Campo Enoteca

Maplebrook farm Mozzarella, Tomato, Fresh Basil, Basil infused Oil. A Classic.

Vermont's Misty Knoll farm chicken breast, seared. Roasted red pepper, capers, lemon & garlic butter. House made tagliatelle.

Hand cut frites fried with capers, and tossed with an Aleppo and herb blend. Lemon Aioli.

Sundried tomato pesto arancini. House black pepper cream sauce. Arugula.

Local grass fed beef, local pork & house made guanciale meatballs, field mushroom & Aleppo cream.

Roasted with caramelized onions, and twice baked with Parmesan. Basil pesto aioli. Fresh herbs. *Pine nuts

Made with Local cream and milk. Served warm with grilled Campo sourdough.

Maplebrook Farm feta whipped with red harissa. Gilled sourdough.

Fried MapleBrook Farm feta cubes tossed in black & white sesame seeds, and served over house tzatziki, and Eric's Farm stand honey.

Hand cut frites fried with capers, and tossed with an Aleppo and herb blend. Lemon Aioli.

Romaine, parmesan dressing, shaved asiago, black pepper. *raw egg

diced red onion, cucumber, tomato, house white balsamic vinaigrette

House recipe falafel patties with hummus, Local mixed greens, onion, tomato, cucumber, and tahini dressing.

Pistachio basil pesto, Maplebrook mozzarella, red pepper, imported Parma prosciutto & organic arugula. Balsamic gastrique.

Garlic-onion cashew cream, fried broccoli, crispy kale, pinenut parmesan, vegan chili aioli V* Dangerously good!

Maplebrook farm Mozzarella, Tomato, Fresh Basil, Basil infused Oil. A Classic.

Crisp Guanciale, local egg, parmesan & black pepper, bucatini. Classic.

Sundried tomato pesto, broccoli rabe, local cream, rigatoni, flash fried eggplant croutons

Classic meatballs made with Kellie Brook Farm ground pork, Little Brook Farm grass-fed beef and house cured & aged guanciale, pomodoro, bucatini, thee cheese blend.

House pistachio basil pesto, splash of local cream, tagliatelle. *Pistachio

Little Brook farm grass-fed beef braised overnight. Roasted red peppers, Splash of local cream, house radiatore pasta, jus.

Roasted butternut in house made ravioli. Brown butter, sage & local cream sauce. Aleppo pepper. Dangerously good.

Vermont's Misty Knoll farm chicken breast, seared. Roasted red pepper, capers, lemon & garlic butter. House made tagliatelle.

WHOLE ROASTED MEDITERRANEAN SEA BASS with baby yukon potatoes, & arugula with lemon-olive oil vinaigrette

Tunisian spiced chickpeas slow stewed with pomegranate molasses, aromatics and tomato. Saffron basmati rice, spicy red cabbage slaw, and red charmoula.

This Meal serves 4 people Please allow 60 minutes to prepare