Campo De Fiori

Lightly fried calamari and zucchini with lemon and marinara

Fresh burrata and roasted tomato confit with grilled rustic bread

Steamed black mussels with fregole, garlic, white wine, lemon zest and red pepper

Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon

Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan

Veal, pork and beef meatballs in a hearty tomato sauce, served with rustic toasted bread

Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto

Thinly sliced beef tenderloin with arugula, Dijon mustard, Paremsan, capers, and lemon

Fresh vegetable soup with a touch of basil pesto

Slow cooked cannellini, black and kidney bean soup, served with ditalini pasta

Soup of the day

Freshly baked homemade bread

Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano

Baby spinach, sliced Bosc pears, caramelized walnuts & Gorgonzola Dolce Latte in a Champagne vinaigrette

Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Nueske's pancetta

Arugula, chopped radicchio, egg, avocado, tossed in bagna cauda anchovy dressing

Homemade butternut squash stuffed pasta in a gorgonzola-walnut cream sauce, finished with crumbled caramelized walnuts (v)

Prosciutto flambéed with vodka in a light pink sauce

Diced tomatoes, arugula, extra-virgin olive oil, garlic (v)

Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis

Slow cooked beef and veal ragu

Basil pesto, artichoke, chicken, sun dried tomatoes, toasted pine nuts and shaved Parmesan

Spiralized zucchini 'pasta', basil pesto, wild mushrooms, pinenuts, sheep feta (v)

Porcini mushrooms and Italian sausage sautéed with red wine and a veal and beef reduction, finished with grated Pecorino Romano

Traditional Roman carbonara topped with a fried egg

Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce

Fresh porcini pasta sautéed with wild mushrooms, olive oil, garlic, thyme and fresh buratta

Slow cooked Italian sausage simmered in a spicy arrabbiata sauce

Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)

Homemade pasta filled with wild mushrooms in a delicate porcini cream

14 ounce lobster tail cooked with crushed whole tomatoes, lobster meat, garlic, olive oil and white wine

Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil

Chicken 'under brick' with thyme and basil pesto

Grilled pounded veal chop finished with fresh herbs

Grilled Loch Duarte salmon with finely chopped ginger, garlic, parsley, cilantro, scallions, jalapeños lemon zest

12 oz New York steak sliced with arugula, shaved Parmesan and chimichurri

Roasted rack of lamb rubbed with fresh herbs and Dijon mustard

Lightly fried calamari and zucchini with lemon and marinara

Fresh burrata and roasted tomato confit with grilled rustic bread (v)

Steamed black mussels with fregole, garlic, white wine, lemon zest and red pepper

Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon

Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan (v)

Veal, pork and beef meatballs in a hearty tomato sauce, served with rustic toasted bread

Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto (v)

Thinly sliced beef tenderloin with arugula, Dijon mustard, Paremsan, capers, and lemon

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

Slow cooked cannellini, black and kidney bean soup, served with ditalini pasta

Soup of the day

Freshly baked homemade bread

Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano (v)

Baby spinach, sliced Bosc pears, caramelized walnuts Gorgonzola Dolce Latte in a Champagne vinaigrette

Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Nueske’s pancetta

Arugula, chopped radicchio, egg, avocado, tossed in bagna cauda anchovy dressing

Homemade butternut squash stuffed pasta in a gorgonzola-walnut cream sauce, finished with crumbled caramelized walnuts (v)

Prosciutto flambéed with vodka in a light pink sauce

Diced tomatoes, arugula, extra-virgin olive oil, garlic (v)

Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis

Slow cooked beef and veal ragu

Basil pesto, artichoke, chicken, sun dried tomatoes, toasted pine nuts and shaved Parmesan

Spiralized zucchini ‘pasta’, basil pesto, wild mushrooms, pinenuts, sheep feta (v)

Porcini mushrooms and Italian sausage sautéed with red wine and a veal and beef reduction, finished with grated Pecorino Romano

Traditional Roman carbonara topped with a fried egg

Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce

Fresh porcini pasta sautéed with wild mushrooms, olive oil, garlic, thyme and fresh buratta

Slow cooked Italian sausage simmered in a spicy arrabbiata sauce

Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)

Homemade pasta filled with wild mushrooms in a delicate porcini cream

14 ounce lobster tail cooked with crushed whole tomatoes, lobster meat, garlic, olive oil and white wine

Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil

Chicken “under brick” with thyme and basil pesto

Grilled pounded veal chop finished with fresh herbs

Grilled Loch Duarte salmon with finely chopped ginger, garlic, parsley, cilantro, scallions, jalapeños lemon zest

12 oz New York steak sliced with arugula, shaved Parmesan and chimichurri

Roasted rack of lamb rubbed with fresh herbs and Dijon mustard

Lightly fried calamari and zucchini with lemon and marinara

Fresh burrata and roasted tomato confit with grilled rustic bread

Steamed black mussels with fregole, garlic, white wine, lemon zest and red pepper

Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon

Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan

Veal, pork and beef meatballs in a hearty tomato sauce, served with rustic toasted bread

Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto

Thinly sliced beef tenderloin with arugula, Dijon mustard, Paremsan, capers, and lemon

Fresh vegetable soup with a touch of basil pesto

Slow cooked cannellini, black and kidney bean soup, served with ditalini pasta

Soup of the day

Freshly baked homemade bread

Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano

Baby spinach, sliced Bosc pears, caramelized walnuts & Gorgonzola Dolce Latte in a Champagne vinaigrette

Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Nueske's pancetta

Arugula, chopped radicchio, egg, avocado, tossed in bagna cauda anchovy dressing

Homemade butternut squash stuffed pasta in a gorgonzola-walnut cream sauce, finished with crumbled caramelized walnuts (v)

Prosciutto flambéed with vodka in a light pink sauce

Diced tomatoes, arugula, extra-virgin olive oil, garlic (v)

Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis

Slow cooked beef and veal ragu

Basil pesto, artichoke, chicken, sun dried tomatoes, toasted pine nuts and shaved Parmesan

Spiralized zucchini 'pasta', basil pesto, wild mushrooms, pinenuts, sheep feta (v)

Porcini mushrooms and Italian sausage sautéed with red wine and a veal and beef reduction, finished with grated Pecorino Romano

Traditional Roman carbonara topped with a fried egg

Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce

Fresh porcini pasta sautéed with wild mushrooms, olive oil, garlic, thyme and fresh buratta

Slow cooked Italian sausage simmered in a spicy arrabbiata sauce

Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)

Homemade pasta filled with wild mushrooms in a delicate porcini cream

14 ounce lobster tail cooked with crushed whole tomatoes, lobster meat, garlic, olive oil and white wine

Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil

Chicken 'under brick' with thyme and basil pesto

Grilled pounded veal chop finished with fresh herbs

Grilled Loch Duarte salmon with finely chopped ginger, garlic, parsley, cilantro, scallions, jalapeños lemon zest

12 oz New York steak sliced with arugula, shaved Parmesan and chimichurri

Roasted rack of lamb rubbed with fresh herbs and Dijon mustard

Lightly fried calamari and zucchini with lemon and marinara

Fresh burrata and roasted tomato confit with grilled rustic bread (v)

Steamed black mussels with fregole, garlic, white wine, lemon zest and red pepper

Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon

Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan (v)

Veal, pork and beef meatballs in a hearty tomato sauce, served with rustic toasted bread

Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto (v)

Thinly sliced beef tenderloin with arugula, Dijon mustard, Paremsan, capers, and lemon

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

Slow cooked cannellini, black and kidney bean soup, served with ditalini pasta

Soup of the day

Freshly baked homemade bread

Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano (v)

Baby spinach, sliced Bosc pears, caramelized walnuts & Gorgonzola Dolce Latte in a Champagne vinaigrette

Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Nueske’s pancetta

Arugula, chopped radicchio, egg, avocado, tossed in bagna cauda anchovy dressing

Homemade butternut squash stuffed pasta in a gorgonzola-walnut cream sauce, finished with crumbled caramelized walnuts (v)

Prosciutto flambéed with vodka in a light pink sauce

Diced tomatoes, arugula, extra-virgin olive oil, garlic (v)

Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis

Slow cooked beef and veal ragu

Basil pesto, artichoke, chicken, sun dried tomatoes, toasted pine nuts and shaved Parmesan

Spiralized zucchini ‘pasta’, basil pesto, wild mushrooms, pinenuts, sheep feta (v)

Porcini mushrooms and Italian sausage sautéed with red wine and a veal and beef reduction, finished with grated Pecorino Romano

Traditional Roman carbonara topped with a fried egg

Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce

Fresh porcini pasta sautéed with wild mushrooms, olive oil, garlic, thyme and fresh buratta

Slow cooked Italian sausage simmered in a spicy arrabbiata sauce

Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)

Homemade pasta filled with wild mushrooms in a delicate porcini cream

14 ounce lobster tail cooked with crushed whole tomatoes, lobster meat, garlic, olive oil and white wine

Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil

Chicken “under brick” with thyme and basil pesto

Grilled pounded veal chop finished with fresh herbs

Grilled Loch Duarte salmon with finely chopped ginger, garlic, parsley, cilantro, scallions, jalapeños lemon zest

12 oz New York steak sliced with arugula, shaved Parmesan and chimichurri

Roasted rack of lamb rubbed with fresh herbs and Dijon mustard

Lightly fried calamari and zucchini with lemon and marinara

Fresh burrata and roasted tomato confit with grilled rustic bread (v)

Steamed black mussels with fregole, garlic, white wine, lemon zest and red pepper

Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon

Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan (v)

Veal, pork and beef meatballs in a hearty tomato sauce, served with rustic toasted bread

Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto (v)

Thinly sliced beef tenderloin with arugula, Dijon mustard, Paremsan, capers, and lemon

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

Slow cooked cannellini, black and kidney bean soup, served with ditalini pasta

Soup of the day

Freshly baked homemade bread

Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano (v)

