MENU
SOCIABLES
CALAMARI • 18
Lightly seasoned and fried • served with house chipotle aioli
ADD SHRIMP • 8
MUSSELS OR CLAMS • 19
One pound of fresh P.E.I. mussels OR Little Neck clams, steamed in white wine and arugula/or fresh tomato sauce
BAKED OYSTERS • 16
Seasonal oysters • fresh parmesan • toasted panko
OYSTERS ROCKERFELLER • 17
Seasonal oysters • spinach • bacon • parmesan bread crumbs • baked and broiled • pernod
FIG & PROSCIUTTO TARTINE • 15
Flat bread • fresh figs • prosciutto • double-cream brie cheese • balsamic glaze
WARM BREAD & OLIVES • 9 (social cause)
Grilled bread • assorted olives • a portion of the proceeds to go to local charity
BEEF CARPACCIO • 20
Cured “AAA” beef tenderloin • arugula • truffle oil • white balsamic • shaved parmigiano • house crostini
CHACUTERIE • 28 (serves 2)
Assortment of local and imported cured meats and cheeses • assorted accompaniments
SCALLOPS & CAVIAR • 22
Pan seared scallops • butter braised wilted spinach • ocean wise Sturgeon Caviar
GRILLED OCTOPUS • 21
Charbroiled octopus • fingerling potatoes • arugula • cherry tomatoes • infornata olives • white balsamic
vinaigrette • house crostini
TUNA TARTAR • 21
Ahi Tuna • soy sesame ginger sauce • avocado • cucumber • toasted sesame seeds • grilled pita
PERLA SEAFOOD SALAD • 19
Calamari • scallops • shrimp • octopus • crabmeat • lemon vinaigrette
CRAB CAKES • 19
Panko breaded and lightly fried • sriracha aioli
JUMBO SHRIMP COCKTAIL • 18
Black jumbo Tiger Shrimp • house cocktail sauce
LOBSTER ROLL • 21
Soft buttered bun • hand picked lobster cull • chive aioli
STARTERS
PERLA NEW ENGLAND CLAM CHOWDER • 14
A savoury serving of clams • potatoes • bacon • celery • carrots • cream
HEARTS OF ROMAINE CAESAR • 16 ***
Organic romaine hearts • shaved asiago • double smoked bacon • garlic parmesan dressing • house crostini
CAPRESE SALAD • 16
Vine ripe tomatoes • buffalo mozzarella • pesto • balsamic reduction • microgreens
SPINACH SALAD • 15 ***
Organic baby spinach • pear • goats cheese • double-smoked crispy bacon • spicy pecans • white balsamic vinaigrette
*** add grilled shrimp OR grilled chicken breast • 8
PERLA COBB SALAD • 19 ***
Romaine heart • avocado • double-smoked crispy bacon • soft boiled egg • cucumber • cherry tomatoes • crumbled
blue cheese • honey dijon vinaigrette
*** add grilled shrimp OR grilled chicken breast • 8
PASTAS
FUSILI PRIMA VERA • 18
Sauteed seasonal vegetables • parmesan • cream pesto
PAPPARDELLE • 25
Beef tenderloin tips • cherry tomatoes • sweet peas • parmesan • cream sauce
LOBSTER MAC & CHEESE • 32
Cavatappi • 5 year-old cheddar • cream sauce • panko-parmesan topping • lobster
GNOCCHI • 28
Norwegian smoked salmon • green peppercorns • arugula • rosé sauce
LINGUINI • 24
Little neck clams • cherry tomatoes • pancetta • chili flakes • white wine sauce
FETTUCINE • 39
Lobster tail • crab legs • shrimp • scallops • mussels • clams • light tomato sauce
MUSHROOM RISOTTO • 28
Medley of sauteed mushrooms • white truffle oil • grana padano
SEAFOOD RISOTTO • 36
Crab legs • mussels • clams • calamari • shrimp • tomato OR white wine sauce
