adieu, winter.

03.16.24

Welcoming you to Season Five, Part IV.

Closing out the winter season at Campo with a hearty menu we will miss dearly. A menu written during the last rainy weeks of winter, which led us into more traditional profiles. It’s not a goodbye to this seasons’ stand-outs, but a see ya later.

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

Menu Highlights :

After a long hiatus, we have brought back our Dry Aged Ribeye. Undergoing a 15-day dry aging process to bring out intense meaty flavors. We are changing it up this time around and pairing it with a smoked cauliflower purée, wilted greens, and large bone marrow.

Another stand-out you won’t want to miss - Bone Marrow Cavatelli. This 2.0 version will feature an egg based cavatelli and veal sauce that takes 18 hours to perfect. Tossed in a truffle cream made from preserved truffles, cream, and butter. Finished off with a large bone marrow to scoop into your pasta.

“Ultra indulgent.” - Chef Ulysses

Uly & Adri’s Drink Recommendation :

The smoked old fashioned never skips a beat on our cocktail menu. A classic rendition taken up a notch with the smoked wood chips adding depth and complexity to the Larceny Bourbon, which provides a sweet and bitter base.

For our spice loving gals, the Spicy Mezcalito. Sweet pineapple and smoky mezcal come together with ancho chile for a spicy latin sip.

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!

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Learn more about us at our story.