About Us

Seafood lovers, rejoice! All seafood, all of the time.

Pearl Grille is a family-owned and operated restaurant. Kevin Pearl and his wife, Maggie, have lived in North Carolina for most of their lives. They share a love for seafood, and a passion for serving their community.

Pearl Grille's doors opened in 2006, in Kure Beach, North Carolina.

Catering to the greater Wilmington area, Pearl Grille is equipped with a full bar, spacious dining area, and plenty of outdoor seating.

Pandemic protocols are in place for the safety of all parties; please call us if you have questions or concerns.

a meal of shrimp and clams over a bed of rice

Location

120 S Fort Fisher Blvd. Kure Beach, NC 28449

Hours

Sunday

11am - 8pm

Monday — Thursday

3pm - 10pm

Friday & Saturday

2pm - 11pm

interior of restaurant, overlooking beach

oysters

wine

salmon

crab

tentacles

shrimp

soup

sushi

Menu

Shrimp Cocktail

10

1/3 pound chilled shrimp, served with house cocktail sauce.

Fried Clam Strips

11

Hand breaded and fried to a golden brown. Served with our spicy remoulade sauce.

Shrimp Quesadilla

8

Two flour tortillas stuffed with shrimp, cheese, and onions. Served with sour cream and salsa.

Hot Crab Dip

15

Our savory blend plus blue crab meat. Served with pita points or tortilla chips.

Crispy Calamari

12

Fried in a light batter and served with marinara.

Seasonal Soup

Market

This offering changes with the season. Your server will relay today's specials.

Lobster Bisque

14

Rich and velvety, sprinkled with roasted red peppers, our lobster bisque is a great addition to any main course.

Clam Chowder

12

Cream-based soup with plenty of clams, potatoes, and bacon.

Garden Salad

8

Mixed greens topped with carrots, sliced cherry tomatoes, red onion, and cucumber, served with our house dressing.

Wedge Salad

7

Iceberg lettuce, cherry tomatoes, crumbles of bleu cheese and bacon. Served with bleu cheese dressing.

Caesar Salad

8

Parmesan cheese, garlic-infused croutons, and creamy Caesar dressing, over a bed of leafy romaine.

Catch Salad

Market

Add an 8-ounce serving of today's catch to any of our salads.

Salmon Risotto

28

A beautiful cut of wild caught salmon, pan seared and plated overtop a bed of creamy risotto.

Fresh Lobster

30

Tender, cooked to perfection. Served with drawn butter.

Lemon Caper Scallops

27

Sea scallops grilled with our house blend of spices, topped with lemon caper butter.

Crab Cakes

26

Perfectly seared lump crab cakes, complimented by rice pilaf and asparagus.

Shrimp Fettuccine

24

Plentiful shrimp, applewood bacon, scallions, and mushrooms. Served over a plate of fettuccine with a cream-based sauce.

Nut Crusted Tilapia

29

Tilapia smothered in a blend of pecans, almonds, walnuts, and coconut, then grilled. Served over a bed of wilted spinach and goat cheese. Finished with our house cream sauce.

Alaskan Snow Crab Legs

Market

Alaskan crab legs, served with drawn butter.

Key Lime Pie

7

A southern classic.

Vanilla Ice Cream

6

Two scoops of palette-cleansing vanilla bean ice cream.

Brownie Sundae

7

A large, warm brownie, topped with vanilla ice cream.

Specialty Cocktails

Traditional Mojito

9

Bacardi Silver

Flavored Mojito

11

Strawberry, pomegranate, or pineapple

Traditional Margarita

10

Roca Patrón Silver

Flavored Margarita

12

Strawberry, pineapple, or mango

Wine

White

Prosecco

38

Italy

Brut

10 | 36

Spain

Rosé

8 | 30

Argentina

Riesling

8 | 30

Germany

Pinot Grigio

9 | 34

Italy

Sauvignon Blanc

9 | 32

Chile

Sauvignon Blanc

10 | 38

New Zealand

Chardonnay

9 | 32

Argentina

Chardonnay

11 | 40

California

Red

Pinot Noir

9 | 34

California

Pinot Noir

11 | 42

Oregon

Tempranillo

10 | 36

Spain

Merlot

9 | 32

Chile

Malbec

11 | 40

Argentina

Malbec/Syrah

9 | 34

Argentina

Zinfandel Blend

12 | 44

California

Cabernet Sauvignon

9 | 32

Chile

Cabernet Sauvignon

13 | 48

Washington

Non-Alcoholic

Fresh squeezed lemonade

4

Fresh squeezed orange juice

4

Pepsi products

2

Coffee

2

Contact Us

We would love to hear what you have to say! We take all feedback to heart. Please fill out our form to get in touch with Maggie. If you are looking to book reservations, please call the restaurant.

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