What to Eat at Scampo This Fall

Photo: Scampo

Scampo’s fall menu is out, and it’s a doozy. The mozzarella bar offerings have been beefed up to feature everything from beef carpaccio and parsnip chips to prosciutto, crisped pear and potato, and handmade quince preserve. The pastas are nuts: pumpkin gnocchietti with foie gras saute served on a pumpkin waffle, and lobster bolognese. With ingredients like this, it’s no surprise that prices are high. Is it worth it? Check out the full menu below and make your decision.


Tuna Crudo w/ oysters splash of hot fried
ginger, citrus oil 15.00
Hand Carved Jamon Iberico w/grilled endive,
sherry vinegar & crushed marcona almond
Tandoori Fired Large sea scallops on
whipped white eggplant 18.00
Chestnut & Celery Root Soup w/pear mostarda
and crisped duck leg confit 14.00
Sweetbreads A La Plancha w/dates, candied
walnut & celery leaves 17.00
Caesar Salad 11.00
Arugula Salad 9.00
Handmade Breads
Garlic, Cooked Over Coals 5.00
Elephant Ear Walking 8.00
Flaky Puffed Pan Bread w/zaatar & lemon
labneh 10.00
Ciccio 10.00
Patrick’s Naan w/ prosciutto 16.00
Naan 4.00
Roti w/ or w/ out curried
chicken 4.00 10.00

Classic Tomato, Mozzarella &
Basil 14.00
Artichoke & Prosciutto 18.00
Whipped Baccala romesco & soft
egg 16.00
Lamb 18.00
White Clam & Bacon 18.00
Roasted Garlic & Spanish Anchovy 15.00
White Pizza Of Truffle Cheese & Sherried
Chanterelles 19.00
Lobster 25.00

Mozzarella Bar
Mozzarella Bar w/ vine ripe, heirloom tomatoes
& basil 13.00
w/prosciutto, napoleon of crisped pear &
potato. handmade quince preserve 18.00
w/mozzarella & spinach in lemon braised 24
ct. artichoke bottom. shoestring
potatoes 15.00
w/beef carpaccio, parsnip chips & smoked
sea salt 18.00
w/ king crab, cocktail avocado & green
mustard oil 18.00
Warm Burrata w/ beet crudo & crushed
marcona almond 13.00
Burrata w/Julia’s hot puffed roquefort &
pear jalousie tart 15.00
Burrata Blt 14.00
Mozzarella Tasting burrata, bufala, housemade
& quark 26.00

Spaghetti Aglio E Olio 12.00
Spaghetti Pomodoro 12.00
Spaghetti Bolognese 16.00
Spaghetti Vongole 18.00
Spaghetti with cracklings & hot
pepper 14.00
with lobster bolognese 19.00
All Spaghetti Is Available Gluten Free

Friday Night suckling pig-al forno
Saturday Night baby lamb-al forno
Sunday Supper salad to begin 29.00
Veal Cutlet Parmesan twist of spaghetti
Finish w/ homemade neapolitan spumoni w/
claret sauce

Handmade Pasta & Risotti
Fresh Bufala Ricotta Ravioli, Yellow
tomato vodka sauce. crisp pork
belly 17.00 27.00
Alicia Winn’s Chick Pea Flour Pappardelle
w/crisped brussel sprout leaves &
roasted butternut squash 15.00
Handmade Sausage & Rabe
Orecchiette ricotta salata 15.00 25.00
Foie Gras Saute On Petit Pumpkin
Waffle, Petit pumpkin gnochetti…whipped
marsala butter 24.00
Risotto Of Maine Crab, Basil & Preserved
Lemon 21.00
Cod w/raviolini of white bean & leeks in
bowl of soupe de poisson w/spiced
rouille 29.00
Rare Dark Roast Salmon w/taramosalata,
thinnest eggplant ‘chips’ & horseradish
oil 28.00
Brick Chicken 28.00
Charcoaled Swordfish & Grilled Squid w/
fideos ‘barcelonetta’ ..almond oil
aioli 30.00
Duck Roasted w/honey & star anise served
with apple & parsnip purees 29.00
Kurobuta Pork Chop..Deluxe Mashed,
Brown sugar bacon & drops of black vinegar
Lamb Rib Cutlets w/pistachio butter risotto
of robiola & dried cherries 41.00
Vermont Quail..Clay Oven Fired w/delicate
truffled pastries of yellow lentils & coriander
leaf 28.00
Lobster Poached In Sea Salted Butter w/
red swiss chard gnocchi 38.00
Tagliata of prime sirloin,
sliced thinly, half
steak (7 oz) 24.00 (14 oz) 42.00
of wagyu sirloin half steak, 4 oz & 8oz

Soft Polenta w/ chive butter & fried
onions 7.00
Broccoli Rabe w/crisp polenta
croutons 7.00
Autumn’s Array Of Wild mushrooms, garlic
& sherry 9.00
Butterball Potatoes Roasted w/ unpeeled
garlic 7.00

What to Eat at Scampo This Fall