• Welcome to Campo Aspen

    Reopening for summer season on May 26th

About Campo Aspen

 

All of us at Campo de Fiori invite you to savor the wonderful flavors of Italy while you enjoy the spectacular mountains of Aspen, Colorado.

Located in the heart of town, Campo uses the freshest local ingredients and imported cured meats and dried goods from Italy to create exceptional authentic Italian cuisine. Our extensive wine list will surely complement your dining experience. Our team’s exceptional personalized care and service create a festive and vibrant atmosphere that feels similar to a wonderful dinner party!

We also specialize in group events. If you are planning any of the following please contact us for more information:

Wedding Receptions – Rehearsal Dinners – Corporate Functions – Special Occasions. Our impeccable attention to detail will help create an event that will be both wonderful and unforgettable.

 

Your Hosts

GIUSEPPE GAROFALO
Head Chef

Giuseppe

At the age of seventeen, Chef Garofalo began his culinary career at a local eatery in his village of Torre del Greco, Italy. That experience provided Giuseppe with the incentive to attend culinary school in Avellino, where he learned the techniques that help develop his creativity in the cucina. In 1999 Giuseppe moved to Aspen and was hired at Campo de Fiori where he has been tantalizing the taste buds of visitors and locals alike, ever since. Giuseppe’s complete dedication and desire to always grow and be the best he can be, have allowed Campo to remain true to it’s roots of Italian cuisine, while each season, offering gorgeous new flavors and excitement!

DAVID ELLSWIEG
General Manager

Dave

David Ellsweig joined our team after leaving Manhattan in 2001. David started his restaurant career in high school and worked his way through Arizona State University where he graduated Summa cum Laude. After leaving graduate school at Harvard, David traveled around the world visiting over 100 countries. We are so happy to have David leading Campo’s dining room team, welcoming guests and discussing food and wine at Campo Aspen nightly. His passion for life, his innate ability to connect with people and his brilliance, brings something quite special and very personalized each guest’s experience.

Winter Menu

Antipasti

  • CALAMARI FRITTI
    Lightly fried calamari and zucchini
  • CARPACCIO BUE
    Thinly sliced raw beef tenderloin, fennel, capers, tomatoes and shaved Parmesan
  • FORMAGGI e SALUMI
    Cured meats, artisanal cheeses, toasted nuts and fruit senapita
  • FRUTTI di MARE alla GRIGLIA
    Marinated grilled seafood salad
  • POL’PO alla GRIGLIA
    Grilled Spanish octopus with red pepper infused olive oil
  • BURRATA con POMODORO CONFIT
    Fresh Burrata and tomato confit with grilled rustique bread (v)
  • AUTUNNALE
    Portobellos, butternut squash, grilled artichokes, balsamic, truffle oil and Parmesan (v)
  • BRESAOLA VALTELLINA
    Air dried thinly sliced cured tenderloin, arugula, shaved Parmesan and lemon
  • MELANZANE PARMIGIANA
    Baked eggplant and fresh mozzarella finished with basil pesto (v)
  • COZZE e VONGOLE
    Mussels, clams, fregole, garlic, white wine, lemon zest and crushed red pepper

Zuppe

  • MINESTRONE GENOVESE
    Fresh vegetable soup with a touch of basil pesto (v)
  • PASTA e FAGIOLI
    Cannellini, black and kidney beans served with ditalini pasta
  • ZUPPA del GIORNO
    Soup of the day

Insalate

  • LATTUGHINE
    Organic baby greens tossed in a lemon-olive oil vinaigrette (v)
  • SPINACI
    Baby spinach, gorgonzola dolce-latte, bosc pears, pecans and champagne vinaigrette (v)
  • ROMANA
    Hearts of romaine in a spicy anchovy dressing with applewood smoked pancetta
  • SEDANO
    Celery hearts and leaves, dates, roasted almonds, tossed in a lemon dressing (v)
  • BAGNA CAUDA
    Arugula, chopped radicchio, egg, avocado, tossed in bagna cauda anchovy dressing
  • ZUCCA MISTA
    Roasted squash, arugula, baby kale, wheat berries, pumpkin seeds and goat cheese (v)

