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 helped develop his creativity around ingredients. In 1999, desiring a new environment, Giuseppe moved to Aspen and was hired as the Executive Chef of Campo de Fiori. It was a big move to come from Italy, where restaurants generally do one seating in an evening, to Campo Aspen, where the expectation of great and consistent quality is met with such a high volume of guests during the heart of the season. But Giuseppe’s driving motto, “We will make it happen,” along with Giuseppe’s complete dedication and desire to always grow and be the best he can be, have allowed Campo to remain true to its roots of Italian cuisine, while each season, offering gorgeous new flavors and excitement to so many guests. On most evenings Giuseppe will try and step away from the kitchen for a few moments and visit and connect with many of our “regulars.” So next time you visit Campo, make sure to say hello to Chef Giuseppe and experience where he has been tantalizing the taste buds of visitors and locals alike!

DAVID ELLSWIEG
General Manager

Dave

When you walk around Aspen and speak of the famous locals. “Campo Dave” is definitely one of them! 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 had a strong desire to explore and traveled around the world visiting over 100 countries. Dave’s absolute clarity and certainty of wanting to create the ultimate life experience drew him from a Manhattan to Aspen in 2001, where he began working at Campo. It became obvious very quickly that Dave was someone special. The things that can stress a normal person, like crowds out the door,  actually motivate and energize Dave. He ascends physical and intellectual challenges that very few could conquer. His incredible passion for life and continuous curiosity and desire to be the best he can be, offer him an innate ability to connect with virtually everybody he meets. And his natural capability to lead, motivate and inspire, combined with his brilliance, have helped build a dining room team that brings something quite special and very personalized to each guest’s experience.  We could not be happier than to have David offering his vision and leadership, welcoming guests and discussing food and wine at Campo Aspen nightly.

Duan Chaffey
Assistant Manger

Duan left his home in Adelaide, South Australia at age 20 to travel the world. His natural curiosity and desire to see the world brought his travels to over 50 countries before deciding to move to Aspen in 1999. It was in Aspen that he fell in love with its mountains and the rare and special tight knit community and decided to make it his new home. At the time of moving to Aspen, Duan had already gained a lot of experience in the service industry and had worked at several great restaurants In Canada, England and Australia before joining Campo’s team in 2005. While living in Aspen, Duan has also completed a Degree with Distinction in International Relations, majoring in Middle Eastern Studies. His diverse travels and studies in International Relations, has made him a very important leader at Campo, who welcomes many employees and guests from abroad, and understands and embraces all the cultural differences. With his many incredible experiences, Duan still considers raising his 2 beautiful children Aidan & Hannah his most important accomplishment in life. We feel very lucky to have a leader like Duan on our team. His warmth, intelligence, dedication and attention to detail are some of the many talents that he brings to Campo each day.

Chris Carmichael
Bar Manager

Chris is very familiar with bringing joy to crowds of patrons throughout the year! A few months after graduating from Plymouth State College in 1992, Chris decided to pursue his passion for skiing and followed his dream of powder days to Aspen. It was there, 25 years ago, that he began working alongside Elizabeth at the then popular Farfalle restaurant. Both being new to town, Chris and Elizabeth quickly realized that Aspen was one of the best places on earth and wanted to make it a permanent place to live. Shortly after Campo Aspen expanded and added a bar, Chris was asked to join and become a part of the Campo team. From day one, 18 years ago, it was clear that Chris brought something special to the atmosphere of the bar. His affable personality, along with his strong work ethic, talent and leadership skills, made him the natural fit to run the popular bar. Under Chris’s leadership, Campo’s bar has become one of the most popular stops in Aspen for locals and visitors alike. Even on the busiest nights, Chris makes sure that each guest experiences the flavors and energy that make Campo special. So come by anytime and check out one of Chris’s delectable cocktails, have a bite of food and share in a conversation with him. You will quickly understand the great energy and passion that Chris has brought to make Campo’s bar an Aspen hotspot.

Fall 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 crushed 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
  • 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)
  • 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

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)
  • 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
  • GNOCCHI SPINACI
    $28
    Spinach dumplings, feta, tomatoes and garlic tossed with olive oil (v)

*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

  • 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

(v) indicates vegetarian dishes.

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

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
    $14
    Angel hair with fresh tomato, basil and olive oil (v)
  • SPAGHETTI POLPETTE
    $14
    Homemade meatballs cooked in a hearty tomato sauce
  • LINGUINI COZZE
    $14
    Mussels sauteed in a light tomato sauce
  • RIGATONI AMATRICIANA
    $14
    Pancetta, onions and pecorino in a tomato sauce
  • PENNE CAPRESE
    $14
    Fresh mozzarella, eggplant and basil in a tomato sauce (v)
  • GNOCCHI SPINACHI
    $14
    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 shot of espresso shaken with vodka, Smirnoff Vanilla, Godiva White Chocolate liquor, Baileys and Kahlúa served up with a sprinkle of ground espresso
  • The Last Hurrah
    $16
    Woody Creek bourbon, Amaro Nonino, Contratto Appertif and lemon juice, served on the rocks with a twist
  • The Balty Rose
    $16
    Nolets Dry gin, Aperol, grapefruit juice and splash of lime + soda served on the rocks in a snifter with a salted rim
  • Summer
    $16
    Organic cucumber and mint infused vodka with cold processed watermelon juice and a splash of lime
  • Skinny Jalapeno
    $16
    Jalapeno infused Milagro, Agave and lime juice served on the rocks with a salted rim
  • Blood Orange Martini
    $16
    Suerte Reposado tequila, Solerno blood orange liquor, lime juice and a splash of cranberry juice with a lime
  • Smoked Rosemary Martini
    $16
    Belvedere vodka served up with a few drops of smoked rosemary infused olive oil, garnished with an olive
  • Contratto Spritz
    $12
    Contratto Apertif, Mionetto Prosecco, a splash of soda, served on the rocks in a wine glass with a twist

Contact Us

Campo Aspen is closed for off-season and will re-open on Nov. 24.

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