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Join us for the PEI Fall Flavours Festival, a five-week culinary celebration showcasing the tastes, the people and the places that make Canada’s Food Island a must-visit destination for food lovers.


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potatoes
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Join us for the PEI Fall Flavours Festival, a five-week culinary celebration showcasing the tastes,
the people and the places that make Canada’s Food Island a must-visit destination for food lovers.

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.

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.

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