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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.

 

October 2019 (sample)

Stuffed Medjool Date, Roquefort, smoked almonds | each 3

Marinated Olives | 6

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

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

Saanich Greens, quinoa & verjus dressing, toasted pistachios | 13

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

Prawn & Scallop Velouté, vol au vent | 17

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

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

Vadouvan-Spiced Sausages, Marsala glazed apple, almonds, date purée | 15

Seared Scallops, smoked eggplant, apple, mustard greens | 16

Escargot, garlic & parsley butter, puff pastry | 13

Salt Spring Island Mussels | 22

  


Moules & Frites | 27

Trout, semolina gnocchi, kabocha squash purée, kale, olive, chanterelles | 28

Lingcod, red pepper & chickpea stew, chickweed, harissa aïoli | 27

Pork Loin, potato confit, pancetta, turnips, wild mushrooms, spinach | 29

Duck Confit, cabbage & sauerkraut, potato rösti, apple mustard, kale | 32

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 AAA Northern Gold Sirloin | 36

12 oz AAA Angus New York Striploin | 43

16 oz AAA Northern Gold Rib Eye | 53