The exceptional cuisine at Pierre's is based in classic French techniques, with Asian, Caribbean, and World influences. The dinner menu is composed of ingredients of only the highest and freshest quality, brought in daily from around the globe: Hawaiian Bigeye tuna, Valhrona chocolate, Margez lamb sausage from Alsace-Lorraine, Australian Lamb, and Norwegian Salmon. Local waters feature-and therefore provide- fresh Yellowtail Snapper, Black Grouper, Florida Lobster, and Mahi-Mahi. Local produce growers bring old-world and new-world fruits, vegetables, and herbs to round out Pierre's gourmet delights. Pierre's dinner offerings are inspired by Executive Chef de Cuisine, Benjamin Loftus. Born in Brattleboro, Vermont, and educated at Johnson and Wales University, Chef Loftus has trained with the private Ocean Reef Club in Key Largo and has had the honor of cooking for Paul Prudhomme. Chef Loftus has been featured on all major media, and has received numerous First Place competition awards.

Soups
Shrimp Bisque Chamtilly Creme Fraiche	10.
Salads
Pierre's Salad Baby Greens, Roasted Hazelnuts, Caramelized Pears, Danish Blue Cheese and Sherry Vinaigrette	11.
Plantaion House Salad Tender Greens with Feta Cheese, Red Onions, Roasted Grape Tomatoes and Lemon Thyme Vinaigrette	11.
Homestead Tomato Salad Old World Mozzarella with a Garden Basil, Julienned Red Onion, Extra Virgin Olive Oil and Balsamic Reduction	13.
Blue Lump Crab Salad Lola Rosa Lettuce with Goat Cheese, Red Onion, Candied Walnuts and Dried Cherry Vinaigrette	16.
Sashimi Salad Bluefin Tuna, Wahoo, Hamachi, Organic Irish Salmon & Masago with Ginger - Sesame Soy Vinaigrette	17.
Appetizers
Mano de Leon Sea Scallop Yuzu Miso Sauce with Red Bell Pepper and Jalapeno Salsa	14.
Duck Confit Napoleon Crispy Corn Tortillas with Fig Compote, Duck Liver Pate, Fig Glaze and Pan Jus	14.
Spiced Grilled Quail Bacon & Sweet Potato Hash with Sunny Side Up Quail Egg, Quince Syrup and Veal Demi Glaze	14.
Thin Tempura Fried Soft Shell Crab Warm Spinach Salad with Spicy Candied Walnuts and a Honey Mustard Aioli	16.
House Made Lamb Ravioli Brunoise Vegetables, Wilted Brussel Leaves and Creamy Lamb Jus	16.
Pierre's Oyster Rockefeller Creamed Leeks, Baby Spinach and Black Truffle Confit	18.
Maine Lobster Sashimi Fresh Ginger, Yuzu Ponzu and Grape Seed Oil	18.
Cheese Plate Imported and Domestic Cheeses Served with an Assortment of Crackers and Fruits	19.
Entrees
Grilled Yellowfin Tuna Jasmine Rice with Ginger Seared Carrots, Baby Bok Choy, Honshimiji Mushrooms, Thai Chilies and Asian Broth	34.
Florida Keys Snapper Roasted Wild Mushroom Orzo with Haricot Vert, Artichoke Hearts and Warm Leek Vinaigrette	35.
Diver Sea Scallops Bechamel Potatoes with Haricot Vert and Julienne Carrots	35.
Florida Keys Hogfish Meuniere Roasted Creamer Potatoes and Sauteed Broccolini	36.
Tempura Lobster Tail Hearts of Palm Hash with Soy Glaze and Wasabi Creme Fraiche	40.
Pan Seared Breast of Duck Caramelized Sweet Potato Medallions, Apple, Pear & Confit Hash with Pan Jus	34.
Braised Veal Short Ribs Stir Fry Vegetables, Jasmine Rice, Fresh Pineapple with Sweet and Sour Pan Jus	34.
Filet Mignon Mashed Potatoes, Charred Asparagus, Veal Demi and Sauce Bearnaise	38.
Desserts
Creme Brulee Garnished with Fresh Berries	8.
House Made Sorbet or Ice Cream Served in a Crusted Cocnut Sugar Tuille	8.
Apple Tarte Tatin Vanilla Ice Cream	10.
Banana Beignets Vanilla Ice Cream and Grand Marnier Caramel Sauce	10.
Duo of Sorbet Basil & Strawberry	10.
Chocolate Bomb Warm Valrhona Chocolate Cake	12.
Valrhona Chocolate Fondue Biscotti, Pate a Choux, Lemon Sugar Cookies, Strawberries, Mandarin Oranges (Serves 2)	20.
Cheese Plate Imported and Domestic Cheeses. Served with an Assortment of Crackers and Fruits	18.
Tiramisu Served with Creme Anglaise	12.

Menu

Soups

Salads

Appetizers

Entrees

Desserts