Windjammer Restaurant, Delta Beauséjour, Moncton, New Brunswick

Chef Stefan at BeausejourLocated in relatively rural New Brunswick, Chef Stefan Müller has access to some spectacular ingredients, many of which he has seen develop in the 14 years he has been at the Delta Beauséjour. His 100 mile menu is served all summer long.  

Begin with the very local Beausoleil oysters that find themselves on fine dining tables in all of eastern Canada. He serves them chilled on the half shell with apple and rooftop jalapeño jelly.  From Acadian Cormier Village- fois gras pan seared with maple-pear purée, brioche French toast, and topped with blueberry Magnetic Hill wine reduction. Lobster from Bay of Fundy comes served with potatoes, remoulade and “micro greens” (all local, of course) or in a classic bisque flamed with brandy.

If you’re craving scallops, he pan-sears them and serves with raspberry wine “caviar,” parsnips and Belliveau Orchard vinaigrette. Acadian sturgeon is served as a triple threat: smoked, cured with maple, and pan-seared, infused with spices. Wild boar loin from New Brabant is grilled and served with parsnip gnocchi, cider jus and caramelized apple purée. If you have an urge to be really elegant, the dining room is set up for table-side service (I LOVE IT!!) to flambé a perfect beef tenderloin with a classic green peppercorn sauce or classic crêpes Suzette. 

The Windjammer has become a perennial favourite on many annual “Best of” lists, and has been awarded –annually since 1992 – the CAA Four Diamond Award for excellence in dining.

1 0 0   M I L E   T A S T I N G   M E N U

Flash seared Glen Breton Whiskey flamed Bay of Fundy Jumbo Scallops, Caramelized Belliveau Orchard Apple, Arugula Purée, Béarnaise Sauce
Spring Brook Quail Confit, Garlic and Carrot Purée. Egg Yolk Quenelle, Buttered Sugar Peas
Masse Apple Wine poached Baby Beet with Source Vital Micro Green Salad, Rhubarb Crème fraîche, Thuya Gin and Blueberry Emulsion
Creamy Fennel, Leek and Celeriac Bisque with cured and smoked Spring Brook Pork, flowered with Herbs and local Wine, finished with Crispy Pork
Cranberry Granité
Spring Brook Pheasant Supreme prepared sous vide and pan seared, glazed with Rooftop Honey and Maple, Blueberry and Purple Potato Purée, roasted Parsnip and Jus
Pan seared crispy skinned Atlantic Salmon, Amherst Wild Rice cooked in local Wine, seasonal Vegetables and Fennel Cream
Crème Brulée with Sea Buckthorn Berry Mascarpone
Roof top Rhubarb and local Strawberry  with caramelized Sugar Crust and Maple Sugar Shortbread Biscuit

M E N U  D E  D É G U S T A T I O N  L O C A V O R E
Pétoncles géantes de la Baie de Fundy poêlés au whisky Glen Breton
Pomme du Verger Belliveau caramélisée, purée de roquette, sauce Béarnaise
Caille de la Ferme Spring Brook confite,
Purée de carotte à l’ail, quenelle de jaune d’œuf, pois sucrés au beurre
Petite betterave pochée au vin de pomme de Masse, salade de petites pousses de Source Vital, crème fraîche au rhubarbe,
gin Thuya et émulsion de bleuets
Bisque de fenouil, poireaux et célériac, parfumée d’herbes et de vin régional et finie avec porc fumé de la Ferme Spring Brook
Granité de canneberges
Suprême de faisan de la Ferme Spring Brook sous vide et poêlé
Glacé au miel du jardin sur le toit et à l’érable, purée de bleuets et pommes de terre pourpres, panais rôtis et jus
Saumon de l’Atlantique poêlé avec sa peau croustillante
Riz sauvage d’Amherst cuit au vin de la région, légumes de la région, crème de fenouil
Crème brûlée avec mascarpone aux baies de l’argousier
Rhubarbe du jardin sur le toit et fraises de la région
Croûte de sucre caramélisé et sablé au sucre d’érable

Café – thé

Delta Beauséjour is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.

Delta Beauséjour est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Delta Beausejour directement, au numéro ci-dessous, afin de faire votre réservation.

The Windjammer Restaurant
750 Main St.
Moncton, New Brunswick,
E1C 1E6

T:506 854 4344


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