Cafe Campagne

A refreshing and effervescent classic combining crisp gin, freshly squeezed lemon juice, and sparkling bubbles for a sophisticated sip.

An elegant variation featuring aromatic gin, tart lemon, and effervescent sparkling rosé wine.

Traditional celebration toast with aromatic bitters, a sugar cube, and bubbling champagne.

Bright, bittersweet Italian aperitif made with Aperol, bubbles, and a splash of club soda.

A botanical blend of Lillet rosé, smooth vodka, elderflower liqueur, and fresh lemon.

A rich, complex cocktail crafted with bourbon, cassis, sweet vermouth, and bitters.

Warming whiskey muddled with honey, fresh lemon, bitters, and spicy ginger beer.

An adventurous tiki-style concoction featuring Chartreuse Verte, St. Elizabeth Allspice Dram, and Stiggins' Fancy Pineapple Rum.

The iconic crisp martini made with a precise blend of gin, vodka, and Lillet Blanc.

A sophisticated noir-inspired drink featuring bold bourbon, amaro, sweet vermouth, and a brandied cherry.

A French aperitif cocktail featuring Suze, cassis liqueur, and bubbly club soda.

Available by the glass or carafe, featuring fresh citrus juice and sparkling wine.

Savory brunch cocktail made with vodka and the café's signature house spice mix.

A fruity, robust punch featuring red wine, lemon, cassis, pêche, brandy, and ginger ale.

A refreshing alcohol-free collins featuring cucumber syrup, fresh lime, and club soda.

A delightful French kir pairing sweet grapefruit liqueur with sparkling bubbles.

The classic French aperitif made with sweet crème de cassis and sparkling wine.

A rustic regional variation combining crème de cassis with Extra Brut Cidre.

A sweet and aromatic kir crafted with peach liqueur and bubbles.

The traditional Burgundian aperitif featuring crème de cassis and Bourgogne Aligoté.

An alcohol-free masterpiece featuring Seedlip Grove 42, The Pathfinder, Giffard Apéritif syrup, and NA orange bitters.

A sparkling zero-proof spritz made with Giffard Apéritif syrup, soda water, and NA orange bitters.

Warm, fragrant rosemary raisin brioche toast served with authentic French-style butter and artisan jam.

Flaky, buttery French pastry filled with rich dark chocolate, served with butter and jam.

Classic buttery French croissant with delicate, flaky layers, served with butter and jam.

Freshly baked Grand Central Bakery baguette served with traditional French butter and jam.

A comforting, freshly prepared bowl of seasonal vegetables simmered to perfection.

Country-style pork and chicken liver pâté, served with crisp baguette slices, pickled vegetables, and mustards.

House-toasted oats and almonds with golden raisins, dried cherries, apricots, cinnamon, and nutmeg, served with Nancy’s Organic Honey Yogurt and seasonal fruit.

Your choice of soft, semi-hard, or blue artisan cheese (1.5oz), served with baguette, house confiture, toasted walnuts, and fruit.

Rich chicken broth infused with sweet white wine onions, pain de mie croutons, and melted Comté and parmesan cheese.

Tender squid sautéed in olive oil with garlic, fresh parsley, capers, and lemon, served with Grand Central Bakery baguette.

Wild Burgundy snails baked in rich parsley, garlic, and shallot butter, served with crispy crostini.

Hand-chopped raw beef seasoned with shallots, capers, and Dijon, topped with a quail egg yolk and served with arugula salad in verjus vinaigrette and crostini.

A curated selection of premium sliced cured meats served with Grand Central Bakery baguette, pickled vegetables, and mustards.

Crisp, refreshing mixed market greens tossed in a signature sherry vinaigrette.

St. Jude’s tuna served alongside fingerling potatoes, hard-cooked egg, haricot verts, carrot slaw, and tomatoes in verjus vinaigrette, accompanied by olive tapenade crostini and anchovies.

Warm baked goat cheese on a golden croustade, served over a bed of crisp frisée and arugula salad dressed in scallion vinaigrette.

Roasted golden beets tossed in verjus, served over fresh arugula with beet emulsion and finished with roasted pistachios and pistachio oil.

Sautéed duck confit with savoy and red cabbages, bacon, and sherry vinegar, crowned with pine nuts, goat cheese, and rich duck liver toasts.

Three thick slices of brioche fried in a rich brandy egg batter, served with fresh seasonal fruit and pure maple syrup.

Freshly ground grilled lamb on a potato bun with balsamic onions, roasted red peppers, garlic aioli, and a side of pommes frites.

Ground Palouse River Beef on a potato bun with sherry shallots, mayonnaise, and melted Comté cheese, served with pommes frites.

Citrus and vodka cured salmon and salmon rillettes, served with pickled fennel and cucumber salad, crème fraîche, and toasted levain bread.

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

Tender leeks and avocado dressed in olive oil and lemon, topped with celery and 2oz of chilled lobster meat, served with toasted Grand Central Bakery levain bread.

Heritage Poulet Rouge pan-roasted organic half chicken in natural jus, served alongside roasted potatoes and shallots.

Chef’s daily selection of fresh fish, expertly prepared with seasonal accompaniments.

Pan-roasted and sliced duck breast served alongside a butternut squash and leek gratin and rich poultry jus.

Traditional Southwest French white bean stew slow-simmered with lamb, pork, duck confit, veal stock, pork & fennel sausage, and a crispy breadcrumb crust.

Chef’s choice of premium steak cut, pan-roasted and served with golden pommes frites and your choice of Roquefort butter or anchovy butter.

Soft scrambled eggs with fresh herbs, served with savory pork sausage, fried rosemary potatoes, and fresh baguette.

Delicate French rolled omelette with herbs, escarole, and cheese, served with chicken & pork sausage, fried rosemary potatoes, and baguette.

Poached eggs in a rich red wine and foie gras veal stock reduction, garnished with pearl onions, bacon, and champagne garlic croutons.

Baked seasonal vegetable quiche served alongside a fresh green salad in sherry vinaigrette.

Rich quiche featuring savory bacon, sweet onion confit, and melted Comté cheese.

Luxurious quiche filled with sweet Dungeness crab meat, sweet onion confit, and melted Comté cheese.

Classic Parisian hot ham and Comté cheese sandwich on toasted artisan bread.

Parisian ham and Comté cheese sandwich crowned with a perfectly fried egg.

Parisian ham and Comté cheese sandwich enhanced with fresh sliced tomato.