Most people agree that Valentine’s Day is the most romantic day of the year; at least, traditionally, anyway.  But whether or not you believe in this tradition, it is certainly a holiday worth celebrating with your significant other, especially if the two of you love exquisite food.  And, more importantly, especially if you live or plan to be in the Old Montreal region of Quebec during the middle of February.

This is where you will be able to enjoy a wonderful $50 prix fixe Valentine’s Day Menu.  The Restaurant Sinclair in L’Hotel St-Sulpice offers this holiday tradition, along with an additional $40 wine pairing menu.

FIRST COURSE

For your first course you can choose from any of the following:

  • Atlantic lobster bisque served with a smoked paprika sour cream—2015 Vinas Cousina-Macul Valle de Maipo Isodora Sauvignon Gris
  • Homemade Philips crab-stuffed open ravioli, in jelly, with Yuzu and coriander, served al dente—2015 Cellier des vignerons de Brulhois Carrelot des Amants Cotes de Gascogne Seviac
  • Foie gras prepared Quebec-style and severed with fresh figs and honey along with toast—2013 Vignobles AF Chaudiere Chateau Pesque Muscat-Beaumes-de-Venise
  • Pink tuna tataki served with whipped coconut milk, a tile of cuttlefish, and grapefruit jelly—2014 Domaine du Tariquet par la Famille Grassa Gros Mansent—Chardonnay
  • Mashed potato cappuccino served with a wild duxelles mushrooms, and a black truffle oil espuma—2014 Vinas Errazuriz Estate Series Valle de Maipo Cabernet Sauvignon

The first course is finished off with a petite gourmandise—a sweet treat—that helps lighten the palate again before the main course.

MAIN COURSE

For the main course, you can choose from:

  • Mignon of Quebec pork, slow-roasted with sauteed chantrelle mushrooms, a Nantaise carrot puree and served with maple syrup and sherry jus—2014 Comtes Nicolas de Lorgeril Chateau de Panneutier Cabardes Merlot-Cab-Syrah
  • A plate of fresh Japan scallops on a bed of Israeli couscous, served with cream of mussels and a fresh ginger emulsion—2015 Cantine Mezzacarona Estate Grown Dolomiti Pinot Grigio
  • One-half of a fresh Atlantic lobster served on a bed of Spanish saffron Arborio rice risotto and along with a concasses of tomatoes and tomato chips—2013 Sauvion Cleray Chateau du Cleray Muscadet-des-Sevres sur Lie (add $3)
  • Pan-seared Quebec bison served with oven roasted spaghetti squash and caramelized cipollini onions, topped with a morel mushroom cream—2014 Columbia Crest Winery Grand Estates Columbia Valley Cabernet Sauvignon (add $5)

FINAL COURSE

Finally, no great meal is quite complete without a sweet, cleansing bit at the end. For this meal the chef’s prepared a heart-shaped chocolate dome filled with a mango passion jelly and served with an orange tile.  The suggested wine is a 2011 Domaine Guy Saget Chateau de la Mulonniere Coteaux-du-Layon Beaulieu