215 Charles St, Boston, MA 02114
A Winter Escape at Scampo
Known for having one of the most dynamic menus in Boston, Lydia Shire – alongside executive chef Simon Restrepo and executive sous chef Alex Pineda – is debuting 25 new creations that encapsulate the most seasonal and comforting tastes of wintertime. Italian for “escape,” Scampo is providing diners with a retreat of food art laced in delicious flavors, personal touches and warm hospitality.
New Starter Courses
Scallion Pancake with Hong Kong dipping sauce ($12)
White Pizza served with hot melting guanciale, tiny kale leaves and chilled flaked peekytoe crab ($26)
Catalan Country Soup composed of savory cabbage, cockles, golden potato sformato and golden Arbequina olive oil with garlic chips ($19)
“Best Mussels in Winter” with parslied Lillet butter, shallots and sweet tomatoes served with a basket of Belgian chips ($18)
Whole Roast Quail with huckleberry jus, a petit pot of gateau de foie blanc and mushroom brioche toast points ($22)
Foie Gras Steak seared with pink peppercorns, Luxardo cherries, red leaf sorrel and rose water vinaigrette ($25)
Ibérico Ham with puffed air bread, truffled honey and a splash of sherried vinaigrette ($38).
Salt Block Cured Hamachi with lime and Aleppo pepper and flash fried squid tentacles in pork rind power ($24)
Alex’s Baby Beet Salad – as designed by Shire’s executive sous chef/son, Alex Pineda – with pickled mustard seeds, goat cheese panna cotta and compressed watermelon ($38)
From the signature mozzarella bar, there is a duo of newcomers, one served with prosciutto, radish salad and “charcoaled rum drunk de-eyed pineapple” ($28) and the other featuring burrata on a chickpea tuille with spiced and fried tender chickpeas, red watercress and a warm Tahini dressing ($22).
New “Handmade Pasta e Risotti”
Truffle Floured Cavatelli with a sauté of Nikki’s halloumi cheese, melting stracchino, toasted pine nuts and garlic ($17/27)
Beet & Robiola “Little Balloons” with basil, pistachio pesto and a parmesan foam ($18/28)
Trotter Ravioli with truffle foam and purple kale ($18/28)
“Xtra” Crisped Sweetbreads with a risotto of vanilla scented sunchokes, salsify chips and vinegar salt.
Newly Revamped Entree-Sized Plates
Chilean Sea Bass wrapped in a fanciful “tree bark” of sage and sweet potato with ice wine and baby Manila clams ($39)
Scottish Salmon on a risotto of white asparagus with sorrel and salt pork cracklings ($34);
Grilled Thick Cut Swordfish with tender butter beans, dried tomato sugo and creamy anchovy rouille with wild mount capers ($35)
Brick Chicken with black garlic puree and Meyer lemon risotto ($30)
“Back to Our Own Heritage Pork Chop” with toffee-cumin carrots and a tender peanut curry tartlet ($37)
Long Bone Braised Short Rib with whipped celeriac, a smash of green garlic and scallion and celery leaf gremolata ($36)
Dublin Duck with preserved bitter orange and buttered leeks, broiled semolina gnocchi in clotted cream and a “whiff of Irish whiskey” ($34)
Grilled Lobster on a roasted cauliflower steak with vin Santo sabayon ($48)
Roasted Big Broccoli with red pepper flakes, cauliflower sformato and shaved pecorino ($10).
Scampo is open for dinner nightly Sunday through Wednesday from 5:30pm to 10:00pm and Thursday through Saturday from 5:30pm to 11:00pm. For reservations, please call (617) 536-2100 or visit www.scampoboston.com. Scampo also is available for group dining, semi-private and privates events, as well as complete buyouts.
Scampo, the stunning first floor restaurant in Boston’s Liberty Hotel, is a culinary destination created by legendary chef Lydia Shire and The Lyons Group. In Scampo, Shire’s reputation for defying tradition translates into Italian-inspired cuisine unrestrained by borders, drawing on flavors from the Mediterranean and Middle East. Designed in collaboration with renowned designers Rafael Alvarez and Brannen Brock, Scampo is a reflection of Chef Shire: bold, red and full of energy. The contemporary space features shiny copper lamps, a glowing orange bar and stools overlooking a mozzarella bar, setting the stage for house-made breads baked in a tandoori oven, pastas that surpass red sauce norms and entrées that turn simple ingredients into extraordinary experiences. An approachable wine list complements the food with ready-to-drink varietals from mostly small Italian and American producers. A secluded 60-seat outdoor patio is open during warm weather months, while a 50-seat private dining room features an exciting view of the open kitchen. Scampo is available for group dining, semi-private and privates events, as well as complete buyouts. Scampo is located within the Liberty Hotel at 215 Charles Street in Boston. For more information, please call (617) 536-2100 or visit www.scampoboston.com. Follow Scampo on Facebook, Instagram at @ScampoBoston and Twitter @ScampoLiberty.