The menu reflects Brasserie l'Ecole's approach to using seasonal, locally available products cooked in a classic French-country style.

Stuffed Medjool Date, Roquefort cheese, smoked almonds | each 3.5

Marinated olives | 9

Soupe à l’Oignon Gratinée, bacon, Swiss crouton | 15

Endive Salad, lardons, apple, hazelnuts, mustard wine dressing | 19

Frites, Parmesan, garlic, parsley, truffle oil. | 15

Pancetta-Wrapped Sole Terrine, asparagus salad, pickled scapes, radish, smoked olive oil | 18

House-Made Charcuterie, Etorki, marinated olives | 35

Potato Salad, Dijon dill dressing, smoked Berkshire ham | 15

Fresh Pasta, asparagus, tomatoes, lemon butter | 15

Torched Tuna, spring greens, turnip, carrot, cracker, truffle honey aioli | 16

Trout, artichokes, carrots, pommes gaufrettes, land cress, sauce Barigoule | 34

Sole, semolina gnocchi, asparagus, sauce Grenobloise | 34

Cervelas de Lyon, chard, turnips, radish, mustard cream sauce | 35

Duck Confit, kale & ricotta crêpe, mushroom sauce | 40

Potato Rösti, garlic confit, chard, shaved carrot & turnip, arugula purée | 26

Brasserie Burger, bacon, Swiss cheese, grain mustard aïoli, frites | 27

Steak Frites, red wine & shallot sauce, Roquefort butter

  Certified Angus Beef:

  ○8 oz Sirloin | 45

   ○10 oz NY Striploin | 55

   ○16 oz Rib Eye | 67

  Sides | 11

• Cremini Mushrooms, Pernod butter