br_018.jpg

Food

This is the page description.

 

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

 

August 2019 (sample)

Stuffed Medjool Date, Roquefort, walnuts | each 3

Lamb Neck Croquettes, salsa verde | each 3

Marinated Olives | 6

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

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

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

Fried Pork Jowl Tartine, green tomato relish, arugula, shaved Manchego | 16

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

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

House-Made Charcuterie, Ossau Iraty, Picholine olives | 23

Pâté de Campagne, baguette, cornichons, Manchego | 16

Salt Spring Island Mussels | 22


Moules & Frites | 27

Trout, smoked trout & goat cheese crepe, cucumber & radish salad | 27

Rock Fish, carrots, potato, green beans, tomato, chanterelles, basil pistou | 30

Crispy Pork Belly, braised lentils, bacon, mustard, endive | 28

Pork Chop, carrot, beans, pomme Chamonix, chanterelle, peppercorn sauce | 27

Duck Confit, Parisienne potato, chanterelles, braised cabbage | 31

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

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