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.

To whet your appetite, there are a series of new starter courses. In the “Handmade Breads” category, there is a Scallion Pancake with Hong Kong dipping sauce ($12) and on the pizza side, there is a flavorful new White Pizza served with hot melting guanciale, tiny kale leaves and chilled flaked peekytoe crab ($26). Other new starters and small plates include the Catalan Country Soup composed of savory cabbage, cockles, golden potato sformato and golden Arbequina olive oil with garlic chips ($19); the “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); and, Spain’s Ibérico Ham with puffed air bread, truffled honey and a splash of sherried vinaigrette ($38). There also is the limited nightly availability of Salt Block Cured Hamachi with lime and Aleppo pepper and flash fried squid tentacles in pork rind power ($24) and 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” offerings include the rich 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); and, “Xtra” Crisped Sweetbreads with a risotto of vanilla scented sunchokes, salsify chips and vinegar salt.

The entrée-sized “Plates” also have undergone a full seasonal revamping, with 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); a 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); and, a 1.5lb Grilled Lobster on a roasted cauliflower steak with vin Santo sabayon ($48). There also is one new side of 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.