LES ENTRÉES Bistro Campagne is committed to the use of organic

Soupe Vichyssoise - 8
Soupe à l’Oignon Gratinée - 8
Prince Edward Island mussels, Belgian ale - 12
Poulpe Braisé
Strudel à l’Oignon Caramélisé - 9
L ES E NTRÉES
Braised octopus with olive tapenade & mache lettuce - 11
Escargots au Beurre d’Ail
Thon à la Niçoise
snails in garlic-Pernod butter - 10
Moules à la Bière
Raw tuna tartare over haricots verts, Gem tomatoes, olives, capers,
anchovies & hard boiled egg with rocket greens - 12
Confit de Canard
Cured duck leg confit with English garden peas, spring onions
& heirloom carrots - 11
Steak Tartare
Meyer Natural beef tartare, umami paste & quail egg
with fine herb salad & toast points- 12
Assiette de Charcuterie
Assortment of artisan-made pâtés with seasonal condiments - 12
L ES P LATS
Paillard de Saumon Seared paillard of salmon, Nonpareil lentils & smoked paprika emulsion - 26
Truite Grenobloise Rushing Waters trout, fresh citrus, capers, brown butter & haricots verts - 23
Gratin de Macaroni Macaroni gratin with Gruyère & Emmental cheeses - 17
Socca Provençale Savory chickpea crepe with tomato confit, artichoke, fava, shallot, & goat cheese with peppers cress - 18
Poulet Rôti Forestière Naturally raised roasted chicken, wild mushroom ragoût & onion frites - 22
Magret de Canard Roasted Moulard duck breast with dandelion greens, Red Fir potatoes, & strawberry-rhubarb gastrique- 26
Côte de Porc Berkshire pork chop, soft polenta & roasted white peaches with sauce Robert - 24
Steak Frites Sustainably raised steak, bordelaise sauce, maître d’hôtel butter & pommes frites
Hanger Steak - 25; New York Strip - 32; Filet - 36
Foie de Veau Calves’ liver with bacon, caramelized onions, balsamic reduction & potato purée - 22
Gigot d’Agneau Roasted leg of lamb with Pernod-honey glaze, faro, fava beans, heirloom carrots & spring onions - 27
L ES S ANDWICHES
Bistro Burger Meyer Ranch beef, shallot marmalade, & St. André cheese - 13
Croque Monsieur French ham & Gruyère cheese with pommes frites - 12
Croque Madame French ham, Gruyère cheese & an egg with pommes frites - 13
L ES P ETITES A SSIETTES
L ES S ALADES
Salade Maison - 8
Salade Lyonnaise – Frisée with bacon lardons,
potatoes, soft poached egg & verjus - 11
Purée de Pommes de Terre Robuchon – potato puree– 6
Asperges Hollandaise – asparagus with Hollandaise sauce - 6
Salade Maraîchère au Chèvre Chaud -
Champignons –sautéed woodland mushrooms, garlic & parsley- - 7
Dijon vinaigrette, goat cheese crottin - 9
Petits Pois – English garden peas with mint - 6
Salade de Chicorée – endive, radicchio & frisée with Carottes Rôties – roasted heirloom carrots with tarragon - 6
Roquefort cheese, French prunes & toasted pistachios - 9
Salade de Roquette – Living Water Farms arugula,
Oignon Frites - 4
Pommes Frites - 4
preserved lemons, olives & Marcona Almonds - 10
Bistro Campagne is committed to the use of organic food products
Chef / Owner Michael Altenberg
A gratuity of 18% may be added to parties of 6 or more.