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.

 

June 2018

Stuffed Medjool Date, Roquefort, walnuts | each 3

Oyster on the Half Shell, house mignonette | each 4

Marinated Olives | 5

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

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

Endive Salad, bacon, apple, hazelnuts, mustard wine dressing | 11

Two Rivers Charcuterie, Cabra al Vino, Picholine olives | 24

Roquefort & Caramelized Onion Tart, walnut & radish salad | 15

Scallop & Crispy Pork Belly, scallion sauce, toasted almonds, radish | 17

Pâté de Campagne, sweet pickles, Dijon | 14

Grilled Asparagus, tomato, chickpea purée, chèvre, harissa bread crumbs | 12

 


Trout, spinach, Beluga lentils, pickled carrot, chorizo brown butter | 25

Crispy Coppa, Tagliatelle, asparagus, leeks, kale & pumpkin seed pesto | 25

Sausage, white beans, tomato vinaigrette, grilled bread, tomato, herbs | 25

Semolina Gnocchi, asparagus, fiddle heads, romesco, tomato, greens, leeks | 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

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