unforgettable summer lineup

06.05.25

Welcome to Part VI.

The sun sets, the coals glow, and another unforgettable summer night at Campo begins.
This week’s menu is a vibrant celebration of the season—where crowd-favorites meet playful new twists. Think Strawberry Aguachile Hamachi Crudo, Salsa Negra Grilled Pulpo, and Kimchi Carnitas with Ginger Scallion Rice. With so many standouts on the lineup, here are a few dishes we can’t stop thinking about.

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Menu Highlights :

Mushroom Tagliatelle: Fresh hand-cut tagliatelle, made in Whittier with double zero organic semolina flour. Tossed in a light beurre blanc with market baby trumpet mushroms. Finished with grated parmesan. A bright and unexpected, summer-forward take on classic.

Gaucho Asado: A bold Argentine-inspired feast featuring our signature 25-day, dry-aged, 24 ounce ribeye, house-made Argentine chorizo developed exclusively with in house and vibrant chimichurri to bring it all together.

Berries & Cream: Save space for a sweet ending, tonight we bring you a smoky-sweet roasted berries glazed in port wine, layered with buttery crumble and silky whipped custard. A rustic ode to berries and cream.

Uly & Adri’s Recommendation :

Whiskey Smash: Boozy and bright, this bourbon-forward smash featuring Larceny is muddled with fresh strawberries, lemon, and mint. Refreshing and perfect for summer sipping.

Gin & Flora: Bright and botanical, this cocktail blends Citadelle gin with St. Germain, 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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