Escape to Scampo for Autumn

Lydia Shire – alongside executive chef Simon Restrepo and executive sous chef Alex Pineda – now are dishing out a seasonal menu brimming with over 25 new offerings that provide the most comforting tastes from fall’s rich harvest. Italian for “escape,” Scampo is providing diners with an autumnal retreat that is laced in warm hospitality and special touches.

To whet your appetite, there are a series of new starter courses. In the “Handmade Breads” category, there is the Hot Layered & Buttered Paratha, designed to share, that is served with green onion hummus, beet and cumin tzatziki ($10). On the pizza side, there is a flavorful new White Pizza served with Robiola cheese and a porcini and pear mostarda ($24). Other new starters and small plates include the Venetian Crab Soup infused with saffron, fennel and steamed potato gnocchetti ($16) as well as a Chilled Trio featuring tuna sashimi ravioli, a Wellfleet oyster with ginger and sesame, and steak tartare topped with black pepper parmesan crisps ($24). Other delicacies include the Souffle Potatoes & Root Chips with truffle aioli ($16) and Cape Scallops that are ripe for the season and served with bacon and bourbon, finished with a rutabaga sformato ($23). There also are the cooked-to-order Marrow Bones that feature tender braised oxtail and come with a warmly grilled yellow raisin ciabatta ($18) along with tender Hungarian Mangalica Prosciutto with crushed marcona almond brittle and hot gorgonzola dolce bombolini ($37) and a Thai Ground Pork Salad in iced Iceberg lettuce cups with refreshing lemongrass peanut dressing ($14).

From the signature mozzarella bar, there is a trio of newcomers, one served with prosciutto, a warm flaky parmesan tart and autumn’s quince ($27), one with beef sirloin carpaccio, arugula, shaved Moliterno truffle cheese and butter toasted salted pine nuts ($22) and the final with burrata, beets, dates and honey crisp apple served with a curly endive and brown butter dressing ($22).

New “Handmade Pasta e Risotti” offerings include the succulent Turkey Thigh Meatballs that comes complete with garnet yam gnocchi, smoked chili butter and crisped spinach leaves ($19/$28), the seasonal standout Sugar Pumpkin Agnolotti with white truffle pasta laced with candied chestnuts and delicately finished with toasted sage leaves ($19/$29), the classic Sicilian Wedding Ravioli prepared with a splash of grappa and infused with oven-crisped pork short rib and flavored with parsley gremolata ($22) and King Crab Risotto with tomato powder, guanciale and crisped Brussels sprout leaves ($24).

The entrée-sized “Plates” also have undergone a full seasonal revamping, with Crisp Crumbed Haddock served with fragrant Scottish kedgeree ($32), Miso-Glazed Scottish Salmon served with creamed purple potato, pea tendrils and Hong Kong vinaigrette ($34), Dover Sole with a watercress puree and baccala whip on a tender artichoke heart ($48), Scampo’s classic Brick Chicken reinvented with a quinoa polenta, pistachio and chervil pesto ($30), Canada’s Tender Porcelet Chop with cornbread sformato, a rich apple butter and tobacco sage jus ($35) and an exceptional new Grilled Catelli Veal Kidney which features mustard and bacon on a garlic & parsley risotto and is available on a limited basis nightly ($25). There is also a succulent Charcoaled Fresh Pomegranate Duck with Luxardo Cherry liqueur, baby kale leaves and a golden potato mashed with walnut oil ($34), a Veal Rib Eye featuring a marsala soubise, grilled King Oyster mushrooms, crisped garlic and yuzu aioli ($48). Last, but certainly not least, is the 1.75lb Lobster cooked in Applewood smoke with a beet raviolini, poppy seeds and an indulgent lemon-brown butter ($49). There also is one new side of Roasted Acorn Squash with bacon and a brown sugar crumble ($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.