Pierre's Lounge & Restaurant | Fine Dining

FRENCH FUSION CUISINE WITH REGIONAL INFLUENCES

360 Tour

Located in the heart of Islamorada at mile marker 81.6, Pierre’s Restaurant is set amidst a glorious, palm-lined beach overlooking Florida Bay, with walking paths through tropical flowers. Guests may enjoy fine dining on the second floor or on the veranda-accompanied by Islamorada’s spectacular sunsets and tropical views. Pierre's Lounge serves guests on the main floor and the downstairs’ veranda. Featuring French Fusion cuisine with World influences, Pierre’s was recently noted by Zagat’s as “one of the top all-around dining experiences” in the Florida Keys. At Pierre’s, spectacular dining and extraordinary décor merge in dramatic fashion.

Reservations are recommended. Dress code is “Casual Elegance”, no jackets or ties required.

Hours & Contact:

Open Daily

Pierre's Lounge: 5:00pm - 10:00pm
Pierre's Upstairs Dining Room: 5:00pm - 10:00pm

reserve a table

*Huitres Du Jour 1/2 Dozen 26 | Dozen 45

daily selection of chilled oysters on the half shell

Key West Pink Shrimp Cocktail 22

piquillo pepper cocktail sauce | lemon vinaigrette | celery leaf

*Yellowfin Tuna Tartare 22

Seafood Tower 1per 52 | 2ppl 90 | 5ppl 150

shrimp cocktail | spiny tail lobster | chef’s oyster selection | tuna tartar | classic accoutrements

*USDA Prime Rib Cap Beef Tartar 24

classic accoutrements | toasted baguette | crispy capers | truffle garlic emulsion | quail egg yolk

Pierre's French Onion Consomme 15

caramelized vidalia onions, brioche & pickwick cheddar

Locally Grown Butter Lettuce 16

fresh costa rican hearts of palm, valencia orange supreme,
candied cracked pistachio, green goddess dressing, shaved radish

Sogno Toscano Burrata 19

seasonal varietal heirloom tomato, compressed arugula,
italian pistachio pesto, Saba vinegar, sliced prosciutto,
focaccia croutons

Torched Nantucket Scallops 26

green pea soubise, pink peppercorn cracker,
lemon & dill miso drizzle *

Escargot Vol-au-vent 18

garlic, butter, puff pastry

Sauteed Hudson Valley Foie Gras 25

victoria rhubarb purée, crispy spiced fried beets,
candied pistachios*

Pan Roasted Black Grouper 48

crushed purple fingerling potatoes, basil pesto,
heirloom cherry tomato vinaigrette*

Char Grilled USDA Prime Ribeye 65

roasted garlic trumpet mushrooms, grosse frites lyonnais, bordelaise sauce*

Chargrilled Veal Chop 58

confit new-season potatoes with rosemary, violet artichokes,
watercress salsa verde*

Yellow Tail Snapper Paillard 48

sautéed fingerling potatoes, fennel pikliz, crab butter*

Truffle Gnocchi 28

roasted wild mushrooms, asparagus, parmesan broth

Roasted Heritage Chicken 41

yukon potato purée, sautéed oyster mushrooms,
green pea & sherry vinegar velouté*

Lamb Tagine 48

hickory grilled marinated lamb loin, slow braised neck,
ratatouille cous cous, zucchini tzatziki, grilled flatbread*

Champagne & Sparkling

Pinot Grigio & Crisp & Dry Whites

Sauvignon Blanc

Riesling & Full-bodied Whites

Chardonnay

Rosé

Pinot Noir

Merlot

Sommelier Selections By The Glass

Bordeaux

Spain

Italy

Malbec

Zinfandel

Ridge | Three Valleys | Sonoma Valley 85

Cabernet Sauvignon & Blends

Rhone & Rhone Inspired Reds

Dessert Wines

Ports

1951 Champion Martini 22

two gins | dry vermouth | cointreau rinse | blue cheese olives

Cucumber Records 18

cucumber vodka | st. germaine | fresh key lime | prosecco

Wild Rooster 18

black rum | pineapple | campari | lime

Vistamar 22

anejo tequila | pineapple | passion fruit | citrus

Between the Halyards 18

light rum | cognac | orange brandy | lemon

Sailor’s Old Fashioned 18

bourbon | navy rum | demerara | bitters

Blossom Martini 18

vodka | st. germaine | white cranberry

French Kiss 18

prosecco | mint | lemon | raspberries | splash of chambord

Prix Fixe
$125++ per person | Wine Flight Pairing $45 per person

Pink Shrimp Cocktail

Avocado & Baby Gem Lettuce, Salsa Rosa*

Lobster Consommé

Delicate Lobster Consommé with Heirloom Tomato Jelly, Fresh Chervil, and a Silky Lobster Mousseline*

