what is Scrimshaw?

Scrimshaw's dining room offers water views on three sides and open-air dining on the dock. Enjoy drinks in comfortable Adirondack chairs outdoors or in the bar room with windows that look out on a Greenport boatyard.

Scrimshaw is uniquely situated in historic wharf buildings right on the water in the Village of Greenport, New York. The restaurant setting reflects the history of the whaling ships that sailed from this port in the early years of the 20th century.

Open Year Round

Summer Hours:

Dinner: Monday through Sunday from 5:30pm

Lunch: Saturday, Sunday, Monday 1pm to 4pm

Winter Hours:

Dinner: Thursday through Sunday from 5:30pm

Lunch: Saturday, Sunday 1pm to 4pm

Click to make a reservation now!

MENU

OUR MENUS

LUNCH

Lunch

StartersSScrimshaw Chowder of Fish, Mussels, Leeks & Potatoes simmered in a creamy broth $10Roasted Beet and Lentil Salad with Dijon Mustard Dressing $15Crispy Springroll of Duck Confit, Shredded Napa Cabbage Salad and Scrimshaw Tomato Chutney $15Basket of House-Made Steamed Cantonese Dumplings $15MiddlesChicken Croquettes, Tartare Sauce, Bitter Greens $15Santa Fe Chili with beef and beans, Flour Tortillas $12* Scrimshaw Black Angus Hamburger with Plum Jam, Candied Bacon and Pommes Frites $15EntreesSignature Hong Kong Bouillabaissewith Croustades $34Duck Leg Confit with Pork & Saucisson aAil $33Rib Lamb Chops over Crispy Potato Persillade $38A 20% Gratuity will be added to bill for parties of six (6) or more. NO TRANS FATS * This menu item is either raw or cooked to your liking; moreover, consuming raw or undercooked meats, fish, shellfish or eggs may increase your risk of food-borne illness

oysters

peppers

cHINESE

Chinese New Year

$75 per person
KUNG HAY FAT CHOYMenuFried Pork and Shrimp dumplings, vinegar ginger dipPeking Duck Skin, Steamed Buns, Scallions Brushes, Hoisin DipShredded Duck Stir-fry, Yellow Bean Ginger Sauce, with Dried Mushrooms, Tree EarsBraised Tea Smoked Tofu in Oyster Sauce,Dried Chinese Mushrooms,Fresh Oyster Mushrooms and Shiitake MushroomsWinter Melon Soup, with Ham & Glass NoodlesLobster Medallions in Ginger Scallion SauceChairman Mao's Red Braised Pork Belly,Braised Baby Bok ChoyHoisin Glazed Baby Poussin on a bed of Prosperity RiceLongevitiy NoodlesChampagne Orange Jelly

Year of the Dragon

DINNER Scrimshaw Restaurant || DinnerSoups & Salads Scrimshaw Chowder of Seafood Simmered in Cream with Leeks and Potatoes $12Roasted Beet and Lentil Salad with Dijon Mustard Dressing $15Frisee Salad with Stilton, Croutons, Apple Cider Dressing $12Starters* Pipes Cove Oysters on the Half Shell Asian Mignonette $16Basket of House-Made Steamed Cantonese Dumplings $15Crispy Springroll of Duck Confit, Shredded Napa Cabbage Salad and Scrimshaw Tomato Chutney $15Foie Gras Terrine , Wine-poached Seckel Pear and Plum Jam $14Creamed Leek & Goat Cheese Tart $14EntreesFillet of Striped Bass Miso Yuzu Sauce, Sticky Rice & Baby Bok Choy $34Fillet of Salmon over Celery Root Puree with Lemon Capper Sauce $32Sea Scallops Over Lentils, Lemon Vin Cotto Drizzle $35Signature Hong Kong Bouillabaisse with Croustades $34Cassoulet of Duck Leg Confit, Pork $ Saucisson a Ail $33* Apple Stuffed Berkshire Pork Chop, Cider Sauce, Red Cabbage $32Hoisin Glazed Poussin stuffed with Eight Jewel Rice $29* L.I. Crescent Farm Duck Breast with Cherry Sauce and Sweet Potato Gratin $32Rib Lamb Chops over Crispy Potato Persillade $38Individual Beef Wellington with Winter Vegetable (takes 20mins)$39A 20% Gratuity will be added to bill for parties of six (6) or more. NO TRANS FATS* This menu item is either raw or cooked to your liking; moreover, consuming raw or undercooked meats, fish, shellfish or eggs may increase your risk of food-borne illness

