The Pearl Eatery – Chef Steve Wilson

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.


7792 Cavendish Rd, North Rustico  

Contact: 902-963-2111

Fall Flavours Menu: $60 +HST 


Island gold mussels – roasted garlic, white wine, cream, chives


Linguine – scallops, smoked bacon, herb sauce


Salad – pickled , roasted, raw


Red Island Cider Braised Pork Belly – potato galette, caramelized onion


Carrot and Chickpea Gazpacho – cilantro oil


Lamb Kofte – minted yogurt, pomegranite molasses


Braised Beef Ragout – fall vegetable, chive mash


Double Claim Linguine – bar clams, soft shell clams, smoked bacon, spinach


Pan Seared Halibut – crab butter, summer vegetable ragout


Harmony Meadow Slow Cooked Lamb Bourguignon – mushrooms, creamy polenta


Butternut Squash Gnocchi – herbed fauxmage, seasonal greens pesto


Lobster Risotto – lobster essence, lobster bits, lobster tail


Blueberry Sorbet – almond biscuit


Dreaming of Carrots – sweet spiced carrot, cream cheese mousse, walnut pistachio crumble


Black Forest Mousse – chocolate mousse, cherries, amaretto cream


House Churned Ice Cream – see server for today’s selection


Panna Cotta – rhubarb compote


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.

Fall Flavours Toolkit

To request access to the Fall Flavours toolkit, please submit the form below:

I already have my access code I don't have my access code