Hotel Paulin

Starters From the Sea

• La Caraquet Wild Oysters

  raw on the half shell with shallot mignonette & lemon ice OR grilled on the half Shell, au gratin with local Blanc L'Arcadie cheese

  • RawCAD 3.00
  • GrilledCAD 4.00

• Shrimps L'AcadieCAD 12.00

  Caraquet shrimps marinated in a citrus vinaigrette with sweet peppers, apples and cucumber served on julienne snow peas

• Smoked Salmon & Wild GreensCAD 12.00

  Local Acadian (cold) smoked salmon paired with the delicate flavour of our wild seasonal greens (samphire greens & goose tongues or fiddleheads)

• Steamed Mussels or ClamsCAD 10.00

  fresh mussels or clams steamed in Fils et Roy anise spirit, with diced tomatoes, shallots & sweet peppers with toasted baguette for dipping

• Caraquet Snow Crab ClawsCAD 14.00

  Extra soft melt-in-your- mouth crab cakes wrapped around crab claws and served with smoky paprika mayonnaise, corn& bean salsa and sweet n' spicy sauce

• Le Petit Pâté aux Palourdes (Clam Pie)CAD 10.00

  A local favorite of little pies, filled with large bar clams (meat only), sometimes referred to as Quahog pie served with Chow Chow

• Scallop SliderCAD 10.00

  A maritime specialty of scallops lightly coated in bread crumb, sautéed in butter and served on a soft bun with lettuce, homemade tartar sauce and rainbow coleslaw

From Our Land and Forest

• Fondue Melts with Wild Coastal BerriesCAD 10.00

  A fondue of local cheeses,( Fromagerie Les Blancs d'Arcadie and Au Fond des Bois) , warmed on crostini with wild seasonal berry compote

• Seared Beef RollsCAD 10.00

  Atlantic Beef Stuffed with Les Blancs d'Arcadie Tortillion Cheese, Avacado, and seared in Oshi sauce

• Wild Mushroom CroquettesCAD 12.00

  Local wild mushrooms, stuffed with Les Blancs d'Arcadie cheese, lightly coated with bread crumb

• Le Petits CochonsCAD 10.00

  An Acadian favorite of little hand pies made with pork, beef & chicken seasoned with Acadian herbs & spices and baked in flaky pastry. Served with a homemade beet jelly

• Fiddlehead & Roasted Vegetable GaletteCAD 10.00

  A rustic tart filled with fiddleheads, leeks, roasted vegetables

• Charcuterie TableCAD 18.00

  thinly sliced cured meats, olives, focaccia, vegetables, local cheeses

Soups & Fricot

• Seafood FricotCAD 13.00

  Fricot is a traditional Acadian-style stew-often made with whatever is on hand. Our recipe features clams, mussels. The local catch of the day all cooked up in its own juices with potatoes and vegetables

• Roasted Heirloom Tomato Soup (Hot or Cold)CAD 9.00

  in a lightly spiced, aromatic tomato base; With fresh herbs and avocado, topped with cheese Crostini

  • With Caraquet ShrimpCAD 12.00

• Fiddlehead & Leek Vichyssoise (Hot or Cold)CAD 9.00

  Made with a delicate creamy base of NB potatoes, fiddleheads & leeks

• Crab or Lobster BisqueCAD 15.00

  a delicious thick soup where the base is made with the shells and the soup is finished with the body meat, vegetables, wine and seasonings

Salads

• Salad L'AcadieCAD 16.00

  mixed garden greens with a variety of local artisan cheeses, dried cranberries and toasted nuts with old country apple cider vinaigrette

• Local farm-raised Duck BreastCAD 16.00

  (Cormierville NB) with pickled rhubarb, caramelized onions & wild blueberry-balsamic vinaigrette on mixed greens

• Acadian Peninsula Marinated HerringCAD 12.00

  (Le Goulet) Marinated herring in white wine with crème fraiche, apple & beets on mixed greens

• Salad Nicoise CaraquetCAD 14.00

  potatoes, green beans, sweet peppers, tomatoes & smoked mackerel

• Noodle Salad

  with seasonal julienne vegetables in an Oshi-sesame ginger & lime dressing with roasted peanuts & chopped Dulse

  • VegetarianCAD 12.00
  • With ShrimpCAD 14.00
  • With CrabCAD 16.00

Mains

From the Sea

• Hot Lobs

  Chunks of local lobster cooked in a creamy sauce, served open-face on toasted homemade Acadian bread with crispy lettuce and fresh lemon

• Fresh Lobster in the Shell

  available year round, cooked to order

  • Market Price

• The Caraquet LawyerCAD 29.00

  a luxurious dish named after the Caraquet lawyers, featuring all the local seafood: crab, lobster, shrimp, scallops cod and baked in a creamy sauce topped with crispy phyllo

• Local farm-raised Arctic CharCAD 25.00

  (St. Simon Bay) pan seared in brown butter, pecans and capers with a Florentine-fiddlehead sauce served with saffron rice

• Baked Haddock or SoleCAD 28.00

  in lemon-basil butter, stuffed with Lobster or Crab and saffron rice

• Linguini with Palourde Sauce (Clam Sauce)

  • Half PlateCAD 15.00
  • Full PlateCAD 26.00

• Roasted Cod L'AcadieCAD 25.00

  thick pieces of cod, oven roasted in white sauce with onions

• Morue Salé a la Crème (Salt Cod in Cream)CAD 24.00

  A popular, delicious Acadian dish often served on the 15th of August (Acadian Festival) or on special occasions. Layers of potatoes, salt cod, crispy pork belly, caramelized onions and cream are baked slowly and served with homemade Chow Chow

From Our Land and Forests

• Pasta del giornoCAD 26.00

  with local wild mushrooms, roasted vegetables and homemade tomato sauce

• Beef Tenderloin, Rib Eye or Strip LoinCAD 28.00

  • With 1/4 Stuffed LobsterCAD 34.00

• Local Farm-Raised New Brunswick Rack of LambCAD 32.00

  (Richibuctou) with a Dijon, Garlic & Rosemary Rub served with lemon-mint scented couscous and grilled vegetables

• Nanou's Beef ScaloppiniCAD 26.00

  created by Gerard Paulin, affectionately called 'Nanou' by the locals is a favorite dish made with thinly sliced beef steak filled with avocado & local cheese, cooked in a red wine mushroom sauce

• Pork Tenderloin or Beef Sirloin BrochettesCAD 27.00

  with scallop & shrimp served with lemon-curried rice

• Chicken Fricassée in Lemon Dijon SauceCAD 23.00

  halfway between a sauté and a stew, this Acadian classic, is pan seared then simmered with vegetables and finished in a lemon-Dijon sauce

Desserts

• Tarte au Sucre (Sugar Pie)CAD 10.00

  A classique Acadian dessert which is not as sweet as it sounds. It has a light creamy custard filling served with a Grand Marnier Orange sauce and Crème Fraiche

• Rustic TartCAD 10.00

  with Seasonal Fruit & Berries & Ice Cream

• Chocolate Crème Brulée PieCAD 12.00

  with seasonal berries & Cream

• Rhubarb & Lemon CakeCAD 10.00

  with lemon curd and Crème Fraiche

• Seasonal FruitCAD 14.00

  with Lindt White & Dark Chocolate Sauces

• Cheese PlateCAD 16.00

  with seasonal Fresh Fruit