WINE
- RED WINES -NORTH FORK OF LONG ISLAND, NEW YORKLa Fontana 2007, Rapheal Vineyards 40Bedell Merlot 2008, Bedell Cellars 36/10Cabernet Franc 2007, Wolffer Estates 34/9Cabernet Franc 2009, Bedell Cellars 48Cabernet Franc 2005, Schneider Vineyards 48Syrah 2005, Schneider Vineyards 36/10Taste Red 2008, Bedell Cellars 45Wild Boar Doe 2008, Shinn Winery 44 OTHER NEW WORLDShiraz 2005, Penfolds Bin 128, Coonawarra, AU 54Cabernet Sauvignon 2006, Vinifera, Napa Valley, CA 58Cabernet Sauvignon 2009, Heron, American Canyon, CA 34/9Malbec Reserve 2009, Lurton, Mendoza, Argentina 38/12Zinfandel 2009, Juvenile Turley, CA 45Pinot Noir 2008, Foris, Oregon 36/10Bordeaux 2008, Rupert and Rothschild Vignerons, South Africa 38/12OLD WORLDSaint Julien 2006, Chateau Gloria, France 55Margaux 2006, Les Hauts Du Tertre, France 60Bordeaux 2008, La Chapelle de Calon, Saint-Estephe, France 50Bordeaux 2007, Chateau des Laurets Saint Emilion 48Pauillac 2006, Chateau Grand-Puy-Lacoste, France 65Lalande de Pomeroopl 2007, Plaisir de Siaurac, France 50Rioja 2005, Marques de Riscal, Spain 42Caberbet Sauvignon, 2008, Poggio Al Tufo, Italy 36/10Brunello di Montalcino 2005, Mocali, Italy [half bottle] 40RESERVE REDSMargaux 2006, Les Charmes de Kirwan, France 102St. Julien 2006, Chateau Beychevelle, France 120Chateauneuf-du-Pape 1994, Clos Du Mont-Olivet, France 70Cabernet Sauvignon 2003, Cape Mentelle, Margaret River, AU 75Barbaresco 2000, Moccagatta, Italy 90Amarone della Valpolicella 1995, Speri, Vigneto Monte Sant¢Urbano, Italy 195-WHITE WINES-LONG ISLAND, NEW YORKUnwooded Chardonnay 2007, Onabay Vineyards 32/9Chenin Blanc 2010, Paumanok Vineyards 38/12Riesling 2010, Paumanok Vineyards 42/12Gewurztraminer 2007, Lenz Winery 38Pinot Grigio 2010, Suru Wines 30/9La Ferme Chardonnay 2007, Wolffer Estate [half bottle] 18Anomoly White Pinot Noir 2010, Anthony Nappa 38/12Pinot Blanc 2008, Lieb Cellars 40/12Taste Rose 2010, Bedell Cellars 30/9 OTHER NEW WORLDChardonnay 2008, Newton Red Label Napa/Sonoma, CA 48Sauvignon Blanc 2009, Cloudy Bay, Marlborough, New Zealand 52Sauvignon Blanc 2010, The Beach House, South Africa 30/9Pinot Gris 2009, Montinore Estate, Williamette Valley, OR 36/10Torrontes 2010, Don David, Calchaqui Valley, Argentina 36/10OLD WORLDRiesling Kabinett 2009, Donnhoff, Oberhausen, Germany 46Gruner Veltliner 2009, Forstreiter, Kremser Kogel, Austria 40/12Muscadet 2008, Domaine de la Batardiere, France 34/9Pouilly-Fuisse 2009, Auvigue, France 45Pouilly Fume 2008, Domaine Chatelain, France 42Gavi di Gavi 2010, Patrizi, Italy 30/9Rose 2010, Paul Jaboulet Aine, Parallele 45,Cotes Du Rhone, FR 32/9CHAMPAGNE / SPARKLING WINECuvee 2004, Lenz Winery, Long Island, NY 45/14Gruet, Methode Champenoise NV, Albuquerque, New Mexico 40/10 Blanc de Blanc 2006, Bedell Cellars, Long Island, NY 65Prosecco N/A, Lamberti, Italy 34/9Nicolas Feuillatte Blue Label, Brut 65Veuve Clicquot Yellow Label, Brut 105Louis De Sacy Brut Rose, Grand Cru, Verzy, France 110

