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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.

 

February 2019

Stuffed Medjool Date, Roquefort, walnuts | each 3

Dry-Cured Magret Duck, Guinette cherry, 30 yr old sherry vinegar | each 3

Marinated Olives | 5

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

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

Saanich Greens, burnt bay leaf vinaigrette | 9

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

House-Made Charcuterie, Douanier, Picholine olives | 23

Fennel Saucisson, greens, shaved fennel, orange, olive oil | 11

Pate de Campagne, vadouvan relish, pickled mustard seed, Baluchon | 16

Pork Belly, truffle aïoli, pickled onion, white bean, tarragon, chips | 15

Cured Scallop, apple, cauliflower, fennel, ginger dressing, shaved foie gras | 18

Salt Spring Island Mussels | 19


Moules & Frites  | 25

Trout, Camargue red rice, squash, kale, almonds, Aleppo chili lemon butter | 27

Sausage, pommes purée, onion gravy, kale, sprouts, mustard vinaigrette | 24

Crispy Coppa, tagliatelle, leeks, pancetta, shimeji, cream, green peppercorn | 26

Rockfish, pommes dauphine, grilled chorizo, caper aioli, mustard greens  | 27

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

Semolina Gnocchi, sauce Basquaise, green olive goat cheese, fennel, kale | 26

Steak Frites, red wine & shallot sauce, Roquefort butter

8 oz Cache Creek Flat Iron | 36

10 oz Certified Angus Beef Sirloin | 34

12 oz Certified Angus Beef New York Striploin | 40

16 oz Certified Angus Beef Rib Eye | 50