Ok, first of all, no I don’t have a gambling problem—we actually have been to French Lick twice in the last month on some personal business nearby. But hey, it is pretty cool having a luxury resort right there. And hey, a little gambling is fun.
This time we stayed at West Baden, and have pretty much decided we will always stay there from now on when we go back down. The hotel is just nicer and the rooms feel more sumptuous. Anyhow, since we were staying there, and had just eaten at the French Lick restaurant, we thought we’d give the West Baden high end restaurant, Sinclair’s, another go.
This time we stayed at West Baden, and have pretty much decided we will always stay there from now on when we go back down. The hotel is just nicer and the rooms feel more sumptuous. Anyhow, since we were staying there, and had just eaten at the French Lick restaurant, we thought we’d give the West Baden high end restaurant, Sinclair’s, another go.
Wow, this place has greatly improved since we were last there. This restaurant seems to go though major changes with its menu every time we go, and this time was no exception. The menu is now just a high end continental feel, with many more interesting choices than the 1875 Steakhouse. Plus, there is basically a steakhouse menu tacked on as well, so if you want a steak, you can surely get one.
I started with the beef carpaccio which was very, very good. Raw beef tenderloin sliced super thin and topped with cold pressed olive oil, fried capers, very thinly sliced shallots, and fleur de sel (chunky sea salt). Simple, but really well done.
I started with the beef carpaccio which was very, very good. Raw beef tenderloin sliced super thin and topped with cold pressed olive oil, fried capers, very thinly sliced shallots, and fleur de sel (chunky sea salt). Simple, but really well done.
Hubby had the wedge with blue cheese dressing, Serrano ham, roasted cippolini onions and roasted tomatoes. It was also very good, and since I had just had the wedge over at 1875 the last time, it was easy to compare. You would think it would have been the same, but this was much better. The roasted tomatoes were great, and the Serrano ham was a nice touch as well.
For my main dish, I had what was described as lobster ravioli which was actually 3 raviolis filled with Boursin in a lobster saffron sauce with a lobster tail and two de-shelled claws on top. Hubby was making fun of me for ordering it because usually when I order lobster ravioli, I end up with some raviolis stuffed with cheese and maybe an essence of lobster. This time, it was lobster with a bit of pasta on the side. It was tasty and the lobster was pretty much properly cooked. (The claws were great—the tail may have been just a teeny tiny bit overcooked, but it was still good). The sauce was light and flavorful and the raviolis were actually nice. And I liked the fact that there were only three so it wasn’t like you felt like you were completely overwhelmed.
Hubby had the veal chop with sautéed mushroom and caramelized onion ragout and a cauliflower gratin side. He loved it. It was huge and he ate nearly all of it even though he kept saying, “just one more bite.” We skipped dessert in favor of the blackjack tables (we probably should have stayed for dessert as it turns out!)
The service was a bit off, as it took awhile to get acknowledged by the host (the place was totally full so I think he was doing some bussing work as well) and although our waitress was nice, she seemed a little bit harried. Also, hubby was annoyed at the small wine pours by the glass, but the wines we had were nice. I have said before how nice this room is, and it still is beautiful (it hasn’t changed at all). Now, as long as they keep the current quality of the menu, I will certainly choose to eat here next time we visit over 1875 (what? a girl can change her mind).
Sinclair’s
West Baden Springs Resort
8670 West State Road 56
French Lick, IN 47432
812/936-9300
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