CampO Modern Country Bistro launches menu by new chef Michael Ehlert

by Teresa Gubbins

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Named executive chef in May.

DALLAS — CampO Modern Country Bistro launched a new menu from Michael Ehlert, who was named executive chef in May.

A graduate of The Culinary Institute of America in Hyde Park, Ehlert worked in Boulder, Colo. and in New York -- at Brasserie and at Daniel Boulud's DBGB Kitchen and Bar -- and most recently at The Chesterfield in downtown Dallas.

His menu focuses on sustainable proteins, seafood, and produce from local farms, featuring French, Spanish, Portuguese, and Italian influences.

Menu items include:

Appetizers

Smoked tomato and soft leek compote, with cabrales and toasted almonds - $9

Pan-fried veal sweetbreads with endive, grapes, and bitter chocolate, interesting - $12

Chorizo fritters with charred oregano aioli and Manchego cheese - $9

Beef tartare, Parisienne-style with horseradish, dressed greens, pickled ramps, & grilled toast - $12

Camp salad with local greens, ricotta, ham vinaigrette, and fried farm egg - $12

East coast oysters with seasonal apple mignonette - $15 for a half dozen

Charcuterie board with house-cured meats - $14 or $21

And hell yes to Charred fennel and rhubarb salad with arugula, radish, and pumpkin seeds, rhubarb oh - $11

House made pastas

Tagliatelle pasta with fresh squash, trio of olives and confit tomato - $16

Gnocchi with shaved Parmesan and lemon cream - $15

Lamb ravioli with tamarind broth, huh tamarind broth, sweet peppers, pea shoots - $16

Proteins - cool how simple this category is

Pan-roasted chicken with ratatouille - $18

Beef duo, grilled hanger steak, roasted bone marrow, broccoli, pommes Dauphine - $25

Pear-braised pork with lentils, chopolata sausage, frisee, and pear mustard - $22

Sides

Broccolini with brown butter crumbs - $6

Sweet potatoes with poaches fruit & spiced honey, sounds different - $6

Roasted corn, poblano, and mushrooms - $7

Ratatouille with basil - $7

They also do nightly specials featuring first-of-season produce and fresh fish.

CampO proprietors John Paul Valverde and Miguel Vicéns of Coeval Studio, a restaurant design and concept consulting firm, recently completed the patio of the restaurant. The outdoor dining area adds additional shaded seating for up to 24 people that can now enjoy a casual outdoor space.

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