Celebrate New Year’s Eve At Restaurant Sinclair in Old Montreal

New Year’s Day is always a special holiday. People reference this day as a marker for new beginnings and there may be no better way to get the new year—and, perhaps, a new life—started than sharing a meal with someone special at Restaurant Sinclair.  Quietly nestled in the beautiful garden of L’Hotel St-Sulpice, in Old Montreal, this exquisite eatery brings together celebrated culinary traditions and contemporary ideologies to give you the most memorable experience you will probably find in all of North America, in at least the whole of Canada.

The St. Sulpice Hotel Sinclair Restaurant features a December 31st prix fixe menu for a cool $60.  This is an example of the menu offerings featured during the 2016 New Year’s Eve celebration.  Each item from this menu has also been paired with a glass of wine for an even more delectable and unique experience. The wine pairing option is an additional $50 for the whole of the meal.  Consider enjoying this in the Sinclair private party rooms, too.

ENTREE

The first course of the night should help to tantalize the taste buds and warm your presence up to the rest of the meal:

    • Torchan-style Quebec foie gras served with a McIntosh chutney, homemade brioche, and apple cider jelly—2013 Chateau Pesquie P&E Chaudiere Muscat Beaumes-de-Venise

ENTREMET

The second course offers something a little lighter in texture but not in flavor:

    • Pan-seared fresh Japan scallops served with a Madagascar-vanilla pumpkin mash, broken chestnuts, and a hazelnut butter foam—Vinas Cousino-Macul Isadora Valle de Maipo Sauvignon Gris

CHOIX DEPLAT PRINCIPAL

The third course is the main course, as some might call it. This is the feature dish of the meal.  You will choose from one of these main dishes:

    • Pan-seared Quebec bison steak served with mashed turnips, roasted parsnips, and blueberry jus—2013 Arnold Palmer Cellers American Canyon Cabernet Sauvignon
    • Brome Lake duck breast served with a mashed celeriac chutney and Bartlett pear chips, Brussels sprouts coleslaw and a honey and ginger reduction—2011 Societa Agricola Fontanafredda Serraluanga d’Alba Barolo
    • Trio of Quebec cheeses served with St-Viateur Bagel chips and candied fruit—Vinhos Graham Taylor Flatdgate 10-year Tawny Port


DESSERT DU CHEF PATISSIER

Finally, you will enjoy the following dessert, selected and prepared by the chef:

    • Milk chocolate dome with a  mango and passion fruit soft heart, served with an orange tile—2010 Vendanges Tardives Valle de Casablanca Vinas Errazuriz Sauvignon Blanc