Campo de Fiori

ANTIPASTI


CALAMARI FRITTI Lightly fried calamari and zucchini 17

CARPACCIO BUE Thinly sliced beef tenderloin, watercress, crumbled egg, lemon-mustard dressing 20

FORMAGGI e SALUMI Cured meats, artisanal cheeses, toasted nuts, and fruit senapita 21

FRUTTI di MARE alla GRIGLIA Marinated grilled seafood salad 22

AUTUNNALE Portobellos, butternut squash, grilled artichokes, balsamic, truffle oil and Parmesan (v) 18

CARPACCIO SALMONE Sliced house cured salmon with Belgian endive, chives and citrus viniagrette 19

MELANZANE PARMIGIANA Baked eggplant, fresh mozzarella, finished with pesto (v) 17

COZZE Steamed black mussels with white wine, sundried tomatoes and fava beans 20

BURRATA Heirloom tomatoes, fresh basil and burrata with aged balsamic vinegar (v) 20

BRUSCHETTA Toasted rustic bread, basil pesto, diced tomato and goat cheese (v) 17

POLPETTE di GRANCHIO Crab cakes served with tartare sauce and lemon 22

(v) indicates vegetarian dishes

ZUPPE


MINESTRONE GENOVESE Fresh vegetable soup with a touch of basil pesto (v) 12

ZUPPA del GIORNO Soup of the day M.P

(v) indicates vegetarian dishes

INSALATE


LATTUGHINE Organic baby greens tossed in a lemon-olive oil vinaigrette (v) 12

PAZZA Spinach, caramelized red onions, pine nuts, golden raisins, gorgonzola dolce and balsamic (v) 14

BIETOLE Roasted red and yellow beets, tossed with arugula, goat cheese and lemon vinigrette (v) 15

ROMANA Hearts of romaine in a spicy anchovy dressing with applewood smoked pancetta 13

MEDITTERANEA Garbanzo beans, cucumber, tomatoes, onions, olives, feta, in a red wine vinigarette (v) 14

CONTORNI


RAPINI PADELLA Broccoli rabe with sauteed portabello mushrooms (v)

PATATE ARROSTO Roasted potatoes with garlic and herbs (v) 10

CANNELLINI alla SALVIA Italian white beans sauteed with fresh sage (v) 10

FUNGHI TRIFOLATI Wild mushroom fricassee with garlic and parsley (v) 10

VEGETALI BOLLITI Assortment of seasonal vegetables (v) 10

(v) indicates vegetarian dishes

PASTE


CAPELLINI CRUDAIOLA Fresh tomato, arugula, extra-virgin olive oil, and garlic (v) 20

SPAGHETTI BOTTARGA Roasted tomatoes and Sardinian bottarga sautéed with olive oil and red chilis 22

PENNE CAPRESE Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v) 21

LINGUINE CROSTACEI Assortment of fresh seafood in a spicy tomato sauce 28

RIGATONI MONTANARA Slow cooked Italian sausage in a spicy arrabbiata sauce 20

FETTUCCINE BOLOGNESE Veal, beef, pancetta, and mushrooms in a red wine, tomato sauce 22

RAVIOLI FUNGHI Homemade pasta filled with mushrooms in a light porcini cream sauce (v) 24

PENNE VODKA Prosciutto flambéed with vodka in a light pink sauce 21

LINGUINE POSITANO Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil 26

FETTUCINE PISELLI Fresh lemon pasta, English, sweet and snap peas, butter and Parmesan (v) 22

GNOCCHI SORRENTINA Homemade potato dumplings and fresh mozzarella in a light tomato sauce (v) 25

ORECCHIETTE Ear shaped pasta with sauteed broccoli rabe, cotechino sausage and pecorino 20

(v) indicates vegetarian dishes

RISOTTI


TRE FUNGHI Porcini, shitake and portabello mushrooms finished with truffle oil 25

FRAGOLE e ARAGOSTA Lobster and strawberry risotto finished with Prosecco 26

RISOTTO del GIORNO Risotto of the day M.P.

SECONDI


FILETTO ai FERRI Grilled filet mignon drizzled with an Italian salsa verde 43

TAGLIATA di MANZO Grilled, sliced New York steak, arugula with balsamic and shaved Parmesan 42

CACIUCCO Clams, mussels, shrimp and scallops, in a tomato saffron broth 42

POLLO ARROSTO Slowly marinated free range half chicken roasted with fresh herbs 36

SALMONE alla BRACE Grilled salmon over mixed greens finished with arugula pesto and lemon zest 39

VITELLO PARMIGIANO Pounded breaded veal cutlet topped with marinara and melted mozzarella 39

AGNELLO al BALSAMICO Grilled Colorado rack of lamb rubbed with herbs and balsamic sauce 46

LOMBATINA di VITELLO Grilled pounded veal chop finished with fresh herbs 42