Scrimshaw Restaurant menu

Desmond Salad

radicchio romaine, Boston bibb and red leaf lettuce topped with sheed mushrooms, mandarin oranges, sliced almonds, cheddar cheese, dried cranberries, cherry tomatoes and our own creamy garlic dressin

Caesar Salad

chilled romaine served with the traditional accompaniments and a zesty Caesar dressing

Scrimshaw Potato

a flaky puff pastry shell filled with caramelized onions, topped with duchess whipped potatoes and baked to a golden brown or baked potato, French fries, au gratin or rice

Soup Du Jour

New England Clam Chowder

a rich and creamy desmond specialty

Scallops Vol Au Vent

Atlantic Georges bank sea scallops sauteed in a lemon tarragon cream served in a crispy puff pastry shell

Clams on the Half Shell

Oysters on the Half Shell

Zinfandel Glazed Pork Tenderloin

center cut pork tenderloin, roasted and glazed with a rich zinfandel demi, sliced and served with a whole grain mustard butter

Caramelized Pear Phyllo Purse

anjou pears caramelized with maple sugar and baked in a phyllo purse with mascarpone cheese, served with a honey - lime drizzle

Escargot

large snails simmered in a white wine, garlic, tarragon butter sauce

Smoked Norwegian Salmon

Jumbo Shrimp Cocktail

Lobster Ravioli

fresh maine lobster meat folded with drawn butter and lobster mouse encased in fresh parsley and squid ink pasta

Oysters Rockefeller

fresh malpaque oysters on the half shell topped with fresh leaf spinach, gratinee with a classical momay sauce and Swiss cheese

Desmond's Shrimp Specialty

horserodish stuffed jumbo shrimp wrapped in pancetta and broiled

Chilled Seafood Trio

for the seafood lover, a selection of jumbo shrimp, oysters and clams on the half shell

Chilled Cucumber Bisque

Smoked Seafood Trio

Italian Mixed Berry Shortcake

Pepper Encrusted Veal Medallion

Roasted Vegetable Strudel

marinated seasonal vegetables, oven roasted and wrapped in flaky phyllo dough baked to a golden brown and drizzled with pesto sauce

Sole en Papillote

fresh fillet of Atlantic sole layered with seafood moussefine and baked in parchment

Cedar Planked Salmon

our most popular entree, fresh Atlantic salmon broiled on a cedar plank and served with a lingonberry port sauce, you will enjoy the unique flavor the cedar plank imparts

Georges Bank Sea Scallops

taste the difference in these unique scallops from the best fishing grounds in the world dusted with black and white sesame seeds and pan seared served over a fresh herb sherry beurre blanc

Shrimp Scampi

jumbo gulf shrimp sauteed in a chardonnay lemon garlic butter until golden brown, and served with wild mushroom basmati rice

Lobster Tails

succulent lobster meat marinated in a fresh herbed citrus vinaigrette char grilled and served with clarified butter

Traditional Surf and Turf

8 oz center cut filet mignon char grilled, and a prized broiled cold water lobster tail accompanied by wild mushroom confit

Chicken Francaise

boneless breast of chicken dredged in a parmesan cheese batter, sauteed and finished with a chardonnay lemon butter sauce

Veal Marsala

tender scallops of veal sauteed with wild mushrooms in a delicate marsala wine sauce

Prime Rib

coated with our house blend of herbs and spices, then slow roasted to achieve optimum flavor

New York Sirloin

a 16 ounce dry - aged center cut sirloin char - grilled and topped with a maitre of butter and wild mushroom confit

Veal Oscar

tender veal cutlet batter dipped, sauteed and topped with ring crab, white asparagus, hollandaise sauce and served over a rich demi glace

Rack of Lamb

wild mushroom dusted over seared and served with masted garlic demi glace

Steak Au Poiore

a 6 ox center cut trimmed sirloin dredged in a three pepper melange, pan seared and topped with a mushroom cognac cream sauce

Filet Mignon

a 12 ounce center cut tomato of our finest aged tenderloin, accompanied by a wild mushroom confit

Beef Braciola

Shrimp Di Parma

Lobster Stuffed Chicken

Filet Napoleon