Campo de Fiori

$29 Two Course Meal

FIRST


CALAMARI FRITTI Lightly fried calamari and zucchini 15

CARPACCIO BUE Thinly sliced beef tenderloin, arugula, shaved Grana and capers 17

FORMAGGI e SALUMI Cured meats, artisanal cheeses, toasted nuts, and fruit senapita 18

FRUTTI di MARE alla GRIGLIA Marinated grilled seafood salad 19

AUTUNNALE Portobellos, squash, artichokes, balsamic, truffle oil and Grana (v) 14

MELANZANE PARMIGIANA Baked eggplant, fresh mozzarella finished with pesto (v) 16

CAPRESE Sliced fresh mozzarella and tomatoes topped with basil and olive oil (v) 15

MINESTRONE GENOVESE Fresh vegetable soup with a touch of basil pesto (v) 10

LATTUGHINE Organic baby greens tossed in a lemon-olive oil vinaigrette (v) 11

PAZZA Spinach, caramelized onions, pine nuts, raisins, gorgonzola and balsamic (v) 12

BIETOLE Roasted beets, arugula and goat cheese in a light lemon vinaigrette (v) 13

ROMANA Romaine in a spicy anchovy dressing with pancetta 12

COZZE Steamed black mussels sauteed with a spicy tomato broth 16


SECOND


CAPELLINI CRUDAIOLA Fresh tomato, arugula, extra-virgin olive oil, and garlic (v) 19

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

LINGUINE CROSTACEI Assortment of fresh seafood in a spicy tomato sauce 26

RIGATONI MONTANARA Italian sausage in a spicy arrabbiata sauce 20

SPAGHETTI BOTTARGA Roasted tomatoes and bottarga with olive oil and red chilis 21

RAVIOLI FUNGHI Pasta filled with mushrooms in a porcini cream sauce (v) 24

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

FETTUCINE SALMONE Smoked salmon and asparagus tossed in a pink vodka sauce 23

GNOCCHI SORRENTINA Potato dumplings and mozzarella in a tomato sauce (v) 25

TAGLIATA di MANZO Grilled sirloin with arugula, balsamic and Grana 34

TROTA SALMONATA Seared ruby red trout with fresh tomatoes, basil and olive oil 28

POLLO ARROSTO Free range half roasted chicken with fresh herbs 32

AGNELLO Roasted Colorado lamb shoulder with fresh herbs and olive oil 36

CACIUCCO Clams, mussels, shrimp and scallops, in a tomato saffron broth 38