spring night & tj bites

03.21.26

Welcome to dinner at Campo.

March has arrived, and with it, a spring evening as the backdrop to a fun night. Inspired by our time in Tijuana, this menu leans into the bold, late-night flavors we’ve been munching on—think octopus burritos and our take on a Spicy Vodka, perfected at our Tijuana restaurant. And that’s just the beginning.

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Menu Highlights :

Octopus Chicharrón: Inspired by 2AM burritos at Bol Corona, aka the Mcdonald’s of TJ. A sweet and savory Octopus grilled on our Santa Maria with a chile morita sauce, refried beans, and flour tortillas for a DIY burrito.

Spicy Vodka: From our menu in Tijuana, with mexican flavors infused into it. A creamy tomato sauce with chile de arbol. Topped with a fresh milk stracciatella and finished with a generous serving of parmesan cheese.

Bistecca a la Campo: A show-stopping 28oz dry-aged ribeye, kissed by the Santa Maria grill. Served alongside our house-made fennel sausage and an Italian-style salsa verde bright with tarragon and anchovy. A true feast for the table — Campo style.

Tonight’s Drink Special :

Smoked Old Fashioned: Chef’s favorite drink with a nice meal. Larceny Small Batch Bourbon stirred with bitters, and a kiss of smoke. Rich, smooth, and slightly sweet with a lingering charred finish.

Gin & Flora: Bright and botanical, this cocktail blends Citadelle gin with elderflower liquor, crisp cucumber, and fresh lime for a refreshing floral finish.

As always - have a drink, share a plate, and enjoy.

- Uly & Adri

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