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All throughout the month of March, Campagne will be participating with Dine Around Seattle to bring you a stellar 3 course menu for only $30!
1st course:
Purée of butternut squash
Salade verte with verjus vinaigrette
A charcuterie of your choice:
-Country-style pork & chicken liver pâté-
-Pork hock, parsley, shallots & haricot vert-
-Magret duck breast prosciutto-
-Pork rillettes-
-Duck liver, pork & peppercorn terrine-
-Confit of guinea hen terrine-
2nd course:
Roasted Lamb Sausage
Cannellini bean ragôut, crisp sweetbreads, confit garlic and tomatoes
Chicken Fricasée
Pear tomatoes, aged vinegar & basmati rice
Moules au Currie
Garlic, fennel, onions and leeks in curry cream
Pâtes Maison
Semolina papparadelle, parmesan fondant, king oyster mushrooms, scallions and niçoise olives
Dessert:
crème brûlée
tarte du jour
glace du jour
sorbet du jour
Additional Cheese Course $5
3 Course Wine Flight $25
Introducing Campagne's
Fruits de Mer Happy Hour!
Come join us every Thursday from 5pm to 7pm and enjoy dollar oysters, dollar halibut fritters and $5 moules-frites.
Plus wine director Cyril Frechier is offering $10 glasses of Veuve Cliquot and $5 glasses of Crémant d'Alsace.
and...
Tuesday Tastings
Come to taste and discuss wine with Campagne's esteemed sommelier, Cyril Frechier. Every Tuesday from 5pm-7pm (beginning February 9th) our lounge will become an informal tasting scene where Cyril will be pouring tasting glasses that will range in price ($2 - $10) but never in quality!
Haiti Relief Dinner UPDATE
Thank you for the outpouring of support, Seattle! Our Bouillabaisse dinner raised $15,700 to help with the relief efforts in Haiti.
Haiti Relief Dinner
In response to the recent tragedy in Haiti, Campagne would like to invite you to join us for a fundraising three-course Bouillabaisse dinner on Monday night, January 25th, 2010.
For dinner and wine pairing we suggest a minimum donation of $100 per person, 100% of which will be donated to Doctors Without Borders, a France-based charity who has had an impactful presence in Haiti for the past 19 years. All additional purchases will be donated. Our service and kitchen staff have volunteered their time to make this as effective a fundraiser as possible. Even our purveyors have offered to support with donations of product and the Inn at the Market has generously decided to match the first $5,000 that we raise.
First course
Salade verte au chèvre chaud
Second course
Chef Daisley's renowned Bouillabaisse
Third course
Galette des Rois
Wines will be donated for the first and second courses.
Seatings will begin at 5:30pm. Space is limited so please make your reservation soon to join us in making a real difference for the victims of this tragedy. 206.728.2800.
IRON CHEF AMERICA
Join us in congratulating, Executive Chef Daisley Gordonon his challenge of Bobby Flay
on the Foodnetwork's Iron Chef America
Chef's challenge originally aired on October 11, 2009.
The episode is currently available on the Food Network on demand cable.
CASSOULET
Cassoulet may simply be one of the best examples of ‘comfort food’. Taking, literally, days to cook, this signature dish from the kitchen of Café Campagne is a labor of love combining many elements. From soaking the beans, roasting the pork, cooking the lamb, preparing the duck confit, simmering the broth, to bringing the ingredients together; each step imparts richness to the rest of the dish. Truly a delicious endeavor! We are pleased to announce that cassoulet is available at Café Campagne for brunch, lunch and dinner.
Cassoulet to-go: a great way to entertain at home without the work. We respectfully request that you place your order by 5 p.m. and your cassoulet will be ready for pick-up at 11 a.m. the next day. To order, call the cassoulet haute-line at (206) 728-2233 or email cassoulet@campagnerestaurant.com. The cost per order is $23..
How ever you order cassoulet, c’est si bon!
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