NYE 2012 @ The Pearl Hotel December 31, 2011

Twelve reasons why you should spend New Year’s Eve with us here at The Pearl Hotel:

1. Three-course meal for two at $49 per person plus tax and gratuity.

2. One meal, two seating options to fit into your busy life: 6:30pm and 9:00 pm.

3. Locally sourced ingredients that highlight Executive Chef Jaison Burke’s farm-to-table mantra.

4. Our specialty cocktails are crafted with you in mind to keep a satisfying smile pasted on your face while moonlighting poolside.

5. No Cover NYE cocktail party with DJ Dex Diego spinning Groove 24/7 beats.

6. Complimentary champagne toast at midnight provided by us to celebrate you!

7. Dinner and Room packages starting at $299 with an in-room bottle of champagne.

8. Be original: visit the only mid-century modern hotel in all of San Diego!

9. Intimate lighting sets the tone and our new exterior fireplace will keep you toasty.

10. A non-pretentious way to celebrate the end of a great year and welcome in something new.

11. Perfect place for singles, groups of friends and couples too.

12. Our staff really knows how to show people a good time with hospitality as warm as the sun.

For reservations please call 619.226.6100 or email sales@thepearlsd.com for more information. We are located at 1410 Rosecrans Street in between Garrison and Fenelon in Point Loma, just five miles from downtown and a hope skip and a jump away from Ocean Beach. For more info about our hotel rooms and restaurant please visit us at www.thepearlsd.com.
NEW YEAR’S EVE 2012
DINNER MENU SELECTIONS*
*ADD THE SUGGESTED FLIGHT FOR $15

STARTER (CHOOSE ONE):
WINTER SQUASH SOUP
TRUFFLE OIL / TOASTED PUMPKIN SEED
SUGGESTED PAIRING: PUERTO VIEJA CRIANZA

CROWS PASS GREEN SALAD
GOLDEN BEETS / CHAMPAGNE DRESSING / SHAVED FENNEL
SUGGESTED PAIRING: BANYUN VIOGNIER

FOIE GRAS
BLACKBERRY JAM / TOAST POINTS / MAPLE
SUGGESTED PAIRING: MAX FERDINAND REISLING

MAIN (CHOOSE ONE):
GRASS FED FILET OF BEEF OR MARINATED FREE-RANGE
CHICKEN BREAST
ASPARAGUS / POMME PUREE / BLUE CHEESE
SUGGESTED PAIRING: BEEF - TEAGUE CABERNET
CHICKEN - VINUM CHARDONNAY

HALIBUT
CELERY ROOT PUREE / PARSNIP / SMOKED ALMOND POLENTA
SUGGESTED PAIRING: ECO LOVE SAUVIGNON BLANC

BUTTERNUT SQUASH RAVIOLI (VEGETARIAN OPTION)
BROWN BUTTER / SAGE / LOCAL GOATS CHEESE
SUGGESTED PAIRING: 3 SAINTS PINOT NOIR

DESSERT (CHOOSE ONE):

FLOURLESS CHOCOLATE CAKE
BERRY COULIS / BRITTLE
SUGGESTED PAIRING: KILA CAVA SPARKLING WINE

GRILLED GLAZED DOUGHNUT
VANILLA GELATO / SPICY CHOCOLATE
SUGGESTED PAIRING: KILA CAVA SPARKLING WINE

BERRY TORT
FRESH BERRIES / CHANTILLY CREAM
SUGGESTED PAIRING: KILA CAVA SPARKLING WINE