This Easter, Scampo chef and owner, Lydia Shire, will dish out a collection of decadent specials over brunch and dinner service. Available in addition to the regular menus, these a la carte specials showcase the best tastes from land and sea.
To start, there is the She-Crab Soup with Irish butter, tiny new potato gnocchetti and maple croutons ($18) and Burrata with endive and red sorrel with grated maple and roast ‘double smoked’ bacon vinaigrette ($21). Specialty entrees include the Sautéed Halibut with ‘oyster leaves,’ leek and parsley sformato and littlenecks opened in sorrel butter ($39) and Roasted Veal Rib-Eye with Maine lobster tail, risi e bisi and sherried morels ($46). For dessert, there is a traditional Easter Pavlova with crisp meringue, lemon cream and oven-roasted strawberries, served with strawberry and lime sorbets ($12).
Sunday, March 27, 2016. Brunch service: 11:00am-3:00pm; Dinner service: 4:00pm-9:00pm. A la carte pricing.
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Scampo at the Liberty Hotel: 215 Charles Street, Boston
