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 cheese, walnuts | each 3

Short Rib Croquette, black garlic aïoli | each 5

Marinated Olives | 5

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

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

Albacore Tuna, soft egg, green beans, olive, pommes Chamonix, shallot vinaigrette | 16

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

Cavatelli, beef shoulder ragout, shaved Brussels sprouts, Parmesan | 13

Pâté de Campagne, pickled mustard, Baluchon cheese, grilled baguette | 16

Smoked Trout, snow apple, pickled beans, croutons, brown butter aïoli, capers | 16

Two Rivers Charcuterie, Douanier, Picholine olives | 24

Salt Spring Island Mussels | 19

Moules & Frites  | 25

Trout, barley, delicata squash, pancetta, horseradish crème frâiche, crispy sage | 26

Rock Fish, Beluga lentils, carrots, leeks, tarragon beurre blanc | 27

Tagliatelle, chanterelle mushrooms, leeks, pancetta, cream, oregano | 22

Pork Loin, clam fritters, kale, chanterelle mushroomss, beer cheese sauce | 28

Daube au Provençal, green beans, Moroccan olives, pommes purée | 29

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

Semolina Gnocchi, carrots, chanterelle mushrooms, leeks, kale, squash purée | 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 Certified Angus Beef New York Striploin | 40