Brunch

Lunch

Dinner

Dessert

Happy Hour

Boucherondine de chevre
Salade composee

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.

Moules à la marinière

Penn Cove mussels sautéed with shallots, garlic, white wine and fines herbes   13.


Plateau de fromages
Selection of domestic and imported cheeses   12.

Soupe du jour   6.

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.

Brie en baguette

Brie with apple and dijon mustard on baguette with carrot salad   10.

Pate du jour en baguette

Chef Gordon's house-made pate on baguette with pickled onions, dijon mustard

and carrot salad   10.



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.

Brochette de boeuf

Harrisa rubbed brochettes with chick pea, red pepper and parlsey salad

and verjus vinaigrette   15.







Escargot









Dinner

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.

Huîtres crues

Totten Inlet Virginica oysters served raw on the half shell with

salted Brittany butter and country bread    half-dozen 14.


Assiette de fromages
Selection of domestic and imported cheeses  12.


Soupe du jour  6.

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.

Haricots vert and bacon salad

French green beans marinated with lemon vinaigrette and shallots,

topped with grilled bacon   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 roti

Roasted half-chicken served with yellow potatoes, shallots and pan jus   19.

*Please allow 30 minutes

Poisson du jour

Pan-fried fish of the day with caper brown butter sauce

and turned potatoes    21.


Desserts

Crème brûlée  White chocolate almond with breton sableé cookie   7.

Tarte du jour   8.

Gateau a l'orange  Poppy seed sponge cake with chocolate mousse,

orange marmalde, chocolate ganache and whipped cream   9.

Tarte Tatin Apple tarte with sweetened crème fraîche and an apple chip  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 white 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.