A La Carte Menu

Terrine of foie gras, duck and quince, plum puree and toasted walnut bread €15
Goose sausage and confit goose, lentils, beetroot and sherry vinegar €11
Cured and tartare of wild Irish venison, celeriac, pickled mushrooms and quince €12
Chestnut and pheasant soup, cep cream, bacon and parmesan €10
Gratin of braised hare, pasta, king oyster mushroom and parmesan €12
Scallops, pumpkin puree, chicken oyster, cep sauce €14

 
Loin of venison, braised shoulder, savoy cabbage, chestnut gnocchi and glazed turnip €31
Dry aged fillet of hereford beef, caramelised cevenne onion, mushroom duxelle and maderia jus €31
Breaded halibut, chorizo, coco beans, creamed organic leeks and lobster sauce €29
Aylesbury duck breast, glazed and salt baked beetroot, white cabbage and blackberry jus €29
Poached turbot ,cevenne onion,braised celeraic, and seaweed butter sauce €31
Roast pheasant, red cabbage, fresh chestnuts, bacon and root vegetables €30
   
 VEGETARIAN MENU AVAILABLE PLEASE ASK SERVER  

OPENING HOURS 

CLOSED SUNDAY NIGHTS AND ALL DAY MONDAY

 

LUNCH:

FRIDAY, SATURDAY AND SUNDAY

12.30PM - 2.30PM                                                   

EARLY BIRD:

TUESDAY-THURSDAY  6PM-7PM

FRIDAY - SATURDAY 5.30PM - 6.00PM 

 

DINNER:

TUESDAY-SATURDAY 6PM-10 PM 

OPEN SUNDAY NIGHTS ON BANK HOLIDAYS

CLOSED ON MONDAY AND TUESDAY NIGHTS FOLLOWING BANK HOLIDAY

EMAIL: info@campagne.ie

TEL: 0567772858 

GIFT VOUCHERS AVAILABLE

CAMPAGNE HOLIDAYS:

CAMPAGNE RESTAURANT WILL BE CLOSED FOR ANNUAL HOLIDAYS FROM;

SUNDAY 18TH OF JANUARY

TO

THURSDAY 5TH OF FEBRUARY

INCLUSIVE.

RE OPENING AT 5.30PM ON FRIDAY THE 6TH OF FEBRUARY. 

FOR RESERVATIONS PLEASE EMAIL : info@campagne.ie 

    

 

 

  

 

 

 
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