Smoked Ham Hock Terrine

Slow-Smoked Ham Hock Terrine, Char-Grilled Sourdough, Poached Quail Egg, and Cornichon Vinaigrette

Buffalo Burrata Salad

Creamy Buffalo Burrata with Blackberry Compote, Twisted Cucumber Ribbons, Aged Balsamic and Olive Oil

Locally Grown Butter Lettuce

Fresh Costa Rican Hearts of Palm, Valencia Orange Supreme,
Candied Cracked Pistachio, Green Goddess Dressing, Shaved Radish

Paired with Louis Roederer Brut Collection 246 -or-
De Ladoucette, Pouilly-Fumé ‘22

Pan Roasted Cobia

Pan Roasted Cobia with Puttanesca Paste, Crushed Potatoes, Baby Spring Leeks and Beurre Blanc*

Roasted Cornish Hen

Herb Roasted Cornish Hen with Dried Fruit & Cashew Couscous,
Butternut Squash Purée and Refreshing Zucchini Tzatziki

Grilled Lamb Chops

Spring Grilled Lamb Chops with Sweet Peas, Fingerling Potatoes and Pearl Onions, Finished with Roasted Garlic and Sherry Vinegar Jus*

Braised Short Rib of Beef

Slow-Braised Beef Short Rib with Potato & Truffle Pavé, Buttered Asparagus, and Classic Bordelaise Sauce

Crispy Skin Branzino

Crispy Skin Mediterranean Branzino with Fennel & Red Pepper Pikliz, Avocado Cream and Caramelized Sweet Plantains*

Paired with Mer Soliel, Chardonnay Reserve ‘23 -or-
Davis Bynum, Pinot Noir, Russian River Valley ‘22

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Pierre's Restaurant

FRENCH FUSION CUISINE WITH REGIONAL INFLUENCES

Raw Bar

*Huitres Du Jour 1/2 Dozen 26 | Dozen 45

Key West Pink Shrimp Cocktail 22

*Yellowfin Tuna Tartare 22

Seafood Tower 1per 52 | 2ppl 90 | 5ppl 150

*USDA Prime Rib Cap Beef Tartar 24

Salads & Appetizers

Pierre's French Onion Consomme 15

Locally Grown Butter Lettuce 16

Sogno Toscano Burrata 19

Torched Nantucket Scallops 26

Escargot Vol-au-vent 18

Sauteed Hudson Valley Foie Gras 25

Entrées

Pan Roasted Black Grouper 48

Char Grilled USDA Prime Ribeye 65

Chargrilled Veal Chop 58

Yellow Tail Snapper Paillard 48

Truffle Gnocchi 28

Roasted Heritage Chicken 41

Lamb Tagine 48

Chef’s Tasting Menu Experience

Wine

Champagne & Sparkling

Pinot Grigio & Crisp & Dry Whites

Sauvignon Blanc

Riesling & Full-bodied Whites

Chardonnay

Rosé

Pinot Noir

Merlot

Sommelier Selections By The Glass

Bordeaux

Spain

Italy

Malbec

Zinfandel

Cabernet Sauvignon & Blends

Rhone & Rhone Inspired Reds

Dessert Wines

Ports

Pierre’s Signature Cocktails

1951 Champion Martini 22

Cucumber Records 18

Wild Rooster 18

Vistamar 22

Between the Halyards 18

Sailor’s Old Fashioned 18

Blossom Martini 18

French Kiss 18

Prix Fixe $125++ per person | Wine Flight Pairing $45 per person

To Start

Pink Shrimp Cocktail

Lobster Consommé

Smoked Ham Hock Terrine

Buffalo Burrata Salad

Locally Grown Butter Lettuce

Seafood Tower

Entrée

Pan Roasted Cobia

Roasted Cornish Hen

Grilled Lamb Chops

Braised Short Rib of Beef

Crispy Skin Branzino

Dessert

Bittersweet Chocolate Easter Egg

Crème Brûlée

Key Lime Tart

Prix Fixe
$125++ per person | Wine Flight Pairing $45 per person