Brunch

Lunch

Dinner

Dessert

Happy Hour

Boucherondine de chevre
Salade composee
Steak Frites

Brunch

Petit Déjeuner
Baguette served with French style butter, local honey and confiture  2.75

Brioche rosemary raisin toast   3.

Nancy's organic honey yoghurt with fresh fruit   5.50

Housemade granola with fresh fruit and your choice of yoghurt, milk or half 'n half   7.50

Soupe du jour   5.

Oeufs

Oeufs en meurette  

Two poached eggs served on garlic croutons with pearl onions, bacon and champignons

in a red wine and foie gras sauce served with pommes frîtes  15.

Omelette choisy
 

French-style rolled omelette flavored with herbs and filled with escarole and chèvre served with

chicken and pork sausage  12.

Oeufs brouillés aux fines herbes  

Eggs scrambled with herbs and served with chicken and pork sausage  10.

Spécialitées de la Maison

French French Toast

Brioche fried in bourbon egg batter, served with maple syrup  11.

Pâté de Campagne  

Country-style pork and chicken liver pâté with traditional garnishes  9.

House-cured salmon gravlax, salmon rillettes and demie-baguette served with a fennel,

red onion and citrus salad  14.

Quiche du jour

Served with a green salad  14.

Les Sandwiches

Burger d'agneau

Lamb burger with balsamic grilled onions, roasted peppers, aïoli and pommes frites  14.

Croque-monsieur  

Parisian ham and Gruyère on pain de mie with a green salad  13.

Croque-madame  

Parisian ham and Gruyère with a fried egg and a green salad  15.

Croque-savoyard  

Parisian ham and Gruyère with vine-ripe tomatoes, and a green salad  15.

Pan-bagnat 

Tuna baguette sandwich with hard-cooked egg, sliced tomato, lettuce and
olive tapenade, served with carrot, garlic and lemon salad 10.

 

Lunch

Hors d'Oeuvre
Pâté de Campagne
Country-style pork and chicken liver pâté with traditional garnishes   9.

Calamar à la Provençal

Squid sautéed with olive oil, garlic, parsley, capers and lemon   10.

Tarte flambée

Savory bacon and onion tarte   10.


Plateau de fromages
Selection of domestic and imported cheeses   12.

Soupe du jour   5.

Les Salades
Salade verte
Mixed greens with a sherry vinaigrette 7. With chèvre or Roquefort  9.

Bucherondin de chèvre baked on croutons and served on a salad of

frisée and arugula in a scallion vinaigrette   13.

Salade Niçoise Spanish tuna served with tomatoes, hard-cooked egg, fingerling potatoes,

haricots verts, olive tapenade and anchovies  15.


Les Sandwiches
Croque-monsieur
Parisian ham and Gruyère on pain de mie with a green salad   13.

Croque-madame
Parisian ham and Gruyère with a fried egg and a green salad   15.

Croque-savoyarde
Parisian ham and Gruyère with vine-ripe tomatoes and a green salad   15.

Burger d'agneau

Lamb burger with balsamic grilled onions, roasted peppers, aïoli and pommes frites   14.

Les Entrées
Quiche du jour

Served with a green salad  14.


Steak frites
Pan-roasted beef onglet served with

sautéed escarole and green chard, Roquefort butter and pommes frites  23.


Oeufs en meurette

Two poached eggs served on garlic croutons with pearl onions, bacon and

champignons in a red wine and foie gras sauce, served with pommes frites  15.


Truite aux amandes

Sautéed boneless trout with salt-roasted potatoes and

almond-lemon brown butter pan sauce  18.







Escargot









Dinner

CAFÉ CAMPAGNE'S FRENCH 101 PRIX-FIXE
~

In addition to our regular dinner menu, Chef Daisley Gordon offers:

Three courses - $34. - Service non compris

CUISSES DE GRENOUILLES
Crispy frogs’ legs with parsley and garlic

~
SAUMON
Sockeye salmon with braised artichoke hearts

~
PÊCHES DE TOURAINE À LA ROYALE
White wine-poached peaches with strawberry cream

Hors d' Oeuvre
Escargots de Bourgogne
Wild Burgundy snails roasted with parsley, garlic and shallot butter  10.


Calamar à la Provençal
Squid sautéed with olive oil, garlic, parsley, capers and lemon  10.

Tarte flambée

Savory bacon and onion tarte   10.


Pâté de Campagne
Country-style pork and chicken liver pâté with traditional garnishes  9.


Assiette de fromages
Selection of domestic and imported cheeses  12.


Soupe du jour  5.

Les Salades
Salade verte
Mixed greens with a sherry vinaigrette 7. With chèvre or Roquefort  9.

Bucherondin de chèvre baked on croutons and served on a salad of

frisée and arugula in a scallion vinaigrette   13.

Salade de tomates et de pommes de terre   Sliced ripe tomatoes topped with

fingerling potato-caper salad and olive tapenade  10.


Betteraves rôties Roasted beets with butter lettuce, toasted hazelnuts,

sweet onions and Roquefort   11.

Les Entrées
Steak frites
Pan-roasted beef onglet served with Roquefort butter, sautéed greens and pommes frites   23.

Confit de cuisse de canard   Cripsy duck leg confit served with thyme skillet potatoes    17.

Truite aux amandes
Pan-sautéed boneless trout with steamed potatoes and an

almond, lemon and brown butter pan sauce   18.

Tartare de boeuf
Raw beef with shallots, capers, egg yolk and Dijon mustard served with toasted baguette slices

and butter lettuce salad   19.


Poulet aux quarante gousses d'ail

Sautéed, boneless Rickman Gulch Farm chicken served with

roasted fingerling potatoes and a glazed garlic sauce  19.

Poisson du jour

Pan-roasted fish of the day served on fennel couscous with

organic cherry tomato salad and basil purée   21.

Contre-filet

American style Kobe Wagyu New York steak served with
roasted Yukon Gold potatoes and shallots in red wine demi-glace   38.


Desserts

Marquise au Chocolat  With raspberry coulis and fresh raspberries   8.

Cherry clafoutis with black pepper-crème fraîche ice cream   7.

Lavendar crème brûlée  7.

Tartelette  Fruit tarte of the moment   8.

Tartelette aux fraises Strawberry tarte with pistachio whipped cream and pistachio brittle   9.

Sorbet ou Glace du Jour  7.

Assiette de fromages

Daily selection of cheese  12.

Monday - Friday 4 - 6 pm

Happy Hour Wine Features
~

Pot Layonnais
Cafe Campagne's house red and rosé wines

500 milliliter carafe $10.

&

All three-ounce 'taste-pours' are half off.

PETITS PLATS
~
PÂTÉ SANDWICH
Country-style pork and chicken liver pâté on gougère 1.

PETITE TARTE FLAMBÉE
Savory bacon and onion tarte 5.

RILLETTES DE CANARD ET DE PORC
Potted duck and pork with coarse salt, Dijon mustard and croustade 5.

FROMAGE
Comté served with baguette andhouse-made fruit confiture
2. per ounce

POMMES FRITES
Served with aïoli 4.

ASSIETTE D’OLIVES ET D’AMANDES
Olives and almonds 4.

PETITE BURGER D'AGNEAU
Small lamb burger served with balsamic onions and aïoli on gougère 2.