another summer night
06.29.24
Welcome to Season Five, Part VII.
As we settle into warm LA summer nights, we’re embracing our favorite time at Campo. Imagine the perfect summer menu, where fresh herbs, spices, Spanish and Mediterranean influences come together with live fire cooking. Join us for a menu crafted with fresh ingredients, a burst of spices, and cocktails curated to quench your summer thirst.
If you’re new here, read more about our story.
Menu Highlights :
38-Hr Lamb Carnitas: Our lamb is marinated in a blend of carnitas spices and Mediterranean seasonings like garam masala and cumin. It's mixed with beef fat and cured for two days before being sous vide and becoming 38-hr lamb carnitas. We finish off the carnitas in our wood-fired oven to achieve a golden brown, crispy exterior and smokey depth. Served with longaniza Peruvian beans and tortillas to create your own bite.
Fideos del Mar: We’re bring you a brand new dish to the line-up tonight. Featuring thin vermicelli Spanish-style noodles cooked al dente and infused with a vibrant wakame pesto. Made from seaweed, parsley, basil, cilantro, garlic, and jalapeño for a spicy kick. We are smoking little neck clams and cuttlefish, along with grilling the catch of the day to top off this paella inspired rockstar.
Dry Aged Tomahawk: Another first is this heftier, 40oz bone-in, tomahawk taking center stage with its charred exterior and juicy interior. Dry aged for 25 days to bring out a nuttier flavor. Cooked over live fire to perfection, it embodies the essence of summer grilling. A size big enough you’ll want another hand or two to devour with.
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.
Campo75 is our gin and prosecco signature cocktail. Another refreshing and vibrant sip to keep the party going.
As always - have a drink, share a plate, and enjoy.
- Uly + Adri
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Learn more about us at our story.
