• Welcome to Campo Vail

    Open Nightly at 5:30PM

About Campo Vail

 

 

 

Campo de Fiori Ristorante invites you to enjoy our authentic Italian cuisine while basking in the glow of Vail Mountain.

At Campo, we use the freshest local ingredients and imported cured meats and dried goods from Italy to create dishes that will entice your senses and delight your palate.

Our extensive wine selection complements the fare, and our exceptional and personalized service creates a warm and vibrant atmosphere.

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

MIRA HOZZOVA
General Manager

Mira grew up in the High Tatra Mountain town of Kezmarok in Slovakia. She earned a “Tourism and Hospitality Management and Economics” degree from Matej Bel University in Banska Bystrica. After graduating, Mira traveled, applying her hospitality skills in England, Austria and later, as Assistant Manager at the four-star Hotel Danube in Slovakia. Now a partner in the Vail restaurant, Mira’s personal attention to detail, customer care and brilliant smile will greet you as you walk up the stairs into Campo. Mira’s superb leadership and care have helped make Campo a place that only grows better and better. So come by to meet Mira and discover for yourself why she’s so passionate about Campo de Fiori!

SIMONE REATTI
Head Chef

simone-reatti

Guiseppina Verzi is responsible for Chef Simone’s career in the kitchen. His grandmother encouraged his early interest in the culinary art while he was growing up in Cortina D’Ampezzo, Italy. After going to culinary school in Longarone, he traveled the globe applying and honing his techniques at the Hotel Monaco in Venice, the Savoy Hotel in London, various high-end kitchens in Florida, California and Aspen, Colorado where he met with Elizabeth and Luigi in 1997. He was quickly invited to apply his talents toward the opening of Campo de Fiori in Vail and at this point, has become a partner in the Vail operation. Simone’s desire to offer consistently beautiful and flavorful Italian food is one of the most important aspects in bringing Campo’s guests back again and again!

Winter Menu

Antipasti

  • BRUSCHETTA MEDITERRANEA
    $15
    Toasted rustic bread topped with vine ripened tomato (v)
  • AUTUNNALE
    $17
    Portobellos, butternut squash, grilled artichokes, balsamic, truffle oil and Parmesan (v)
  • POLPO alla GRIGLIA
    $18
    Grilled Spanish octopus, red pepper infused olive oil
  • FRITTURA di CALAMARI
    $16
    Lightly fried calamari, arabbiatta sauce
  • BURRATA e ZUCCA
    $18
    Fresh burrata cheese, roasted butternut squash, aged balsamic (v)
  • *CARPACCIO
    $19
    Thinly sliced natural beef tenderloin, artichoke black truffle mousse, arugula, Parmesan
  • COZZE al VINO BIANCO
    $18
    Black mussels sautéed with fresh tomato, garlic and white wine
  • FRUTTI di MARE alla GRIGLIA
    $21
    Marinated grilled seafood salad
  • MOZZARELLA e POMODORI
    $17
    Fresh Buffalo mozzarella, vine ripened tomatoes, fresh basil (v)
  • PROSCIUTTO e PERE
    $19
    18 month aged PT prosciutto di Parma, D’Anjou pears, creamy gorgonzola sauce
  • ANTIPASTO MEDITERRANEO
    $22
    Cured meats, artisan cheeses, marinated olives, marcona almonds
  • PIATTO di PROSCIUTTO
    $28
    18 month aged Paolo Tannara prosciutto di Parma, grilled focaccia

Zuppe

  • MINESTRONE GENOVESE
    $15
    Fresh vegetable soup with a touch of basil pesto (v)
  • ZUPPA del GIORNO
    $16
    Chef’s choice

Insalate

  • LATTUGHINE
    $13
    Organic baby greens, lemon-mustard vinaigrette (v)
  • PAZZA
    $14
    Spinach, caramelized red onions, pine nuts, raisins, gorgonzola dolce and balsamic (v)
  • GRANA e CARCIOFI
    $14
    Organic arugula, marinated artichokes, shaved Parmesan, white balsamic vinegar (v)
  • ROMANA
    $15
    Baby romaine in a whole grain mustard caesar dressing, crispy pancetta, bread crumbs
  • INSALATA D’INVERNO
    $16
    Baby kale, arugula, roasted beets, butternut squash, goat cheese (v)

