Indulge in a Gourmet Thanksgiving Feast at Scampo

This Thanksgiving, elevate your holiday dining experience with a luxurious four-course feast at Scampo, located in the iconic Liberty Hotel. On Thursday, November 28th, from 12 PM to 8 PM, we invite you to indulge in an extraordinary meal that blends tradition with innovation. Scampo’s special Thanksgiving menu is priced at $120 per adult and $50 for children 12 and under, promising a sophisticated take on seasonal flavors and classic favorites. With limited seating available, this is the perfect opportunity to create new holiday memories without the stress of preparing a Thanksgiving meal at home. Enjoy the elegance of Scampo’s celebrated cuisine in an atmosphere that’s as unique as the building itself.

A Thanksgiving Like No Other

Begin your Thanksgiving celebration with something a little unexpected—an à la carte pizza option to share with the table. Whether you opt for the Classic Tomato, Fior Di Latte & Basil for $19, the savory Lamb Pizza for $23, or the indulgent Lobster Pizza for $37, these delicious pizzas are the perfect way to start the meal in style. You can also treat yourself to the Fresh Fig, Chantrelle, & Sottocenere Truffle Cheese Pizza for $28, featuring bold, earthy flavors that complement the season.

First Course

Your Thanksgiving journey officially starts with the First Course, served to all guests: a refreshing Petite Boston Bibb Salad, complemented by delicate red sorrel, crisped kale, spiced pecans, and a Concord grape saba that balances sweetness and acidity.

Second Course

For your Second Course, Scampo offers a variety of tempting options, each crafted to highlight the best of autumn’s bounty:

Nantucket ‘Cape Scallops’: Crispy, garlic and parsley-crusted scallops served with Okinawan yam and cider syrup.
Wild Mushroom Bisque: A rich, creamy bisque with black garlic and a sherry sformato.
Mozzarella, Prosciutto di Parma: Paired with anise-broiled figs and candied walnuts for a savory-sweet bite.
Shrimp ‘n Georgia Grits: Prepared with a recipe by the legendary Edna Lewis.
Cinderella Pumpkin Ravioli: Served with burnt butter sage leaves and honeycomb brittle for a touch of sweetness.

Third Course

The Third Course brings the main event, with your choice of an expertly prepared dish:

Roasted Heritage Turkey: Served with muscat gravy, homemade stuffing with celery heart, sausage, and golden raisins, yams, creamed onions, Brussels sprouts, and a house-made cranberry sauce.
Heritage Crackling Pork Rack: Accompanied by stuffing, a pumpkin soufflé in baked acorn squash, and Millionaire’s bacon (limited availability).
Nebraska Prime Sirloin of Beef Tagliata: A premium cut of beef served with anchovy-peppercorn aioli and Hubbard squash whip.
Halibut Roasted on Rosemary Skewers: Paired with melted cepe butter and Lydia’s lobster quenelle.
Lobster Poached in Irish Butter: Finished with Jameson’s Irish Whiskey and served with chestnut and apple stick risotto (additional $20).

Dessert

For the Dessert Course, indulge in one of our decadent creations:

Oven Toasted Bourbon Pecan Pie: Served with vanilla bean gelato.
Dutch Apple Cream Pie: Topped with oat crumble and crème fraîche gelato.
Chocolate Hazelnut Tart: Paired with vanilla chantilly and candied hazelnuts.
Lydia’s Tiramisu: A classic dessert featuring Tia Maria sabayon and espresso brittle.
Chef’s Sorbet: Served with a brown sugar cookie for a light, refreshing end to your meal.

Secure Your Reservation Today

Thanksgiving at Scampo is a one-of-a-kind dining experience, combining gourmet dishes with the warm, welcoming ambiance of The Liberty Hotel. With limited seating available, we highly recommend securing your reservation early to ensure you don’t miss out on this unforgettable holiday meal. Let Scampo take the stress out of Thanksgiving, allowing you to enjoy a perfectly prepared meal without the hassle of cooking or cleaning. Call us at 617-536-2100 or book online today to reserve your table and treat yourself and your loved ones to an indulgent Thanksgiving feast that you’ll remember for years to come.