it’s my birthday & i can cook if i want to

04.12.25

Welcome to Part IV aka my birthday bash.

Chef Ulysses here hijacking this letter to let you know it’s a special one tonight. Our first official spring dinner menu of Season Six. Our menu tonight is a celebration of what I love to eat and curated with dishes that are special to me.

If you know me, you know I like to eat like a king. If I were a guest at Campo tonight, I would start fresh with a little crudo mixto, enjoy a midway risotto and grilled broccolini, and go heavy with the pollo ahumado and gaucho asado. Of course, a sweet ending with the Semifreddo Pie is a must.

Eat like the chef tonight & enjoy our latest menu curation!

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Menu Highlights :

Chili Dip: We’ve started with mexican jocoque and made our own lebneh from it. Sauteed onions and chilis toreados to top our lebneh spread and a drizzle of salsa negra to glaze the dish. To be enjoyed with our grilled house sourdough.

Pollo Ahumado: Our chicken is brined with fresh herbs, garlic, citrus, and cognac. Followed by a finishing smoke in our wood oven. Accompanied with a mix of sautéed hen of the woods and baby king trumpet mushrooms. Coated with a peppercorn style sauce, because if you know Campo you know we treat our chicken like a steak.

Gaucho Asado: A bold Argentine-inspired feast featuring our signature 25-day dry-aged ribeye, house-made Argentine chorizo developed exclusively with our butcher, wood fired bone marrow, and vibrant chimichurri to bring it all together.

BONUS: Ask us about a sherri luge on your bone marrow!

Uly & Adri’s Drink Recommendation :

Mezcal Campestre: Inspired by a trip to Cabo and our Le Blanc bartender sharing his favorite mezcal combination. This drink is a vibrant mix of Mezcal Amarás Verde and Aperol, lifted with fresh citrus and a hint of agave. The mezcal has bright, herbal character and subtle smoke that brings a rustic edge to this bittersweet, countryside-inspired cocktail.

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.

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

- Uly & Adri

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