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

  • Raw3,00 $
  • Grilled4,00 $

• Shrimps L'Acadie12,00 $

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

• Smoked Salmon & Wild Greens12,00 $

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

• Steamed Mussels or Clams10,00 $

  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 Claws14,00 $

  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)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 Slider10,00 $

  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 Berries10,00 $

  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 Rolls10,00 $

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

• Wild Mushroom Croquettes12,00 $

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

• Le Petits Cochons10,00 $

  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 Galette10,00 $

  A rustic tart filled with fiddleheads, leeks, roasted vegetables

• Charcuterie Table18,00 $

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

Soups & Fricot

• Seafood Fricot13,00 $

  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)9,00 $

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

  • With Caraquet Shrimp12,00 $

• Fiddlehead & Leek Vichyssoise (Hot or Cold)9,00 $

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

• Crab or Lobster Bisque15,00 $

  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'Acadie16,00 $

  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 Breast16,00 $

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

• Acadian Peninsula Marinated Herring12,00 $

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

• Salad Nicoise Caraquet14,00 $

  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

  • Vegetarian12,00 $
  • With Shrimp14,00 $
  • With Crab16,00 $

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 Lawyer29,00 $

  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 Char25,00 $

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

• Baked Haddock or Sole28,00 $

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

• Linguini with Palourde Sauce (Clam Sauce)

  • Half Plate15,00 $
  • Full Plate26,00 $

• Roasted Cod L'Acadie25,00 $

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

• Morue Salé a la Crème (Salt Cod in Cream)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 giorno26,00 $

  with local wild mushrooms, roasted vegetables and homemade tomato sauce

• Beef Tenderloin, Rib Eye or Strip Loin28,00 $

  • With 1/4 Stuffed Lobster34,00 $

• Local Farm-Raised New Brunswick Rack of Lamb32,00 $

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

• Nanou's Beef Scaloppini26,00 $

  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 Brochettes27,00 $

  with scallop & shrimp served with lemon-curried rice

• Chicken Fricassée in Lemon Dijon Sauce23,00 $

  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)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 Tart10,00 $

  with Seasonal Fruit & Berries & Ice Cream

• Chocolate Crème Brulée Pie12,00 $

  with seasonal berries & Cream

• Rhubarb & Lemon Cake10,00 $

  with lemon curd and Crème Fraiche

• Seasonal Fruit14,00 $

  with Lindt White & Dark Chocolate Sauces

• Cheese Plate16,00 $

  with seasonal Fresh Fruit