The sleek Restaurant Sinclair eatery is nestled in the lush garden of Montreal’s Le St. Sulpice Hotel. Upon your visit, you will find a menu as diverse as the people of this fine region. The cuisine here is versatile and cultured, but contemporary too—just the thing you should expect in adventurous Old Montreal.
But if you want to truly experience a little bit of everything Le St. Sulpice Hotel’s Restaurant Sinclair has to offer, consider taking a trip through Le Menu Decouverte. The Discovery Menu features four courses for a reasonable $40. This begins with an amuse-bouche, followed by an entree, a plat principal, and then a dessert du patisserie. Some items may change daily (the amuse-bouche, of course, is often a “selon inspiration du Chef,” while most desserts du patisserie items are also “verrine du moment”) but the selection is already diverse enough. 
LES ENTREES
Your entree selection could include, for example:
-
- Potage du moment (otherwise known as the soup du jour or “soup of the day”)
- A Parmigianno corolla caramelized onion puree with mixed field greens and root vegetables and julienne-cut roasted pecans
- A warm goat cheese, tarragon, honey, and old-fashioned mustard cromesquis served with red bell pepper coulis and arugula
- Parmesan flash foam of Quebec foie gras with a trimoline of fresh strawberries and a white balsamic vinaigrette
LES PLAT PRINCIPALS
For the main dish the selection could include:
-
- Seared duck breast with crispy skin served with an apple jam, smoked sour cream, and berries Argousiers
- Pan-fried striped sea bass with a creamy, coriander fish stock broth, served with a confit of candied fennel quarters, roasted cherry tomatoes, and a zucchini tagiatelle, along with a fresh ginger emulsion
- Rabbit “Stanstead” two ways: Slow, oven-roasted rabbit leg Stanstead and ballotine with a puree of maple glazed heirloom carrots served with organic carrot butter and old-fashioned Dijon sauce
- Canadian prime rib served with stewed onions and homemade pickled onions along with a blackened onion meringue and a little garden sprouts field mix
- lightly-seared Fresh Japan scallops with sliced Spanish chorizo duo served with mashed and minced royal butternut squash and a hazelnut butter emulsion
LE DESSERT DU PATISSERIE
The pastry chef determines the dessert of the day (served as the Jar of Time).
