golden hour returns

04.20.24

Welcoming you to Season Five, Part V.

As the seasons change, so does our experience at Campo. Our dinners in April feel like we have peeled back a new layer as we toughed out the winter months. We are ready for beautiful sunsets coloring our dinners and weather that reminds us why we love living where we live. Tonight our menu is dialed into our main ingredient: wood-fire. Our flavors are inspired by Middle Eastern and Peruvian cuisines.

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Menu Highlights :

Warmer weather means crudo season is back. We are taking a favorite cut of ours; hamachi. Open smoked on our Santa Maria grill, taking on the flavor profiles of the oak wood and keeping intact the raw quality a crudo is known for. Brightening the palette with a mild spice kick is Peruvian inspired ingredient; ají amarillo.

If you’re a lamb lover, you won’t want to miss our slow-roasted lamb necks, which have been cooking for over 24 hours. Inspired by Middle Eastern flavors, we’ve accompanied saffron rice and harissa salsa. Served with house-made plancha bread that is being rolled out to order.

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 smokey mezcal come together with ancho chile for a spicy latin sip.

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

- Uly + Adri

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