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Spend Your New Year’s Eve at Restaurant Sinclair in Old Montreal

New Year’s Eve is always a great reason to celebrate.  It is the end of days bygone and the welcoming of new beginnings. And what better way to end the year than a magnificent 4 course dinner (with a little extra bite to get you started)?

Well, that is exactly what you will find if you book a reservation for New Year’s Eve dinner at Sinclair restaurant at the hotel St-Sulpice, in Old Montreal, Quebec, Canada.  For 2103, the New Year’s Eve menu featured some of the most divine modern takes on classic cuisine as well as adventurous wine pairings for those who want the ultimate in end of the year elegance.


Each person will receive an appetizer, of course, but this dish changes according to the chef’s whimsy on the day.


The first course features a classic Quebec foie gras served torchon style with a McIntosh apple chutney with homemade brioche and an apple cider jelly.  The first course optional wine selection was a 2013 Castle Pesquie P & E Chaudiere Beaumes-de-Venise Muscat


 The second course features seared Fresh Japan scallops served with a Madascar vanilla pumpkin mash, broken chestnuts and a hazelnut butter emulsion.  The second course optional wine selection was a 2015 Isodora Vinas Cousino-Macul Valle de Maipo Sauvignon Gris


With the 3rd course you have two choices, served alongside a Quebec cheese plate with St-Viateur Bagel chips and candied fruit (with a wine option: 10-year old Taylor Flatdgate Vinhos Graham Tawny Port)

  • Brome Lake duck breast served atop a mashed celeriac chutney and Bartlett pear chips along with a Brussels sprout coleslaw, and a honey and ginger reduction. The wine selection was a 2011 Societa Agricola Fontanafredda Barola Serraluanga of Alba
  • Pan-seared Quebec bison steak alongside a mash of caramelized turnips and roasted parsnip and served with blueberry juice. The wine selection was a 2013 Arnold Palmer Cellars American Canyon Cabernet Sauvignon


Finally, the December 31, 2016 New Year’s Eve prix fixe menu featured a chef’s dessert selection: a milk chocolate dome served with hearts of mango and passion fruit and an orange tile. The wine selection was a 2010 Vinas Errazuriz Late Harvest Valle de Casablanca Sauvignon Blanc

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