Campanile: Monday Night Dinner
Monday Night Dinner at Campanile consists of Chef Mark Peel's three course meal served family style.
Menu for Monday, August 1, 2005...
Summer Tomato Soup
Filet Mignon Salad
Dark Chocolate Mint Chip Ice Cream Cake
Dinner started off with a basket of country bread and baguette. We were also served a plate of warm olives and almonds while we waited for our first course. I usually serve olives at room temperature but I really liked it warm. I got a glass of the 2001 Dolcetto di Dogliani "Siri d'Jermu," Pecchenino, Piedmont. Whew, long name. It was on the menu as "(Highly) Recommended Beverages." Made it easy for me because I didn't have to choose. It was delicious by the way.
The soup was really delicious. I have never been that attracted to tomato soup but this one really set the bar. It was indeed summery and light but still filling because of the basmati rice. I really liked the littleneck clams in this dish although one was really sandy. Must have been a hungry clam.
The salad consisted of mixed greens, wild mushrooms, roasted potatoes and pickled onions. The filet was soooo delicious. It was cooked to rare which I think is the best way to eat a filet. Nice peppery smoky crust. The salad was overflowing with wild mushrooms. I usually eat mushrooms in moderation so I could not even get close to eating all of it. In case a wait staff were to see our salad plate left full of mushrooms and think us mushroom wusses I did my best to hide it under the few lettuce leaves left. Tee hee.
I don't like mint ice cream. Especially when it's green. I saw the ice cream on the menu and I didn't expect it to be green but I wasn't sure how much I would like it. I liked it a lot actually. The combination of the dark chocolate and fresh mint was so refreshing and the thin layer of chocolate cake topped it off. I love fresh mint... summery.
So everything was delicious... except for the tea. I ordered green tea to finish off the meal but it didn't taste like green tea at all. I'll get their coffee next time.
Interesting history of Campanile and Chef Mark Peel at