Campo de Fiori

ANTIPASTI


CALAMARI FRITTI Lightly fried calamari and zucchini 17

CARPACCIO BUE Thinly sliced beef tenderloin, watercress, crumbled egg, lemon-mustard dressing 19

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

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

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

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

COZZE e VONGOLE Mussels, clams, fregole, garlic, white wine, lemon zest and crused red pepper 20

BRUSCHETTA Toasted rustic bread, basil pesto, diced heirloom cherry tomatoes and goat cheese (v) 17

FRUTTI di MARE alla GRIGLIA Marinated grilled seafood salad 22

TARTARE di TONNO Sushi grade tuna, scallions, tomatoes, cucumber, ginger and cilantro 21

CAPESANTE ai PISELLI Grilled scallops served over a sweet pea purée and cilantro gremolata 21

BRESAOLA VALTELLINA Air dried thinly sliced cured tenderloin, arugula, shaved Parmesan and lemon 20

(v) indicates vegetarian dishes.

ZUPPE


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

GAZPACHO Chilled farm style soup with vine ripe tomatoes, cucumber, bell peppers and onion (v) 14

ZUPPA del GIORNO Soup of the day 14

(v) indicates vegetarian dishes.

INSALATE


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

SPINACI Baby Spinach, gorgonzola dolce-latte, Bosc pears, pecans and Champagne vinaigrette (v) 14

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

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

alla PESCA Grilled peaches, arugula, blueberries, Marcona almonds, goat cheese and white balsamic (v) 15

PANZANELLA Cucumber, zucchini, bell peppers, cherry tomatoes, olives, feta, mint and grilled bread (v) 14

(v) indicates vegetarian dishes.

CONTORNI


ORTAGGI PICANTE Summer greens sautéed with olive oil, garlic and red chili flakes (v) 10

PATATINE ARROSTO Roasted colorful fingerling potatoes (v) 10

MISTO di VEGETALI SALTATI Assorted sautéed vegetables (v) 10

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

(v) indicates vegetarian dishes

PASTE


CAPPELLINI 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

PAPPARDELLE BOLOGNESE Fresh made ribbon pasta with veal and beef ragu 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 with butter and Parmesan (v) 24

GNOCCHI SPINACI Spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v) 25

LINGUINE DIAVOLO Lobster and crushed whole tomatoes sautéed with garlic, olive oil and white wine 26

*Gluten free pasta available upon request
(v) indicates vegetarian dishes

RISOTTI


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

FRAGOLE e ARAGOSTA Lobster and strawberry risotto finished with Champagne 27

(v) indicates vegetarian dishes

SECONDI


FILETTO con ERBE Grilled spice rubbed filet mignon drizzled with three herb salsa verde 45

TAGLIATA di MANZO Grilled, sliced New York steak over arugula with balsamic and Grana 43

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

POLLO al MATTONE Chicken “under brick” with thyme pesto 36

SALMONE ESTATE Grilled sustainable salmon with heirloom tomatoes, lemon, garlic and olive oil 39

AGNELLO ARROSTO con ERBE Roasted rack of Colorado lamb with herb crust 46

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

(v) indicates vegetarian dishes
* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.