Summering at Scampo

In celebration of summer in the city, Lydia Shire – alongside executive chef Simon Restrepo and executive sous chef Alex Pineda – is bringing seasonal specialties to the menu at Scampo with nearly 30 new offerings. Italian for “escape,” Scampo is providing diners with a summer retreat of the best tastes of New England and beyond infused with international flavors and styles.

To whet your appetite, there are a series of newcomers. For a decidedly summer starter, the Lemon Cukes & Avocado are served over a cilantro and peanut salad with a toasted sweet sesame dressing ($13). For sea treasures, Scampo is bringing back their signature Clams Casino ($16) in addition to debuting Sushi Tuna that has been crisped in bean thread noodles and served with kabocha squash dumplings ($21) and Purple Garlic Soup with homemade almond milk and buttered crab ($16). For meat lovers, new options include the Tender Broccoli Raab with farro strozzapreti and caramelized pork belly ($21), a sharable platter of Greek Style Lamb Chops with tomatoes over a whipped garlic and vinegar skordalia ($32) and Hungarian Mangalica Prosciutto with dark maraschino cherries and a stuffed zucchini flower ($36). From the signature mozzarella bar, there are a trio of newcomers, one served with vine ripe heirloom tomatoes and basil ($14), one with beef sirloin carpaccio, arugula, beet root hummus and fried chick peas ($23) and another with burrata, corn shoots and sweet vidalias on a warm puffed caramelized red onion tart ($21).

In the “Handmade Breads” category, there is Garlic Bruschetta with baccalà mantecato ($10) and on the pizza side, there is a White Pizza with truffle cheese, sherried chanterelles and fig preserve ($28) as well as Melting Stracchino with crushed potato and crumbled hot sausage ($20).

The “Handmade Pasta e Risotti” offerings have been refreshed to include Corn & Mascarpone Ravioli with sherried chanterelles and toasted hazelnuts ($19/29), Spinach Gnocchi with delicate poached shrimp “meatballs” and an ‘assertive’ green herb sauce ($18/28), Spiced Lamb Manti with saffron yogurt and a brown butter tomato sauce ($19/29) and Walnut Risotto with robiola and brûléed fresh figs on a grilled, toasted fig leaf ($28).

The entrée-sized “Plates” also have undergone a seasonal revamping, including the Yellow Miso Glazed Chilean Sea Bass with lemony cous cous in tagine with ras el hanout ($38); Grilled Scottish Salmon with blistered kale leaves, beet red wine butter and white truffled potato gnocchi ($34); Pink Swordfish ‘Piccata’ with sliced green heirloom tomatoes, Sicilian pistachio pesto and crisped Florida rock shrimp ($36); Brick Chicken with coconut onion rings ($30); Charcoaled Duck Breast with broiled fresh plums on a toasted olive oil cake, finished with red sorrel leaves and candied fennel ($34); Sugar Cane Roasted Kurobuta Pork Chop with summer’s fresh corn risotto and shaved black truffle ($39); Charcoaled Porcini Rubbed Veal Chop with charcoaled sugar snap peas, buttermilk aioli and aligot potatoes ($46); and a 1.75lb Lobster Savannah ($48), a resurrection of Shire’s famed dish at Locke-Ober (pictured).

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.