Pineapple & Pearls Menu
Pineapple & Pearls offers a trendy and classy dining experience in Washington, DC. This New American restaurant provides a variety of options, including pescatarian and vegan choices. The staff is attentive and the atmosphere lively. Customers praise the creativity and flavor of the dishes, as well as the quality of the libations. However, some reviewers note small portion sizes and rushed service for the last course. Overall, guests appreciate the thoughtful touches and warm hospitality of the staff. Highlights include the creative and delicious cuisine, with standout dishes like the gnocchi and the zero proof pairings. Despite some minor drawbacks, Pineapple & Pearls is recommended for those seeking a fun and memorable dining experience.
Beverage Pairings
Honeyed Limeade
With crushed hibiscus ice
“Tableside Martini"
Fennel, pineapple & olive
Celery And Bell Pepper Soda
Eric Bordelet, Perlant, Sydre Brut, Normandy, Fra
Parsley & Basil Cream Soda
Tónico
Rhubarb, Mint & Mole Bitters
Beef Tartare & Caviar
Grilled Spanish Octopus
Split Pea Consommé
French Omelet, Wood Ear
Mushrooms & Crispy
Mountaineer Cheese
Black Sea Bass, Salsify, Beurre Rouge
Veal Sweetbread Taco, White Mole & Fried Herbs
Potter's Clay Baked Lamb, Middle Eastern "Dabba"
Pineapple & Soda
Japanese Cheesecake, Strawberry, Celery
Fruit Plate
"Afternoon Tea"
Others
Tableside Martini Service
Smoked tallow tart, red onion gelée & rosemary peconic escargot vol-au-vent, creamed parsley & garlic
Live Scallop Mille Feuille
White asparagus, fermented kohlrabi & sudachi hollandaise
Creole Style Blackened Monkfish
Charleston ice cream, mussels & étouffée
Breakfast For Dinner
Ciabatta french toast black truffle, bayley hazen blue cheese & foie gras
-Layer Lasagna
Lobster, crab & clams fra diavolo chicory salad with pommery mustard vinaigrette
Black Truffle Corn Dog
Beef mortadella & stone ground mustard
Grilled Roseda Farms Beef Striploin
Braised endive with orange cognac, tripe & green peppercorn jus
Strawberries & Buttermilk
African basil & chamomile
Rhubarb & Birch Sticky Toffee Cake
Black chestnut ice cream & aged balsamico
Mignardises
Caramel-dipped gooseberry dark chocolate bonbon with amaretto & toasted hazelnut
Chips & Dip
Green mole, oaxacan white mole & mole negro
Abalone Panna Cotta
Royal ossetra caviar, salsify cream & shiso
Barely Cooked Skuna Bay Salmon
Trout roe, finger lime, horseradish & vin blanc
Bone-In Turbot, Carved Tableside
Sunchokes, celery & sauce grenobloise
Crispy Turbot Skin
Olive oil & black sesame tahini
Pierogi Doppio
Sauerkraut, black truffle & potato skin
Selle De Porc "À La Bocuse"
Pommes anna, leeks, anson mills white rice peas
Tête Du Moine
Hazelnut praline & perigourd black truffle honey
Fennel Sorbet
Labneh & grapefruit
Flavors Of Pesto
Basil, pinenut, olive oil & pecorino pound cake
Chocolates
Abalone Panna Cotta With Royal Ossetra Caviar
Barely Cooked Salmon With Trout Roe & Vin Blanc
Bass “Veronique"
Beggars' Purse With Egg Yolk & Gold Leaf
Tête Du Moine, Hazelnut & Honey
Fennel Sorbet & Labneh
Pecorino Cake
With pesto ice creams
