SCARLET'S STEAKS & SEAFOOD - FULL MENU

APPETIZERS

 NOLA BBQ Shrimp • 32
Four Jumbo Gulf shrimp, Worcestershire shrimp stock reduction, dark Abita beer, Vermont butter, served over Delta Blues rice grits 

Bacon Wrapped Day Boat Scallops • 28
Bacon wrapped U-10 scallops, Grit Girl grits, green tomato and jalapeño pepper jelly 

Yellowfin Tuna • 29
Seared rare yellowfin tuna, seasoned sticky rice, crab salad, Thai chili aioli, fried panko, shaved jalapeño, sweet soy reduction, whipped avocado

Short Rib Ravioli • 30
House-made ravioli stuffed with tender short rib, cremini mushrooms, confit garlic & caramelized sweet onions finished with demi-glace with a touch of gorgonzola cream

Fried Green Tomatoes • 24
A southern staple made with thick cut green tomatoes, andouille sausage, crawfish and crab mornay, chives

Jumbo Lump Crab Cakes • 30
Colossal crab meat, tri-colored bell peppers, scallions, housemade roasted garlic remoulade, apple parsley salad

Jumbo Shrimp Cocktail • 26
Jumbo Gulf shrimp, Scarlet’s cocktail sauce, pickled seasonal vegetables, micro greens

CHILLED SEAFOOD & OYSTER SELECTION

Raw Oysters Half • 22 | Full • 40 
Plump, juicy Gulf oysters, Tito’s Bloody Mary cocktail sauce, horseradish, mignonette 

Oysters Rockefeller Half • 24 | Full • 44 
Oysters topped with a rich combination of spinach, parmigiano, bacon & a splash of sambuca 

SOUPS & SALADS

Chef’s Soup Du Jour • 16 
Made fresh daily from the Chef’s kettle 

French Onion Soup • 14 
Caramelized sweet & tender onions finished with a rich beef broth crowned with perfectly brûléed gruyère & parmigiano 

Arugula Grape Salad • 16 
Candied almonds, fresh grapes, manchego cheese, shaved red onion, saba vinaigrette 

Wedge Salad • 15 
Traditional favorite served with Rogue Smokey Bleu Cheese, toasted walnuts, candied bacon, heirloom cherry tomatoes, onion crisps, balsamic reduction 

Scarlet’s Chopped Salad • 17 
Baby iceberg, romaine hearts, Neuske’s lardons, diced tomatoes, English cucumbers, aged white cheddar, chopped egg, shaved red onion, creole ranch dressing 

Classic Caesar • 15 
Fresh crisp romaine, Mediterranean white anchovy, parmesan crisp, garlic herb croutons 

USDA PRIME CUTS

Filet Mignon 8oz • 58 

Filet Mignon 12oz • 80 

New York Strip 14oz • 60 

Delmonico 16oz • 75 

Bone-in Ribeye 22oz • 90 

Prime Rib 16oz • 65 | 24oz • 85 
Horseradish crème, Herb Au Jus 

STEAK ENHANCEMENTS

Oscar Topping • 25
Lump crab, asparagus, hollandaise 

Reynor Topping • 25
Lump crab, jumbo shrimp, beurre blanc 

SIGNATURE STEAKS

Tomahawk for Two • 175 
Max serving temperature medium well Carved tableside, bordelaise, seasonal vegetables 

Japanese A5 Wagyu Strip Loin • 35 per ounce

CHEF'S SELECTION

Classic Braised Beef Short Ribs • 52 
Truffled potato puree, wild mushrooms, bordelaise, garlic caramel 

Southern Hot Honey Chicken • 39 
Brined airline chicken breast, hot honey glaze, crispy bacon brussel sprouts, whole grain mustard jus lie 

Bone-In Pork Chop • 45 
14oz brown sugar brined pork chop, bourbon pecan glaze, oven roasted baby heirloom carrots 

Lamb Rack Chop • 55 
Rosemary & olive oil brushed Colorado lamb, balsamic & brown sugar roasted cipollini onions, blistered shishito peppers & tomatoes, tomato jam, rosemary, vin cotto 