Baby spinach, sliced Bosc pears, caramelized walnuts & Gorgonzola Dolce Latte in a Champagne vinaigrette

Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Nueske’s pancetta

Arugula, chopped radicchio, egg, avocado, tossed in bagna cauda anchovy dressing

Homemade butternut squash stuffed pasta in a gorgonzola-walnut cream sauce, finished with crumbled caramelized walnuts (v)

Prosciutto flambéed with vodka in a light pink sauce

Diced tomatoes, arugula, extra-virgin olive oil, garlic (v)

Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis

Slow cooked beef and veal ragu

Basil pesto, artichoke, chicken, sun dried tomatoes, toasted pine nuts and shaved Parmesan

Spiralized zucchini ‘pasta’, basil pesto, wild mushrooms, pinenuts, sheep feta (v)

Porcini mushrooms and Italian sausage sautéed with red wine and a veal and beef reduction, finished with grated Pecorino Romano

Traditional Roman carbonara topped with a fried egg

Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce

Fresh porcini pasta sautéed with wild mushrooms, olive oil, garlic, thyme and fresh buratta

Slow cooked Italian sausage simmered in a spicy arrabbiata sauce

Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)

Homemade pasta filled with wild mushrooms in a delicate porcini cream

14 ounce lobster tail cooked with crushed whole tomatoes, lobster meat, garlic, olive oil and white wine

Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil

Chicken “under brick” with thyme and basil pesto

Grilled pounded veal chop finished with fresh herbs

Grilled Loch Duarte salmon with finely chopped ginger, garlic, parsley, cilantro, scallions, jalapeños lemon zest

12 oz New York steak sliced with arugula, shaved Parmesan and chimichurri

Roasted rack of lamb rubbed with fresh herbs and Dijon mustard

Lightly fried calamari and zucchini with lemon and marinara

Fresh Burrata, heirloom tomatoes, arugula and basil, with aged balsamic vinegar (v,gf)

Steamed black mussels with fregole, garlic, white wine, lemon zest, red pepper (df)

Thinly sliced house cured Loch Duarte salmon with micro greens and citrus vinaigrette (gf,df)

Marinated grilled calamari, shrimp, scallop, clams and mussels, tossed in lemon (gf)

Veal, pork and beef meatballs in a hearty tomato sauce, served with rustic toasted bread

Grilled portobello mushrooms, artichokes and roasted butternut squash, served over arugula with balsamic vinegar, white truffle oil and shaved Parmesan (v,gf)

Air dried thinly sliced cured tenderloin, topped with arugula, shaved Parmesan and lemon (gf)

Baked eggplant layered with pomodoro and fresh mozzarella finished with basil pesto (v)

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

Soup of the day (v,df)

Freshly baked homemade bread (v)

Peaches, arugula, blueberries, Marcona almonds, goat cheese and white balsamic (v,gf)

Arugula, radicchio and Belgian endive, tossed in a balsamic vinaigrette, finished with shaved Grana Padano (v,gf,df)

Hearts of romaine in a spicy anchovy dressing with homemade crumbled croutons and Nueske’s smoked pancetta

Grilled corn, avocado, arugula, heirloom tomatoes, cilantro tossed in an oregano vinaigrette (v,gf,df)

Homemade pasta filled with whipped goat cheese and basil in tomato sauce with a dollop of basil pesto (v)

Fresh lemon pasta, English, sweet, and snap peas with butter and Parmesan (v)

Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil

Prosciutto flambéed with vodka in a light pink sauce

Porcini mushrooms and Italian sausage sautéed with red wine and a veal and beef reduction, finished with grated Pecorino Romano

Roasted tomatoes and Sardinian bottarga sautéed with olive oil, garlic and crushed red chilis (df)

Fresh spiraled zucchini “pasta”, basil pesto, tomatoes, feta, kalamata olives (v,gf)

Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v)

Diced tomatoes, arugula, extra-virgin olive oil, garlic (v,df)

Clams, mussels, calamari, shrimp and scallops sautéed in a spicy pomodoro sauce

Slow cooked Italian sausage simmered in a spicy arrabbiata sauce

Homemade spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)

Basil pesto, artichoke, chicken, sun dried tomatoes, toasted pine nuts and shaved Parmesan

Homemade pasta filled with wild mushrooms in a delicate porcini cream sauce (v)

Slow cooked beef, pork and veal ragu

14oz lobster tail served over linguine and cooked with crushed whole tomatoes, lobster meat, garlic, olive oil and white wine (df)

Slow cooked Arborio rice sautéed with porcini, shiitake and portobello mushrooms finished with white truffle oil (v,gf)

12 oz Grilled, sliced New York steak served over arugula with aged balsamic and shaved Parmesan (gf)

Grilled pounded chicken breast topped with chopped Belgian endive, sun dried tomatoes, lemon, olive oil and fresh herbs (gf,df)

Roasted rack of lamb with a fresh herbs blend (gf)

Grilled Loch Duart salmon, whipped cucumber, cilantro, jalapeño, lemon emulsion (gf,df)