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, Gruyère crouton | 17

Endive Salad, lardons, apple, hazelnuts, mustard wine dressing | 19

Frites, Parmesan cheese, garlic, parsley, truffle oil | 15

Chicken Liver Mousse, grainy mustard, cornichons, baguette | 17

Salt Spring Island Mussels:   ○Pernod, parsley, garlic | 29

○White Wine, shallots, thyme | 29

Fennel Saucisson, cornichons | 11

Raw Albacore Tuna, fingerling potatoes, dill, sauce gribiche | 17

Grilled Brioche, mushroom ragout, fried egg, Parmesan | 16

Chicken Liver Mousse, grain mustard, cornichons, grilled baguette | 17

Trout, Brussels sprouts, chermoula, parsnip purée | 34

Moules et Frites | 34

Duck Confit, braised cabbage, apples, guanciale | 37

Grilled Pork Loin, kale, ricotta crepe, mushroom ragout | 33

Bœuf Bourguignon, 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