beginnings with
CHICKEN PISTOU SOUP HOUSE-MADE local grain, seasonal vegetables ASSORTED BREAD 12 red chile manteca 5 CRISPY mains POTATO CAKE BIGOS confit vegetables, ALASKAN HALIBUT* (Polish hunter's stew) Mavis’ Goat Cheese, salsa verde cultivated and wild mushrooms, dill hollandaise, cabbage, pork, caraway 15 turnips, radish, potato 11 38 CAULIFLOWER/BROCCOLI CREAMY beef tongue, quail eggs, CREAM MARINATED CHICKEN BLUE CORN HOMINY LP hot sauce turnips, carrot spätzle, crispy skin roasted green chile, cheddar jack, 12 30 pork chicharron 13 SWEET POTATO PIEROGI LAVENDER LAMB* Point Reyes Tomarashi cheese, achiote rice, grilled summer squash, ROASTED NEW POTATOES house kimchi, sour cream preserved lemon herbs, frico 15 38 7
ALASKAN HALIBUT 12 oz NM BEEF RIBEYE RANCHERO* HOUSE-MADE PICKLE JAR CEVICHE* Smokey Blue Cheese, green chile, roasted 5 pickled green chile, tostadas, lime vegetables, bourbon-mustard sauce 18 43
CAMPO SALAD GRILLED PORK MOLE ROJO For centuries, the practice of using creamy thyme dressing, potatoes, vegetable tamale live fire to cook with cucumbers, quail eggs, lamb bacon 33 has been a way of life in the 12 MOLE VERDE high deserts and river valleys SIMPLE GREENS SALAD vegetable crepinette, mushrooms, tepary beans, of New Mexico. Campo, meaning herbs, blended vinaigrette local grains field in Spanish, honors the heritage 9 25 of using what comes from our own farm and food shed. We call it Rio NOSH BOARD BRAISED LAMB PAPPARDELLE assortment of artisan cheeses, apricot, mint Grande Valley Cuisine. Our menus house cured meats, house made 28 are rooted in this tradition and pay pickles, house made crackers and homage to the rich history bread, Malpais Stout beer mustard POTATO GNOCCHI of our region. 24 chicken sausage, leeks, cardoon cream, lemon 27 Some fine local farmers and products Chef recommends a drizzle of TAGLIATELLE BOLOGNESE we feature: 21-year aged New Mexico Monticello Vella Dry Jack, herbs, pepper Amyo Farms, Shepherd’s Lamb, Balsamico on your Nosh Board 26 Otter Farm, Chispas Farm, 12 Toad Road Farm, TOASTED BLUE CORN CAVATELLI vegetable ragu, local beans, Old Monticello Organic Farms, red chile push arounds Cutbow Coffee, Cornelio 24 Candelaria Organics, Silver Leaf The story of heirloom blue corn Farms, Sweetheart Farm, Heirloom blue corn is available thanks to the Southwest Grain Collaborative (SGC), which helped to Urban Rebel Farm, revive the traditional heirloom corn that is grown on the Isleta and Santo Domingo Pueblos, and bring it Tucumcari Dairy, to a wider market. This project is cultivating deepening conversations about whole farm management and Laura Anazco, Rosales Produce, profitability, soil quality and agrobiodiversity. The early yields have provided teaching opportunities Mavis Goat Cheese regarding the ideal growing conditions that have evolved over thousands of years in the central Rio Grande and Cecilia’s Organics. valley. By renewing interest and disseminating seed of this significant heirloom crop to New Mexico, the SGC, and thereby these farmers, provide Campo with a unique, locally adapted variety of blue corn that also has superior culinary characteristics. We are excited to present this delightful ingredient in the Creamy Blue Corn Hominy and Blue Corn Cavatelli.
What are push arounds? *Consuming raw or undercooked meats, We were introduced to the concept of push arounds by Chef Rey recounting a special family tradition. A seafood or eggs may increase your risk push around is simply a carefully selected dried red chile fried briefly in oil until puffed to perfection. Rey of food borne illness. fondly recalls ‘finishing a plate of potatoes and yolky eggs with shards of salted push arounds, and a fresh Menu is subject to change due to tortilla as the final vessel.’ It didn't take us long to realize this idea is delicious well beyond just breakfast, seasonal availability of ingredients. so we are excited to introduce their dinner debut on the Blue Corn Cavatelli dish.