Contorni

  • PATATINE ARROSTO
    Roasted colorful fingerling potatoes and fresh rosemary (v)
  • POLENTA con POMODORO
    Soft polenta, roasted tomatoes and pecorino (v)
  • CANNELLINI alla SALVIA
    Italian white beans sautéed with fresh sage (v)
  • MISTO di VEGETALI ARROSTO
    Assorted roasted winter vegetables (v)
  • SPINACI
    Spinach sautéed with olive oil and garlic (v)
  • CAVOLFIORE
    Roasted cauliflower with smoked paprika (v)

Paste

  • CAPELLINI CRUDAIOLA
    Fresh diced tomato, arugula, extra-virgin olive oil and garlic (v)
  • SPAGHETTI BOTTARGA
    Roasted tomatoes and Sardinian bottarga sautéed with olive oil and red chilis
  • PENNE CAPRESE
    Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v)
  • LINGUINE CROSTACEI
    Assortment of fresh seafood in a spicy tomato sauce
  • RIGATONI MONTANARA
    Slow cooked Italian sausage in a spicy arrabbiata sauce
  • GNOCCHI SPINACI
    Spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)
  • RAVIOLI FUNGHI
    Homemade pasta filled with mushrooms in a light porcini cream sauce (v)
  • PENNE VODKA
    Prosciutto flambéed with vodka in a light pink sauce
  • LINGUINE POSITANO
    Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil
  • FETTUCCINE BOLOGNESE
    With beef and veal ragu
  • ZUCCHINE INVERNO
    Spiralized zucchini ‘pasta’, basil pesto, wild mushrooms, pinenuts, sheep feta (v)
  • AGNOLOTTI di ZUCCA
    Pumpkin, sausage, ricotta filled pasta, brown butter sage and toasted walnuts
  • LINGUINE DIAVOLA
    8oz lobster tail, crushed whole tomatoes, garlic, olive oil and white wine

*Gluten free pasta available upon request

Risotti

  • TRE FUNGHI
    Porcini, shitake and portabello mushrooms finished with truffle oil
  • CAPESANTE e SPINACI
    Sauteed scallops and spinach in a delicate saffron risotto
  • RISOTTO del GIORNO
    Risotto of the day

Secondi

  • FILETTO di MANZO con ERBE
    Grilled spice rubbed filet mignon drizzled with three herb salsa verde
  • TAGLIATA
    Grilled, sliced New York steak, arugula with balsamic and shaved Parmesan
  • CACIUCCO
    Clams, mussels, shrimp and scallops in a tomato saffron broth
  • POLLO al MATTONE
    Chicken “under brick” with thyme pesto
  • AGNELLO ARROSTO con ERBE
    Roasted rack of lamb with herb crust
  • LOMBATINA di VITELLO
    Grilled pounded veal chop finished with fresh herbs
  • SPIGOLA in UMIDO
    Poached sea bass served in a delicate herb broth with roasted tomatoes and fennel
  • BRACIOLA di MAIALE
    Grilled heritage pork chop with cider braised leeks

(v) indicates vegetarian dishes.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Summer Menu

Antipasti

  • CALAMARI FRITTI
    $21
    Lightly fried calamari and zucchini
  • CARPACCIO BUE
    $22
    Thinly sliced beef tenderloin, arugula, fennel and shaved Parmesan
  • FORMAGGI e SALUMI
    $21
    Cured meats, artisanal cheeses, toasted nuts and fruit senapita
  • BURRATA
    $22
    Heirloom tomatoes, fresh basil and burrata with aged balsamic vinegar (v)
  • AUTUNNALE
    $21
    Portobellos, butternut squash, grilled artichokes, balsamic, truffle oil and Parmesan (v)
  • MELANZANE PARMIGIANA
    $21
    Baked eggplant, fresh mozzarella, finished with pesto (v)
  • COZZE e VONGOLE
    $23
    Mussels, clams, fregole, garlic, white wine, lemon zest and crused red pepper
  • BRUSCHETTA
    $18
    Toasted rustic bread, basil pesto, diced heirloom cherry tomatoes and goat cheese (v)
  • FRUTTI di MARE alla GRIGLIA
    $28
    Marinated grilled seafood salad
  • TARTARE di SALMONE
    $21
    Skuna Bay salmon, ginger, cilantro, sesame oil and lime juice
  • POLIPO alla GRIGLIA
    $23
    Grilled Spanish octopus with red pepper infused olive oil
  • BRESAOLA VALTELLINA
    $21
    Air dried thinly sliced cured tenderloin, arugula, shaved Parmesan and lemon