Contorni

  • OLIVE CALDE
    $10
    Assortment of Mediterranean olives sautéed with fresh herbs (v)
  • BROCCOLINI SALTATI
    $10
    Fresh broccolini sautéed with extra virgin olive oil, shallots and garlilc (v)
  • SPINACI in PADELLA
    $10
    Fresh spinach sautéed with garlic and extra virgin olive oil (v)
  • CAVOLINI di BRUSSELS
    $10
    Brussels sprouts sautéed with extra virgin olive oil, shallots and garlic (v)

Paste

  • CAPELLINI CRUDAIOLA
    $21
    Fresh tomato, arugula, extra-virgin olive oil and garlic (v)
  • LINGUINE BOTTARGA
    $26
    Roasted tomatoes and Sardinian bottarga (tuna roe) sautéed with olive oil
  • RAVIOLONE d’ ARAGOSTA
    $28
    Homemade ravioli filled with lobster tail, saffron cream sauce, roasted fennel
  • LINGUINE AMATRICIANA
    $23
    Traditional spicy tomato Roman sauce with pancetta and onions, Pecorino
  • TAGLIATELLE con CODA di BUE
    $26
    Fresh homemade tagliatelle with braised oxtail, Pecorino
  • LINGUINE CROSTACEI
    $27
    Assortment of fresh seafood in a light tomato sauce
  • TONARRELLI al GRANCHIO
    $26
    Squid tonarrelli , jumbo dungeness crab, broccolini, roasted tomatoes
  • PENNE CAPRESE
    $24
    Fresh mozzarella, basil, baked eggplant sautéed in a light marinara sauce (v)
  • PAPPARDELLE BOSCAIOLA
    $26
    Fresh homemade pappardelle, porcini mushrooms and Italian sausage
  • PENNE VODKA e PROSCIUTTO
    $24
    Prosciutto flambéed with vodka in a light pink sauce
  • RAVIOLI FUNGHI
    $26
    Homemade ravioli filled with mushrooms in a light cream sauce, white truffle oil (v)
  • GNOCCHI alla BOLOGNESE
    $27
    Homemade potato dumplings in a beef ragú with wild mushrooms

Risotti

  • RISOTTO dello CHEF
    $27
    Chef’s daily choice

Secondi

  • TAGLIATA di MANZO
    $38
    Grilled, sliced all natural New York steak, arugula, balsamic, Parmesan
  • FILETTO al TARTUFO e PORCINI
    $47
    Grilled all natural Angus beef tenderloin, white truffle porcini butter
  • POLLO alla PIASTRA
    $36
    Roasted natural ABF ‘Red Bird’ chicken, roasted beets, fennel, butternut squash
  • AGNELLO MELE VERDI
    $45
    Grilled Colorado lamb chops, green apple port wine reduction sauce
  • SCALOPPINE dello CHEF
    $38
    Chef’s daily choice
  • COSTATA di VITELLO
    $49
    Pan seared ‘Strauss Farm’ veal chop with porcini mushroom sauce
  • CACIUCCO
    $37
    Assortment of fresh seafood in a tomato saffron broth
  • *PESCE del GIORNO
    M.P.
    Delivery of the day

