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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.

 

June 2019

Stuffed Medjool Date, Roquefort, walnuts | each 3

Marinated Olives | 5

Soupe à l’Oignon Gratinée, bacon, Gruyère crouton | 10

Endive Salad, bacon, apple, hazelnuts, mustard wine dressing | 13

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

Saanich Greens, Saucisson d’Arles, Fourme d’Ambert | 13

Pâté de Campagne, vadouvan relish, pickled mustard, herb goat cheese | 16

Tuna Tartar, truffle soy vinaigrette, herb cracker, arugula, cucumber | 16

Chicken Liver Mousse, cornichons, date & Marsala purée, baguette | 15

House-Made Charcuterie, Douanier, Picholine olives | 23

Mussels | 21


Moules & Frites | 26

Trout, semolina gnocchi, spinach salad, tomato, fiddlehead caper butter | 27

Rockfish, asparagus, carrots, turnips, quinoa, arugula purée, tomato | 29

Coppa, tagliatelle, asparagus, guanciale, mustard greens, salsa verde   | 28

Duck Confit, carrot purée, Tokyo turnips, fava beans, shallot scapes, mint | 34

Brasserie Burger, bacon, Gruyère cheese, grain mustard aïoli | 21

Lentil Fritters, harissa-roasted eggplant, salsa verde, carrots, asparagus | 26

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

8 oz Cache Creek Flat Iron | 39

10 oz Certified Angus Beef Sirloin | 34

12 oz Certified Angus Beef New York Striploin | 40

16 oz AAA Rib Eye | 50

8 oz Brant Lake Wagyu Coulotte | 50