Zuppe

  • MINESTRONE GENOVESE
    $16
    Fresh vegetable soup with a touch of basil pesto (v)
  • GAZPACHO
    $16
    Chilled farm style soup with vine ripe tomatoes, cucumber, bell peppers and onion (v)
  • ZUPPA del GIORNO
    $16
    Soup of the day

Insalate

  • LATTUGHINE
    $15
    Organic baby greens tossed in a lemon-olive oil vinaigrette (v)
  • SPINACI
    $16
    Baby Spinach, gorgonzola dolce-latte, Bosc pears, pecans and Champagne vinaigrette (v)
  • BIETOLE
    $16
    Roasted red and yellow beets, tossed with arugula, goat cheese and lemon vinaigrette (v)
  • SEDANO
    $15
    Celery hearts and leaves, dates, roasted almonds, tossed in a lemon dressing (v)
  • ROMANA
    $16
    Hearts of romaine in a spicy anchovy dressing with applewood smoked pancetta
  • PESCA
    $16
    Grilled peaches, arugula, blueberries, Marcona almonds, goat cheese and white balsamic (v)

Contorni

  • ORTAGGI PICCANTI
    $12
    Summer greens sautéed with olive oil, garlic and red chili flakes (v)
  • PATATINE ARROSTO
    $12
    Roasted colorful fingerling potatoes (v)
  • MISTO di VEGETALI SALTATI
    $12
    Assorted sautéed vegetables (v)
  • POLENTA con POMODORO
    $12
    Soft polenta, roasted tomatoes and pecorino (v)
  • CANNELLINI alla SALVIA
    $12
    Italian white beans sautéed with fresh sage (v)

Paste

  • ZUCCHINE SORELLA
    $25
    Fresh spiraled zucchini “pasta”, basil pesto, tomatoes, feta and kalamata olives (v)
  • CAPELLINI CRUDAIOLA
    $23
    Fresh tomato, arugula, extra-virgin olive oil, and garlic (v)
  • SPAGHETTI BOTTARGA
    $25
    Roasted tomatoes and Sardinian bottarga sautéed with olive oil and red chilis
  • PENNE CAPRESE
    $24
    Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v)
  • PACCHERI GRANCHIO
    $29
    Snow crab with oven roasted heirloom cherry tomatoes
  • LINGUINE CROSTACEI
    $33
    Assortment of fresh seafood in a spicy tomato sauce
  • RIGATONI MONTANARA
    $24
    Slow cooked Italian sausage in a spicy arrabbiata sauce
  • PAPPARDELLE BOLOGNESE
    $26
    Fresh made ribbon pasta with veal and beef ragu
  • RAVIOLI FUNGHI
    $27
    Homemade pasta filled with mushrooms in a light porcini cream sauce (v)
  • PENNE VODKA
    $25
    Prosciutto flambéed with vodka in a light pink sauce
  • LINGUINE POSITANO
    $28
    Shrimp sautéed with white wine, garlic, cherry tomatoes, arugula and basil
  • FETTUCINE PISELLI
    $27
    Fresh lemon pasta, English, sweet, and snap peas with butter and Parmesan (v)
  • GNOCCHI SPINACI
    $28
    Spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)
  • LINGUINE DIAVOLA
    $48
    8oz lobster tail, crushed whole tomatoes, garlic, olive oil and white wine

*Gluten free pasta available upon request

Risotti

  • TRE FUNGHI
    $27
    Porcini, shiitake and portabello mushrooms finished with truffle oil (v)
  • GAMBERI e ZUCCHINE
    $29
    Sautéed shrimp and zucchini

