Campo Enoteca - Vollständiges Menü

Our espresso drinks come with a complimentary biscotti.

Vernon farm chicken, portabello, red peppers, tagliatelle and marsala sauce.

Green, decaf green, earl grey, english breakfast, peppermint and chamomile.

Gulf of Maine mussels and garlic onions.

Served with arugula and black pepper cream.

Parmesan risotto with peas and crispy prosciutto. Topped with rainbow microgreens and balsamic gastrique.

Whole, roasted Mediterranean sea bass with rosemary roasted potatoes and lemon-olive oil vinaigrette.

Pork and fennel ragu.

Chefs spicy romesco and organic spinach with shaved asiago cheese.

Bucatini, parmesan, guanciale, local eggs, black pepper and no cream.

Rich, dark chocolate and Hatchland heavy cream make this mousse irresistible.

The Italian classic: Vesuvius tomato, mozzarella, basil and basil aioli on a homemade bun. Served with side local greens.

Braised wild Texas boar, tomato, mushrooms, brandy and radiatore pasta.

Caramelized onions, herbs and finished with pesto aioli.

Rhode Island style ? sauteed or breaded and flash fried

Flash fried eggplant cubes, local cream, sundried tomato, broccoli rabe and rigatoni.

Rosa sauce.

Made with hatchland cream and milk served warm with crostini.

Little brook farm flank steak, garlic smashed potatoes and haricot vert.

House-made, moulton farm butternut squash with sage brown butter-cream.

New Hampshire beef and pork meatballs and wild mushroom cream.

Pesto, tri-color roasted peppers, handmade ricotta with finocchiona.

Arugula pesto, Vermont mozzarella and roasted reds.

Wild-caught US Gulf coast shrimp, butter, white wine, garlic and lemon.

Parmesan dressing, shaved asiago, organic romaine and Parmesan crisp.

Moulton Farm butternut, walnuts, frisee, golden raisins, ricotta salata and prosecco vinaigrette.

Marinated, grass fed flank steak, grilled and served over organic mixed greens and finished with Great Hill Blue.

Fresh basil leaves, Calabro mozzarella, house roasted Vesuvious tomatoes with local organic arugula. Finished with balsamic reduction.

Made with our Las Docientas 200 olive oil, orange juice, rosemary and Erics Farmstand eggs finished with orange marmalade and Lebney yogurt.

Vegan butter, brown sugar, fresh squeezed lemon juice, vegan meringue, topped with wild blueberry compote.

House-made cannoli shell filled with a traditional blend of lemon riccota and mascarpone cheese and mini dark chocolate chips.

A plate of todays biscotti.

Made locally by White Birch Gourmet.

A shot of espresso served over your choice scoop of gelato.

Campos take on the Italian classic. Layers of coffee flavored whipped cream, chocolate mousse and dense chocolate cake.

Onion cream, cripsy broccoli with chili vinegar and fried kale, pine nut Parmesan and vegan red pepper aioli.

Roast garlic pomodoro and four cheeses.

Vernon Farm chicken, capers, roasted red peppers, lemon and white wine.

Walnut-pecorino spread, marinated artichokes, Hi-Land Farm goat cheese and radiccchio slaw.

Cafe Pavones grilled Verona chicken, piquillo peppers, basil pesto aioli and Vermont mozzarella.

Open face with sundried tomato pesto, asiago cheese and shaved imported porketta and topped with a Farmstand fried egg.

Tagliatelle.

Organic greens, cucumber, red onion with house prosecco dressing.

Little Brook Farm beef rolled with garlic confit, Parmesan and basil; slow braised in red sauce and polenta cake.

Peter Allen Farm chicken, smashed yukon gold potatoes and pan jus.

Dunks Mushroom Farm oyster mushrooms, crispy garlic, organic baby spinach and duxelle-cauliflower cream.