L'Ecole Menu and Prices

Fresh chevre, toasted almonds, verjus vinaigrette.

Parmesan tuile, roasted garlic-pepercorn dressing.

Nicoiseolive tapenade, aged balsamic vinegar, basil.

Marinated artichokes, white asparagus, druken fennel salad.

Leeks, champignons, truffle butter.

Asparagus tips, aigre-doux, warm red lentil salad.

$5 Supplemental prosciutto, spinach, locatlli.

Candied pancetta and creme fraiche.

Three cheese ravioli, fava beans, shitake muchrooms, essence of lemon verbena.

Baby fennel, fresh engilsh peas, oven-dried tomatoes, truffle vin-blanc.

Vegetable risotto croquette, roasted calulifower, lobster cream.

Quinoa pilaf, wilted arrow leaf spinach, tomato fennel coulis.

Fingerling potato, cipollini onion ragout, vin-blanc.

Medallion potato apple tart, roasted shallots, peppercorn marsala reduction.

Butter bean cassoulet, figs, asparagus, red wine sauce.

Blue cheese crusted polenta, spinach, forest mushroom ragout.

Blue-veined, soft-ripened & semi-firm menu.