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Dinner Menu

Tasting Menu

4 courses | 89

6 courses | 114

Radish

laittuce | ranch

Sockeye

broccoli | garlic scape

Foie gras

stawberry | brioche

Veal

scallop | morel

Louis d’or

tomato| lavender

Cham

pecans | blackberry

Three distinct wine pairings are recommended to you by our head sommelier to pair with your menu.

Sommelier pairing | 55 – 80

Prestige pairing | 85 – 135

Grand award pairing | 130 – 250

Apero

Oysters raw

Mignonette | hot sauce

6 | 24

12 | 44

Oysters cooked

Cream | garlic | leek

6 | 24

12 | 44

Éperlan

Old school | garlic | ginger

12
Mozarella

heirloom tomatoe | basil

14

 

Starters

Gravlax

Beef striploin | daylily | peas | crouton

24

Trout

Tataki | togarashi | nori tempura | ponzu

22
Foie gras

Terrine | pan seared | rasberry | doughnut

25
Lobster

Brioche bread | radish | shallot | garlic scape

24
Maitake

Buttermilk | horseradish | onion | bbq tomato

 

18

Mains

Halibut

Corn | tomato| daylily | vinaigrette

45

Scallop

Leek | popcorn | corn

44

Beef striploin

Fingerling potato | mushroom | bordelaise sauce

44
Cavatelli

Louis d’or | morel | king oyster | white wine blanc

38

Duck magret

Turnip | shiitake | strawberry gastrique

40

Agnolotti

Lobster | tomato | sea asparagus | bisque

Desserts

 

Cannolo

Tiramisu | amaretto | hazelnut

13

Eclair

Maple | strawberry | ice cream

13
Chocolate

Ganache | meringue | raspberry

13

© 2024 Le Coureur des Bois. All rights reserved.
This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte