL Espresso • 3.50
DBL Macchiato • 4
Cappuccino • 3.75
Latte • 3.75
Americano • 3
Affogato • 6
ASSORTED TEAS • 3.50
OYSTERS
CASCUMPEC BAY (PEI ~ M-L) • 4.50
FOXLEY RIVER (PEI ~ S-M) • 3.75
MALPEQUE (PEI ~ M) • 3.00
FRENCH KISS (NB ~ M) • 4.00
FANNY BAY “XS” (BC ~ M) • 4.00
KUSSHI (BC ~ S) • 3.75
LUCKY LIME (PEI - M) • 4.25
RASPBERRY POINT (PEI - M-L) • 4.25
OYSTERS SUBJECT TO AVAILABILITY
RAW BAR
SEAFOOD TOWER • (2-3 PPL • MKT ~ 4-6 PPL • MKT)
Oysters • King crab • Whole lobster • Tiger shrimp • seafood salad • accompaniments ***
*** ENJOY THE ULTIMATE PERLA EXPERIENCE BY ADDING ANY OF OUR ACADIAN CAVIARS:
MAJESTIC SILVER CAVIAR 30g • 100
MAJESTIC GOLD CAVIAR 30g • 130
NOTE ~ CONSUMING RAW OR UNCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS. IF YOU HAVE A CHRONIC ILLNESS OF THE STOMACH OR BLOOD OR HAVE
AN IMMUNE DISORDER, YOUARE AT A GREATER RISK OF SERIOUS ILLNESS FROM OYSTERS AND SHOULD EAT
OYSTERS FULLY COOKED. THOROUGHLY COOKING FOOD OF ANIMAL ORIGIN REDUCES THE RISK OF FOODBORNE
RELATED ILLNESS.
CAVIARS
MAJESTIC SILVER • 100
Sturgeon Black Caviar ~ sweet ~ nutty ~ clean ~ crisp sea taste • malossol type eggs 30g
MAJESTIC PREMIUM GOLD • 130
Premium Kaluga Gold ~ firm in texture ~ fruity ~ velvety ~ subtle notes of nut • malossol type eggs 30g
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