Seasonal Fare at the Restaurant Sinclair

The Seasonal menus at Restaurant Sinclair are certainly something to celebrate.

EASTER BRUNCH MENU

The Easter Brunch Menu is typically around $40.

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The cold buffet table features:

  • Potato salad with sour cream, old-fashioned mustard, and a pork confit
  • Quinoa salad served tabbouleh style (with peppers, tomatoes, and fresh mint)
  • Tomato and feta salad with basil and a passion fruit vinaigrette
  • A charcuterie board with selections of cured meats, homemade dills, and assorted mustards
  • Mesculin salad with mixed lettuce and arugula topped with a chardonnay vinaigrette
  • Atlantic salmon gravlax with Spanish capers and a maple and yuzu drizzle
  • Cauliflower tabbouleh with citrus and coriander
  • Trout tartar with a Tarragon-flavored goat cheese mousse and sesame seed oil

The Easter Brunch hot buffet table features:

  • Omega-3 enriched scrambled eggs with sausage, bacon, and Canadian ham, and roasted Provencale potatoes
  • penne pasta with sundried tomatoes, kalamata olives, and beet sprouts
  • Atlantic salmon with prosecco butter and grilled spinach
  • Seafood Cioppino with San Marzano tomato, in a saffron broth, served with oven broiled potatoes
  • Chicken cacciatore with San Marzano tomatoes, black olives, peppers, caramelized pearl onions, and shredded basil
  • Traditional Burgundian-style braised Canadian beef roast
  • Australian lamb stew served Provencal style
  • Fine herb-Roasted seasonal vegetables
  • Lyon creamy-style, slow-roasted sliced Yukon gold potatoes

Also, a Sweet Table:

  • house-recipe Brownies Sinclair
  • passion fruit pannacotta
  • fruit and yogurt cupcakes
  • rose water-infused fruit salad
  • sliced fruit mount with dark chocolate pearls
  • meyer lemon glass
  • Quebec cheese platter
  • coffee and herbal tea station

CHRISTMAS MENU

In previous years, the $50 prix fixe Christmas menu has featured items like these 1st course items:

  • Soup of the day
  • Old-fashioned, slow-roasted vegetables served with caramelized onions and maple syrup
  • Cold-pressed Atlantic crab with citrus, spicy mayonnaise, and a curry crumble
  • Marbled Quebec foie gras with cocoa, served with a tangerine chutney and gingerbread

And the following 2nd course items:

  • an Oriental-style Australian lamb shank confit served with bulgar and a spiced lamb jus
  • Pan-seared catch of the day under a pumpkin cream, served with broccoli and hazelnut oil, and a fresh chestnut emulsion
  • Pan-Seared Quebec Hanger steak with caramelized turnips of cloth served alongside sauteed seasonal vegetables and barbecue sauce
  • Pan-Seared scallops and sliced Spanish chorizo served with a puree of celery and a black cardamom emulsion
  • Seared Black Angus filet mignon and a black truffle oil-flavored Yukon gold gratin served with a Madagascar sauce

Finally, these 3rd course items:

  • an chef-inspired “jar of time”
  • carrot cake with maple Bavarians and a fresh Yuzu whipped creamy
  • praline puff with a sweet caramel and vanilla panacotta-style cream and chunky caramel topping
  • chef-inspired chocolate creation with a black sesame nougatine, and a ginger-flavored white chocolate mousse
  • coffee and tea, of course

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