Closing Out Season Six
12.13.25
Welcome to Part XI.
The final dinner of the year has arrived, and with it, the closing chapter of Campo’s sixth season. This menu is our love letter to what makes Campo, Campo. Bold flavors, thoughtful technique, and a quiet nod to the holidays that hover in the air this time of year. We leaned into dishes that feel both familiar and celebratory, from pulpo paired with rich confit pork to a winter-roasted chicken meant for lingering at the table. It is a menu designed to mark the moment and, we hope, to stay with you long after the last plate is cleared.
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Menu Highlights :
Spicy Vodka: A refined nod to our Tijuana restaurant classic. Calabrian chili, slow-cooked onions, and garlic bring gentle heat and layered sweetness to a rich, creamy vodka sauce. Tossed with fresh semolina pasta and finished with our house-made whipped farmer’s cheese, blended with buttermilk for a subtle, tangy lift.
Pollo al Carbon: Holiday-inspired and deeply comforting. Organic half chicken, brined for 24 hours with fresh herbs and aromatics, then cooked until juicy and char-kissed. Finished with a velvety, rich pepper sauce and served alongside a winter vegetable medley of fennel, carrots, broccolini, radicchio, and baby kale.
Bistecca a la Campo: A show-stopping 28oz 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 :
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.
Smoked Carajillo: Bringing back our traditional Mexico-inspired Carajillo, combining Licor 43 and cold brew coffee with an aromatic touch of smoked rosemary. Sweet, herbal, and bitter notes.
As always - have a drink, share a plate, and enjoy.
- Uly & Adri
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