SCARLET'S STEAKS & SEAFOOD - FULL MENU

APPETIZERS

Crab Cake • 30
Colossal Maryland crab, housemade roasted garlic remoulade, Granny Smith apple and celery leaf slaw, preserved lemon vinaigrette

Tuna Tartar • 18
Chili crisp and black garlic shoyu sauce, shaved bird’s eye chilis, scallion and cilantro avocado relish, pickled ginger, mango pearl “caviar”, taro root crisp

NOLA BBQ Shrimp • 32
Jumbo Gulf shrimp, braised in a Worcestersh ire sauce, shrimp stock, dark Abita beer, fresh cultured Vermont butter, served over choice of Delta Blues Rice Grits or garlic crostini

Lobster Ravioli • 30
Cold-water Maine lobster meat, wild mushrooms, fontina cheese, caviar beurre blanc sauce

Jumbo Gulf Shrimp Cocktail • 24
Bloody Mary cocktail sauce, roasted garlic remoulade, crispy pickled seasonal
vegetables, micro citrus greens

Colossal Maryland Lump Crab Cocktail • 35
Bloody Mary cocktail sauce, roasted garlic remoulade, crispy pickled seasonal vegetables, micro citrus greens

Escargots de Bourgogne • 22
Basil-fed Helix snails, braised in red wine demi-glace, apples, mushroom and pancetta, parmesan cheese and torn bread

Antipasto For Two • 4 1 | For Four • 75
Whipped white beans, ricotta & sea salt, roasted peppers agrodolce, eggplant caponata, burrata & pesto, chef’s assortment of salumis, marinated olives, deviled eggs with crispy prosciutto crumbles, marinated white anchovies, grilled ciabatta bread

Bacon-Wrapped Scallops • 29
Georges Bank cold-water scallops, applewood-smoked bacon, sweet corn puree, pepper jelly

Pork Belly Bao Bun • 19
Braised pork belly, fresh bao bun, pickled vegetables, ci antro, gochujang aioli

Seafood Tower • 185
Tiered display of king crab, lobster tail, jumbo shrimp, oysters, clams on the half shell served on a bed of crushed ice

OYSTERS, CLAMS & MUSSELS

Raw Oysters Half • 18 | Full • 36
Plump, juicy Gulf oysters, Tito’s Bloody Mary cocktail sauce, horseradish, mignonette

Dozen Steamed Atlantic Middle Neck Clams • 24
Steamed with white wine, chopped fresh herbs, garlic, green onion & butter

Oysters Rockefeller Half • 20 | Full • 38
Oysters topped with a rich combination of spinach, parmigiano, bacon & a splash of sambuca

Dozen Steamed Prince Edward Island Mussels ·20
White wine, crushed San Marzano tomatoes, fresh herbs & crushed red pepper flakes

SOUPS & SALADS

French Onion Soup • 13
Caramelized sweet & tender onions finished with a rich beef broth crowned with perfectly bruleed gruyere & parmigiano

Wild Mushroom and Crab Soup • 16
Bacon lardons, micro greens, black pepper oil, colossal Maryland crabmeat

Wedge with Bleu Cheese • 13
Traditional favorite served with Point Reyes Original Blue Cheese, toasted walnuts, bacon, heirloom cherry tomatoes, onion crisps

Classic Caesar Single • 13 | Double • 22
Prepared tableside for two or more Fresh crisp romaine, Mediterranean white anchovy, parmesan crisp, grand garlic-herb croutons

Burrata & Tomato Salad • 14
Fresh burrata, toy box heirloom tomatoes, lemon oil, balsamic pearls, micro basil, shaved red onions, garlic crostini, tomato powder

Lobster Chop Salad • 20
Baby iceberg lettuce, poached Maine lobster meat, roasted corn, diced tomato, hard cooked egg, haricot vert, bleu, cheese, bacon, wasabi yuzu vinaigrette

USDA PRIME CUTS

Filet Mignon 8oz • 52

Filet Mignon 12oz • 78

New York Strip 14oz • 54

Delmonico 16oz • 66

Bone-in Ribeye 22oz • 90

Prime Rib 16oz • 56

Prime Rib 24oz • 75

SIGNATURE STEAKS

Tomahawk for Two • 150
Carved tableside, housemade demi-glace, seasonal vegetables

Chef’s Selection American Wagyu • 78
From True Grit Cattle Company in Slippery Rock, Pennsylvania, bourbon & bone marrow Vermont butter

Japanese A5 Wagyu Strip Loin • 35 per ounce
Chili-crisp sauce, micro greens and carrot salad

CHEF'S SELECTION

Pappardelle Pasta • 36
Housemade Italian pork sausage ragu, guanciale, fresh hand-made pasta, shaved garlic, torn basil, shaved parmesan, hand-crushed San Marzano tomatoes

Roasted Half Chicken • 38
Lemongrass and herb brine, Joyce Farms Free Range Chicken, wild mushrooms, roasted finger ling potatoes, preserved lemon and thyme jus lie

Tuscan Style Pork Porterhouse • 42
Herb-brined Home Place Pastures pork porterhouse, Creamy Grit Girl Grit Polenta, housemade Italian sausage, pickled cherry peppers, roasted tomatoes, torn basil

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

Veal Piccata • 52
Pan-fried Ritz Cracker and Italian herb crumb veal cutlet, preserved lemon and caper piccata sauce, arugula, pickled red onion and heirloom tomato salad, shaved parmesan

SEAFOOD

Alaskan King Crab Legs • Market Price
Flown in from Kachemak Bay, Alaska, 11/4lb or 3/4lb, warm drawn butter and lemon

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

Shrimp Scampi • 46
Jumbo Gulf shrimp with dry white wine, garlic, lemon juice & fresh Italian flat leaf parsley on a bed of fresh pasta

Crab Stuffed Flounder En Papillote • 40
Chesapeake crab stuffed flounder filets, pomme puree, Julienned vegetables, baked in a chef’s envelope with fresh herbs, served table side

Fish of the Day • Market Price
Choice of preparation

Salmon · 42
New Zealand Ora King Salmon, purple sticky rice, soy misc and pineapple glaze

Florida Grouper • 46
Day boat caught Florida grouper, Corn spatzle, peas, bacon, roasted corn, sauce grenobloise

Scallops • 48
Pan-seared Georges Bank sea scallops, fresh fettuccine, arugula and pistachio pesto, shaved summer truffle

ACCOMPANIMENTS

Bearnaise/Hollandaise • 8

Scarlet’s Bacon Jam • 10

Black Truffle Butter • 12

Garlic Butter Crabmeat • 20

Jumbo Shrimp • 18

Seared Scallops • 20

Red Wine Demi-Glace • 5

Point Reyes Original Blue Cheese • 10

Au Poivre • 10

Oscar Topping • 24
Colossalcrab,asparagus,hollandaise

Michelle Topping • 20
Colossalcrab, crawfish, bearnaise

Reynor Topping • 24
Colossal crab, jumbo shrimp, beurre blanc

SIDES

Loaded Baked Potato • 10

Loaded Baked Sweet Potato • 10

Mashed Potato • 10

Grilled Asparagus • 11

Duck Fat Fries • 12

Wild Mushrooms and Onions • 13

Lobster Mac and Cheese • 18

Fresh Fettuccine • 11

Cream or Garlic Sauteed Spinach • 11

Half Roasted Cauliflower • 12

Harissa Roasted Baby Carrots • 14

Someitems 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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