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Food

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

 

September 2019 (sample)

Stuffed Medjool Date, Roquefort, smoked almonds | each 3

Dry-Aged Beef Croquettes, green chili sauce | each 4

Marinated Olives | 6

Soupe à l’Oignon Gratinée, bacon, Gruyère crouton | 11

Endive Salad, bacon, apple, hazelnuts, mustard wine dressing | 14

Saanich Greens, anchovy & Aleppo vinaigrette, Manchego, soft egg | 13

Frites, Parmesan, garlic, parsley, truffle oil | 10

Pâté de Campagne, pickles, Manchego, baguette, Dijon | 16

House-Made Charcuterie, Fourme d’Ambert, Picholine olive | 23

Beet Salad, fresh ricotta, sauce aillade, walnuts, arugula | 14

Smoked Trout Rillettes, baguette, cornichons | 14

Chanterelle Mushrooms, brandy cream sauce, puff pastry | 16

Chicken Liver Mousse, baguette, cornichons, grainy mustard | 15

Salt Spring Island Mussels | 22


Moules & Frites | 27

Trout, semolina gnocchi, tomato vinaigrette, chard, olive, mushrooms | 28

Rock Fish, green beans, almond brown butter sauce, Camargue red rice | 30

Duck Confit, wild rice, mushrooms, squash, mustard greens, carrots |  32

Pork Loin, potato confit, chorizo, corn, grilled beans, tomato, shishito peppers | 29

Brasserie Burger, bacon, Gruyère cheese, grain mustard aïoli | 23

Steak Frites, red wine & shallot sauce, Roquefort butter:

8 oz Beretta Beef Bavette | 40

10 oz AAA Sirloin | 36

12 oz AAA Northern Gold New York Striploin | 43

16 oz AAA Northern Gold Rib Eye | 53