Colorful locale featuring a global menu with a Mediterranean focus, plus unique craft cocktails.
4.7 – 314 reviews $$$ • Restaurant
Menu
| Starters | |
| Eggrolls Ground pork, house made kimchi, (fermented napa cabbage, bok choy, korean chilies, fresh ginger, scallions, carrots, garlic) asian pear and apple bbq dipping sauce |
$8.00 |
| Champiñones Al Ajillo Locally grown oyster mushrooms, shitake mushrooms, e.v.o., butter, fino sherry, garlic, hot chilies, fresh thyme, italian parsley, fleur de sel, over grilled bread. |
$10.00 |
| Piquillo Peppers Seared sweet, smoky spanish peppers stuffed with goat cheese, rosemary, thyme and lemon zest, micro greens, basil oil, pedro ximinez 15 year old sherry gastrique |
$10.00 |
| Scallop Crudo Fresh, dry pack northeastern scallops, citrus vinaigrette, grated ginger, aged shoyu, hot chilies, mint, fleur de sel |
$12.00 |
| Tuna Grilled yellow fin tuna, cous cous, local radish microgreens, wasabi, yuzu and sesame vinaigrette, shaved bonito, dried seaweed |
$14.00 |
| Spicy Calamari And Shrimp Bruschetta Local shrimp, calamari, garlic, capers, kalamata, rosemary, italian parsley, semi dried tomatoes, red pepper flakes, currants, pine nuts, with lemon zest, basil oil and tomato coulis, on grilled french bread |
$12.00 |
| Shrimp Local shrimp dipped in saffron, turmeric and spanish paprika, pan seared, spicy cilantro hummus, roasted roma tomato vinaigrette, grilled flatbread. |
$12.00 |
| Escargot Garlic, shallots, white wine, cognac, parsley and butter au gratin in classic baking dish |
$10.00 |
| Mussels Fra Diavolo Spicy prince edward island mussels, garlic, tomatoes, white wine, and red pepper flakes |
$14.00 |
| Steak Tartare Painted hills upper choice black angus new york strip, classic french bistro style served with a fresh quail egg yolk and toasted french baguette slices |
$14.00 |
| Soup | |
| Crab Soup Fresh north carolina lump blue crab, aromatic broth, sautéed leeks, oven roasted roma tomatoes, a touch of heavy cream |
$10.00 |
| More Sandwiches | |
| Pork Bbq Beeler’s all natural, growth hormone free, vegetarian fed pork butt, dry rubbed and pressure smoked with hickory wood, challah roll, chipotle bbq sauce, caribbean coleslaw, hand cut, twice fried, french fries, kosher pickle slices |
$12.00 |
| Perrone’s Signature Sandwiches | |
| The “Ultimate” Grilled Cheese And Pulled Beef Short Rib Panini (So tender you don’t need teeth!) Painted hills all natural, black angus boneless short ribs slow cooked sous vide 24 hours until fall apart tender and juicy, layered with imported bel paese cheese from lombardy, italy and in house made quickled red onions with fresh bay, thyme, toasted mustard and coriander seed served with, hand cut, twice fried, duck fat fries, kosher pickle slices, caribbean slaw. |
$16.00 |
| Wagyu Beef Reuben One half pound of corned beef slow cooked sous vide 15 hours with chocolate stout and seasonings, imported, aged swiss, ‘boars head’ sauerkraut, chocolate stout mustard sauce, our own russian dressing, grill pressed rye bread, hand cut, twice fried, duck fat french fries, ‘boars head’ kosher pickle slices and caribbean slaw. |
$16.00 |
| Main | |
| Mussels P.e.i. mussels, marinara, white wine, garlic and red pepper flakes |
$14.00 |
| Fish Tacos Blackened fresh fish, sharp cheddar, shredded romaine lettuce, pico de gallo, cotija cheese, green onions, fresh lime, black bean & corn salsa, lime-cilantro crema, soft flour tortillas, costa rican hot sauce. |
$13.00 |
| Catch Sous vide*, olive oil poached local fish, warm orzo salad with caramelized fennel, semi- dried tomato and spinach, preserved lemon beurre blanc. |
$15.00 |
| Scallop Soufflé Northeastern dry packed fresh scallops, pan sautéed, baked golden, topped with grilled corn, oven roasted tomatoes, chopped fresh romas, green onions and a garlic, fresh lemon, butter and white wine sauce. |
$16.00 |
| Crab Cake Pan sautéed lump crabmeat, butternut squash puree, wilted spinach, dijon mustard-white port sauce, fried carrot zest garnish. |
$15.00 |
| Spicy Spaghetti With Crab Fresh n.c. lump blue crabmeat, garlic, chilies, shallots, red onion, wilted arugula, roasted romas, scallions, preserved lemon, shrimp stock |
$15.00 |
| Thai Shrimp Salad Poached wild caught shrimp, sweet chili sauce, napa cabbage, plum tomatoes, carrots, cucumbers, scallions, cilantro and fresh mint |
$15.00 |
| Curried Chicken Salad Sous vide, fresh, organic chicken breast blended with our own fragrant east indian curry, sautéed apples, currants and toasted pecans, served on butter lettuce with grilled tandoori naan bread |
