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.
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.
Reserve Your Space
No dates currently scheduled for this event.
NEW MEXICO APERI-TINI
Nikle Gin, Plantation Dark Rum, Dolin Blanc, Cappelletti, lavender, spearmint, nasturtium
CHICKEN LIVER STUFFED BLOSSOMS
quinoa, chervil, beurre blanc, nasturtium capers
mint-infused Caravedo Mosto Verde Pisco, shiso, chamomile-infused Lustau Manzanilla Sherry, White Crème de Cacao, lime, passionfruit, absinthe, apple
salted grapefruit, shiso, beet, onion
orange-infused Shackleton Scotch, Carpano Antica Formula, house-made cherry liqueur, coconut, chamomile, lemon
POLK’S FOLLY PORK BELLY
apricot, palo santo, fresh laurel
FIRE IN THE SKY
Del Maguey Chichicapa Mezcal, Colkegan Single Malt, Amaro Sfumato, lemon, tarragon, orange, ahi crystal
burnt cabbage, fresh beans, tobacco
LP melon agua fresca, Manzanilla Sherry, house Crème de Mure, Bitter Bianco, lemon
pueblo melon, sopapillas, pickled fig, grilled lemon honey
RIO GRANDE BOULVARDIER: THE FINAL ACT
LP house aperitivo, Cutbow Coffee espresso-infused Sweet Vermouth, mole bitters
BURNT CINNAMON MOUSSE
chocolate financier, caramel, pinon tuile
Menu subject to change.