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Dinner Menu

Menu

Tasting Menu

4 course | 85

6 course | 109

ROCK CRABE

MACKEREL

FOIE GRAS

TUNA

BRUME

BLACKCURRENT

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

Sommelier pairing | 50 

Prestige pairing | 85

Grand award pairing | 130

À la carte

 

STARTERS

Rock crab | cucumber | radish | goria emultion | nori | 21

Tunas sandwich | peache | chantrelle | miso | nasturtium | 24

Veal strip loin roast | maple mustard | daylily | chicory | onion | rye bread | 20

Foie gras torchon | ground cherry | chantrelle | 24

Tomato | bufalo mozzarella | straberry | garlic scap | basil | 18

MAINS

Tuna | beans | bacon | pickled oinions | lacque | 42

Capellini | Rock crab | corn | garlic scap cream |  sea aspargus | 36

Veal rib | Lobster mushroom | oyster mushroom | boiler | garlic scapes | herbes sauce | 48

Falafels | labneh | miso and hemp emulsion | cucumber | pickled onions | 34

Deer | smoked potato croquettes | bbq tomato puree | turnips | spruce butter | 42

 

DESSERTS

Paris-brest | puff pastry | praline | blueberry | maple caramel | 13

Peach | financier | melilot | melisse | 13

Choco-rasberry | puff pastry | chocolate | raspberry | mint | 13

 

TO SHARE

Seasonal oysters 6 | 24 // 12 | 44

Fromagerie du Presbytère cheese board  (70g) | 22

© 2022 Le Coureur des Bois. All rights reserved.
This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte