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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 'Ã 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 'Ã la canard'
petite
grande
Menu for Campagne Restaurant provided by Allmenus.com
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