The Restaurant Sinclair’s Winter Urban Brunch Menu

The Urban Brunch menu at Restaurant Sinclair Old Montreal is certainly one that you should not miss.  The hidden gem of L’Hotel St-Sulpice in Old Montreal, the Restaurant Sinclair takes classic French-Canadian recipes and methodologies and combines them with modern techniques and sensibilities for something truly special. More than just a place to have your breakfast, Restaurant Sinclair is a wonderfully timely experience that you will not find anywhere else—not in Montreal or Canada or the rest of the world.

The Urban Brunch menu at the Restaurant Sinclair in Old Montreal’s L’Hotel St-Sulpice, like most menus at this eatery, can change with the season.  Last season, the Winter Urban Brunch, featured a prix fix menu with three courses.

ENTREES

Start your meal off with something light, yet flavorful to delight the senses.

  • Soup of the Day
  • Passion fruit & Mango fresh fruit salad served with a mixed seasonal syrup
  • Arancini stuffed with aged cheddar and wild mushrooms and served with a black truffle mayo and watercress
  • Atlantic salmon graviax served with a granny apple salsa, citrus tart, and a curry crumble
  • Chicken Breast served with honey, bacon chips, a Quebec goat mousse, and caramelized pecans and a Confit of pork belly served with honey and bacon chips; Quebec goat cheese mousse, and caramelized pecans.

PRINCIPAL DISHES

Move on to the second course for richer flavors and textures to get a true sense that you are having a meal that is not only delectable, but filling, as well. As you can see, the options are unique (you may have to come back several mornings and try them all).

  • Fish of the Moment—essentially the Catch of the Day—this dish also features Beluga lentils with a Brussels sprouts and fennel coleslaw, and a cilantro infused coconut milk foam
  • Eggs served any style and accompanied by brioche toast, maple bacon, Gabrielle apples, and toasted rosemary bread
  • Duck parmenteir served with Yukon Gold potatoes and iced maple Nantaises
  • Australian lamb confit Jarret served with a thyme jus, along with gremolata, orzo, and diced root vegetables
  • Philips crab Benedict made with Dutch saffron and served with a mixed salad, mashed parsnips in a hazelnut butter (at additional charge)

DESSERT

Typically, the final course for this meal will consist of a chef’s inspiration of the moment.   Of course, you can also order coffee, tea, pastries, and juice.

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