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CALAMARI • 18

Lightly seasoned and fried • served with house chipotle aioli

ADD SHRIMP • 10

 

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 • 19

Seasonal oysters • fresh parmesan • toasted panko

 

OYSTERS ROCKERFELLER • 21

Seasonal oysters • spinach • bacon • parmesan bread crumbs • baked and broiled • pernod

 

FIG & PROSCIUTTO TARTINE • 19

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

 

CHARCUTERIE • 31 (serves 2)

Assortment of local and imported cured meats and cheeses • assorted accompaniments

 

SCALLOPS & CAVIAR • 24

Pan seared scallops • butter braised wilted spinach • ocean wise Sturgeon Caviar

 

GRILLED OCTOPUS • 24

Charbroiled octopus • fingerling potatoes • arugula • cherry tomatoes • infornata olives • white balsamic

vinaigrette • house crostini

 

TUNA TARTAR • 26

Ahi Tuna • soy sesame ginger sauce • avocado • cucumber • toasted sesame seeds • grilled pita

 

PERLA SEAFOOD SALAD • 22

Calamari • scallops • shrimp • octopus • crabmeat • lemon vinaigrette

 

CRAB CAKES • 19

Panko breaded and lightly fried • sriracha aioli

 

JUMBO SHRIMP COCKTAIL • 19

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 • 17

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 • 10

 

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 • 32

Norwegian smoked salmon • green peppercorns • arugula • rosé sauce

 

LINGUINI • 28

Little neck clams • cherry tomatoes • pancetta • chili flakes • white wine sauce

 

FETTUCINE • 49

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 • 39

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 • 47

Chimichurri sauce

 

AUSTRALIAN RACK OF LAMB • 52

Opal Valley • free range Australian lamb • Port, cherry and rosemary reduction

 

12oz USDA STRIP LOIN • 44

Superior grade with the highest degree of fat marbling • derived from young beef • chimichurri sauce

 

IN-HOUSE SMOKED 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 • 39

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

8 oz Lobster tail • 36     Steamed King Crab • Mkt

4 Jumbo Tiger shrimp • 14     Scallops • 21

 

 

 

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 • 175 ~ 4-6 PPL • 295)

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