Zinfandel Glazed Pork Tenderloin $8.50 Center cut pork tenderloin, roasted and glazed with a rich Zinfandel demi, sliced and served with a whole grain mustard butter.
Scallops Vol Au Vent $7.95 Atlantic Georges bank sea scallops sautéed in a lemon tarragon cream served in a crispy puff pastry shell.
Jumbo Shrimp Cocktail $8.95
Lobster Ravioli $8.95 Fresh Maine lobster meat folded with drawn butter and lobster mousse, encased in fresh parsley and squid ink pasta.
Caramelized Pear Phyllo Purse $8.50 Local Anjou pears caramelized with maple sugar and baked in a phyllo purse with Mascarpone cheese, served with a honey-lime drizzle.
Chilled Seafood Trio $10.95 For the seafood lover, a selection of jumbo shrimp, oysters and clams on the half-shell.
Oysters Bienville $9.95 Fresh oysters on the half shell baked with a traditional Mornay sauce accented with shrimp and shitake mushrooms. Gratineed with parmesan cheese and breadcrumbs.
Desmond’s Shrimp Specialty $9.95 Horseradish-stuffed jumbo shrimp wrapped in pancetta and broiled.
Escargot $8.95 Large snails simmered in a white wine, garlic, tarragon butter sauce.
Soup du Jour $3.50
New England Clam Chowder $4.00 A rich and creamy Desmond specialty.
Smoked Norwegian Salmon $8.95
Clams on the Half-Shell $6.95
Oysters on the Half-Shell $7.95
All Entrees served with Salad, Sorbet, Vegetable of the day & Potato
Scrimshaw Potato A flaky pastry shell filled with caramelized onions, topped with duchess whipped potatoes and baked to a golden brown. Or choose Baked Potato, French Fries, Au Gratin or Rice.
Salads
Desmond Salad Radicchio, Romaine, Boston Bibb and Red-Leaf Lettuce topped with sliced mushrooms, Mandarin oranges, sliced almonds, cheddar cheese, dried cranberries, cherry tomatoes, and our own creamy garlic dressing.
Caesar Salad Chilled Romaine served with the traditional accompaniments and a zesty Caesar dressing.
Traditional Entrees
Rack of Lamb $27.95 Wild mushroom-dusted, oven-seared and served with roasted garlic demi glace.
Veal Marsala $24.95 Tendar scallops of veal sautéed with wild mushrooms in a delicate Marsala wine sauce. Filet Mignon $29.95 A 12-ounce center cut tournado of our finest aged tenderloin, accompanied by a wild mushroom confit.
New York Sirloin $26.95 A 16-ounce dry-aged center cut sirloin char-grilled and topped with a maitre d’ butter and wild mushroom confit.
Prime Rib Coated with our house blend of herbs and spices, then slow-roasted to achieve optimum flavor. Petite 12 ounce Cut $24.95 Gentlemen’s 16 ounce cut $27.95
Chicken Francaise $19.95 Boneless breast of chicken dredged in a parmesan cheese batter, sautéed and finished with a chardonnay lemon butter sauce.
Veal Oscar $25.95 Tender veal cutlet batter ripped, sautéed and topped with king crab, white asparagus, hollandaise sauce and served over a rich demi glace.
Steak Au Poivre $27.95 A 16 oz. center cut trimmed sirloin dredged in a three pepper melange, pan-seared and topped with mushroom cognac cream sauce.
Desmond Specialties
Sole en Papillote $23.95 Fresh fillet of Atlantic sole layered with seafood mousseline and baked in parchment.
Lobster Tails $34.95 Succulent lobster meat marinated in a fresh herbed citrus vinaigrette, chargrilled and served with clarified butter.
Cedar Planked Salmon $23.95 Our most popular entrée. Fresh Atlantic salmon broiled on a cedar plank and served with a lingonberry port sauce.
Shrimp Scampi $24.95 Jumbo gulf shrimp sautéed in a chardonnay lemon garlic butter until golden brown, and served with wild mushroom basmati rice.
Georges Bank Sea Scallops $23.95 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.
Roasted Vegetable Strudel $19.95 Marinated seasonal vegetables, oven-roasted and wrapped in flaky phyllo dough, baked to a golden brown and drizzled with pesto sauce.
Menu items and prices are subject to change. Please check with the service staff for new items.
Scrimshaw is the proud recipient of the prestigious Wine Spectator Award of Excellence every year since 1997.
Michael St. John, C.E.C. The Desmond’s Executive Chef 2003 Restaurateur of the Year of the New York State Restaurant Association
All prices in United States Dollars and subject to change without notice
For reservations at this or any of The Desmond’s fine restaurants, please contact us for personal service; Locally: (518) 869-8100 or Toll Free (800) 448-3500 Or click here to email.
Scrimshaw
Wine Spectator "Award of Excellence" recipient every year since 1997. Dinner Hours (including monthly Chef Culinary Dinners) Monday through Saturday: 5:30 pm to 10:00 pm. Proper dinner attire requested. Reservations are recommended (518) 452-5801. Closed on Sunday.
