Four intimate dining rooms, hardwood floors, and a turn of the century fireplace complete the ambiance at this 150-year-old Cherry Hill farmhouse. This BYOB has been serving patrons for over 18 years and was voted “Best fine Dining” in the Courier Post’s 2008 poll.  After Chef Richard Benussi took over in the summer of 2007, the restaurant is now known for its Continental Cuisine that applies traditional methods from France and Northern Italy to the preparation of regional ingredients. 

Everything we serve is prepared to order with the freshest ingredients available to us. Sauces, soups, breads and ice creams are all homemade. We use produce and meats from local New Jersey farms whenever available. Anything imported comes from the most reputable purveyors and is domestic whenever possible. We do source East coast and international products, but only the highest quality obtainable.   

For us, it’s about delivering the best we can to our guests.   

Our commitment to quality comes from a love of food and dining.

Our commitment to local and domestic products is because we’re local. We grew  up picking blueberries and crabbing at the Jersey Shore. We have fond memories of pumpkin patches and choosing Christmas trees, and we firmly believe that there is no substitute for a Jersey Beefsteak Tomato. 

Catering

La Campagne can accommodate private parties from ten to seventy five guests in the main dining room. Private cooking classes can be arranged during the week for up to twenty guests. In season the covered patio is the perfect setting for your outdoor event, and can accommodate up to fifty guests. For smaller groups, reserve the coveted Chef’s Table and experience executive chef Richard Benussi’s multi-course tasting menu.