DIET SENSITIVE MENUS
Campiello features a rustic contemporary Italian menu featuring savory meats cooked over open fire, pizzas from the wood-burning oven and modern interpretation of traditional Italian dishes. Each month, the nuances of regional Italian cooking are presented with our regional “Tour di Italia”, a changing menu developed to honor the depth and breadth of the cuisine. Explore our lunch, dinner, dessert and bar menu to see why Campiello was awarded Best Italian Restaurant by Naples Illustrated 2015.
LINGUINE FINI with Clams, Whole Chili, White Wine and Garlic
LOCAL TOMATO and BURRATA CAPRESE with Olive Oil and Sweet Basil
CHOCOLATE TIRAMISU TORTE with Fresh Raspberries
CHICKEN MILANESE with Bufala Mozzarella and Tomato Preserves
New layer
BABY GEM LETTUCE with Raspberries, Blackberries, Prosciutto and Gorgonzola Vinaigrette
BRUSCHETTA with Tomatoes, Basil, Garlic and Extra-Virgin Olive Oil
CANNOLI CHEESECAKE with Sugared Pistachios and Pistachio Mousse
CARBORNARA with Guanciale, Black Pepper, Grana Padano and Pecorino Romano
CAVATELLI with Molise Country Pork Ragu
PORCINI RUBBED HERITAGE KUROBUTA GRILLED PORK RIB-EYE with Mushroom Farroto, Sweet Corn, Pancetta and Baby Heirloom Tomato
CHICKEN MILANESE with Bufala Mozzarella and Tomato Preserves
CHICKEN and CARAMELIZED PEAR SALAD
CHOPPED SALAD with Sopressata, Ceci Beans, Peperoncini and Aged Provolone Cheese
COBIA “TONNATO” with Taggiasca Olives and Baby Heirloom Tomatoes
CARBORNARA with Guanciale, Black Pepper, Grana Padano and Pecorino Romano
GRILLED FLORIDA COBIA with Pancetta, Sweet Corn and Tomato Ceci Bean Puree
GRILLED GROUPER SALAD with Baby Gem Lettuce, Blistered Corn and Borlotti Beans
SPICY FRIED CALAMARI with Lemon Parsley Aioli
GARGANELLI with Chicken, Prosciutto and Peas
GELATI or SORBETTI with House-Made Biscotto
GRILLED GROUPER SALAD with Baby Gem Lettuce, Blistered Corn and Borlotti Beans
CAMPIELLO HOUSE SALAD with Tomatoes, Red Onions, Feta, Black Olives, Hard-Cooked Egg, Cucumber and Red Wine Vinaigrette
IMPORTED ITALIAN SPECK with Crimini Mushrooms, Slow-Roasted Tomato and Smoked Mozzarella
LINGUINE with Alaskan King Crab, Fresno Chili, Basil and Heirloom Tomato
MARGHERITA with Tomatoes, Basil and Fresh Mozzarella
DOUBLE R RANCH FARMS 18OZ BONE-IN NY STRIP STEAK with Vignarola and Bufala Mozzarella
ORECCHIETTE with Fennel Sausage, and Swiss Chard
CHOPPED SALAD with Sopressata, Ceci Beans, Peperoncini and Aged Provolone Cheese
GRILLED ORGANIC SCOTTISH SALMON with Borlotti Beans, Tuscan Kale and Salsa Verde
BALSAMIC-GLAZED SHORT RIBS with Spaghetti, Smoked Tomatoes and Sicilian Onions
SHRIMP AND CITRUS SALAD with Hearts of Palm and Avocado
SMOKED BUFALA RICOTTA FRANCOBOLI with Charred Tomato Passata, Sweet Corn and Basil
SMOKED BRISKET with Pickled Red Onion and Charred Tomato Aioli
STRAWBERRY LIMONCELLO SEMIFREDDO with Strawberry Compote and Almond Shortbread
TAGLIATELLE with Lamb Neck Ragu
CHEF CHASE BARRETT
Chase Barrett is the Chef of D’Amico & Partner’s Campiello in Naples Florida. Chase has been an employee of the company for nearly ten years. He is a graduate of The Pennsylvania Culinary Institute. Majoring in Culinary Arts. After graduation Chase worked in cities such as Pittsburgh and Chattanooga before moving to Naples. This is where he honed his culinary skills. Working with Chefs like Derek Stevens of Union Standard, Justin Severino of Morcilla, and Daniel Lindley at Alleia. In his spare time Chase enjoys playing disc golf and fishing.
