Campagne

Name: Campagne
Address: 86 Pine St., 98101, WA, 98101
Telephone: 206-728-2800

86 Pine St., Seattle, WA 98101, US

• Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Dinner

Les Petits Plats

SALADE PÉRIGOURDINE

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

FOIE GRAS

Sautéed foie gras steak served with house-made Cara Cara orange compote and grilled brioche

LAITUE AUX FINES HERBES AU MAQUEREAU

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

HUÎTRES SABAYON

Three Toten Inlet Pacific oysters on a bed of spinach, gratinéed with sauce sabayon

SARDINES CHAUDES

Warm house-cured sardines served on golden potatoes with soft-poached egg, black olive tapenade and roasted red peppers

RISOTTO AUX CHAMPIGNONS

Matsutake mushroom risotto with thyme and parmesan

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'

ASSIETTE DE CHARCUTERIE

Served with cornichons, Dijon and stone-ground mustards, and house-made pickled vegetables

SOUPE DU JOUR

House-made soup of the day

COQUILLES ST.-JACQUES

Sautéed scallops on carrot purée and foam with crispy bacon

Plats Principaux

DÉLICES DE MER

Pan-seared sea scallops and Wild Gulf prawns with calamari and poivron rouge, served with sorrel risotto

GNOCCHI À LA CHAMPIGNONS SAUVAGES

Sautéed wild mushrooms with haricots verts, house-made gnocchi and parmesan

QUENELLES DE POISSON

Whitefish dumplings with Paddlefish caviar cream sauce

MAGRET DE CANARD

Pan-roasted brined Moulard duck breast with glazed carrots and orange gastrique

ENTRECÔTE RÔTI AU SAUCE POIVRE VERT

Boneless Oregon Country Beef rib-eye steak served with green peppercorn sauce and pommes frites 'à la canard'

PIGEONNEAU RÔTI

Thyme roasted whole squab served on wild mushrooms sautéed in sweet corn butter

DAUBE D'AGNEAU

Lamb shank and shoulder braised with red wine, black olives and citrus, accompanied by chickpea purée and sautéed green chard

Desserts

ASSIETTE DE FROMAGE

Select from our daily offerings of domestic and imported cheeses served with candied walnuts and fruit confiture

CRÈME BRÛLÉE

Hazelnut crème brûlée with breton sablé cookie

TARTE TATIN

Apple tarte with sweetened crème fraîche and caramel sauce

TARTELETTE

Seasonal fruit tarte

GÂTEAU AU CHOCOLAT

Twice-baked chocolate cake with espresso ice cream and caramelized orange sauce

PETIT PAIN AUX FIGUES

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

SORBET OU GLACE DU JOUR

Le Bar Menu

Petits Plaisirs

POMMES FRITES À LA CANARD

Potatoes fried in duck fat

ASSIETTE D'OLIVES DE CAMPAGNE

Niçoise, Picholine and Lucques olives flavored with garlic, fennel and orange zest

RILLETTES

Potted duck, rabbit and pork with coarse salt, Dijon mustard and croustade

PÂTÉ DE CAMPAGNE

Country-style pork and chicken liver pâté with traditional garnishes

ASSIETTE DE FROMAGE

A selection of cheeses with candied walnuts and fruit compote

Spécialtitiés de la Maison

LAITUE AUX FINES HERBES AU MAQUEREAU

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

BURGER D'AGNEAU

Lamb burger served with aïoli and pommes frites

STEAK FRITES

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

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'