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For Centuries, the Practice of Using Live Fire to Cook with Has Been a Way of Life in the High Deserts and River Valleys of N beginnings with SEAFOOD CHOWDER HOUSE-MADE crispy potato, green chile, ASSORTED BREAD house bacon red chile manteca 12 5 WILD STRIPED SEA BASS GRILLED WINTER SQUASH AGUACHILE mains green chile, Mavis’ Goat Cheese prickly pear, cilantro, lime 8 16 WILD STRIPED BASS* CREAMY pomegranate, jujube, cauliflower, lardo SWEET POTATO PIEROGI BLUE CORN HOMINY 38 Point Reyes Tomarashi cheese, roasted green chile, cheddar jack, house kimchi, sour cream LAVENDER CHICKEN BREAST pork chicharron 15 crispy achiote rice, seasonal vegetables 13 27 ASH-ROASTED ROASTED NEW POTATOES VEGETABLE TOSTADA SHEPHERD'S LAMB MOLE NEGRO* crispy chicken skin Tucumcari feta, grilled rack, braised neck tamale, 7 tepary beans, radish grilled vegetables HOUSE-MADE PICKLE JAR 15 40 5 FIELD SALAD 12 oz NM BEEF RIBEYE RANCHERO* prickly pear, candied pistachio, glazed vegetables, red wine demi, onion, Vella Dry Jack Smokey Blue cheese, green chile For centuries, the practice of 11 43 using live fire to cook with BLUE CORN HUSHPUPPIES GRILLED NM PORK LOIN has been a way of life in the carne adovada, red chile gribiche cabbage, bacon, potatoes, hot sauce butter high deserts and river valleys 13 33 of New Mexico. Campo, meaning field in Spanish, honors WINTER SALAD MOLE AMARILLO root vegetables, greens, wood-fired mushrooms, tepary beans, the heritage of using what comes Mavis’ Goat Cheese, pomegranate seasonal vegetables, toasted grains from our own farm and food 12 25 shed. We call it Rio Grande Valley Cuisine. Our menus are ARTISANAL CHEESE PLATE BRAISED LAMB PAPPARDELLE rooted in this tradition and pay served with house-made apricot, mint accompaniments 27 homage to the rich history 18 of our region. GREEN CAVATELLI LP CHARCUTERIE BOARD sage cream, green chile pork sausage, Some fine local farmers and served with house-made brussels sprouts, crispy sunchoke products we feature: accompaniments 25 18 Amyo Farms, Shepherd’s Lamb, TAGLIATELLE BOLOGNESE Otter Farm, Chispas Farm, Chef recommends a drizzle of Vella Dry Jack, herbs, pepper Toad Road Farm, 21-year aged New Mexico Monticello 23 Old Monticello Organic Farms, Balsamico on your cheese plate Cutbow Coffee, Cornelio or charcuterie board The story of heirloom blue corn 12 Candelaria Organics, Silver Heirloom blue corn is available thanks to the New Mexico Leaf Farms,Sweetheart Farm, Landrace Corn Project (NMLCP), which revived the Urban Rebel Farm, traditional heirloom corn once grown on the Isleta and Santo Tucumcari Dairy, Domingo Pueblos. This project is cultivating deepening Laura Anazco, Rosales Produce, conversations about whole farm management and profitability, soil quality, and agrobiodiversity. The early yields have Mavis Goat Cheese, provided teaching opportunities regarding the ideal growing and Cecilia’s Organics. conditions that have evolved over thousands of years in the central Rio Grande valley. By reintroducing this significant heirloom crop to New Mexico, the NMLCP, and thereby *Consuming raw or undercooked meats, these farmers, provide Campo with a unique, locally adapted seafood, or eggs may increase your risk variety of blue corn that also has superior culinary of food borne illness. characteristics. We are excited to present this delightful Menu is subject to change due to ingredient in the Creamy Blue Corn Hominy. seasonal availability of ingredients..
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