Campo de Fiori

Name: Campo de Fiori
Address: 205 S. Mill St., 81611, CO, 81611
Telephone: 970-920-7717

205 S. Mill St., Aspen, CO 81611, US

• Monday: 5:00PM-10:30PM •Tuesday: 5:00PM-10:30PM •Wednesday: 5:00PM-10:30PM •Thursday: 5:00PM-10:30PM •Friday: 5:00PM-10:30PM •Saturday: 5:00PM-10:30PM •Sunday: 5:00PM-10:30PM •

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Details

Cuisine: Italian Northern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

ANTIPASTI

CARPACCIO di SALMONE

Cured salmon, roasted beets and caper berries drizzled with a light lemon dressing

CROCCHETTE al PROSCIUTTO

Pan-fried potato croquette with Parma prosciutto and melted teleggio

FRITTURA di CALAMARI

Lightly fried calamari

CILIEGINE di PARMA

Cherry tomatoes, buffalo mozzarella and Parma prosciutto with sun-dried tomato-basil pesto

AUTUNNALE

Portobello mushrooms, butternut squash, grilled artichoke hearts, with balsamic vinaigrette, white truffle oil and shaved Parmesan

OLIVE e PARMIGIANO

Mixed marinated olives, Parmigiano, and sliced pears

PEPATA di COZZE

Mussles steamed in a black pepper, white wine and garlic broth

FRUTTI di MARE alla GRIGLIA

Marinated grilled seafood salad

CARPACCIO al TARTUFO

Thinly sliced beef tenderloin, sautéed shiitake mushrooms, arugula, Romano cheese, drizzled with blended white truffle oil

TONNO al MELOGRANO

Seared, blackened Ahi tuna served with shaved fennel and arugula tossed in a citrus-molasses emulsion

CROSTINO MEDITERRANEO

Toasted Tuscan bread topped with marinated artichokes, Cerignola olives, cherry tomatoes, and feta cheese

ZUPPE

FAGIOLI E COZZE

Cannellini beans and steamed mussels

MINESTRONE alla GENOVESE

Fresh vegetable soup served with a dollop of basil pesto

GAZPACHO VERDE

Chilled cucumber and apple purée with a touch of lemon-mint oil

ENSALATE

LATTUGHINE

Organic baby greens tossed in a lemon-mustard vinaigrette

GRANA e CARCIOFI

Arugula salad with grilled artichokes, shaved Parmesan, and white balsamic vinegar

RICCIA

Chopped kale and frisee with white anchovies, walnuts and Parmesan with a lemon dressing

ROMANA

Hearts of Romaine in a spicy anchovy dressing with pancetta and toasted garlic croutons

TRICOLORE

Radicchio, endive and arugula tossed with port vinaigrette and shaved Grana Padano

PAZZA

Spinach salad with caramelized red onions, pine nuts, raisins, gorgonzola and balsamic vinaigrette

PASTA

TAGLIOLINI con GRANCHIO

Homemade pasta with snow crab in a white wine garlic sauce

CAPELLINI CRUDAIOLA

Extra-virgin olive oil, fresh tomato, arugula and garlic

SPAGHETTI alla BOTTARGA

Oven-roasted tomatoes and Sardinian bottarga di muggine sautéed with olive oil and red chili

RAVIOLI con ARAGOSTA

Homemade pasta filled with lobster and mascarpone in a light lobster-brandy sauce

PENNE alla VODKA

Prosciutto flambéed with vodka in a light pink sauce

LINGUINE ai CROSTACEI

Assortment of fresh seafood in a spicy, fresh tomato sauce

RIGATONI alla MONTANARA

Italian sausage in a refined spicy arrabbiata

LINGUINE POSITANO

Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil

PENNE alla CAPRESE

Fresh mozzarella, basil and baked eggplant sautéed in a light marinara

CONCHIGLIE al MERLUZZO

Fresh cod simmered in a delicate pomodoro

ORECCHIETTE al SUGO BIANCO

Slowly cooked, clear beef and veal ragú

RAVIOLI all’ ODORE di FUNGHI

Housemade ravioli filled with wild mushrooms and ricotta in a cream- Champagne sauce

GNOCCHI con VEGETALI

Homemade potato dumplings with roasted summer vegetables in a light tomato sauce finished with basil pesto

RISOTTI

SCAMPI

Shrimp sautéed with lime zest

PORCINI

Lightly sautéed porcini mushrooms drizzled with white truffle oil

alle GRASPE

Sautéed scallops, spinach, and red grapes

SECONDI

FILETTO alle ERBE

Grilled filet mignon finished with an Italian herb-infused olive oil

TAGLIATA di MANZO

Grilled, sliced prime New York strip over arugula, finished with aged balsamic and shaved Parmesan

AGNELLO al ROSMARINO

Roasted Colorado lamb finished with a white balsamic, honey and rosemary sauce

CACIUCCO

Clams, mussels, shrimp, scallops, crab claw, and assorted fresh fish served in a fresh herb, tomato, white wine, and saffron broth

FAGOTTO alla SORRENTINA

Spinach, prosciutto and mozzarella filled free-range chicken breast finished with a wild mushroom and Marsala wine sauce

GAMBERONI alla GRIGLIA

Grilled, marinated prawns finished with a cucumber, mint coulis over summer greens

BATTUTA di VITELLO

Grilled pounded veal chop drizzled with a sage-thyme olive oil

CONTORNI

CAVOLINI al PARMIGIANO

Sautéed Brussel sprouts finished with Parmesan

CARCIOFI GRATINATI

Marinated and grilled artichoke hearts

BROCCOLI RAPA

Broccoli rabe sautéed with portobella mushrooms

ASPARAGI alla GRIGLIA

Grilled asparagus finished with olive oil and lemon

VEGETALI BOLLITI

Assortment of steamed seasonal vegetables