** GLUTEN FREE PASTA AVAILABLE $4. PLEASE ADVISE YOUR SERVER OF ANY ALLERGIES **
ENTRÉES
All entrées served with chef’s daily selection of potatoes and vegetables unless otherwise noted
12oz USDA CERTIFIED RIBEYE • 41
Chimichurri sauce
AUSTRALIAN RACK OF LAMB • 46
Opal Valley • free range Australian lamb • Port, cherry and rosemary reduction
12oz USDA STRIP LOIN • 39
Superior grade with the highest degree of fat marbling • derived from young beef • chimichurri sauce
IN-HOUSE SMOKED BABY-BACK RIBS • FULL 32 • HALF 22
Slow cooked • Jack Daniels BBQ sauce • choice of fries or mashed potatoes • creamy coleslaw
STUFFED CHICKEN SUPREME • 32
Capon chicken raised on a rich diet of milk • chef's choice of stuffing • natural jus
8oz ORA KING SALMON • 35
Ocean farmed New Zealand King Salmon • green choice rated from seafood watch • buttery texture
8oz AHI TUNA • 40
Wild Atlantic Yellowfin Tuna • sustainably managed and responsibly harvested • soy ginger marinated • toasted
sesame seeds • wasabi paste
STEAMED OR GRILLED WHOLE LOBSTER • MKT
Clarified butter • spicy corn
ANY TURF CAN SURF
6 oz Lobster tail • 21 Steamed King Crab • 19
Jumbo shrimp • 14 Scallops • 16
DESSERT
HOMESTYLE TIRAMISU • 9
Layers of espresso drenched ladyfingers separated by marscapone cream and lightly dusted with cocoa powder
RICOTTA AND PISTACHIO CAKE • 9
Pistachio and ricotta creams separated by sponge cake with pistachio pieces and dusted with powdered sugar
NEW YORK CHEESECAKE • 9
Creamy, rich New York style cheesecake with graham cracker base and strawberry compote topping
PERLA DECADENCE • 9
Weekly feature - ask your server
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) • 3.75
FOXLEY RIVER (PEI ~ S-M) • 3.25
MALPEQUE (PEI ~ M) • 2.25
ST. SIMON (NB ~ M) • 2.75
FRENCH KISS (NB ~ M) • 3.50
CABOT (NS ~ jumbo) • 4.50
FANNY BAY “XS” (BC ~ M) • 2.50
KUSSHI (BC ~ S) • 3.25
KUMAMOTO (WA ~ S) • 5.00
SHUGOKU (WA ~ S) • 4.75
SOUTH BAY (ML) • 3.75
OYSTERS SUBJECT TO AVAILABILITY
RAW BAR
SEAFOOD TOWER • (2-3 PPL • 145 ~ 4-6 PPL • 265)
Oysters • clams • Alaskan King crab legs • Cuban lobster tail • jumbo Tiger shrimp • seafood salad • accompaniments ***
*** ENJOY THE ULTIMATE PERLA EXPERIENCE BY ADDING ANY OF OUR ACADIAN CAVIARS • 30G TIN • 100
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, YOU
ARE 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
ACADIAN WILD • 100
Atlantic Sturgeon from the Bay of Fundy (the only legal wild Sturgeon Caviar in the world) ~ buttery ~ nutty ~ clean ~ sea taste • sevruga type eggs 30g
ACADIAN GOLD • 100
Rare genetic variety of Shortnose Sturgeon farmed responsibly in a partial recirculation system in New Brunswick ~ buttery ~ mild ~ medium size • ossetra type eggs 30g
ACADIAN GREEN • 100
Shortnose Sturgeon farmed responsibly in New Brunswick using a partial and particular recirculation system ~ buttery ~ medium bold ~ nutty • ossetra type eggs 30g
CAVIAR-3-WAYS • 275
The best way to experience Canadian Sturgeon Caviar is a trio of wild, gold and green • 30g tins can be shared between 2-6 people ~ pair with ONE OF vodka or dry sparkling
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