Campo Take-out Menu

Brunch

Available from 9:00 am until 2:00 pm

Starters

CHIPS & SALSA | 12

SIMPLE GREENS SALAD | 9
herbs and blended vinaigrette

GREEN CHILE CHICKEN POSOLE | 11
Rosales green chile, hominy, onion and dried oregano

SMOKEY BEEF & CABBAGE TAQUITOS | 13
blackened onion buttermilk salad

LOCAL GRAINS & KALE | 15
easy poached egg, chicos, feta, pecorino, toasted piñon and preserved lemon vinaigrette

Breakfast

FARM BREAKFAST | 13
two eggs any style, house-made sourdough toast, LP cracked potatoes with herbs de Poblanos and choice of meat

EGGS BENEDICT | 18
house-made English muffin, poached eggs, seasonal vegetables, sautéed greens, ham, green chile hollandaise and LP cracked potatoes with herbs de Poblanos

BREAKFAST CAZUELA | 15
carne adovada, beans, sautéed greens, queso blanco, herbs, two eggs any style and blue corn tortillas

CHILAQUILES | 14
corn tortillas, red chile, Tucumcari jack and cheddar, onion, LP cracked potatoes with herbs de Poblanos, eggs any style and choice of meat

WOOD-FIRED MUSHROOM & POTATO OMELETTE | 16
sautéed greens, roasted green chile hollandaise, side salad and toast

CAMPO BLUE CORN PANCAKES | 15
bittersweet chocolate ganache, 100% organic maple syrup and choice of meat

Mains

GREEN CHILE BACON
CHEESEBURGER | 18
Tucumcari cheddar, Rosales green chile, bacon, horseradish mayo, on a milk bun with chips or salad

SMOKED SWEET POTATO
"CROQUE MADAME" | 16
brioche, béchamel, Holey Cow, sunny egg with chips or salad

RED CHILE BRAISED PORK
GRILLED CHEESE | 14
Tucumcari cheddar and jack cheeses on toasted sourdough with chips or salad

Supper

Available from 4:00 pm until 8:00 pm

Beginnings

GREEN CHILE CHICKEN POSOLE | 11
Rosales green chile, hominy, onion and dried oregano

SWEET POTATO PIEROGI | 16
Holey Cow Swiss, house kimchi, charred allium sour cream

SIMPLE GREENS SALAD | 9
herbs, blended vinaigrette

SPICY KALE SALAD | 14
creamy red chile dressing, house croutons, fresh radish, Vella Dry Jack and pecorino cheeses

Mains

GRILLED CHICKEN KALE SALAD | 28
grilled chicken breast, creamy red chile dressing, house-made croutons, fresh radish, Vellay Dry Jack and pecorino cheeses

BRAISED NM LAMB | 38
blue corn polenta, cardamom carrots, preserved blood orange and mint

NATIVE BEEF RIBEYE | 45
wood-fired cauliflower and mushrooms, toasted piñon and chile flake, smokey beef sauce

CARROT CAVATELLI | 28
lemon-chicken sausage, poblano cream, charred carrots and chicken-skin bread crumbs

SPAGHETTI CARBONARA | 26
lamb bacon, quail egg, Vella Dry Jack and pecorino cheeses, pepper

TAGLIATELLE BOLOGNESE | 26
NM pork and beef ragu, Vella Dry Jack and pecorino cheeses

MOLE AMARILLO | 26
grilled winter squash, local grains and beans, mushrooms, green chile, chicos and Mavis' goat cheese

Sides

HOUSE-MADE ASSORTED BREAD | 5
red chile manteca

BEETS | 10
green chile, Mavis' goat cheese and quail eggs

HOUSE-MADE PICKLE JAR | 5

Desserts

CHOCOLATE BROWNIE | 10
caramel popcorn, chocolate cream and Chimayó chantilly

LEMON MERINGUE | 10
lemon cream, meringue and graham cracker crust

OLIVE OIL CAKE | 10
yogurt mousse, orange segments and croquante

Payment information will be taken when order is placed.

Campo adds a 15% service charge to every take-out check. This 15% is a restaurant community charge returned to all restaurant hourly employees and support staff.