Le Coureur des Bois - Bistro Culinaire

The Coureur des Bois soup

The Coureur des Bois salad

Beet and goat cheese

Scallop and basil ice cream

Québecs lobster roll |

Beef carpaccio and calamary

Masson Pot of foie gras

The two-by-two

Buffalo cow mozzarella from the Maciocia farm served with macerated apricots in hydromel from le Clos des Brumes and
prosciutto shavings

The four-by-four

Homemade smoked salmon, beef carpaccio, lacquered pork belly and nordic shrimps salad with guacamole

Fresh oyster

Eumatimi Beef

Shrimps salad

Lobster and salmon tartare |

Handcut salmon and lobster tartare whit citrus and coriander

Uncle Jean-Pierres Pizza

Duck confit, shiitake mushrooms, mozzarella, foie gras and arugula pesto served on a fine crust

The Fur Traders Return

Catch of the day or Meat from the market, inspiration of our sous-chef Veronique

Burger de bœuf Wagyu à la truffe |

Duguay farm Duck salad

Smoked Duck breast, duck confit roll and foie gras with mixed micro-mesclun salad and a maple vinaigrette

The Vegetarian

Vegetarian quinoa salad with basil, lime, almonds, grilled vegetables and Haloumi cheese from La fromagerie Ethnique
St-Robert

Mac & Cheese

Wild and farm grown mushroom and St-Marc garlic blossom fricassee |

Fried potato shaving with spicy mayonnaise

Tomato salad and Haloumi cheese from La fromagerie Ethnique St-Robert

Poutine the way Chef likes it

Soup or salad or chefs appetizer

Guinea fowl ravioli from the Antoine farm with wild mushrooms and a lard vinaigrette

The fish catch of the day or meat from the market

Quail from the Besnier farm served on a Portobello tartelette, aragula salad and chorizo vinaigrette

Atlantic salmon two-ways with citrus and tarragon

Grilled bison flank steak and blackcurrant liquor lacquered pork from the Turlo Farm

House prepared lasagna with rabbit confit and pan-seared foie gras from Artisan Farm

Dessert of the day

Smoothie or orange juic

Eggs Benedict with duck from LArtisan or homemade smoked salmon with asparagus

Omelette with shrimps from Sept-Îles, goat cheese and spinach

Frittata with grilled vegetables, halloumi cheese and diced tomatoes

The Coureur poutine and poached egg

Blood pudding with soft boiled egg and pine nut vinaigrette

Pizza au confit de canard de lArtisan et œuf au pla

BBQ style veal short rib and fried eg

Meat or fish from the market

Tartare according from arrival

Pastries and danishes basket with jam

Cold cuts and terrine platter

Soup of the day

Soup of the da

Cucumber salad with creamy dill dressing

Endive and arugula salad with cranberry and caramelized nut vinaigrette

Goat cheese with fine herbs on beet carpaccio

Portion repas

Pasta of the day with spinach, cherry tomatoes and nordic shrimps

Copeaux de pommes de terre, confit de canard et fromage Migneron, émulsion de foie gras

Pan seared blood pudding and homemade piglet sausage on celery root purée

Magret fumé, croustillant de confit et foie gras à la fleur de sel, micro mesclun vinaigrette à lérable

Fish n chips with fennel and apple rémoulade

Duck leg confit on braised cabbage and port wine sauce

Roasted cod and potatoes with pine nut vinaigrette

Grilled beef hanger and fries, portwine sauce

Verrine of the day

Pumpkin pie

Pot de fleur de Guylaine

Traditional mille-feuille

Stacked puff pastry, Boston cream, whipped cream and fondant

Chocolate mille-feuille |

Fine layer of dark chocolate, caramelized white chocolate cream,
milk chocolate ganache and pear sherbet

Pistachio and raspberry mille-feuille

Dried meringue, pistachio, mascarpone cheese cream and raspberry granité

Espresso double

Café latte

Herbal tea

Thé

Fruit et granola, assiette de fruits frais, yogourt à lérable au lait de bufflonne de St-Charles, mélange de céréales de la Fourmi Bionique

Waffle or crepes served with berries topped with maple caramel

Raisin bread French toast, flavoured with Coureur des Bois whisky and served with berries

2 classics eggs served poached, scrambled or fried with roasted potatoes, toasts

Mushrooms and cheese omelette with pulled ham, roasted potatoes

Traditional eggs Benedict, poached eggs ou an english muffin, ham, cheese and hollandaise sauce

Poached egg and duck from de LArtisan, pulled duck confit, smoked duck breast, Zéphir cheese and ambred sauce

Smoked salmon, poached egg and asparagus, Migneron cheese and hollandaise sauce

The chefs favorite, BLT sandwichon egg fried on an onion bread, buffalo cheese from the Macciocia farm and lacquered pork belly from the Turlo farm