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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.

 

July 2019 (sample)

Stuffed Medjool Date, Roquefort, walnuts | each 3

Crispy Pig Head, black garlic, mustard greens | each 4

Marinated Olives | 6

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

Pâté de Campagne, cipollini onions, pickled mustard, Fourme d’Ambert | 16

Tuna Tartar, truffle soy vinaigrette, herb cracker, arugula, cucumber | 17

Chicken, Green Peppercorn & Potato Terrine, preserved lemon aïoli , chips | 14

House-Made Charcuterie, Douanier, Picholine olives | 23

Hot-Smoked Duck Breast Salad, green beans, Warba potatoes, shaved foie gras | 18

Salt Spring Island Mussels | 22


Moules & Frites | 27

Trout, socca crepe, beets, apple, arugula, walnut brown butter | 26

Rock Fish, snow peas, carrots, scapes, Warba potato, basil pistou | 28

Chicken Leg & Wing, purple potato, peas, carrots, tarragon cider cream | 29

House Sausage, pommes rissolées, cabbage, cream, capers, snap peas  | 27

Lamb Neck Ragout, cavatelli, morels, grilled scapes, herb ricotta | 27

Brasserie Burger, bacon, Gruyère cheese, grain mustard aïoli | 22

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

8 oz Cache Creek Flat Iron | 39

10 oz Certified Angus Beef Sirloin | 36

12 oz Certified Angus Beef New York Striploin | 43

16 oz AAA Rib Eye | 53