Welcome to MenuPages - Please Select a city:

The Pearl Room

  • $$
  • American, Eclectic & International
  • 8203 3rd Ave, Brooklyn 11209 40.626268 -74.029884
  • (At 82nd St)
  • click map to interact
  • (718) 304-5415
  • 0

Appetizers

Appetizers

Little Neck Clams   
Blue Point Oysters   
Jumbo Shrimp Cocktail With house made cocktail sauce.    15.00
Pearl Room Platter Six raw clams, six blue point oysters and shrimp cocktail.    38.00
Crispy Peppercorn Fried Calamari for 2 Served in spicy lemon pepper vinaigrette.    15.00
Fresh House Made Mozzarella With roasted peppers and marinated golden tomatoes.    12.00
Macadamia and Coconut Fried Shrimp Watercress, carrot and Maui onion salad with sweet and sour dipping sauce.    14.00
Pan Seared Scallops Gingered white wine sauce and asparagus roasted corn chutney.    13.00
Maryland Style Crab Cake Jumbo lump crab served with remoulade sauce and red roasted pepper vinaigrette.    12.00
Avocado Crab Napoleon Lemon beurre blanc balsamic basil and oil.    14.00
Tuna Tartar Yellowfin tuna tossed with fresh herbs, sweet Dijon emulsion and watercress salad.    13.00
Vegetable Spring Rolls With cabbage, carrots, ginger and red peppers. Wrapped in rice paper.    13.00
Moroccan Spiced Baby Lamb Chops In an orange cranberry vodka sauce.    15.00
Baked Clams Oreganata With herb toasted bread crumbs.    12.00
Black Pepper Crusted Seared Tuna Over watercress salad with wasabi and sesame vinaigrette.    14.00
Hot Seafood Combo Baked clams, shrimp scampi, mussels, oysters Rockefeller and crabmeat stuffed mushrooms.    16.00

Soup and Salad

Soup and Salad

Soup of the Day Call restaurant for soup of the day.    8.00
Tri Color Salad With shaved Parmesan cheese and citrus vinaigrette.    9.00
Classic Caesar Salad With Parmesan cheese, topped with garlic croutons.    9.00
Roasted Beet Salad Mesclun salad in raspberry vinegar surrounded by goat cheese and candied walnuts.    11.00
Mesclun Salad Tomatoes, cucumbers, mushrooms, shredded carrots and goat cheese with champagne vinaigrette.    9.00
Grilled Portobello Mushrooms Salad Baby frisee, arugula and red leaf lettuce with crumbled blue cheese and balsamic dressing.    8.00

Pasta and Risotto

Pasta and Risotto

Cheese Ravioli In tomato basil sauce.    13.00
Penne Ala Vodka With shaved Parmesan cheese.    14.00
Fresh Ricotta Cavatelli In pistachio basil pesto sauce.    16.00
Lobster Ravioli Stuffed with Maine lobster, ricotta cheese and fresh herbs in sweet lobster cream sauce.    16.00
Seafood Linguini With littleneck clams, mussels, calamari, shrimp and scallops in light tomato sauce.    25.00
Chicken and Shrimp Fusilli With Italian sausage, sun dried tomatoes with extra virgin olive oil and garlic sauce.    19.00
Seafood Paella In a saffron infused yellow rice with shrimp, clams, mussels, chicken and chorizo.    24.00
Vegetable Risotto Asparagus, spinach and sauteed veggies topped with truffle butter and Parmesan cheese.    17.00

Entrees

Entrees

Pan Seared Atlantic Salmon In ginger teriyaki sauce with braised scallions, baby carrots and risotto cakes.    22.00
Pan Seared Tilapia Over creamy mascarpone shrimp risotto with asparagus and a roasted beet ginger emulsion.    25.00
Pan Seared Chilean Sea Bass Over sweet pea fresh horseradish risotto with asparagus in a balsamic beurre rouge.    28.00
Blackened Wild Striped Bass In lobster brandy sauce topped with a coconut shrimp, sauteed spinach and potato croquette.    27.00
Pan Fried Pine Nut Crusted Lemon Sole Garlic and herb crusted potatoes, fennel and sauteed spinach in a lemongrass kiwi sauce.    24.00
Grilled Marinated Tuna Steak With sliced tomatoes and red onions over arugula in a balsamic dressing.    26.00
Jumbo Panama Shrimp With snow peas and risotto cakes in a creamy chipotle sauce.    25.00
Prime Filet Mignon With house whipped potatoes and braised Swiss chard in a port wine demi-glace.    29.00
Grilled Black Angus Shell Steak With creamed spinach and potato gratin in Au poivre sauce.    27.00
Braised Boneless Beef Short Rib Over fresh gnocchi pasta with sweet peas in creamy Parmesan sauce.    26.00
Prosciutto Wrapped Pork Tenderloin Sun dried tomato infused whipped potatoes, sauteed Swiss chard and roasted pine nut and sweet yellow raisin chutney.    25.00
Stuffed French Breast of Chicken Wrapped in apple smoked bacon and stuffed with creamy spinach risotto in roasted garlic chipotle sauce with maple sweet potatoes and sauteed baby bok choy.    24.00
Chicken Portobello Sauteed chicken topped with grilled portobello mushrooms and mozzarella cheese in balsamic fig reduction with julienne vegetables and prosciutto potato croquettes.    21.00
French Breast of Chicken With pesto mashed potatoes, broccoli florets and julienne carrots with orange cranberry relish.    22.00

Sides

Sides

Potato Gratin     6.00
Sauteed Spinach     6.00
Grilled Asparagus     6.00
Sauteed Broccoli Rabe     9.00
Chardonnay and Thyme Braised Fennel     7.00

 

The Pearl Room
8203 3rd Ave
At 82nd St
(718) 304-5415
Advertising
© 2017 Grubhub, Inc. All rights reserved.