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Businiess name:
Campagnia Restaurant
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Review by:
citysearch c.
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Review content:
We started off our dining adventure with the savory Argentine prawns with orange-tarragon glaze. The shrimp had a light batter that was crisp, yet soft enough to cut and the glaze had a refreshing hint of orange peel -- tangy with a hint of bitterness to offset the sweetness. Our entrees included a Pastrami Reuben on swirl rye, and BBQ beef on a brioche bun; and a grilled chicken chopped salad with warm goat cheese, toasted almonds, golden raisins, crisp pita and pomegranate vinaigrette. The meat was sliced thin, piled high, and nearly melted in our mouths. The chicken salad is a definite must for anyone in need of a light and refreshing, yet filling, meal. An unusual addition was pomegranate seeds, complementary to the vinaigrette and abundantly mixed in. \r
Campagnia made its salmon cakes with shrimp-English pea salad, field greens and pasilla pepper aioli. My personal favorites were the next two entrees: the grilled 10 ounce Certified Angus Beef ribeye steak with sauteed spinach, warm potato salad, cabernet-balsamic reduction and gorgonzola-horseradish butter; and the smoked chicken fettuccine with Portobello mushroom and sugar snap peas in a sherry wine cream sauce. We then indulged in the dessert trio: bread pudding, creme brulee and tiramisu. Up next was the Frangelico Chocolate mousse and lava cake that, well, took the cake! Check out Fresno Magazine each month for the Lunch Ladies review and Barfly column. You can also find the reviews online at www.fresnomag
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