Scrimshaw at The Desmond
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Scrimshaw at The Desmond Restaurant Review: Tranquil colonial décor and the namesake art form (scrimshaw is whalebone carvings) are furnishing highlights of the elegant Scrimshaw dining room. In 2012, the kitchen reemphasized the seafood that originally vaulted the restaurant into the top tier of Capital Region establishments. The "Chef de Cuisine’s Market Seafood Menu" changes monthly, and has included such appetizers as grilled New Zealand mussels with Oktoberfest reduction and rhubarb chutney, and seared Georges Bank scallops with clementine beurre blanc and wilted arugula, as well as such entrées as Block Island swordﬁsh accompanied by pumpkin spätzle and Bosc pear reduction, and sautéed Acadian redﬁsh accented by tart apple and cranberry relish and cider brandy jus. Meat and poultry offerings are classics, ranging from prime rib to veal scaloppine. And don’t forget to consider the house-made pastries and cheesecake, too. The well-regarded cellar offers 250 wines, with 27 by the glass.