Executive Chef Simone Reatti
Sous Chef Oscar “Pain” Diaz

(v) indicates vegetarian dishes

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

Spring Menu

Antipasti

  • BRUSCHETTA MEDITERRANEA
    $14
    Toasted rustic bread topped with vine ripened tomato (v)
  • AUTUNNALE
    $17
    Portobellos, butternut squash, grilled artichokes, balsamic, truffle oil and Parmesan (v)
  • FRITTURA di CALAMARI
    $16
    Lightly fried calamari, arabbiatta sauce
  • BURRATA alla TREVISANA
    $18
    Fresh burrata cheese, caramelized radicchio, Belgian endive (v)
  • *CARPACCIO BUE
    $18
    Thinly sliced natural beef tenderloin, mushroom truffle mousse, arugula, Parmesan
  • COZZE al VINO BIANCO
    $17
    Black mussels sautéed with fresh tomato, garlic and white wine
  • FRUTTI di MARE alla GRIGLIA
    $20
    Marinated grilled seafood salad
  • MOZZARELLA e POMODORI
    $17
    Fresh Buffalo mozzarella, heirloom tomatoes, fresh basil (v)
  • PROSCIUTTO e PERE
    $19
    18 month aged prosciutto di Parma, D’Anjou pears, creamy gorgonzola sauce
  • ANTIPASTO MEDITERRANEO
    $20
    Cured meats, artisan cheeses, marinated olives, marcona almonds

Zuppe

  • ZUPPA del GIORNO
    $13
    Chef’s choice

Insalate

  • LATTUGHINE
    $12
    Organic baby greens, lemon-mustard vinaigrette (v)
  • PAZZA
    $14
    Spinach, caramelized red onions, pine nuts, raisins, gorgonzola dolce and balsamic (v)
  • GRANA e CARCIOFI
    $14
    Organic arugula, marinated artichokes, shaved Parmesan, white balsamic vinegar (v)
  • ROMANA
    $13
    Hearts of romaine in a whole grain mustard caesar dressing, crispy pancetta

Contorni

  • OLIVE CALDE
    $10
    Assortment of Mediterranean olives sautéed with fresh herbs (v)
  • SPINACI in PADELLA
    $10
    Fresh spinach sautéed with garlic and extra virgin olive oil (v)
  • CAVOLINI di BRUSSELS
    $10
    Brussels sprouts sautéed with olive oil, shallots and garlic (v)

Paste

  • CAPELLINI CRUDAIOLA
    $21
    Fresh tomato, arugula, extra-virgin olive oil and garlic (v)
  • RIGATONI QUATTRO FORMAGGI
    $25
    Four cheese cream sauce with walnuts and black truffles (v)
  • LINGUINE BOTTARGA
    $24
    Roasted tomatoes and Sardinian bottarga (tuna roe) sautéed with olive oil
  • LINGUINE AMATRICIANA
    $22
    Traditional spicy tomato Roman sauce with pancetta and onions, Pecorino
  • TAGLIATELLE ai PISELLI
    $24
    Fresh lemon pasta, English, sweet and snap peas, Parmesan butter sauce (v)
  • PENNE CAPRESE
    $23
    Fresh mozzarella, basil and baked eggplant sautéed in a light marinara sauce (v)
  • RAVIOLONE di PESCE
    $26
    Homemade ravioli filled with assorted shellfish in a fresh tomato sauce
  • PAPPARDELLE BOSCAIOLA
    $26
    Fresh homemade pappardelle, porcini mushrooms and Italian sausage
  • PENNE VODKA e PROSCIUTTO
    $24
    Prosciutto flambéed with vodka in a light pink sauce
  • RAVIOLI FUNGHI
    $25
    Homemade ravioli filled with mushrooms in a light cream sauce, white truffle oil (v)
  • GNOCCHI alla BOLOGNESE
    $25
    Homemade potato dumplings in a beef ragú with wild mushrooms

Risotti

  • RISOTTO dello CHEF
    $25
    Chef’s daily choice

Secondi

  • TAGLIATA di MANZO
    $38
    Grilled, sliced all natural New York steak, arugula, balsamic, Parmesan
  • FILETTO ai PORCINI
    $47
    Grilled all natural Angus beef tenderloin, porcini mushroom sauce
  • POLLO alla PIASTRA
    $35
    Roasted natural ABF ‘Red Bird’ chicken, radicchio, pinenuts, raisins, portobellos
  • AGNELLO ai FICHI
    $45
    Grilled Colorado lamb chops, balsamic fig reduction
  • SCALOPPINE dello CHEF
    $36
    Chef’s daily choice
  • CACIUCCO
    $36
    Assortment of fresh seafood in a tomato saffron broth
  • *PESCE del GIORNO
    M.P.
    Delivery of the day