$11.00 |
| Quesadilla Sous vide*, butter poached chicken breast, sharp cheddar, monterey jack, pico de gallo, lime-cilantro crema, black bean salad. |
$12.00 |
| Currywurst. ‘Beeler’s’ All natural, growth hormone, preservative and nitrate free bratwurst, cooked sous vide in maisel’s weisse hefeweizen beer, cast iron seared, curried tomato sauce, onions, hot smoked paprika, duck fat fries and belgian mayo. |
$13.00 |
| Meat ‘N’ 2 Veg Upper choice black angus hanger steak flame grilled rare to med rare, drizzled with e.v.o., fleur de sel, served with sun-dried tomato, parmigiano reggiano, yukon mash and grilled broccolini |
$12.00 |
| Korean Lettuce Wraps Black angus hanger steak marinated in apple juice and soy, grilled rare to med rare*, with ginger scallions, kimchi, aged sherry vinegar-chili sauce, short grain rice with apple and pear bbq sauce, bibb lettuce |
$12.00 |
| Kids Menu | |
| Chicken Fingers Fries and honey mustard |
$4.95 |
| Spaghetti Marinara sauce or butter |
$4.95 |
| Dinner – Soup And Salad. | |
| Crab Soup Fresh handpicked, north carolina lump blue crab, aromatic broth, sautéed leeks, oven roasted roma tomatoes, touch of heavy cream |
$10.00 |
| Lobster Bisque A classic with a sweet tomato twist, sous vide, butter poached maine lobster tail meat, lobster oil, fresh chives. |
$10.00 |
| Caesar Chopped romaine hearts, house made anchovy and pasteurized egg dressing, topped grated parmigiano reggiano, panko crunch |
$8.00 |
| Arugula Peppery baby arugula, oven roasted roma tomatoes, award winning vermont goat cheese, reduced fig and balsamic vinegar dressing, e.v.o, panko crunch |
$8.00 |
| Blue Salad Raw milk ‘buttermilk blue’ wisconson blue cheese, crisp romaine hearts, roma tomatoes, organic berkshire bacon, fresh chives, panko crunch |
$10.00 |
| Large Plates | |
| Fresh Catch Sous vide* olive oil poached fish, butter poached local shrimp, north carolina crab, warm orzo salad with caramelized fennel, semi-dried tomato, spinach and preserved lemon-saffron beurre blanc |
$32.00 |
| Peruvian Tuna Causa (Cow – sa) • ** grilled yellow fin tuna on whipped yukon potatoes with yellow hot pepper paste, topped with a vinaigrette of piquillo peppers, grilled and steamed artichokes, kalamata, lucque olives, semi dried tomatoes, grilled yellow peppers, roasted garlic (tuna is grilled rare, vinaigrette and potatoes are served room temperature) |
$29.00 |
| Spicy Spaghetti With Crab Fresh n.c. lump blue crabmeat, garlic, chilies, shallots, red onion, wilted arugula, roasted romas, scallions, preserved lemon, shrimp stock |
$26.00 |
| Moroccan Poussin Local sumter, s.c. all natural, farm raised young chicken, cooked sous vide*, cast iron pan seared, israeli cous cous, garlic, saffron, dried apricots, lucque olives, cardamom, ginger, cinnamon, coriander, preserved lemon, tomatoes |
$24.00 |
| Duck Breast Cherry wood smoked, cooked sous vide* med rare, cast iron seared, veal, dried cherry-port demi glace, fig molasses drizzle, wild rice blend with cherries and apricots, ‘sous vide’ baby carrots with agave. (due to the cooking style and quality of the meat, medium through well is not an option) |
$26.00 |
| Pork Chop Berkwood farms boneless berkshire pork chop cooked sous vide* medium, cast iron seared, with tasso ham, garlic, onion, grilled corn, piquello peppers, white wine, scallions and a touch of cream, shitake mushroom polenta (due to the cooking style and quality of the meat, medium through well is not an option) |
$28.00 |
| Nduja (En-doo-ya) ground pork shoulder, pork belly, pork cheek meat, speck and prosciutto, red chilies, garlic, red onion, shallot, roma tomatoes, extra virgin olive oil, black garlic and mascarpone cheese tossed with buccatini |
$24.00 |
| Filet Mignon Center cut, upper choice black angus, cast iron seared med rare (slightly warm red center), buttermilk blue cheese, port and raspberry veal demi-glace reduction, mushroom, sun-dried tomato, parmigiano reggiano, yukon mash, crispy shallots, grilled broccolini (due to the cooking style and quality of the meat, medium through well is not an option) |
$34.00 |
… View more
Contact Perrone’s Restaurant
Address: 13302 Ocean Hwy, Pawleys Island, SC 29585
Phone: (843) 235-9193
Website: http://perronesmarket.com/
Hours
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5–9PM |
| Thursday | 5–9PM |
| Friday | 5–9PM |
| Saturday | 5–9PM |
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