Scrimshaw

On Friday evening, after shoving half the medicine cabinet down my throat to ward off the pain caused by braces, Marty and I got dressed and headed out to meet our friends Eric and Colleen at  Scrimshaw, the Desmond Hotel’s 4 diamond restaurant.  Although my mouth ached like I just came out of my fourth round in the ring with Mike Tyson, I wasn’t missing out on a complimentary gourmet meal with great friends.  Yes, ladies and gentlemen, I just said “complimentary”.  See, Colleen is the credit manager at the Desmond and every three months she’s responsible for being the weekend manager on duty.  Along with the not so pleasant tasks this job entails (catering to  unsatisfied guests, dealing with power outages, etc) Colleen enjoys some perks  -- one being dining on premises and being welcomed to invite guests to join her free of charge.

With live piano melodies filling the short silences between our chatter, we enjoyed our meal on the house. 

Phase 1 - Wine

Phase 2 - Appetite Enhancer

Phase 3 - Assorted Sweet and Savory Breads (not pictured)

Phase 4 - Lobster Ravioli:  Fresh Maine lobster meat folded with drawn butter and lobster mousse, encased in fresh parsley and squid ink pasta

Phase 5 - Desmond Salad: Raddichio, romaine, Boston bibb and red leaf lettuce topped with sliced mushrooms, mandarin oranges, sliced almonds, cheddar cheese, dried cranberries, cherry tomatoes, and creamy garlic dressing

Phase 6 - Lemon Sorbet (not pictured)

Phase 7 - Filet Mignon with Raspberry Risotto, Zucchini, and Carrots

Phase 8 - Bread Pudding drizzled with English style custard

Phase 9 - Coffee

Phase 10 - Almond Cookies

Phase 11 - Roses for the well-fed ladies!

 

Phase 12 occurred when we returned home, laid our heads upon the pillows and fell into a long and deep food-induced coma!