Perrone’s Restaurant and Bar Menu – Pawleys Island, SC

Type : Restaurant

Location : Pawleys Island, SC

Colorful locale featuring a global menu with a Mediterranean focus, plus unique craft cocktails. Based on 362 reviews, the restaurant has received a rating of 4.6 stars. Price $$$

✔️ Dine-in ✔️ Takeout ✔️ No delivery

Perrone's Restaurant and Bar 29585

Address:
13302 Ocean Hwy, Pawleys Island, SC 29585

Phone: (843) 235-9193

Website:

Social Profile:

Hours

Wednesday 5–9 PM
Thursday 5–9 PM
Friday 5–9 PM
Saturday 5–9 PM
Sunday Closed
Monday Closed
Tuesday Closed

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
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

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Photo Gallery

Order and Reservations

Reservations: opentable.com

Reviews

John Krajc
As you enter this wonderfully intimate restaurant, you are greeted by three lockers of dry aging meat. Two full of beautiful ribeyes, making their way to 45 days, and one filled with salmon, being dry, aged as well. Melissa was a fantastic server as we ate at the bar. This is our second time dining here so we switched it up a bit and primarily ordered small plates to what accompanied by one entree to split as well with a bottle of red wine. The wine menu is vast with much detail. Unfortunately, the online menu does not appear to be the most up-to-date one so I cannot give you the exact name of the photo with the octopus, thin sliced, but it is in the salad section and was a very fascinating serving of octopus. Delicious! The special of the evening also not on the menu itself, but the appetizer feature was the burrata cheese with olives, extra-virgin, olive oil, dried tomatoes, pesto, and large leaf basil. The olives were particularly divine as they were not super briny has most all Lazare and I enjoy. These were rather delicate and flavor, and the burrata was out of this world. The foie gras with lingonberries was as much art to the plate as it was the the palate. Tuna crudo and shrimp rounded out the small plate list for us. Our entree(on current menu but not online also) was the pork raghu bolognese pasta. This was our one repeated dish from our first dining experience as the quality of it reminds me of my travels to Italy last year. There is definitely time that is put into this dish based on the flavor. The dessert chosen was my least favorite of the evening, but a unique presentation nonetheless. Called the bomba chocolate fig(I may not have that title correct) which is served with a small glass of port and a detailed instruction card. While the port was quite delicious, the dark chocolate enveloped fig to me liked anything exciting or repeat worthy. However, I am looking very much forward to try and the other desserts during our next experience as well as the dry aged meat!

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Bruce Gardner
Like many others, we were delighted and entertained by the ambiance, the extensive wine list and the food. Good God, the food! My choices were simple and classic: the traditional caesar salad made with egg and anchovies; and the fresh catch of the day, the pan seared grouper served over forbidden black rice. The captivating saffron sauce with preserved lemon, shallots, white wine, shrimp stock and cream. Garnished with micro-greens and fresh local shrimp. Excellent. Service was prompt and timely. Be warned: only come here if you appreciate a great dining experience and fine food. A meal to savor and remember!

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Tonisha Patterson
Visiting from out of town and must I say it was a wonderful experience. Kelly our waiter was very attentive and kind and the food was wonderful! Everyone was so nice which made things even better. Definitely a must when coming to Myrtle beach!

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Kent Ureda
One of the best meals I’ve had in a long time. I was blown away by the cocktail list, and every drink I had was just superb. We started with the mussels and burrata special. Had the crab soup and the octopus carpaccio next, and for our entrees the Mediterranean Salmon and Catch of the Day. I cannot stop thinking about the sauce of saffron. I asked for bread to wipe my plate clean. Everything we had was better than the last. And our server, Rick, made the entire experience better. He was awesome. I cannot recommend this restaurant enough. And I can’t wait to go back.

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Sam and Jess Miller
What an amazing culinary and drinkology adventure! Everything was amazing. Their cocktail and wine list is so impressive. You can just tell that this place is THE place in the area. My steak was amazing, and their deserts were very cool. Had some homemade ice cream that was unique and wonderful; lucky charms and Jameson! Highly recommend to anyone looking for an experience that isn’t a tourist trap and that you could hold up to anywhere.

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Jenna Cumbee
I did not eat however I did have two fabulous drinks. Ramos gin fiz and clover club. Russel and Chris were excellent bartenders.

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Mark Scott
Perrone’s is second to none in Pawley’s. Amazing food, cool atmosphere & awesome cocktails. It’s truly one of my favourite restaurants. PSA – everyone should order the Burrata, it’s the best I’ve ever tried.

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smankc4
First time here for us. The hostess was very nice. It’s very loud, but they were also slammed. The food was excellent but our server was not very attentive to us, again they were busy, but we sat for several minutes with no refills, the hostess came by and gave us our refills. We would definitely dine here again.

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Diana Dutcher
Amazing food and atmosphere wonderful people.. lovely ! Most knowledgeable and talented bartender Chris and Chef is beyond extraordinary! Great wine also ❤️

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Michael F
Easily the best salmon dish I’ll ever have in my life. Can’t wait to try the rest of their dishes.

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