Bistro Campagne menu — United States

Freshly baked baguette served with slow-cooked garlic and a rotating selection of house-made flavored butter.

A rich, savory beef broth filled with caramelized onions and topped with toasted bread and melted cheese.

Tender snails baked in a savory butter sauce flavored with garlic, fresh herbs, and a hint of anise-scented liqueur.

Prince Edward Island mussels steamed in a white wine, shallot, and garlic broth with fresh herbs, served with country bread.

A creamy blend of salt cod and potato served with capers, a soft-cooked egg, herb-garlic sauce, and toasted sourdough bread.

Crispy potato fritters served with whipped brie, pickled red onions, truffle, and chive oil.

Crispy layered potato cakes topped with smoked trout, trout caviar, radish, shaved parmesan, and a whipped Caesar aioli.

Finely chopped raw beef served with shallots, fried capers, Comté cheese, horseradish sauce, and a quail egg, accompanied by toasted bread.

A smooth chicken liver pâté served with pickled red onions, cherry mustard, apricot sauce, crunchy pistachios, and sourdough bread.

A smooth, rich duck liver spread served with fresh peaches, elderflower-champagne jelly, crunchy Marcona almonds, and toasted sourdough bread.

A curated selection of three cheeses served with candied pecans, seasonal fruit, fruit preserves, and a baguette.

A curated selection of artisanal cheeses and cured meats served with seasonal accompaniments and a fresh baguette.

A fresh mix of greens, cucumbers, radishes, shallots, and croutons topped with Comté cheese and a basil vinaigrette.

A classic French salad featuring olive oil-poached tuna, fresh vegetables, potatoes, olives, and a soft-boiled egg, finished with a fine herb vinaigrette.

A classic French salad featuring curly frisée greens, crispy bacon, fingerling potatoes, and a soft-boiled egg, finished with crunchy croutons and a creamy Dijon mustard dressing.

Light, airy dough dumplings served with seasonal vegetables, whipped goat cheese, walnuts, and a savory herb-infused butter sauce.

Pan-seared Great Lakes whitefish served with green beans, pearl onions, fingerling potatoes, capers, fresh herbs, and a buttery almond sauce.

Pan-seared European sea bass served with a tomato-butter sauce, roasted tomatoes, capers, olives, pearl onions, green beans, and potatoes.

Poached salmon served with heirloom potatoes, slow-cooked leeks, and a savory caviar sauce.

Roasted Amish-raised chicken served with a savory wild mushroom stew and crispy fried onions.

A tender, sustainably raised bavette steak served with a rich red wine sauce, herb butter, and a side of crispy fries with garlic mayonnaise.

This burger is topped with bacon, Gruyère cheese, and roasted shallots, served with a dijonnaise sauce on a brioche bun and accompanied by a side of french fries.

A toasted ham and Gruyère cheese sandwich topped with a creamy mornay sauce and a fried egg, served on sourdough bread.

Baked macaroni pasta tossed in a blend of Gruyère and Emmental cheeses and topped with herb-seasoned breadcrumbs.

Tender baby carrots and crisp radishes served with a sweet and tangy glaze and a side of whipped pistachio cream.

Tender green beans topped with crispy capers, toasted panko breadcrumbs, savory Comte cheese, and a rich onion-based cream sauce.

Sautéed oyster mushrooms served with crème fraîche, a soft-boiled egg, spiced butter, and crispy herbed breadcrumbs.

Crispy golden fries seasoned with fresh herbs and served with a side of garlic mayonnaise.

Crispy fried onions seasoned with herbs and served with a side of garlic mayonnaise.

A rich, chilled vanilla custard topped with a layer of crisp, hardened caramelized sugar.

A rich, house-made brioche bread pudding served with figs, brown butter, caramel sauce, and lightly sweetened whipped cream.

A rich, smooth dark chocolate custard topped with lightly sweetened whipped cream.

A crustless, caramelized Basque-style cheesecake served with a fresh strawberry relish and sauce.