Baja Roots, French Soul

10.25.25

Welcome to Part X.

As the year winds down and new adventures take shape, tonight’s menu looks back to move forward—drawing from beloved past dishes while embracing fresh perspective. Expect bold Baja California influence meeting French technique: think pork confit with seasonal vegetables over creamy polenta, and a show-stopping bistecca to remember.

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Menu Highlights :

Pork Confit: Organic Berkshire pork, brined and slow-cooked for 12 hours in a French-inspired take on carnitas. Finished in our wood oven and served with farmer’s market vegetables over creamy polenta for a deeply rich, comforting bite.

Bistecca a la Campo: A show-stopping 30oz dry-aged bone-in 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.

Uly & Adri’s Drink Recommendation :

Bramble Smash: Larceny bourbon, fresh lemon, house rosemary syrup, and muddled blackberries—shaken and served over ice. Finished with a sprig of rosemary and a twist of lemon.

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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