Made with hatchland cream and milk served warm with crostini.

Served with arugula and black pepper cream.

Rosa sauce.

Gulf of Maine mussels and garlic onions.

New Hampshire beef and pork meatballs and wild mushroom cream.

Rhode Island style ? sauteed or breaded and flash fried

Caramelized onions, herbs and finished with pesto aioli.

Parmesan risotto with peas and crispy prosciutto. Topped with rainbow microgreens and balsamic gastrique.

Bucatini, parmesan, guanciale, local eggs, black pepper and no cream.

Pork and fennel ragu.

Tagliatelle.

Flash fried eggplant cubes, local cream, sundried tomato, broccoli rabe and rigatoni.

Chef's spicy romesco and organic spinach with shaved asiago cheese.

Parmesan dressing, shaved asiago, organic romaine and Parmesan crisp.

Moulton Farm butternut, walnuts, frisee, golden raisins, ricotta salata and prosecco vinaigrette.

Organic greens, cucumber, red onion with house prosecco dressing.

Marinated, grass fed flank steak, grilled and served over organic mixed greens and finished with Great Hill Blue.

Fresh basil leaves, Calabro mozzarella, house roasted Vesuvious tomatoes with local organic arugula. Finished with balsamic reduction.

Wild-caught US Gulf coast shrimp, butter, white wine, garlic and lemon.

Vernon farm chicken, portabello, red peppers, tagliatelle and marsala sauce.

New Hampshire beef, pork and guanciale meatballs with spaghetti.

Vernon Farm chicken, capers, roasted red peppers, lemon and white wine.

House-made, moulton farm butternut squash with sage brown butter-cream.

Walnut-pecorino spread, marinated artichokes, Hi-Land Farm goat cheese and radiccchio slaw.

The Italian classic: Vesuvius tomato, mozzarella, basil and basil aioli on a homemade bun. Served with side local greens.

Cafe Pavone's grilled Verona chicken, piquillo peppers, basil pesto aioli and Vermont mozzarella.

Open face with sundried tomato pesto, asiago cheese and shaved imported porketta and topped with a Farmstand fried egg.

Pesto, tri-color roasted peppers, handmade ricotta with finocchiona.

Roast garlic pomodoro and four cheeses.

Onion cream, cripsy broccoli with chili vinegar and fried kale, pine nut Parmesan and vegan red pepper aioli.

Arugula pesto, Vermont mozzarella and roasted reds.

Peter Allen Farm chicken, smashed yukon gold potatoes and pan jus.

Little Brook Farm beef rolled with garlic confit, Parmesan and basil; slow braised in red sauce and polenta cake.

Dunk's Mushroom Farm oyster mushrooms, crispy garlic, organic baby spinach and duxelle-cauliflower cream.

Little brook farm flank steak, garlic smashed potatoes and haricot vert.

Braised wild Texas boar, tomato, mushrooms, brandy and radiatore pasta.

Whole, roasted Mediterranean sea bass with rosemary roasted potatoes and lemon-olive oil vinaigrette.

Made with our Las Docientas 200 olive oil, orange juice, rosemary and Eric's Farmstand eggs finished with orange marmalade and Lebney yogurt.

A shot of espresso served over your choice scoop of gelato.

Made locally by White Birch Gourmet.

A plate of today's biscotti.

Campo's take on the Italian classic. Layers of coffee flavored whipped cream, chocolate mousse and dense chocolate cake.

Rich, dark chocolate and Hatchland heavy cream make this mousse irresistible.

Vegan butter, brown sugar, fresh squeezed lemon juice, vegan meringue, topped with wild blueberry compote.

House-made cannoli shell filled with a traditional blend of lemon riccota and mascarpone cheese and mini dark chocolate chips.

Our espresso drinks come with a complimentary biscotti.

Green, decaf green, earl grey, english breakfast, peppermint and chamomile.