perrone's
restaurant & bar
Pawleys' most unique dining experience.
wednesday – saturday
5:00pm – until
dry-aged prime steaks – japanese & american wagyu – local seafood
oysters – caviar service – award winning wine list – craft cocktail bar
Chef Steven Perrone
Eileen – my wife, my love, my life, my muse.
The preceding quote illustrates the philosophy behind perrone’s. Our restaurant and menu will always be a work in progress, continuously evolving and changing with the goal of creating one of the area’s most unique, exciting and delicious food experiences.
Food, like life, must have balance to be harmonious. Flavors should coexist, not dominate. We pride ourselves on that philosophy of balance by creating dishes that have many notes, but are all playing the same song.
Watch as Chef Perrone goes head-to-head in competition with another local chef!
Given just 1 hour and allowed to bring along one favorite Ingredient, all while working in a strange kitchen, Chef Steve must use his vast knowledge of cuisine, combined with his years of experience, to come up with the sight, smell, and flavor that can make him the winner!
Can he pull it off and become a hero of the cooking channel?
perrone's
menus
Starters
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burrata $18
contains dairy - artisan made in Charlotte, N.C.
A soft shell of mozzarella cheese wrapped around a creamy center of stracciatella (torn shreds of mozzarella) and cream. served with arugula and basil pesto, grape and oven roasted roma tomatoes, oil cured olives, fresh thyme, basil, evooo and fig vincotto -
bangkok mussels $18
spicy, gf, df, contains garlic, shellfish) - Bangs Island, Maine mussels, garlic, white wine, coconut milk, lime, thai chilies, lemon grass
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fried scallops $18
spicy, contains shellfish, dairy, shallots - georges banks dry-pack scallops, spicy tartar sauce
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dry-aged salmon rillettes $18
contains dairy, egg, chives, shallots - a spreadable dip of poached coho salmon, dry aged in house, smoked salmon, pernod, sauteed shallots, lemon zest, butter and crème fraiche, served with toasted baguettes
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pork & kimchi eggrolls $12.5
df, spicy, contains shellfish, garlic - shrimp, ginger, thai chilies, scallions, cilantro, pan fried, nuoc cham dipping sauce
- Starters -
– Pork & Kimchi Eggrolls
- Popular Entrees -
– Sous Vide Elk Tenderloin
Entrées
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fresh catch MP
gf, contains shellfish - our signature butter-poached local fish served over black forbidden rice with a sauce of saffron, preserved lemon, shallots, white wine, shrimp stock and cream
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crab cake $48
contains green onion, shellfish - local, jumbo lump fresh crabmeat, pan seared, served on roasted butternut squash puree, wilted spinach, whole grain mustard sauce, microgreen garnish
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elk tenderloin $58
df, contains garlic and onion - grass fed, pasture raised, cooked sous vide* to med rare, seared at 550°, lingonberry and port sauce, organic grain medley and grilled vegetable
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wild boar bolognese $39
contains garlic, dairy, red onion - freshly ground wild boar, berkshire pork collar, pancetta and guanciale, garlic, carrots, red onions, white wine, san marzano tomatoes, and a touch of cream, casarecce pasta, black-peppered ricotta, gremolata (fresh garlic, parsley, and lemon zest)