Take the In The Map menu, for example. The dishes featured here explore many styles and flavors from culinary traditions all over the world. Of course, they will have a localized and traditional Old World French twist, but isn’t that part of the fun?!
APPETIZERS ($8 – $14)
To get you started, of course, you can choose from one of the following first course items. These are intended, as they should, to excite your palate and awaken your metabolism to prepare for the featured main courses, below:
- Soup of the day
- Parmigianno corolla served with a caramelized onion puree atop a bed of field mixed greens, a root vegetable julienne, and roasted pecans
- Cromesquis of warm goat cheese, tarragon, and honey served with old-fashioned mustard, arugula, and a red bell pepper coulis
- Fresh “Phillips” shredded Atlantic crab meat served with a coriander spicy mayonnaise, and a curry crumble
- Quebec Foie Gras served with a Kent Mango Chutney and homemade brioche (and optional Quebec apple cider jelly)
PRINCIPAL DISHES ($28 – $37)
Obviously, the appetizers are not the star of the show—but even if you order one you may still not be prepared for what the principal entree menu has in store for you. Take a look at what you might find this season at L’Hotel St-Sulpice’s Restaurant Sinclair in Old Montreal.
- Pan-fried “Hudson Valley” duck breast served with smoked sour cream and seashell berries in the seaside breast with crispy skin and an apple jam
- Slow, oven-roasted “Stanstead” rabbit served two ways—rabbit leg ballotine & cuissot—served with a puree of maple glazed heirloom carrots, an organic carrot butter, and an old-fashioned Dijonnaise-style sauce
- Striped sea bass in a coriander-flavored fish stock, served with a confit of fennel with roasted cherry tomatoes and a zucchini tagiatelle
- Fresh Japan scallops—lightly seared—incised with Spanish chorizo and a royal butternut squash brunoise and puree, served with a hazelnut butter emulsion.
- Canadian “snake” beef steak served with a field of marinated onions, onion mackeral, fried onions, and a mix of mushrooms along with little garden sprouts, and a wild mushroom sautee.