amore é mas…

02.24.24

Welcome to Season Five, Part III.

Paying homage to the month of love. Leaning into our love for wood fired meals, handmade specialties, and crafted cocktails.

If you’re new here, read more about our story.

Menu Highlights :

Welcoming back the notable short rib, using our Campo wood-fired flair and red wine reduction. It’s back and better than ever with a cauliflower purée, roasted mushrooms, and wilted pea tendrils. 

“A rich and succulent bite.” Chef Ulysses. 

Introducing the Tagliatelle al Jardín. Pasta dough has been made from scratch - rolled by hand and laminated to bring out that perfect chew. Simply paired with a house made garlic emulsion and thai bird chili. This one is for all the pasta lovers out there.

Uly & Adri’s Drink Recommendation :

A new addition to our cocktail menu - the Spicy Mezcalito. Sweet pineapple and smoky mezcal come together with ancho chile for a spicy latin sip.

Finish your night with a Carajillo, the ultimate pick-me-up after a meal. An all-time favorite in Baja California, where we discovered and fell in love with this coffee cocktail.

As always - have a drink, share a plate, and enjoy.

- Uly + Adri

REMINDER: CAMPO SHIRTS ARE NOW ON SALE AT OUR HOST STAND. PURCHASE FOR THE MEMS!

Tag and follow us on @campoecarbon.

Learn more about us at our story.