Last month I wrote about the wonderful pasta we had at Grand Army Tavern and in there was the news about a new restaurant they are putting in the front of the space, serving up Italian pasta dishes made with their wonderful housemade pastas. The Oregonian confirms the news and expands on it with some exciting details, including the name: Campana.
The opening menu will include some of the dishes we had when we were there: spaghetti and meatballs, rigatoni (called maccheroni during our visit) with pork ragu, and a spinach pasta lasagne with mushroom ragu and bechamel. The menu continues:
- Caesar salad
- Four-cheese garlic bread
- Fried calamari
- Beef cheeks in Barolo wine
- Pork loin cutlet
- Grilled albacore with uccelletto beans and salmoriglio (a southern Italian condiment made with lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt, and pepper)
- Desserts: chocolate panna cotta, ricotta cheesecake, and olive oil cake with pine nuts and seasonal fruit
It’s a menu that would do a NYC Italian red-sauce joint proud.
Preview dinners start next month. Sounds like Campana will indeed be open for three days a week, but the O’s article gives the impression that they will expand further into the week. It would not surprise me, since the pasta is so good. I look forward to stopping in when they’re open.