Sinclair's - Volledige menukaart

Creamy Custard infused with Passion Fruit and crowned with a Caramelized Sugar Crust. Wine Pairing: Lamberti Prosecco Brut (Veneto, Italy) $13 (split)

Creamy Vanilla Cheesecake with a Rich Graham Cracker Crust, topped with Fresh Whipped Cream, Coconut Lace Wafer, Candied Cashews and finished with a Caramel Drizzle. Wine Pairing: Cossart Gordon 10 Year Verdelho (Madeira, Portugal) $17 glass $82 bottle

14 oz. Bone-In Certified Angus with Green Peppercorn Sauce. Wine Pairing: Raymond Reserve Velvet Cabernet Sauvignon (Napa Valley, California) $22 glass $85 bottle

Crisp Flat Dough Bread with Local Goat Cheese Spread and House-Made Jam

Poached White Tiger Shrimp with Fresh Grated Horseradish, Lemon Confit and Chili Sauce

Sautéed Beef Tips with Crispy Fried Red Onions, Chimichurri Sauce and Fire-Roasted Cherry Tomatoes

Crab Meat sautéed and cooked in Coconut Cream Garlic with Shallots, Fresh Thyme and Chiles de Arbol. Served with Fried Bammy. Wine Pairing: Vouvray; Sauvion Unique White (Loire Valley, France) $12 glass $48 bottle

Pan-Seared Chicken, Roasted Squash Purée, Sautéed Mushrooms and Sweet Pickled Mustard. Wine Pairing: R. Prüm Essence Riesling (Mosel, Germany) $11 glass $38 bottle

With Oven-Roasted Roma Tomatoes, Crispy Bacon Lardon, Blue Cheese Crumbles, Watermelon Radish and Green Goddess Dressing

8 oz. Certified Angus with Natural Jus and Béarnaise. Wine Pairing: Quilt Cabernet Sauvignon (Napa Valley, California) $16 glass $56 bottle

Cherrywood Smoked Fresh Mozzarella Sliced in House, Fresh Heirloom Tomatoes, Basil Pesto, Sea Salt, Cracked Black Pepper and Extra-Virgin Olive Oil

Fresh Strawberries and Caramelized White Sugar flambéed with Cognac and Cointreau, served over Vanilla Ice Cream. Wine Pairing: Jackson-Triggs Vidal Icewine, Reserve (Niagara Peninsula, Canada) $12 glass $48 bottle

Tender Chunks of Sweet Cold-Water Lobster and Sherry Cream

Brined Bone-In Pork Chop with Local Apple Butter. Wine Pairing: Vouvray; Sauvion (Loire Valley, France) $12 glass $48 bottle

With Sauteed Wild Mushroom Blend, Garlic, Shallots, Rosemary-Thyme Blend and Port Wine Cream Sauce. Wine Pairing: Dry Creek Zinfandel (Sonoma County, California) $12 glass $50 bottle

Bananas flambéed in Brown Sugar, Lemon Zest, Banana Liqueur and Myers's Rum, served over Vanilla Ice Cream. Wine Pairing: Gonzalez Byass Dulce Sherry; Nectar Pedro Ximenez (Andalucia, Spain) $17 glass $63 bottle

Pan Seared Walleye with Artichoke and Navy Bean Puree, Sautéed Swiss Chard and Classic Béchamel. Wine Pairing: Whitehaven Sauvignon Blanc (Marlborough, New Zealand) $12 glass $45 bottle

Seared Crusted Sea Bass Fillet with Sautéed Tomatoes, Onions and Kalamata Olives. Wine Pairing: Sonoma-Cutrer Chardonnay (Sonoma County, California) $16 glass $60 bottle

Fresh Chopped Red Romaine tossed in a Creamy Cracked Black Pepper Dressing with Warm Pecorino Dusted Focaccia Crostini

16 oz. Certified Angus Grilled Trimmed Bone-In Ribeye with Sweet Pickled Red Onions and Natural Jus. Wine Pairing: St. Francis Merlot (Sonoma County, California) $10 glass $39 bottle

Rich Chocolate Mousse and a Spongy Chocolate Cake cloaked in a Soft Ganache Shell. Wine Pairing: Warre's Warrior (Vila Nova de Gaia, Portugal) $10 glass $48 bottle

Panko Crusted Diver Scallop with Mango Chutney and Basil Oil