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

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 cheese, garlic, parsley, truffle oil | 15

Chicken Liver Mousse, cornichons, mustard, baguette | 17

Salt Spring Island Mussels    ○Café De Paris | 29

○Pernod, parsley, garlic | 29

○White Wine, shallots, thyme | 29

Fall Salad, kuri squash, radish, chicory, goat cheese, apple cider vinaigrette | 18

Bison Carpaccio, olives, pickled shimeji, pistachio, anchovy dressing | 21

Fennel Saucisson, Morbier cheese, cornichons| 20

Rockfish, braised leeks, potato, caper anchovy dressing | 34

Trout, kale & mushroom ragout, Parisienne gnocchi | 34

Moules et Frites | 34

Duck Confit, roasted beets, endive, lentils du Puy, Dijon vinaigrette | 37

Bœuf Bourguignon, carrots, bacon, pearl onions, fingerling potatoes | 49

DW Burger, bacon, Swiss cheese, greens, grain mustard aïoli, frites | 29

Steak Frites, red wine & shallot sauce, Roquefort butter

      Certified Angus Beef:    ○ 8 oz Sirloin | 47

                                            ○ 12 oz NY Striploin | 60

                                            ○ 16 oz Rib Eye | 75

Dry-Aged AAA Beef: ○ 30 oz Rib Eye | 110