Feta, calabrian chili and tuscan kale.
Creamed leeks and herb gremolata.
Faro and lemon creme fraiche.
Wrapped in bacon, basil aioli and goat cheese.
Braised gigante beans, honey, thyme and olive vinaigrette.
Proscuitto cotto, sage, peas and cream.
Hearts of romaine, white anchovy and parmesan.
Toasted hazelnuts and aged balsamic.
Arugula, capers, parmigiano reggiano and horseradish cream.
Fingerling potato, pickled onion, radish, olive and egg.
Fennel, artichoke, marcona almonds and pecorino.
Goat cheese, pistachio, watercress and orange.
Veal, pork & pancetta ragu and Parmigiano Reggiano.
Grilled shrimp, tomato, black olive and lemon zest.
Fennel sausage ragu and escarole.
Wild mushroom sauce and Parmigiano Reggiano.
Buffalo mozzarella, tomato, cream and calabrian chili.
Faro, braised shank, pea and mint.
Spaetzle and cherry agrodolce.
Polenta, marsala, cream and wild mushrooms.
Melted tomato, brown butter, lemon and toasted almonds.
Glazed carrot, cippolini onion and snap pea.
Escarole, roasted potato and onion marmalade.
Braised summer vegetables and preserved lemon butter.
Menu for Campagnola provided by Allmenus.com
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