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

Stuffed Medjool Dates, smoked almonds, Roquefort cheese | each 3.5

Warm 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

Salchichon, cornichons | 11

Roasted Brussels Sprouts, Etorki fondue, hazelnut gremolata | 18

Tartare de Bœuf, potato chips | 30

Pâté de la Campagne, cornichons, mustard | 18

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

○White Wine, shallots, thyme | 29

Trout, sauce vichyssoise, chervil | 34

Moules et Frites | 34

Duck Confit, braised fennel, orange, grilled radicchio, green olives | 37

Pork Belly, spätzle, sauerkraut, onions  | 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