Cafe Campagne

Served with seasonal fruit.

Italian Fennel Salami. 2oz of sliced meats. Served with Grand Central Bakery baguette, pickled vegetables & mustards.

French cured ham. 2oz of sliced meats. Served with Grand Central Bakery baguette, pickled vegetables & mustards.

Served with French style butter and jam.

Served with French style butter and jam.

Served with French style butter and jam.

Served with French style butter and jam.

Lunch: 9am – 3pm, L’Apero: 3pm – 6pm, Dinner: 5pm – 9pm

Brunch: 8am – 3pm, L’Apero: 3pm – 6pm, Dinner: 5pm – 9pm

Brunch: 8am – 3pm, L’Apero: 3pm – 6pm, Dinner: 5pm – 8pm

Parisian ham & comté cheese with a fried egg. Traditional baked ham & cheese sandwich on pain de mie served with a green salad in sherry vinaigrette.

Parisian ham & comté cheese. Traditional baked ham & cheese sandwich on pain de mie served with a green salad in sherry vinaigrette.

Parisian ham & comté cheese with tomato. Traditional baked ham & cheese sandwich on pain de mie served with a green salad in sherry vinaigrette.

Scrambled eggs with herbs. Served with chicken & pork sausage, fried rosemary potatoes & Grand Central Bakery baguette.

French rolled omelette with herbs, escarole & chèvre cheese. Served with chicken & pork sausage, fried rosemary potatoes & Grand Central Bakery baguette.

Sweet onion confit & comté cheese. Served with a green salad in sherry vinaigrette.

Bacon, sweet onion confit & comté cheese. Served with a green salad in sherry vinaigrette.

Sweet onion confit & comté cheese. Served with a green salad in sherry vinaigrette.

Shaved Fennel, oil cured olives, cucumber, sweet onions, verjus and basil pistou (contains parmesan and pinenuts).

Duck confit sautéed with savoy and red cabbages, bacon and sherry vinegar, topped with pine nuts, goat cheese and duck liver toasts.

Goat cheese baked on croustade. Served with frisée and arugula salad in scallion vinaigrette.

St. Jude's tuna served with fingerling potatoes, hard cooked egg, asparagus, carrot slaw, tomatoes in verjus vinaigrette. Served with olive tapenade on crostini and anchovies.

3 pieces of brioche fried in brandy egg batter. Served with seasonal fruit & maple syrup.

Poached eggs with a red wine foie gras sauce with veal stock, pearl onions, bacon & champignons on garlic croutons. Served with pommes frites.

French rolled omelette with herbs and comté cheese. Served with mixed greens in sherry vinaigrette.

Squid sautéed with olive oil, garlic, parsley, capers & lemon.

Wild Burgundy snails baked with parsley, garlic & shallot butter. Served with crostini.

Chicken broth, white wine sweet onion, pain de mie crouton, comté and grana padano cheese.

1.5oz of cheese served with Grand Central Bakery baguette, house confiture, toasted walnuts, apples

Country style pork & chicken liver. Served with Grand Central Bakery baguette, pickled vegetables and mustards.

2oz of chilled lobster meat

Fried in peanut oil and served with garlic aioli.

Avocado and leek dressed in olive oil & lemon. Topped with celery and chilled lobster meat. Served with toasted levain bread from Grand Central Bakery.

Ground Palouse River Beef on potato bun, sherry shallots, mayonnaise, comtè cheese. Served with pommes frites.

House made spaghetti, olive butter, tomato-anchovy sauce, Manchego cheese, fried capers.

Traditional Southwest French white bean stew with lamb, pork, duck confit, veal stock, pork & fennel sausage and bread crumbs.

Brined, cooked & sliced Palouse River Beef served cold with mustard butter, arugula in verjus and topped with a poached egg. Served with carrot slaw.

Sliced chicken & pork sausage with comté cheese, Dijon mustard. Open faced sandwich on toasted peasant loaf from Grand Central Bakery served with arugula salad in verjus vinaigrette.

Citrus & vodka cured salmon with goat fromage blanc and Dijon mustard. Open faced sandwich on toasted peasant loaf from Grand Central Bakery served with arugula salad in verjus vinaigrette.