Secondi

  • FILETTO con ERBE
    $49
    Grilled spice rubbed filet mignon drizzled with three herb salsa verde
  • TAGLIATA di MANZO
    $48
    Grilled, sliced New York steak over arugula with balsamic and Grana
  • CACIUCCO
    $47
    Clams, mussels, shrimp and scallops in a tomato saffron broth
  • POLLO al MATTONE
    $37
    Chicken “under brick” with thyme pesto
  • IPPOGLOSSO ESTIVO
    $39
    Grilled wild sustainable halibut with heirloom tomatoes, lemon, garlic and olive oil
  • AGNELLO ARROSTO con ERBE
    $49
    Roasted rack of Colorado lamb with herb crust
  • LOMBATINA di VITELLO
    $47
    Grilled pounded veal chop finished with fresh herbs

(v) indicates vegetarian dishes.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Bar Menu

Antipasti

  • MINESTRONE
    $10
    Vegetable soup (v)
  • CAPRESE
    $10
    Tomato, fresh mozzarella and basil (v)
  • ROMANA
    $10
    Romaine with a traditional anchovy dressing
  • CALAMARI
    $10
    Lightly fried calamari
  • CARPACCIO BUE
    $10
    Thinly sliced beef with arugula and capers
  • COZZE
    $10
    Steamed black mussels sautéed in an olive oil and garlic broth with red chili flakes

Paste

  • CAPELLINI CHECCA
    $19
    Angel hair with fresh tomato, basil and olive oil (v)
  • SPAGHETTI POLPETTE
    $19
    Homemade meatballs cooked in a hearty tomato sauce
  • LINGUINI COZZE
    $19
    Mussels sauteed in a light tomato sauce
  • RIGATONI AMATRICIANA
    $19
    Pancetta, onions and pecorino in a tomato sauce
  • PENNE CAPRESE
    $19
    Fresh mozzarella, eggplant and basil in a tomato sauce (v)
  • GNOCCHI SPINACHI
    $19
    Housemade spinach dumplings, feta, tomatoes, garlic and olive oil (v)

Secondi

  • POLLO alla MILANESE
    $20
    Breaded chicken breast, arugula, onions and cherry tomatoes
  • TROTA SALMONATA
    $20
    Seared ruby red trout with fresh tomatoes, basil and olive oil
  • VEAL PIZZAIOLA
    $20
    Grilled veal, spicey marinara, black olives, capers and aged pecorino
  • BISTECCA al BAROLO
    $20
    Grilled marinated beef with a barolo sauce

Dolci

  • TIRAMISÚ
    $11
    Ladyfingers with espresso and mascarpone
  • BISCOTTI
    $11
    Traditional Italian cookies
  • GELATI
    $11
    Assorted Italian ice cream
  • SORBETTI
    $11
    Assorted frozen Italian ice

(v) indicates vegetarian dishes.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Signature Cocktails

  • Espresso Martini
    $16
    A double shot of espresso mixed with vodka, Stoli Vanilla, Godiva White Chocolate liquor, Baileys and Kahlúa served up with a sprinkle of ground espresso
  • Blood Orange
    $16
    Suerte Reposado tequila, Solerno blood orange liquor, lime juice and a splash of cranberry juice served up with a lime
  • Sogno
    $16
    Contratto Bianco, White rum, a splash of pineapple juice and a squeeze of lime
  • Double Agent W.C
    $16
    Woody Creek vodka, Woody Creek gin, splash of St Germaine with a lemon twist
  • Pomegranate Martini
    $16
    Ketel One Citroen, Pama liquor, Frangelico, pineapple juice and a squeeze of lime
  • Negroni
    $16
    Woody Creek gin, Campari and Contratto Rosso, served with a cherry
  • Contratto Spritz
    $12
    Contratto Apertif, Mionetto Prosecco, a splash of soda, served on the rocks with a twist of lemon

Contact Us

Campo Aspen is reopening for summer season on May 26th.

For reservations, call us at (970) 920-7717

205 South Mill Street
Aspen, Colorado 81611
Phone – 970.920.7717
aspeninfo@campodefiori.net

 

Business Office

Michelle Plotke Jacobs, Office Manager
PO BOX 1848
BASALT, CO 81621
Phone – 970.927.9641
Fax – 970.927.9698