STARTERS

Beef Tenderloin Carpaccio $9

with horseradish aioli

Tapas Sample Platter 16

crab cake, calamari, mussels, and ceviche

Fried Calamari 8

with a spicy red and green sauce

I&J’s Crab Cake 9

with tangy slaw and pimenton tartar sauce

Blackened Tuna Carpaccio 10

julianne vegetables and wasabi yogurt

Crab and Shrimp Cigars 10

served with spicy orange ginger sauce

Grilled Shrimp 8

atop a Pine nut pancake with cucumber sauce

Herb and Sun-dried Tomato Hummus 8

served with pita bread

Mozzarella de Buffala 8

ripe tomato and basil with extra virgin

olive oil and balsamic reduction

Field Green Salad 5

with tarragon vinaigrette, cherry tomato

and sweet red onion

Black Sesame Seed Salmon Salad 12

atop field greens, cucumbers, tomatoes,

onions, oranges, and pumpkin seeds with

chevre cheese croutons.

Caesar 7

crispy romaine heart with parmesan cheese,

served with cheese and garlic sticks

w/ Chicken 10

w/ Shrimp 12

w/ Crab Cake 12

**All salads offered with a choice of Tarragon

Vinaigrette, Caesar, Citrus, or Balsamic dressing.

SOUPS AND SIDES

Pearl’s Clam Chowder $5

Soup d’ Jour 5

Sautéed Spinach 5

Yukon Mash Potato 5

Daily Vegetable 5

TAPAS

Patatas Bravas $4

fried new potatoes with spicy

tomato sauce and garlic aioli

Espinacas a La Catalana 5

sautéed spinach with apple and pine nuts

Grilled Vegetables 6

zucchini, yellow squash, asparagus, and spinach

Mejillones al Vapor 6

mussels steamed in their own natural juice

Chorizo Español 6

with sofrito of peppers atop mash potato

Grilled Shrimp 6

w/ tomato- artichoke- roasted red pepper aioli

Portabello Provencal 7

grilled portabella mushroom stuffed

with tomato, artichoke and garlic butter

Coctel de Langosta “market price”

lobster cocktail with orange, fennel and ginger

TASTING MENU

“Chef’s choice”

A multi-course tasting that allows you to experience the

essence of Chef Alfonso Luna’s cuisine.

(Available Everyday until 9 pm)

Price Per Person Courses

$50 3

$75 4

$100 5

*$125 *6

* Complementary Wine

ENTREES

Sole –n- Shrimp $19

with mushroom risotto and herb beurre blanc

Red Snapper 21

seared yellow tail red snapper served

with tri-color lentils, vinaigrette, and asparagus

Yellowfin Tuna 20

atop a potato leek tart with an

artichoke and sun-dried tomato vinaigrette

Rainbow Trout Roulade 18

stuffed with crabmeat, on corn, fava beans,

and pancetta ragu

Grilled Salmon 18

with prosciutto wrapped asparagus

and balsamic pearl onions

Roasted Seabass 23

with Israeli couscous, opal basil-citrus

fondue, and balsamic reduction

Scampi and Crab 21

with Catalan style spinach and chardonnay sauce

Paella A La Valenciana

scallops, clams, mussels, shrimp, chorizo, chicken and squid

with saffron rice

Serves one 17

Serves two 34

Surf –N- Turf 30

1lb. lobster and a 5oz NY strip steak

served with mash potatoes and spinach

Marinated and Grilled Kabob

to be accompanied with Basmati rice

Beef 18

Shrimp Kabob 20

Shrimp and Beef 19

Grilled Lobster “market price”

giant, one(1) or two (2) pound Maine lobster with

limoncello oil and sautéed spinach

New Zealand Lamb Chops 23

with tricolor lentils and Marsala jus

Chicken Breast 18

with potato gratin and fig compote

Center Cut NY Strip Steak 23

with asparagus, garlic mash potatoes, and port wine sauce

Grilled Vegetable Plate 16

fresh herb marinated zucchini, squash, asparagus, spinach,

and mushrooms

PASTAS

Linguini with Clams 17

cherry stone clams in fresh pomodoro sauce

Chicken Penne Pasta 16

served with a rich chardonnay sauce

Crab Ravioli 21

with sage sauce

Lobster Ravioli “market price”

succulent lobster layered with fresh

asparagus and wild mushrooms on a roasted

yellow pepper sauce

KID’S MENU

Fried Sole with French Fries 8

Chicken Tenders with fries 6

Pasta 6

linguini or penne, served with tomato or butter sauce

DESSERTS

Chocolate Truffle Cake 6

with Grand Marnier whipped crème

Passion Fruit Crème Brulee 6

Coconut Cake 6

with citrus coulis

Gelatos 5

Three (3) scoops of Pistachio, Vanilla, or Chocolate

Sorbets

Three (3) scoops:

Apricot, Mango or Raspberry 5

Strawberry & Pink Champagne, 6

Raspberry Vodka, or Margarita