Scrimshaw Restaurant

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

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

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

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

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

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

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

horserodish stuffed jumbo shrimp wrapped in pancetta and broiled

a rich and creamy desmond specialty

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 dressing

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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