New Menu At CampO Spreads Sunshine On A Plate

by Steven Doyle

CampO Modern Country Bistro launched a new menu last week designed and executed by Chef Michael Ehlert who was named executive chef of the eatery in May. Ehlert’s menu focuses on sustainable proteins, seafood and produce from local farms to prepare innovative dishes with European influences including French, Spanish, Portuguese and Italian.

House Cured Meats, Pear-Braised Pork, Beef Tartare, Charred Fennel and Rhubarb Salad, Pan-Fried Veal Sweetbreads and House Made Pastas are among the menu favorites in addition to the popular nightly specials featuring first-of-season produce and fresh fish from the best fishmongers.  

We have spoken with Ehlert on craveDFW numerous times, and know that his style is elegant and balanced. We popped in last evening for a look at some of the new items and what we found was seriously breath-taking.

Monday is a good night to stop in the Oka Cliff restaurant if for no other reason because so many other restaurants are closed on Monday. CampO takes advantage of this fact and even offers neighborhood specials such as a list of $5 signature cocktails and $5 appetizers. It is a good night to stop in for closer inspection.

Here are a few of our selections:

 This beautiful salmon tartare will leve you wating more.

 The pickled rhubarb salad is light, fresh and full of Summer.

 The soft and pillowy lamb ravioli is a delicate balance of flavor and refinement.

 A heartier dish, the pork and lentils are both tender and packed with flavor.

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Filed under chefs, Crave, Local, Oak Cliff, restaurant news, Steven Doyle

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