|
Campi de Fiori - Denver 300 Fillmore St. - Unit K Denver, CO 80206 • 303-377-7887 |
|||
Cuisine Neighborhood Ambiance Dress Code Features Reservations Parking Payment Methods Private Rooms Hours Friday - Saturday Sunday
|
Campo de Fiori Dinner Menu POLIPO con SALSICCIA - Seared octopus, chickpeas and chorizo sausage with tomato and coriander - 11 FAGIOLI e SPECK - Cannellini beans and smoked prosciutto with tubetti pasta - 10 ARAGOSTA e MISO - Lobster with miso, shiitake mushroom, cherry tomatoes, and basil - 12 Antipasti CARPACCIO di BRESAOLA - Thinly sliced cured tenderloin with crispy Maitaki mushrooms and Asiago - 12 FRITTURA di CALAMARI - Lightly fried, served with pomodoro sauce - 11 VITELLO TONNATO - Poached and thinly sliced Wisconsin milk-fed veal, layered with classic salsa tonnato - 12 FRUTTI di MARE alla GRIGLIA - Marinated grilled seafood salad - 13 CRUDO del GIORNO - Raw fish, meat, or vegetable daily offering - A.Q. INSALATA di TERRA - Marinated Val d’Aosta fontina, artichokes and peperoncini with Neapolitan eggplants, and Calabrese salami - 12 LATTUGHINE - Organic baby greens tossed in a lemon-mustard vinaigrette - 8 ROMANA alla GRIGLIA - Grilled Romaine garnished with Neuske’s applewood-smoked pancetta, creamy ceasar dressing and shaved Grana Padano 10 PAZZA - Organic baby spinach served with a Bingham Hill gorgonzola crouton, garnished with red onion and balsamic vinegar gastrique - 10 INSALATA CAPRESE - Fresh mozzarella and sliced tomato with sea salt, ribbons of fresh basil and extra-virgin olive oil - 10 Pasta SCIALLATIELLI e PORCINI - Hand-cut, fresh pasta tossed with porcini mushrooms, garlic and white wine - 17 SPAGHETTINI alla PUTTANESCA - Black olives, capers, anchovies, marinara, e un pó di forte - 14 MALFATTI di ZUCCA - Butternut squash gnocchi in a creamy gorgonzola sauce with fava beans and walnut pesto - 16 LINGUINE POSITANO - Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula, and basil 17 PENNE alla VODKA - Prosciutto flambée with vodka in a light pink sauce - 14 LINGUINE ai CROSTACEI - An assortment of fresh seafood in a spicy tomato sauce - 17 MALFADINE FORESTIERA - A specialty pasta sautéed with rabbit and veal sausage, pancetta, red chili, prunes, and red wine tossed in a fontina fondue enriched sauce - 16 RIGATONI alla MONTANARA - Italian sausage cooked in a hearty arrabbiata - 15 LINGUINE con VONGOLE e BOTTARGA - Manilla clams tossed with crushed red chillies, olive oil and garlic, finished with bottarga di muggine from Sardinia - 17 LASAGNA al FORNO - Baked spinach pasta with beef and veal ragú, mozzarella, spinach, roasted forest mushrooms, and marinara - 14 CAPELLINI CRUDAIOLA - Extra-virgin olive oil, fresh tomato, arugula, and garlic - 14 Ravioli & Risotti PLIN al POMODORO e BASILICO - Four cheese pinched raviolini tossed with fresh tomatoes, garlic, basil, and white wine - 16 RAVIOLI ai FUNGHI - Filled with Hazel Dell mushrooms in a delicate porcini mushroom cream sauce - 17 RISOTTO con FOIE GRAS e PERNOD - Arborio rice blended with creamy Val d’Aosta fontina and fresh chervil, garnished with foie gras seared in Pernod liquor - 22 RISOTTO ai PORCINI - Lightly sautéed porcini mushrooms and white truffle oil - 17 Secondi FILETTO di BUE - Grilled tenderloin with fig sambuca and roasted red pepper, basil sauce and Italian succotash-hash 27 GUANCE RIPIENE - Prosciutto-wrapped veal cheek “ravioli”, filled with fontina and sage on julienne potato cake with sage nage sauce - 26 GAMBE di GALLINA - Natural chicken legs simmered in red winewith potato gnocchi and seasonal vegetables (a great dish for one, or to share) - 20 TAGLIATA al BALSAMICO - Grilled sliced New York strip, arugula and red onions drizzled with aged balsamic - 27 POLLO alla SORRENTINA - Thinly sliced breast of chicken layered with prosciutto, smoked mozzarella and spinach, dressed with Hazel Dell mushroom Marsala sauce - 25 SCALOPPINE dello CHEF - Chef’s choice (always made with Wisconsin milk fed veal) - A.Q. PESCE del GIORNO - Chef’s fresh fish selection - A.Q. AGNELLO alla MENTA - Beemer’s family farm all-natural braised lamb, served with soft polenta and roasted beets topped with mint, almond and coconut pesto - 27 Contorni VERDURE AUTUNNALI - Roasted autumn vegetables - 6 OLIVE CALDE - Assortment of Mediterranean olives sautéed with fresh herbs - 7 PATATE ARROSTO - Oven-roasted Yukon Gold potatoes with rosemary - 6 CAVOLINI di BRUSSELS - Brussels sprouts sautéed with olive oil - 6 MISTICANZE SALTATE - Sautéed artichoke hearts, roasted eggplant, red bell peppers, and mixed olives tossed with fresh herbs - 7 BAGNACAUDA - Hot broth of parsley, garlic and anchovies accompanied by fresh vegetables for dipping - 10
|
||