Shrimp and Grits • 42 
Jumbo Gulf shrimp, Grit Girl grits, roasted garlic boursin cream, bacon lardon, pickled sweet peppers, chives 

Blackened Ahi Tuna • 55 
Blackened ahi tuna, jasmine rice, seasonal stir fry, toasted sesame, chili crisp & black garlic shoyu 

SEAFOOD

Alaskan King Crab Legs • Market Price 
Flown in from Kachemak Bay, Alaska that average 1.75lbs, warm drawn butter and lemon 

Maine Lobster Tail • Market Price 
Single or twin, cold water Maine lobster tails, warm drawn butter and lemon 

Fresh Fish of the Day • Market Price 
Pan seared, blackened, broiled, or pan fried 

New Zealand Salmon • 42 
Pan seared, blackened, broiled, or pan fried, lemon beurre blanc 

Redfish • 45 
Pan seared, blackened, broiled, or pan fried, chipotle tomato compound butter 

ACCOMPANIMENTS

Béarnaise/Hollandaise • 8 

Black Truffle Butter •12 

Garlic Butter Crabmeat • 20 

Jumbo Shrimp • 18 

Rogue Smokey Bleu Cheese Crust • 10 

Garlic Herb Butter • 5 

Horseradish Créme • 6 

Bordelaise • 8 

Au Poivre • 10 

Balsamic Reduction • 4 

SIDES

Loaded Baked Potato • 14 

Candied Sweet Potato Casserole • 12 

Mashed Potato • 10 

Duck Fat Fries • 13 

Wild Mushrooms and Onions • 14 

Smoked Gouda Mac & Cheese • 14 

Crab Mac & Cheese • 24 

Cream or Garlic Sautéed Spinach • 14 

Seasonal Farm Fresh Vegetables • 14 

Grilled Asparagus • 13 

Brussel Sprouts • 13 

Some items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

APPETIZERS

NOLA BBQ Shrimp • 32
Four Jumbo Gulf shrimp, Worcestershire shrimp stock reduction, dark Abita beer, Vermont butter, served over Delta Blues rice grits

Bacon Wrapped Day Boat Scallops • 28
Bacon wrapped U-10 scallops, Grit Girl grits, green tomato & jalapeño pepper jelly

Escargot • 26
Basil fed, veal demi glace, applewood smoked bacon, parmesan, Rogue Smokey Bleu Cheese, puff pastry chips

Yellowfin Tuna • 29
Seared rare yellowfin tuna, seasoned sticky rice, crab salad, Thai chili aioli, fried panko, shaved jalapeño, sweet soy reduction, whipped avocado

Lobster Ravioli • 30
Maine lobster, wild mushrooms, fontina cheese, topped with caviar & beurre blanc sauce

Fried Green Tomatoes • 24
A southern staple made with thick cut green tomatoes, andouille sausage, crawfish & crab mornay, chives

Jumbo Lump Crab Cakes • 30
Colossal crab meat, tri-colored bell peppers, scallions, housemade roasted garlic remoulade, apple parsley salad

Jumbo Shrimp Cocktail • 25
Jumbo Gulf shrimp, Scarlet’s cocktail sauce, pickled seasonal vegetables, micro greens

Crab Remoulade • 32
Colossal lump crab meat marinated in our signature remoulade, pickled seasonal vegetables, cajun quail egg, sea salt

CHILLED SEAFOOD & OYSTER SELECTION

Raw Oysters Half • 22 | Full • 40 
Plump, juicy Gulf oysters, Tito’s Bloody Mary cocktail sauce, horseradish, mignonette 

Oysters Rockefeller Half • 24 | Full • 44 
Oysters topped with a rich combination of spinach, parmigiano, bacon & a splash of sambuca 

SOUPS & SALADS

Chef’s Soup Du Jour • 16 
Made fresh daily from the Chef’s kettle 

French Onion Soup • 14 
Caramelized sweet & tender onions finished with a rich beef broth crowned with perfectly brûléed gruyère & parmigiano 

