Pearl 6101

Fresh, sushi-grade Ahi tuna diced and tossed with soy, sesame, ginger, and green onion, served with creamy avocado and crispy taro chips.

Tender grilled asparagus spears served with a smoky, nutty romesco sauce, made with roasted red peppers and almonds.

Locally baked sourdough bread served with house-cultured butter and a sprinkle of Jacobsen sea salt.

Perfectly seared diver scallopsatop a vibrant risotto verde, infused with fresh herbs and Parmesan. A delicate yet satisfying dish.

A classic San Francisco seafood stew with Dungeness crab, mussels, clams, and daily catch in a rich tomato-fennel broth.

Line-caught California halibut lightly pan-seared and finished with a bright Meyer lemon-caper beurre blanc.