Campo De Fiori Menu

Fresh Burrata, heirloom tomatoes, arugula and basil, finished with aged balsamic vinegar

Steamed black mussels with fregole, garlic, white wine, lemon zest and red pepper

Thinly sliced house cured Loch Duarte salmon with micro greens and citrus vinaigrette

Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon

Veal, pork and beef meatballs in a hearty tomato sauce, served with rustic toasted bread

Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan

Air dried thinly sliced cured tenderloin, topped with arugula, shaved Parmesan and lemon

Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto

Chilled farm style soup with vine ripe tomatoes, cucumber, bell peppers and onion

Soup of the day

Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano

Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Nueske's smoked pancetta

Grilled corn, avocado, arugula, heirloom tomatoes, cilantro tossed in an oregano vinaigrette

Fresh lemon pasta, English, sweet, and snap peas with butter and Parmesan

Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil

Prosciutto flambéed with vodka in a light pink sauce

Porcini mushrooms and Italian sausage sautéed with red wine and a veal and beef reduction, finished with grated Pecorino Romano

Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis

Fresh spiraled zucchini "pasta", basil pesto, tomatoes, feta and kalamata olives

Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce

Diced tomatoes, arugula, extra-virgin olive oil, garlic

Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce

Slow cooked Italian sausage simmered in a spicy arrabbiata sauce

Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil

Homemade pasta filled with wild mushrooms in a delicate porcini cream sauce

Slow cooked beef and veal ragu

Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil

14oz lobster tail served over linguine and cooked with crushed whole tomatoes, lobster meat, garlic, olive oil and white wine

Grilled pounded chicken breast topped with chopped Belgian endive, sun dried tomatoes, lemon, olive oil and fresh herbs

con ERBE Roasted rack of lamb with a fresh herbs blend

Grilled Loch Duart salmon with a whipped cucumber, cilantro, jalapeño and lemon emulsion