Campo de Fiori Menu

Scaloppine del Giorno

chef's choice (always made with Wisconsin milk fed veal)

Pesce del Giorno

chef's fresh fish selection

Pollo Parmigiana

pan seared breaded chicken breast baked in pomodoro sauce finished with parmigiano cheese, and served over tender gnocchi

Zuppa di Pesce

assortment of clams, shrimp, fresh fish of the day, scallops, lobster, and grilled chorizo simmered in a fragrant saffron and tomato broth

Tagliata al Balsamico

grilled sliced New York strip, arugula, and red onions drizzled with aged balsamic

Filetto al Porcini

grilled beef tenderloin with porcini mushroom demiglace, potatoes anna and grilled seasonal vegetables

Cassoletto Italiano

andoullie sausage, Italian, meatball, duck thigh and leg, and ewe bet lamb simmered in a white bean casserole

Cannelini con Salvia

white cannelini beans sauteed with garlic and sage

Spinaci Saltati

sauteed Spinach with garlic and cherry tomatoes

Vegetali all Griglia

daily selection of grilled fresh vegetables

Potatoes Anna, Polenta, Quinoa or Starch of the Day

Misticanze Saltate

sauteed artichoke hearts, roasted eggplant, red bell peppers, and mixed olives tossed with fresh herbs

Olive Calde

assorted mediterranean olives sauteed with herbs and spices

Antipasto di Terra

marinated fontina della val d'aosta artichokes peperoncini with funghi sotto olio and grilled eggplant

Bagnacauda

warm bath of olive oil, parsley garlic, chili flakes and anchovies accompanied by fresh vegetables for dipping

Frittura di Calamari

lightly fried calamari served with pomodoro sauce

Frutti di Mare all Griglia

marinated grilled seafood salad

Antipasto Special

chef's daily creation

Carpaccio di Bresaola

thinly sliced cured tenderloin with hazel dell mushroom salad and shaved Asiago

Antipasto Campo de Fiori

appetizer plate of cured Italian meats, artisan cheeses and marinated vegetables

Minestrone Genovese

fresh seasonal vegetable soup finished with basil pesto

Brood di Zucca

mildly spiced aromatic broth of butternut squash and sweet onions finished with candied almonds

Pasta Fagioli

traditional hearty Italian three bean soup simmered with small tube pasta

Aragosta e Miso

miso with lobster shiitake mushrooms, cherry tomatoes, and basil

Lattughine

organic baby greens tossed in a lemon-mustard vinaigrette

Insalata Caprese

fresh mozzarella and sliced tomato with sea salt, ribbons of fresh basil and extra-virgin olive oil

Autunnale

roasted butternut squash, balsamic marinated portobello mush room, and grilled artichoke with mixed greens and white truffle oil

Romana alla Griglia

grilled Romaine garnished with neuske's applewood smoked pancetta, Ceasar dressing and shaved grana padano

Pazza

organic baby Spinach garnished with gorgonzola dolce crostini red onion and a balsamic vinegar gastrique

Lasagna al Forno

baked pasta with beef and veal ragu, mozzarella, grilled zucchini and squash, roasted forest mushrooms, and marinara

Spaghettini Puttanesca

black olives, capers, anchovies, marinara, e un po di forte

Penne alla Vodka

prosciutto, with vodka in a light pink sauce

Conchigliette Verdi

piquant, blend of finely chopped green bell pepper with anchovy, garlic, parsley, and crushed red chile

Gnocchi alla Bolognese

housemade potato dumplings with veal, beef and lamb ragu

Paccheri con Salsiccia

large tube pasta of campania tossed with Italian sausage, onion and red and green peppers

Linguine Positano

shrimp sauteed with white wine, garlic, cherry tomatoes

Bucatini Amatriciana

sweet yellow onions sauteed with pancetta, basil, tomato, passato di pomodoro, and pepperoncini

Linguine ai Crostacel

an assortment of fresh seafood in a spicy tomato sauce

Tagliolini con Zucca e Aragosta

thinly cut housemade pasta with roasted squash, mascarpone and lobster, garnished with toasted pine nuts and basil

Ravioli ai Funghi

fresh pasta filled with hazel dell mushrooms in a delicate porcini mushroom cream sauce

Risotto ai Porcini

lightly sauteed porcini mushrooms scented with white truffle oil

Ravioli d Agnello

housemade ravioli filled with colorado ewe bet ranch lamb served in a herb infused sage with seasonal vegetables

Risotto di Mare

clams, shrimp calamari, and scallops simmered with Arborio rice

Agnolotti di Zucca

agnolotti filled with butternut squash mousse in a gorgonzola, fava been and walnut pesto cream sauce