Our daughter's wedding reception was recently held at Campanile and we could not be more pleased. Mark Peel and company pulled out all the stops and everything was first class from beginning to end. From various passed appetizers to dinner, which consisted of field greens with prosciutto and beets to entree choices of flat-iron prime rib; signature trenne; roasted salmon or sonoma baby lamb...all were exceptional. Our guests are still talking about the ambience, food and excellent service. Mark even made the wedding cake ...an incredible marjolaine 10 layer extravaganza. We looked at many venues and wanted our money to go where it showed....in the food! We got it and would not hesitate to recommend it over so many other venues. If your party is not over 120, Campanile is the place to go.