Our menus are inspired by the cuisines of Provence and Southern France.

Menu Updated: July 1st, 2020

AVAILABLE WEDNESDAY–SUNDAY 12-4PM

All items are Made-in-House and Available Hot or Cold with heating instructions upon request (unless specified otherwise). Note: We are unable to accommodate anu nut allergies.


BOULANGERIE/BAKERY
COMTÉ CHEESE GOUGERES
Half dozen light and airy baked rolls of cheese and herbs 8

SEMOLINA BLACK OLIVE MINI BAGUETTE 3.50


APPETIZERS
ASPARAGUS SOUP 8

SALADE VERTE
Mixed greens in sherry vinaigrette 8

SEASONAL VEGETABLES (HOT ONLY) 8

PATÉ DE CAMPAGNE (COLD ONLY)
Country style pork & chicken liver, pickled asparagus & carrots, piquant mustards 16


ENTREES
QUICHE DU JOUR
Asparagus & Comtè cheese. Served with a green salad in sherry vinaigrette 17

CRAB QUICHE
Dungeness crab, sweet onion & Comtè cheese.  Served with a green salad in sherry vinaigrette 19

ASPARAGUS MIMOSA
Asparagus marinated with verjus, capers & herbs on Dijon mayonnaise, topped with chopped egg 18

CROQUE MONSIEUR
Traditional baked Parisian ham & Comtè cheese sandwich on house-made pain de mie. Served with a green salad in sherry vinaigrette 18

LAMB BURGER (HOT ONLY)
Fresh ground lamb, grilled and served with balsamic onions, roasted red peppers, aioli & pommes frites 19

CAMPAGNE’S ROASTED CHICKEN (HOT ONLY)
Pan-roasted half chicken, natural jus, served with roasted potatoes & shallots. 28

BOEUF BOURGUIGNON (FOR TWO)
Beef stew braised in red wine, garnished with pearl onions, mushrooms, bacon and buttered spätzle 48


NEW! LE GRAND AIOLI ET VIN ROSE (FOR TWO) $100
Le Grand Aioli is with much loved garlic and olive oil sauce accompanied by prepared vegetables and other provencal favorites.

The complete party “kit” includes

  • Assorted prepared vegetables will change with market availability, but may now  include: asparagus, roasted peppers, citrus scented beets, cauliflower and fennel cooked in court bouillon, potatoes and tomatoes
  • Aioli the essential garlic & olive oil sauce from the south of France
  • Basil Pistou condiment of blended fresh basil, garlic, toasted pine nuts, sea salt, extra virgin olive oil
  • Thon en conserve et fromage de chèvre St Jude canned tuna & goat cheese spread
  • Halibut quenelle(pronounced  ken’nell): seasonal halibut dumpling, hand shaped and gently poached
  • Hard cooked egg organic eggs
  • Anchovy fillets Oil packed
  • Semolina & olive mini-baguette house-made petite
  • Dessert: Classic Claufoutis a baked sweet almond custard studded with fresh Yakima Bing cherries
  • Wine: 2018 Pays d’Oc Laroche Rosé la Chevalière: Grenache, Syrah & Cinsault. Soft, perfumed red berry nose and a generous but gentle palate of savoury, creamy herbal tones, backed by fresh acidity.

Add-on options:

Wagyu beef $20 (New York striploin cut), anchovy-rubbed & roasted, 4 oz. sliced


CHEF’S DINNER FOR TWO
Three courses for $64

  • APPETIZER: SALADE DU MARCHÉ
    Spring lettuces, pickled radishes, herbed verjus vinaigrette
  • MAIN: QUENELLES DE SOLE AU CRAB
    Poached sole dumplings, baked with Dungeness crab and cream sauce
  • DESSERT: COGNAC MARKED CHOCOLATE MOUSSE
    Crème Chantilly, almond sables

Add a 750ml bottle of  2016 Columbia Valley Buty Winery, (Sémillon, Sauvignon Blanc, Muscadelle. Notes of pineapple and other tropical fruit, along with herb, lemon balm and spice) to your dinner recommended by our wine & spirits director, Anna Radecki for a total of $85!


FOR SHARING (8 PERSONS)
WILL NEED A TWO DAY NOTICE

WHOLE QUICHE DU JOUR
Asparagus  & Comtè cheese. Served with a green salad in sherry vinaigrette 136

WHOLE CRAB QUICHE
Dungeness crab, sweet onion & Comtè cheese. Served with a green salad in sherry vinaigrette 152


DESSERTS
ASPARAGUS ICE CREAM
Seasonal and unique, sweet-herby treat 9

COGNAC MARKED CHOCOLATE MOUSSE
Crème Chantilly, almond sable cookie 9

DOZEN SABLE COOKIES
French buttery golden shortbread 9

DOZEN ALMOND COOKIES 9

PAVLOVA
Vanilla meringue, passion fruit Chantilly cream & macerated strawberries 11

NEW! CLAFOUTIS
Baked sweet almond custard studded with fresh Yakima Bing Cherries 12

 

Ordering Information

JUST FOLLOW 3 EASY STEPS! Preorder. Payment. Pick up.

Preorder: Email food and beverage orders for pick up to

CHEZVOUS@CAFECAMPAGNE.COM

  • When: Anytime of the week
  • Necessary info:
    • First & Last name
    • Telephone Number
    • Item name (s) & quantity
    • Your preferred pick-up time (to the nearest 15 min.):
      • Wednesday—Sunday, 12—4 pm

 DAY OF orders, call 206 728 2233 or walk on by!

 

Payment: A Café Campagne team member will be in contact with you to confirm order and retrieve credit card information.

Note: Current State Sales Tax (10.10%) be added to all food and beverage charges. All transactions are non-refundable.

 

Pick-up: Your pre-paid order will be fully ready at your designated time through safe, quick, and contactless transfer on our Patio.