Arugula Grape Salad • 16 
Candied almonds, fresh grapes, manchego cheese, shaved red onion, saba vinaigrette 

Wedge Salad • 15 
Traditional favorite served with Rogue Smokey Bleu Cheese, toasted walnuts, candied bacon, heirloom cherry tomatoes, onion crisps, balsamic reduction 

Scarlet’s Chopped Salad • 17 
Baby iceberg, romaine hearts, Neuske’s lardons, diced tomatoes, English cucumbers, aged white cheddar, chopped egg, shaved red onion, creole ranch dressing 

Classic Caesar • 15 
Fresh crisp romaine, Mediterranean white anchovy, parmesan crisp, garlic herb croutons 

USDA PRIME CUTS

Filet Mignon 8oz • 58 

Filet Mignon 12oz • 80 

New York Strip 14oz • 60 

Delmonico 16oz • 75 

Bone-in Ribeye 22oz • 90 

Prime Rib 16oz • 65 | 24oz • 85 
Horseradish crème, Herb Au Jus 

STEAK ENHANCEMENTS

Oscar Topping • 25
Lump crab, asparagus, hollandaise 

Reynor Topping • 25
Lump crab, jumbo shrimp, beurre blanc 

SIGNATURE STEAKS

Tomahawk for Two • 175 
Max serving temperature medium well Carved tableside, bordelaise, seasonal vegetables 

Japanese A5 Wagyu Strip Loin • 35 per ounce

CHEF'S SELECTION

Blackened Red Fish • 46
Cast iron blackened red fish, Grit Girl Grits, creole mornay, lump crab, grilled asparagus

Chicken Piccata • 38
Egg battered chicken breast, roasted garlic mashed potatoes, sautéed spinach, lemon caper butter sauce

Bone-In Pork Chop • 45
14oz brown sugar brined pork chop, bourbon pecan glaze, oven roasted baby heirloom carrots

Lamb Rack Chop • 55
Rosemary & olive oil brushed Colorado lamb, balsamic & brown sugar roasted cipollini onions, blistered shishito peppers & tomatoes, tomato jam, rosemary, vin cotto

Shrimp Alla Vodka • 42
Gulf shrimp sauteed with garlic, shallots, mushrooms, crushed tomatoes, pepper flakes tossed in creamy vodka sauce & rigatoni, topped with shaved prosciutto, fresh basil & grated romano cheese 

Thai Lobster Curry Scallops • 43
Three pan seared U-10 fresh scallops, sautéed lobster, Thai coconut curry sauce, crispy sushi rice cake topped with pickled sweet peppers

SEAFOOD

Alaskan King Crab Legs • Market Price 
Flown in from Kachemak Bay, Alaska that average 1.75lbs, warm drawn butter and lemon 

Maine Lobster Tail • Market Price 
Single or twin, cold water Maine lobster tails, warm drawn butter and lemon 

Fresh Fish of the Day • Market Price 
Pan seared, blackened, broiled, or pan fried 

New Zealand Salmon • 42 
Pan seared, blackened, broiled, or pan fried, lemon beurre blanc 

Redfish • 45 
Pan seared, blackened, broiled, or pan fried, chipotle tomato compound butter 

ACCOMPANIMENTS

Béarnaise/Hollandaise • 8 

Black Truffle Butter •12 

Garlic Butter Crabmeat • 20 

Jumbo Shrimp • 18 

Rogue Smokey Bleu Cheese Crust • 10 

Garlic Herb Butter • 5 

Horseradish Créme • 6 

Bordelaise • 8 

Au Poivre • 10 

Balsamic Reduction • 4 

SIDES

Loaded Baked Potato • 14 

Candied Sweet Potato Casserole • 12 

Mashed Potato • 10 

Duck Fat Fries • 13 

Wild Mushrooms and Onions • 14 

Smoked Gouda Mac & Cheese • 14 

Crab Mac & Cheese • 24 

Cream or Garlic Sautéed Spinach • 14 

Seasonal Farm Fresh Vegetables • 14 

Grilled Asparagus • 13 

Brussel Sprouts • 13 

Some items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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