Campagne Restaurant

haricots verts and arugula dressed with walnut vinaigrette and garnished with confit of duck gizzards, walnuts and shaved foie gras

sautéed foie gras steak served with house-made cara cara orange compote and grilled brioche

butter lettuce, watercress and herbs in verjus vinaigrette with salt-cured mackerel

three toten inlet pacific oysters on a bed of spinach, gratinéed with sauce sabayon

sweet onion gratin with parmesan and marinated yakima asparagus

slow-cooked duck gizzards served with caramelized shallots and truffle butter on house-made brioche

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

grande

served with cornichons, dijon and stone-ground mustards, and house-made pickled vegetables

house-made soup of the day garnished with crème fraiche

sautéed scallops on carrot purée and foam with crispy bacon

pan-seared sea scallops and wild gulf prawns with calamari and poivron rouge, served with sorrel risotto

oregon black truffle risotto with red wine and mushroom jus

roasted whitefish served on salt-roasted fingerling potatoes, bacon, rapini and dandelion greens with citrus broth

pan-roasted brined moulard duck breast with glazed carrots and orange gastrique

boneless oregon country beef rib-eye steak served with green peppercorn sauce and pommes frites 'a la canard'

roasted spice-rubbed squab served on leeks and savoy cabbage with argan oil

house-made soup of the day garnished with crème fraiche

haricots verts and arugula dressed with walnut vinaigrette and garnished with confit of duck gizzards, walnuts and shaved foie gras

pan-roasted brined moulard duck breast with glazed carrots and orange gastrique

select from our daily offerings of domestic and imported cheeses served with fruit confiture

hazelnut crème brulée with breton sablé cookie

apple tarte with sweetened crème fraiche and caramel sauce

seasonal fruit tarte

twice-baked chocolate cake with cognac ice cream and cherry coulis

spiced fig cake with pomegranate coulis and honey-vanilla ice cream

potatoes fried in duck fat

niçoise, picholine and lucques olives flavored with garlic, fennel and orange zest

potted duck, rabbit and pork with coarse salt, dijon mustard and croustade

country-style pork and chicken liver pâté with traditional garnishes

a selection of cheeses with fruit compote

butter lettuce, watercress and herbs in verjus vinaigrette with salt-cured mackerel

lamb burger served with aïoli and pommes frites

pan-roasted beef onglet with sautéed greens, pommes frites and roquefort butter

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

grande