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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 2018

Stuffed Medjool Date, Roquefort, walnuts | 3 each
Kusshi Oyster on the Half Shell, house mignonette | 4 each
Marinated olives | 6
Soupe à l’Oignon Gratinée, bacon, Gruyère crouton | 10
Endive Salad, bacon, apple, hazelnuts, mustard wine dressing | 11
Saanich Greens, lemon vinaigrette, black radish| 9
Frites, Parmesan, garlic, parsley, truffle oil | 10
Chicken Liver Mousse, cornichons, baguette, Dijon mustard | 15
Crispy Wild Boar Belly, tapenade, dukkah, arugula, sweet potato chips | 15
Ricotta Cavatelli, smoked pork hock, Mornay Sauce | 11
Salt Spring Island Mussels | 18


Moules & Frites | 24
Rock Sole, fried brandade, sauce Basquaise, braised leeks | 27
Trout, semolina gnocchi, kale, squash, almond sage brown butter | 27
Crispy Coppa, Tagliatelle, putanesca | 25
Duck Confit, black barley, oyster mushrooms, cream, kale, pickled shallot | 29
Quinoa Fritters, charred onion soubise, beets, parsnips, goat's cheese, kale, squash | 24
Brasserie Burger, bacon, Gruyère cheese, grain mustard aïoli | 20
Steak Frites, red wine & shallot sauce, Roquefort butter

8 oz Certified Angus Beef Bavette | 30

10 oz AAA Beef New York Striploin | 38

12 oz Certified Angus Beef Sirloin | 35

16 oz AAA Rib Eye | 50