The Restaurant Sinclair 3-Course Lunch Menu

In the secluded rear garden of the Hotel St-Sulpice you will find a magnificent restaurant that features some of the most inspired culinary delights to be had in Old Montreal.  No matter the time of day—or what you might be in the mood for—this divine culinary destination will surely have something to satisfy.  From daring gastronomic fusion to updated takes on classic European culinary sensibilities, you may just find that you want to have all of your meals at this finest of dining establishments in Quebec.

If you find yourself famished around midday and need something to fill your belly, the Lunch menu at Restaurant Sinclair should do the trick. Like many other menus at the Sinclair Restaurant, the Lunch menu is a prix fixe menu that lets you select your courses from many delectable dishes. Prix fixe, of course, means that you pay one price and get to take your pick from several incredible options for each of the three courses that come with the Sinclair Restaurant lunch menu.

COURSE 1

Call it an appetizer or a starter; the first course will surely get you going on this midday repast. You can choose from several delicious options like:

  • soup du jour (the soup of the day, of course)
  • Canadian beef Tartare served with traditional condiments
  • wild mushroom-stuffed Arancini and homemade black truffle mayo served with Prosciutto di Parma chips
  • lightly-seared calamari served with wakame and a spicy, black-sesame mayo
  • Iceland Salmon graviax served with blini and green cardamom-flavored sour cream

COURSE 2

The second course offers something just a little more substantial. You can choose from heartier dishes like:

  • Catch of the day
  • Arboria risotto blended with fresh Parmigianno cheese, an Australian lamb confit, and cherry tomatoes
  • Slow-roasted Quebec pork loin(s) served atop a goat-cheese polenta and zucchini tagliatelle along with a caramelized onion puree and thyme jus
  • Grain-fed chicken supreme with a celeriac puree, maple-glazed heirloom carrots, and a wild mushroom sauce
  • pan-seared fresh Japan scallops served with sliced Spanish chorizo and sauteed Royal butternut squash and topped with a rosemary hazelnut butter sauce

COURSE 3

More than just a simple dessert, the third course always features a chef-inspired pastry dish.  Don’t worry, it will be a sweet treat that perfectly complements the meal.  Of course, coffee and tea are available throughout the meal.