Campo Enoteca Menu

Roasted with caramelized onions, and twice baked with Parmesan. Basil pesto aioli. Fresh herbs. *Pine nuts

Made with Local cream and milk. Served warm with grilled Campo sourdough.

Local grass fed beef, local pork & house made guanciale meatballs, field mushroom & Aleppo cream.

Maplebrook Farm feta whipped with red harissa. Gilled sourdough.

Fried MapleBrook Farm feta cubes tossed in black & white sesame seeds, and served over house tzatziki, and Eric's Farm stand honey.

House recipe falafel patties with hummus, Local mixed greens, onion, tomato, cucumber, and tahini dressing.

Hand cut frites fried with capers, and tossed with an Aleppo and herb blend. Lemon Aioli.

diced red onion, cucumber, tomato, house white balsamic vinaigrette

Tomato-Ginger Jam, Pistachio Dukkah, Local mixed greens, Zante Currants, Balsamic onions, Toasted Almonds, and a Lemon Vinaigrette.

Pistachio basil pesto, Maplebrook mozzarella, red pepper, imported Parma prosciutto & organic arugula. Balsamic gastrique.

Maplebrook farm Mozzarella, Tomato, Fresh Basil, Basil infused Oil. A Classic.

Classic meatballs made with Kellie Brook Farm ground pork, Little Brook Farm grass-fed beef and house cured & aged guanciale, pomodoro, bucatini, thee cheese blend.

Crisp Guanciale, local egg, parmesan & black pepper, bucatini. Classic.

House pistachio basil pesto, splash of local cream, tagliatelle. *Pistachio

Little Brook farm grass-fed beef braised overnight. Roasted red peppers, Splash of local cream, house radiatore pasta, jus.

Tunisian spiced chickpeas slow stewed with pomegranate molasses, aromatics and tomato. Saffron basmati rice, spicy red cabbage slaw, and red charmoula.

Vermont's Misty Knoll farm chicken breast, seared. Roasted red pepper, capers, lemon & garlic butter. House made tagliatelle.

WHOLE ROASTED MEDITERRANEAN SEA BASS with baby yukon potatoes, & arugula with lemon-olive oil vinaigrette