bread & butter

05.25.24

Welcoming you to Season Five, Part VI.

As some of you may already know, dinner time is our bread and butter. A place where we explore new flavors, pairings, and push the boundaries in the culinary world. As we come back from a little get-away in Baja California, we are re-inspired to cook from the heart and celebrate what makes Campo authentically us. Join us tonight for a menu using fresh ingredients from the South Pasadena Farmer’s Market and a cocktail menu curated to perfection by our team. Tonight, you will find our menu inspired by Middle Eastern and Chinese flavors.

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Menu Highlights :

Rack of Lamb is on our menu with a special chinese and middle eastern spiced rub. Inspired by taiwanese BBQ, we are bringing a burst of flavors from cumin, fennel seeds, and sesame to our grilled lamb.

Back on the menu is our Bone In Ribeye. Aged for 15 days, this 32oz big boy is served up with beef jus, which has taken us two days to infuse flavors into.

She’s a star, she’s perfection, she’s Pulpo a la Brasa. Sometimes we come up with amazing ingredient combinations, get tired of it, and forget about it for two years. A little bit like this pulpo dish, since we haven’t done this version in two years. Pulpo tentacles glazed with a morita-harissa sauce. Accompanied by carrot hummus and tabbouleh.

Uly & Adri’s Drink Recommendation :

Get your Oaxacan Fix on a beautiful marriage of agave based spirits. This perfectly balanced cocktail is light, refreshing, and crushable for warmer nights.

Desert Water, our riff on a Ranch Water. This drink is inspired by the desert and it’s earthy flavors, held up by the bold character of Mezcal.

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

- Uly + Adri

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