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.
Friday May 17, 2024
Stuffed Medjool Date, Roquefort cheese, smoked almonds | each 3.5
Marinated olives | 9
Soupe à l’Oignon Gratinée, bacon, Swiss crouton | 15
Endive Salad, lardons, apple, hazelnuts, mustard wine dressing | 19
Frites, Parmesan, garlic, parsley, truffle oil | 15
House-Made Charcuterie, Etorki, marinated olives | 35
Spot Prawns, paprika, garlic, parsley, lemon, pommes allumettes | 18
Chicken Liver Mousse, cornichons, grain mustard, baguette | 17
Lamb Carpaccio, pistachio, garlic chips, pickled radish, chervil | 17
Fresh Pasta, asparagus, morels, cream, parmesan, cured egg yolk | 18
Trout, artichokes, carrots, pommes gaufrettes, land cress, sauce Barigoule | 34
Cervelas de Lyon, chard, turnips, radish, mustard cream sauce | 35
Duck Confit, kale & ricotta crêpe, mushroom sauce | 40
Lamb Striploin, morel mushrooms, asparagus, turnips, carrots, radishes, Navarin sauce | 45
Potato Rösti, garlic confit, chard, shaved carrot & turnip, arugula purée | 26
Brasserie Burger, bacon, Swiss cheese, grain mustard aïoli, frites | 27
Steak Frites, red wine & shallot sauce, Roquefort butter
Certified Angus Beef:
○8 oz Sirloin | 45
○10 oz NY Striploin | 55
○16 oz Rib Eye | 67
Dry-Aged AAA Beef:
○33 oz Tomahawk | 140
○42 oz Tomahawk | 170
○46 oz Tomahawk | 180
Sides | 11
Cremini Mushrooms, Pernod butter