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.

 

September 2018

(sample)

Stuffed Medjool Date, Roquefort, walnuts | each 3

Beef Croquettes, black garlic aioli | each 4

Marinated Olives | 5

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

Endive Salad, bacon, apple, hazelnuts, mustard wine dressing | 12

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

Saanich Greens, heirloom tomatoes, cucumber dressing | 11

Cantaloupe, arugula, beer ham, crème fraiche, herbs | 13

Pâté de Campagne, Baluchon, grapes, crostini, pickled mustard seed |15

Beet-Cured Albacore, dandelion cracker, honey lemon aioli, pickled beets | 17

Bratwurst Tartine, beer mustard, tomato, plums, arugula | 10

Two Rivers Charcuterie, Douanier, plums, Picholine olives | 24

Salt Spring Island Mussels | 19


Moules & Frites  | 25

Trout, beets, arugula, crème fraîche, tempura delicato, green tomato relish | 27

Rock Fish, sauce soubise, zucchini, panisse, beans, tomatoes, snap peas | 26

Bœuf en Daube Provençal, pommes purée, black olives, tomato, pancetta | 30

Duck Confit, cannellini beam, duck sausage & tomato stew | 29

Brasserie Burger, bacon, Gruyère cheese, pickles, grain mustard aïoli | 20

Semolina Gnocchi, carrots, chanterelles, basil, romesco, squash, chard | 25

Steak Frites, red wine & shallot sauce, Roquefort butter

8 oz Cache Creek Flat Iron | 36

10 oz Certified Angus Beef Sirloin | 34

12 oz AAA New York Striploin | 40

16 oz AAA Rib Eye | 50