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Father’s Day Cocktail Dinner

Join us at Campo for a spectacular six-course tasting menu paired with wildly creative cocktails developed by the talented Bar Campo team, exclusively for this special Father’s Day dinner. The cocktails feature seasonal ingredients from the Los Poblanos farm, such as herbs and edible flowers, as well as house-made syrups, infusions and elixirs. Whether you’re a cocktail connoisseur, or simply curious about our award-winning Bar Campo program, you’ll come away with new knowledge about how our drinks are developed and our unique farm-to-bar model. Executive Chef Jonathan Perno’s team has built a beautiful menu around the cocktails that highlight fresh flavors perfectly suited to celebrate the first day of summer. With live music from the Julian Dossett Quartet setting the tone, it's sure to be a festive evening.

Please contact Ashley at 505-338-1626 or aromero@lospoblanos.com to reserve.

At the conclusion of an incredible meal at Campo, there’s nothing better than a leisurely stroll across the farm to your home for the night in one of our luxurious guest rooms. Complete your evening with a stay at the Inn and enjoy 20% off our best room rate, available exclusively for guests joining the Monthly Menu Takeovers, for a stay on the night of the dinner. To reserve, just have your Campo reservation confirmation number ready, and give our reservations team a call at 505-344-9297 x 1023.

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MENU

First Course

NEW MEXICO APERI-TINI
Nikle Gin, Plantation Dark Rum, Dolin Blanc, Cappelletti, lavender, spearmint, nasturtium 
with
CHICKEN LIVER STUFFED BLOSSOMS
quinoa, chervil, beurre blanc, nasturtium capers

Second Course

PERUVIAN PEACOCK
mint-infused Caravedo Mosto Verde Pisco, shiso, chamomile-infused Lustau Manzanilla Sherry, White Crème de Cacao, lime, passionfruit, absinthe, apple
with
ABALONE CRUDO
salted grapefruit, shiso, beet, onion

Third Course

HIGHLAND TROPICS
orange-infused Shackleton Scotch, Carpano Antica Formula, house-made cherry liqueur, coconut, chamomile, lemon
with
POLK’S FOLLY PORK BELLY
apricot, palo santo, fresh laurel

Fourth Course

FIRE IN THE SKY
Del Maguey Chichicapa Mezcal, Colkegan Single Malt, Amaro Sfumato, lemon, tarragon, orange, ahi crystal
with
BBQ SQUAB
burnt cabbage, fresh beans, tobacco 

Fifth Course

MIJITO
LP melon agua fresca, Manzanilla Sherry, house Crème de Mure, Bitter Bianco, lemon
with
HOUSE PROSCIUTTO
pueblo melon, sopapillas, pickled fig, grilled lemon honey

Sixth Course

RIO GRANDE BOULVARDIER: THE FINAL ACT
LP house aperitivo, Cutbow Coffee espresso-infused Sweet Vermouth, mole bitters
with
BURNT CINNAMON MOUSSE
chocolate financier, caramel, pinon tuile

Menu subject to change.