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

Bacon Croquette, green peppercorn aïoli | each 3

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

Tomato Salad, arugula, marinated goat cheese, espelette vinegar | 15

Chicken Liver Mousse, sweet pickles, Dijon, baguette | 15

Sturgeon Confit, olive croquette, grilled garlic scapes, tomato, arugula | 15

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

Mussels | 18

Moules & Frites | 24

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

Pork Chop, apple & dandelion salad, fried potato, peppercorn cream  | 30

Rock Fish, clam fritter, sauce Basquaise, grilled escarole, dill, radish | 26

Beef Paleron, barley, peas, tomato, arugula, mushroom sauce  | 30

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

Semolina Gnocchi, peas, beets, romesco, tomato, shimeji mushrooms, kale | 24

Steak Frites, red wine & shallot sauce, Roquefort butter

8 oz Cache Creek Natural Beef Flat Iron | 36

10 oz Certified Angus Beef Brand Sirloin | 34

12 oz AAA New York Striploin | 40

16 oz AAA Rib Eye | 50