Dinner

Les Petits Plats

HARICOTS VERTS ET ARTICHAUTS
French green beans and artichokes dressed with

lemon herb vinaigrette and topped with shaved foie gras 15.

FOIE GRAS
Sautéed foie gras steak served with peaches, sweet onions and grilled brioche  25.

LAITUE ET FINES HERBES AU MAQUEREAU
Butter lettuce, watercress and herbs in verjus vinaigrette with salt-cured mackerel  9.

POULPE HARISSA
Harissa marinated baby octopus with shallots, lemon and chives 13.

GRATIN AUX OIGNONS
Sweet onion gratin with parmesan and watercress and radish salad    11.

COURGETTES TEMPURA

Fried tempura style zucchini served with gazpacho    10.

TARTARE DE BOEUF

Raw hand-diced rib-eye with sweet onions, capers, Dijon mustard, raw egg yolk and herbs

served with arugula, parmesan and pommes frites 'à la canard' PETITE 14. GRANDE 22.

ASSIETTE DE CHARCUTERIE
Served with cornichons, Dijon and stone-ground mustards,

and house-made pickled vegetables 16.

LA SOUPE
House-made cucumber and sweet onion soup garnished with crème fraîche   8.

COQUILLES ST.-JACQUES
Sautéed scallops on carrot purée and foam with crispy bacon  15.

Plats Principaux
DÉLICES DE MER
Sautéed sea scallops and wild gulf prawns served with smoked halibut brandade,
sweet corn emulsion and sautéed seasonal greens  31.

RATATOUILLE À LA CAMPAGNE
Served with vegetables of the moment  24.

POISSON DU JOUR

Herb-marinated, steamed whitefish with zucchini ribbons, confit tomatoes and citrus fumé   31.

POULET POUR DEUX

Herb-stuffed and roasted Rickman Gulch Farms organic chicken

served on wild mushroom ragoût, for two   27.50 per person

MAGRET DE CANARD AUX CERISES
Roasted Moulard duck breast with

Bing cherry compote and red wine jus    31.

ENTRECÔTE RÔTI AU SAUCE POIVRE VERT

Boneless Oregon Country Beef rib-eye steak served with

green peppercorn sauce and pommes frites 'à la canard'   39.

RIS DE VEAU
Pan-roasted veal sweetbreads served on

cumin carrots, sautéed butter lettuce and madras curry cream 29.

Prix-Fixe

4 courses $57.

Pour Commencer
LA SOUPE
House-made cucumber and sweet onion soup garnished with crème fraîche

La Salade

HARICOTS VERTS ET ARTICHAUTS
French green beans and artichokes dressed with

lemon herb vinaigrette and topped with shaved foie gras

L'Entrée

MAGRET DE CANARD AUX CERISES

Roasted Moulard duck breast with

Bing cherry compote and red wine jus

Le Fromage
An individual cheese from today's offerings, served with fruit confiture

Desserts

ASSIETTE DE FROMAGE
Select from our daily offerings of domestic and imported cheeses

served with fruit confiture  15.

CRÈME BRÛLÉE
Lavender crème brûlée with breton sablé cookie   7.

TARTELETTE AUX FRAISES
Strawberry tarte with pistachio cream and pistachio brittle  9.

TARTELETTE
Fruit tarte of the moment   8.

GÂTEAU AU CHOCOLAT
Twice-baked chocolate cake with Cognac ice cream and cherry coulis  9.

PAVLOVA
Meringue filled with passion fruit mousse, and topped with

fresh fruit and strawberry jus   9.

SORBET OU GLACE DU JOUR 7.

L’heure with Allure
Campagne’s happy hour is offered Monday - Friday 5 - 7 p.m.

$2 off all specialty cocktails

French 75 with Tanqueray 5.

French 76 with Absolut 5.

22 oz Fischer d’Alsace Amber 5.

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

COURGETTES TEMPURE
Fried, tempura style zucchini served with gazpacho 7.

RILLETTES
Potted rabbit and pork with coarse salt, Dijon mustard and croustade 5.

POMMES FRITES
Served with aïoli 3.

ASSIETTE DE FROMAGE
A selection of domestic and imported cheeses served with fruit confiture 12.

Le Bar Menu

Available nightly from 5:30 p.m. to 10 p.m.

Petits Plaisirs
POMMES FRITES 'À LA CANARD'
Potatoes fried in duck fat 5.

ASSIETTE D'OLIVES DE CAMPAGNE
Niçoise, Picholine and Lucques olives flavored with garlic, fennel and orange zest 6.

RILLETTES
Potted rabbit and pork with coarse salt, Dijon mustard and croustade 7.

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

ASSIETTE DE FROMAGE
A selection of imported and domestic cheeses with fruit compote 15.

LAITUE ET FINES HERBES AU MAQUEREAU
Butter lettuce, watercress and herbs in verjus vinaigrette with salt-cured mackerel 9.

Spécialtitiés de la Maison
BURGER D'AGNEAU
Lamb burger served with aïoli and pommes frites 14.

STEAK FRITES
Pan-roasted beef onglet with sautéed greens, pommes frites and roquefort butter 23.

TARTARE DE BOEUF

Raw hand-diced rib-eye with
sweet onions, capers, Dijon mustard, raw egg yolk and herbs

served with arugula, parmesan and pommes frites 'à la canard' PETITE 14. GRANDE 22.