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 MIKE DALTON
Chef Mike Dalton has been leading Campiello’s kitchen since 2013. His role as culinary leader of one of the hottest restaurants in Naples is quite the departure from his initial career steps — doing social work in Wisconsin prison for a year after graduating from Marquette University with a criminal justice degree! Alas, his Italian heritage, culinary interests inspired by his mother’s recipes handed down from her family in Italy’s Molise region, and natural talents prevailed. Chef Mike’s culinary career includes years of previous roles at restaurants in and around Santa Monica, which is where he grew up, and in the Minneapolis area where he moved his way up the ladder at numerous D’Amico & Partners restaurants, including D’Amico Cucina, D’Amico Kitchen in the Chambers Hotel, Campiello’s sister restaurant in Eden Prairie, and Parma 8200. Along the way, he also spent a “gap year” in Italy to immerse himself in the culture and cuisine, including a role at the famed Il Falconiere in Tuscany.
