THE PEARL is an award-winning restaurant that strives towards excellence by supporting local artists, artisans, farmers, fishers and foragers with the philosophy that sharing a meal that is fresh, creative and visual in an inspired setting is simply the way it should be.
Location:
7792 Cavendish Rd, North Rustico
Contact: 902-963-2111
Fall Flavours Menu: $60 +HST
Appetizer:
Island gold mussels – roasted garlic, white wine, cream, chives
or
Linguine – scallops, smoked bacon, herb sauce
or
Salad – pickled , roasted, raw
or
Red Island Cider Braised Pork Belly – potato galette, caramelized onion
or
Carrot and Chickpea Gazpacho – cilantro oil
or
Lamb Kofte – minted yogurt, pomegranite molasses
Entrée:
Braised Beef Ragout – fall vegetable, chive mash
or
Double Claim Linguine – bar clams, soft shell clams, smoked bacon, spinach
or
Pan Seared Halibut – crab butter, summer vegetable ragout
or
Harmony Meadow Slow Cooked Lamb Bourguignon – mushrooms, creamy polenta
or
Butternut Squash Gnocchi – herbed fauxmage, seasonal greens pesto
or
Lobster Risotto – lobster essence, lobster bits, lobster tail
Dessert:
Blueberry Sorbet – almond biscuit
or
Dreaming of Carrots – sweet spiced carrot, cream cheese mousse, walnut pistachio crumble
or
Black Forest Mousse – chocolate mousse, cherries, amaretto cream
or
House Churned Ice Cream – see server for today’s selection
or
Panna Cotta – rhubarb compote
or
Chocolate Pave – hazelnut brittle
Additional Island Delights:
Valley Peale Oysters On The Half Shell, Mignonette: 3 – $10, 6 – $19, 12 – $35
Lobster Bisque, Chantilly – $14
Charcuterie Board, Cheeses, Meats, Pickles, Jam, Crostini: For 2 – $26, For 4 – $40
Children Under 10 Menu – 3 Course $40 — ask server for today’s selection
All menu items available gluten free
18% Gratuity added for parties of 8 or more
Chef Bio 
A childhood spent in the kitchens of his 2 grandmothers started Chef Steven Wilson on an undeniable path. Whether baking molasses cookies with his Nan, or foraging for wild strawberries with his Granny, he grew up knowing the power of good food, prepared with love.
Beginning with his first job, flipping pancakes in a local breakfast joint, Chef Steven has built a varied and extensive resumé. Having worked in some of the country’s finest golf clubs and elite restaurants, it is his time at the renowned Omni King Edward Hotel in Toronto that he feels truly polished a cook into a chef. Under Executive Chefs John Higgins and Daniel Schick, Chef Steven gained a great respect for his ingredients and learned to trust his own “voice” in the kitchen.
It is this respect for ingredients that has dominated Chef Steven’s cooking throughout his career. Not satisfied with just using locally produced ingredients himself, Chef Steven has frequently been recognized for his support of local farmers and producers, growing into a vocal advocate for the “field to fork” movement. Talking to Chef, seeing his beautiful food photos on social media or eating his simple yet sophisticated dishes, you cannot help but be swept up in his passion.