|The elegant Scrimshaw dining room.|
Since then, although I continued to enjoy many dinners there, the seafood selection seems to have become mired in routine. Now, I have high hopes for a return to what I consider the glory days.
The main restaurant at The Desmond has introduced a new "Chef de Cuisine’s Market Seafood Menu" that will change monthly. It was put together by Stephen Fratianni.
The current special menu:
Grilled New Zealand Mussels, Octoberfest reduction, rhubarb chutney ($10)
Seared Georges Bank Scallop, Clementine beurre blanc, wilted arugula ($11)
(All served with a house salad, chef’s fresh vegetable of the day, potato)
Block Island Swordﬁsh, pan seared, pumpkin spätzle, Bosc pear reduction ($30)The Scrimshaw , one of three dining rooms at The Desmond, serves dinner Wednesday through Saturday from 5:30 to 10 p.m. Reservations: 869-8100.
Acadian Redﬁsh, sautéed, tart apple and cranberry relish, cider brandy jus ($27)
Mahi Mahi, Ecuador harvested, oven roasted, acorn squash purée ($29)
Incidentally, Director of Restaurants Frank Rivera has come up with some very nice buys as part of his "closeout wine list" to make room in The Desmond's renowned cellar. Go here for the link.