Executive Chef Simone Reatti
Sous Chef Oscar “Pain” Diaz

(v) indicates vegetarian dishes

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

Summer Menu

Antipasti

  • BRUSCHETTA MEDITERRANEA
    $14
    Toasted rustic bread topped with vine ripened tomato (v)
  • POLPO alla GRIGLIA
    $18
    Grilled Spanish octopus, red pepper infused olive oil
  • FRITTURA di CALAMARI
    $16
    Lightly fried calamari, arabbiatta sauce
  • BURRATA alla TREVISANA
    $18
    Fresh burrata cheese, caramelized radicchio, Belgian endive (v)
  • *CARPACCIO BUE
    $18
    Thinly sliced natural beef tenderloin, organic arugula, Parmesan, lemon dressing
  • COZZE al VINO BIANCO
    $17
    Black mussels sautéed with fresh tomato, garlic and white wine
  • FRUTTI di MARE alla GRIGLIA
    $20
    Marinated grilled seafood salad
  • MOZZARELLA e POMODORI
    $17
    Fresh Buffalo mozzarella, heirloom tomatoes, fresh basil (v)
  • PROSCIUTTO e MELONE
    $19
    18 month aged prosciutto di Parma, Tuscan melon
  • ANTIPASTO MEDITERRANEO
    $20
    Cured meats, artisan cheeses, marinated olives, marcona almonds

Zuppe

  • MINESTRONE GENOVESE
    $14
    Fresh vegetable soup with a touch of basil pesto (v)
  • ZUPPA del GIORNO
    $15
    Chef’s choice

Insalate

  • LATTUGHINE
    $13
    Organic baby greens, lemon-mustard vinaigrette (v)
  • PAZZA
    $14
    Spinach, caramelized red onions, pine nuts, raisins, gorgonzola dolce and balsamic (v)
  • GRANA e CARCIOFI
    $14
    Organic arugula, marinated artichokes, shaved Parmesan, white balsamic vinegar (v)
  • ROMANA
    $15
    Baby romaine in a whole grain mustard caesar dressing, crispy pancetta, bread crumbs
  • INSALATA di ZUCCHINI
    $13
    Shaved zucchini, cucumber, shaved Parmesan, almonds, yogurt dressing
  • INSALATA di TONNO
    $15
    Organic arugula, radicchio, ‘confettura di tuna’, canellini beans, citrus dressing

Contorni

  • OLIVE CALDE
    $10
    Assortment of Mediterranean olives sautéed with fresh herbs (v)
  • PISELLI al PORRO
    $10
    Fresh snap peas sautéed with crispy leeks and extra virgin olive oil (v)
  • SPINACI in PADELLA
    $10
    Fresh spinach sautéed with garlic and extra virgin olive oil (v)
  • CAVOLINI di BRUSSELS
    $10
    Brussels sprouts sautéed with extra virgin olive oil, shallots and garlic (v)

Paste

  • CAPELLINI CRUDAIOLA
    $21
    Fresh tomato, arugula, extra-virgin olive oil and garlic (v)
  • LINGUINE BOTTARGA
    $24
    Roasted tomatoes and Sardinian bottarga (tuna roe) sautéed with olive oil
  • LINGUINE AMATRICIANA
    $22
    Traditional spicy tomato Roman sauce with pancetta and onions, Pecorino
  • ORECCHIETTE al GRANCHIO
    $26
    Broccolini, lump crab, basil pesto
  • AGNOLOTTI dell’ ORTO
    $24
    Homemade ravioli filled with roasted vegetables, butter sauce, balsamic (v)
  • TAGLIATELLE ai PISELLI
    $25
    Fresh lemon pasta, English, sweet and snap peas, Parmesan butter sauce (v)
  • PENNE CAPRESE
    $23
    Fresh mozzarella, basil, baked eggplant sautéed in a light marinara sauce (v)
  • PAPPARDELLE BOSCAIOLA
    $26
    Fresh homemade pappardelle, porcini mushrooms and Italian sausage
  • PENNE VODKA e PROSCIUTTO
    $24
    Prosciutto flambéed with vodka in a light pink sauce
  • RAVIOLI FUNGHI
    $25
    Homemade ravioli filled with mushrooms in a light cream sauce, white truffle oil (v)
  • GNOCCHI alla BOLOGNESE
    $25
    Homemade potato dumplings in a beef ragú with wild mushrooms

