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 “Tour di Italia”, a changing menu developed to honor the depth and breadth of the country and cuisine. Explore our lunch, dinner, dessert and bar menu to see why Campiello was awarded “Best Italian” by Minneapolis St. Paul Magazine and “Favorite Italian” by Minnesota Monthly.
Grilled Salmon Panzanella
Halibut, Creamed Potato Puree, Spinach, Roasted Tomato
Hanger Steak, Fingerling Potatoes, Calabrian Chili Aioli
Butterscotch Budino, Hazelnut Honey Toffee, Sea Salt
Fried Calamari, Olive Tapenade, Lemon Aioli
Garganelli Carbonara, Parmigiano, Bacon
Campiello, Olives, Tomato, Onion, Vinaigrette
Bruschetta, Heirloom Tomatoes, Whipped Ricotta
Chicken Parmigiana, Bufala Mozzarella, Tomato Jam
New layer
Woodfired Rotisserie Chicken, Spinach, Mushroom Risotto
Woodfired Rotisserie Chicken
Orcchiette, Fennel Sausage, Tomato, Broccoli Rabe
Mortadella, Fontina, Pistachio
Orcchiette, Fennel Sausage, Tomato, Broccoli Rabe
Woodfired Rotisserie Chicken
Porchetta, Provolone, Broccoli Rabe, Pickled Onion
Spicy Fried Calamari, Lemon Aioli
Butterscotch Budino, Hazelnut Honey Toffee, Sea Salt
Campiello, Olives, Tomato, Onion, Vinaigrette
Orcchiette, Fennel Sausage, Tomato, Broccoli Rabe
Chicken Parmigiana, Bufala Mozzarella, Tomato Jam
Butterscotch Budino, Hazelnut Honey Toffee, Sea Salt
House Fried Chips
Fried Roman Rice Balls, Basil, Pecorino & Burrata, Melon, Baby Heirloom Tomato Salad
Four Cheese Pizza
Chicken Parmigiana, Borlotti Beans, Bufala Mozzarella, Marinara
Airline Chicken Breast, Lemon Leek, Blistered Heirloom Tomato
Carbonara, Parmigiano, Bacon
Fried Calamari, Olive Tapenade, Lemon Aioli Sandwich
Strawberry Mascarpone Tart, Almond Shortbread, Berries
Tiramisu Classico, Shaved Dark Chocolate, Raspberries
Margherita, San Marizano Tomato, Basil, Mozzarella & Corn & Pancetta, Mozzarella, Baby Heirloom Tomato, Chives Pizzas
Balsamic-Glazed Short Ribs, Smoked Tomato, Sicilian Onions, Spaghetti
CHEF BEN PERHAI
Like many aspiring chefs, Ben Perhai grew up on his parent’s apron strings. Helping prepare the nightly family meals, he spent many hours in the kitchen with both of his parents. Ben Perhai began his tenure in 2003 at D’Amico and Sons, expanding his experience he helped D’Amico Catering when opportunities arose. Perhai was promoted to Sous Chef with D’Amico Kitchen when it opened in 2013. Upon D’Amico Kitchens closing, returned to his Italian roots at Campiello in Eden Prairie as Sous Chef and was recently promoted to Chef. Pasta is his passion. For a few years, pasta was his life and his life was pasta. Refining his skills, he worked at friend’s restaurants rolling pasta after he’d get done at Campiello. He attributes the great chefs that he has worked with as the foundation of his success.
