The menu reflects Brasserie l'Ecole's approach to using seasonal, locally available products cooked in a classic French-country style.

January 2019

Stuffed Medjool Date, Roquefort, walnuts | 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, Dournier, Picholine olives | 24

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

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

Wild Boar Belly, truffle aïoli, pickled onion, white bean, tarragon, chips | 17

Salt Spring Island Mussels | 19

Moules & Frites  | 25

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

Rock Fish, pommes Dauphine, grilled chorizo, mustard greens, caper aïoli | 27

Duck Confit, Beluga lentils, squash, mustard greens, foie gras sauce | 32

Sausage, pommes purée, onion gravy, Brussels sprouts, kale | 26

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