Risotti

  • RISOTTO dello CHEF
    $25
    Chef’s daily choice

Secondi

  • BISTECCA alle ERBE
    $41
    Grilled ‘Golden Canyon’ ribeye, Italian herb sauce
  • POLLO al LIMONE PREZZEMOLO
    $35
    Lemon marinated natural chicken, olives, caper berries, arugula
  • AGNELLO ai MIRTILLI
    $35
    Grilled Colorado lamb chops, blueberry port reduction sauce
  • SCALOPPINE dello CHEF
    $36
    Chef’s daily choice
  • CACIUCCO
    $36
    Assortment of fresh seafood in a tomato saffron broth
  • *PESCE del GIORNO
    M.P.
    Delivery of the day

Executive Chef Simone Reatti
Sous Chef Oscar “Pain” Diaz

(v) indicates vegetarian dishes

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

Fall Menu

Antipasti

  • BRUSCHETTA MEDITERRANEA
    $14
    Toasted rustic bread topped with vine ripened tomato (v)
  • POLPO alla GRIGLIA
    $18
    Grilled Spanish octopus, red pepper infused olive oil
  • FRITTURA di CALAMARI
    $16
    Lightly fried calamari, arabbiatta sauce
  • BURRATA alla TREVISANA
    $18
    Fresh burrata cheese, caramelized radicchio, Belgian endive (v)
  • *CARPACCIO BUE
    $18
    Thinly sliced natural beef tenderloin, organic arugula, Parmesan, lemon dressing
  • COZZE al VINO BIANCO
    $17
    Black mussels sautéed with fresh tomato, garlic and white wine
  • FRUTTI di MARE alla GRIGLIA
    $20
    Marinated grilled seafood salad
  • MOZZARELLA e POMODORI
    $17
    Fresh Buffalo mozzarella, heirloom tomatoes, fresh basil (v)
  • PROSCIUTTO e PERE
    $19
    18 month aged prosciutto di Parma, D’Anjou pears, creamy gorgonzola sauce
  • ANTIPASTO MEDITERRANEO
    $20
    Cured meats, artisan cheeses, marinated olives, marcona almonds

Zuppe

  • ZUPPA del GIORNO
    $15
    Chef’s choice

Insalate

  • LATTUGHINE
    $13
    Organic baby greens, lemon-mustard vinaigrette (v)
  • PAZZA
    $14
    Spinach, caramelized red onions, pine nuts, raisins, gorgonzola dolce and balsamic (v)
  • GRANA e CARCIOFI
    $14
    Organic arugula, marinated artichokes, shaved Parmesan, white balsamic vinegar (v)
  • ROMANA
    $15
    Baby romaine in a whole grain mustard caesar dressing, crispy pancetta, bread crumbs
  • INSALATA di ZUCCHINI
    $13
    Shaved zucchini, cucumber, shaved Parmesan, almonds, yogurt dressing

Contorni

  • OLIVE CALDE
    $10
    Assortment of Mediterranean olives sautéed with fresh herbs (v)
  • PISELLI al PORRO
    $10
    Fresh snap peas sautéed with crispy leeks and extra virgin olive oil (v)
  • SPINACI in PADELLA
    $10
    Fresh spinach sautéed with garlic and extra virgin olive oil (v)
  • CAVOLINI di BRUSSELS
    $10
    Brussels sprouts sautéed with extra virgin olive oil, shallots and garlic (v)

