If you're looking for an elegant fine dining experience, Sinclair's is the place to be. After walking through West Baden Springs Hotel's impressive atrium, guests are welcomed to Sinclair's Restaurant with elegant music, immaculately set tables and service and food that are second to none. We recently met up with Sous Chef Allison Lindsey to explore the delicacies on Sinclair's seasonally changing menu.
The benefit of an ever-changing menu, as Chef Allison points out, is that it keeps creativity fresh for her and the other chefs who curate the new dishes. Along with regularly changing up the menu, Chef Allison especially enjoys creating menus specific to the regular Wine Pairings event (that takes place once a month), particularly because of the small-plate, big-flavor approach to the menu.
Whether you're celebrating a special occasion or looking just to get away and enjoy something different and lavish, escape to Sinclair's Restaurant at West Baden Springs Hotel. Please always check frenchlick.com/dining to verify the menu before reserving your table. Let's dig in.
Starters
Citrus avocado salad with za'atar (a Middle Eastern spice blend), Maldon sea salt sprinkle, olive oil drizzle and micro greens.
Leek and mushroom toast with caramelized leeks and sauteed local mushrooms in a Gruyere Béchamel sauce on house-made sourdough bread.
Volcano pork shank with a smoked maple glaze, roasted root vegetables and roasted pumpkin polenta. Between the perfectly tender pork and the rich flavors of the sauce and vegetables, this dish is definitely a filling show-stopper.
The benefit of an ever-changing menu, as Chef Allison points out, is that it keeps creativity fresh for her and the other chefs who curate the new dishes. Along with regularly changing up the menu, Chef Allison especially enjoys creating menus specific to the regular Wine Pairings event (that takes place once a month), particularly because of the small-plate, big-flavor approach to the menu.
Whether you're celebrating a special occasion or looking just to get away and enjoy something different and lavish, escape to Sinclair's Restaurant at West Baden Springs Hotel. Please always check frenchlick.com/dining to verify the menu before reserving your table. Let's dig in.
Starters
Citrus avocado salad with za'atar (a Middle Eastern spice blend), Maldon sea salt sprinkle, olive oil drizzle and micro greens.
Leek and mushroom toast with caramelized leeks and sauteed local mushrooms in a Gruyere Béchamel sauce on house-made sourdough bread.
A classic favorite, wedge salad is a regular menu item at Sinclair's. Adorned atop iceberg lettuce are blue cheese dressing, roasted Roma tomato, crisp prosciutto, shaved shallots and radish.
Entrees
Volcano pork shank with a smoked maple glaze, roasted root vegetables and roasted pumpkin polenta. Between the perfectly tender pork and the rich flavors of the sauce and vegetables, this dish is definitely a filling show-stopper.
Aleppo-crusted sea scallops with Middle Eastern pan-seared chili flake crusted sea scallops served with mustard risotto, green harissa, blood orange confit, shaved shallots, frisse and pickled mushroom seeds.
Desserts
Featured are the classic cheesecake adorned with strawberry sauce, fresh fruit and chocolate, and a citrus raspberry torte.
Pastry Chef Courtney Layman is the creator behind all things sweet at West Baden Springs Hotel. This decadently layered citrus raspberry torte is served with Key lime mousse, raspberry ganache and lemon curd and garnished with Key lime sorbet and a raspberry macaron. This torte has been one of the sweet offerings at West Baden Springs Hotel's Wine and Dessert Soiree.
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Wine Experience Weekend preview
Chef Allison has been with West Baden Springs Hotel for three years and has coordinated the last two Wine Experience Weekends.
In preparation for the upcoming Wine Experience Weekend at West Baden Springs Hotel, Chef Allison prepared a couple dishes that will be featured at this two-day experience consisting of an elegant five-course dinner Saturday evening and a chef demo Sunday. The salad portion of the five-course dinner is the skillet Brussels sprout salad with dried cranberries, pancetta and toasted Brazil nuts and tossed in a Champagne vinaigrette and topped with Tomme cheese.
Brussels Sprout Salad
The main course for the live chef demo is the semolina gnudi (similar to gnocchi) stuffed with spinach and ricotta cheese served with spring peas, asparagus tips and fava beans in burnt butter sauce. Delectable, creamy and oh so tasty.
A plethora of food and drink-centric events are coming up at West Baden Springs Hotel, where you can experience and enjoy the variety of exquisite flavors at our dining venues.
Wine Pairings | once a month on Fridays throughout the entire year
Mixology Class: A History of Cocktails | select Sundays
Afternoon Tour & Tea | Wednesdays (excluding March 7 - April 11)
Afternoon Tea | every Saturday (check out its edition of Foodie Friday)
Mommy & Me Tea | select Wednesdays in March and April
Wine Experience Weekend | March 17-18
Wine and Dessert Soiree | once a month on Fridays throughout the entire year
Craft Beer | Saturday, April 21 and Saturday, October 13
Bourbon and Bites | Friday, June 8 and Friday, November 30
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