The prix fixe Holiday and Tasting menus at Restaurant Sinclair bring you variety over several courses.
HOLIDAY MENU
Opening Course
- Creamy pumpkin soup served with Tonka beans
Second Course
For the second course, you can choose from:
- Frayed and poached skate wing served tartar style with a Napa cabbage & Granny Smith apple Remoulade and a mustard grain-Kent mango vinaigrette
- Homemade Ricotta gnocchi served with spinach in a creamy tarragon sauce and Parmigianno Tulle
Or, for an additional charge:
- Torchon style Quebec foie gras served with marbled black pesto truffle, Bartlett pears & Corinthian raisin chutney and toasted fig bread (for an additional charge)
- Savory French tart served with a blue Benedictine Crumble, a puree of caramelized onions, and roasted pecans
Next, you can enjoy a choice of:
- Shredded Atlantic lobster bisque served with a Thai-style Soba noodle, crispy soybeans and seasonal vegetables
- Pan-fried fillet of striped mackerel with a cumin sour cream and served with Yuzu & coriander, sorrel mashed potatoes, and a saute of multi-colored heirloom cabbage
- Quebec rack of lamb crusted with mustard, thyme, and rosemary and served with feta, extra thin green peas, and a fresh mint Samosa
- Pan-seared, pistachio-crusted Quebec wild boar medallions served with a duo of salsas
- Bone-marrow smoked, seared Canadian “Black Angus” served with a puree of fingerling potatoes, and a sautee of Brussels sprouts and bacon
And you can finish the meal with a French-style dark chocolate and salted caramel tart served with a Cuban cocoa sauce
TASTING MENU
Unlike the Holiday menu, the tasting menu is available year round (with seasonal changes, of course); and with possible wine pairings.
After a chef’s inspiration appetizer, the Entrance course could include:
- Torchon-style Quebec foie gras served with a pan-fried Brussels waffle and grape chutney cotton candy and Jerusalem artichoke dust—paired with a 2013 P & # Boiler Chateau Pesquie Beaumes-de-Venise Muscat
The main dish choices could include:
- Appalachian deer medallions served with pickled golden enoki, ginger soy sauce, roasted king mushrooms, and jicama—paired with 2015 Vignobles Bouchard Peres & Fils Castle of Beaune Macon Cote d’Or
- Lightly-seared fresh Japan scallops with a black garlic & Marjoram-flavored roasted duo of eggplant caviar served and squash—paired with a 2014 Tribunal Cellars North Coast Hopland Red Blend
Finally, the dessert course might consist of a half-moon meringue with raspberry cream and Yuzu cream—paired with a 2010 Valle de Casablanca Vinas Errazuriz harvest Sauvignon Blanc