Paste

  • CAPELLINI CRUDAIOLA
    $21
    Fresh tomato, arugula, extra-virgin olive oil and garlic (v)
  • LINGUINE BOTTARGA
    $24
    Roasted tomatoes and Sardinian bottarga (tuna roe) sautéed with olive oil
  • LINGUINE AMATRICIANA
    $23
    Traditional spicy tomato Roman sauce with pancetta and onions, Pecorino
  • ORECCHIETTE al GRANCHIO
    $26
    Broccolini, lump crab, basil pesto
  • TAGLIATELLE ai PISELLI
    $25
    Fresh lemon pasta, English, sweet and snap peas, Parmesan butter sauce (v)
  • PENNE CAPRESE
    $23
    Fresh mozzarella, basil, baked eggplant sautéed in a light marinara sauce (v)
  • PAPPARDELLE BOSCAIOLA
    $26
    Fresh homemade pappardelle, porcini mushrooms and Italian sausage
  • PENNE VODKA e PROSCIUTTO
    $24
    Prosciutto flambéed with vodka in a light pink sauce
  • RAVIOLI FUNGHI
    $25
    Homemade ravioli filled with mushrooms in a light cream sauce, white truffle oil (v)
  • GNOCCHI alla BOLOGNESE
    $25
    Homemade potato dumplings in a beef ragú with wild mushrooms

Risotti

  • RISOTTO dello CHEF
    $25
    Chef’s daily choice

Secondi

  • BISTECCA alle ERBE
    $41
    Grilled ‘Golden Canyon’ ribeye, Italian herb sauce
  • POLLO al LIMONE PREZZEMOLO
    $35
    Lemon marinated natural chicken, olives, caper berries, arugula
  • AGNELLO ai MIRTILLI
    $43
    Grilled Colorado lamb chops, blueberry port reduction sauce
  • SCALOPPINE dello CHEF
    $36
    Chef’s daily choice
  • CACIUCCO
    $36
    Assortment of fresh seafood in a tomato saffron broth
  • *PESCE del GIORNO
    M.P.
    Delivery of the day

Executive Chef Simone Reatti
Sous Chef Oscar “Pain” Diaz

(v) indicates vegetarian dishes

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

Cocktail Menu

  • VENETIAN SPRITZ
    $13
    Refreshing traditional Italian “aperitivo”
    Aperol, Prosecco, Club soda
  • BELLINI-TINI
    $13
    Deep Eddy Lemon vodka, peach puree, fresh lime juice
    Served up with a splash of Prosecco
  • FIERY MARGARITA
    $11/$12.5
    Tanteo Tequila “Jalapeño”, fresh lime juice
    Served on the rocks or up
  • BLUBERRY LEMON DROP
    $13
    Blueberry-lemon house infused vodka, Fresh lemon juice, sugar rim
  • BELLA ROSA
    $13
    Malfy Lemon gin, St. Germain, pink grapefruit juice
  • “SUPERCREMA”
    $14
    Scotty’s twist on Espresso Martini
    Breckenridge Espresso vodka, Bailey’s, Kahlua,
    Cream de Cacao, Lavazza espresso
  • LIMONCELLO ICED COFFEE
    $14
    Lavazza espresso, housmade limoncello,
    Liquor 43, splash of milk, served over ice
  • HOUSEMADE LIMONCELLO
    $8
  • HOUSE INFUSED SVEDKA VODKA
    $10/$11.5
    Served on the rocks or up
  • REKORDERLIG
    $8
    Premium Swedish Pear hard cider

Contact Us

Campo Vail is open Nightly at 5:30PM

100 East Meadow Drive
Vail, Colorado 81657
Phone (970) 476-8994
Fax (970) 479-0165
campovail97@gmail.com

For reservations, please contact the restaurant at (970) 476-8994

 

Business Office

Michelle Plotke Jacobs, Office Manager
PO BOX 1848
BASALT, CO 81621
Phone (970) 927-9641
Fax (970) 927-9698
campobasaltoffice@gmail.com