Hotel Paulin Restaurant

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

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

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

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

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

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

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

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

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

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

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

A rustic tart filled with fiddleheads, leeks, roasted vegetables

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

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

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

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

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

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

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

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

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

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

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

available year round, cooked to order

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

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

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

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

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

with local wild mushrooms, roasted vegetables and homemade tomato sauce

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

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

with scallop & shrimp served with lemon-curried rice

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

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

with Seasonal Fruit & Berries & Ice Cream

with seasonal berries & Cream

with lemon curd and Crème Fraiche

with Lindt White & Dark Chocolate Sauces

with seasonal Fresh Fruit