BAR AFTER DINNER DRINKSDESSERT WINEPaumonok Late Harvest Riesling 2002bottle $40.00 glass $9.00 Paumonok Late Harvest Sauvignon Blanc 2002bottle $60.00 glass $12.00 Taylor Fladgate 20 year-old Tawny Port glass $12.00Osborne Rare Sherry Very Old Dry Oloroso glass $12.00SINGLE MALTGlenfiddich 18 year-old glass $18.00Glenmoroangie 18 year-oldglass $18.00Lagavulin 16 year-old glass $15.00Laphroaig 15 year-old glass $15.00Oban 14-year old glass $14.00Macallan 12 year-old glass $14.00Glenlivet 12 year-old glass $14.00Balvenie 12 year-old glass $14.00COGNAC AND ARMAGNACCourvoisier VSOP glass $14.00Remy Martin VSOP glass $14.00Remy Martin 1738 Accord Royal $16.00Hennessy VSOP glass $14.00Larressingle Armagnac VSOP glass $14.00EAU DE VIEBusnel Calvados Pays d'Auge Reserve glass $14.00Massenez Poire William glass $15.00Massenez Framboise glass $15.00Ceretto di Moscato Grappa glass $10.00Grand Marnier glass $10.00Sambuca Romana Nero glass $12.00Sambuca Romanaglass $10.00

LUNCH

DINNER

WINE LIST

BAR

CHINESE NEW YEAR

DIRECTIONS

DIRECTIONS

Scrimshaw is uniquely situated in historic buildings right on the waterfront in the Village of Greenport, NY.

Located on Preston’s Wharf

102 Main Street

Greenport, New York 11944

(631) 477-8882

From Riverhead, head east on Sound Avenue to the Greenport turn-off, make a right onto Main Street and continue straight to the water. We are on the left, a few steps along Preston's Dock.

OR

Take picturesque Route 25 through the pretty North Fork towns from Jamesport, Laurel, Mattituck, Cutchoque, Southold and on to Greenport. Route 25 turns into Front Street in Greenport. Front Street, ends at Main Street, where you will take a right onto Main Street and head to the water. We are on the left, a few steps along Preston's Dock.

If you come by water, we have docking available right at our restaurant.

Driving Directions.pdf

PDF format Directions to Scrimshaw

CHEF

CHEF

Chef/Owner: Rosa Ross Rosa de Carvalho Ross (Lo San) was born and educated in British Hong Kong. She is a member of one of the oldest Portuguese/Asian families in Macao. Growing up in Hong Kong, she was exposed to the culinary cultures of many countries, Asian and Western. She has lived in Europe, Asia, South America and many parts of the United States. While living in Europe for over ten years, Rosa acquired her knowledge of cooking which began in Italy through her friendship with Marcella Hazan, who describes Rosa as her first pupil. Later she studied with James Beard in his Greenwich Village home, with Diana Kennedy and Jacques Pepin. She has also studied and worked with many leading chefs, among them Nick Malgieri, Alfred Kumin, Bobby Flay, Daniel Boulud, Anne Rosensweig, Bradley Ogden, Jeremiah Tower, Jaspar White, Martin Yan.Her unique multi-cultural background and training eminently qualifies her to teach classes in French, Italian, Asian and fusion cooking. She has taught vocational and avocational classes at Peter Kumps New York Cooking School for over fifteen years. She also gives private classes and travel teaches, conducts classes and tastings on Asian ingredients for R&D personnel, nutritionists and chefs of major food corporations. She has lectured on Chinese food and culture at New York University. Since 1980, Rosa Ross has owned a catering and special events planning company in New York City. Her company has been favorably reviewed by the New York Times, New York Magazine, Zagat, and many other professional publications.She is the author of 365 Ways to Cook Chinese (HarperCollins); Beyond Bok Choy: A Cook's Guide to Asian Vegetables (Artisan, a division of Workman Publishing); New Wok Cooking (Clarkson Potter); and co-author of Chinese Healing Foods (Pocket Books). She also writes for major food publications such as Food and Wine and Saveur and has ghostwritten and tested books for well-known personalities. She has appeared on the Food Network, The Discovery Channel, network television and radio throughout the country. Rosa Ross is a Certified Culinary Professional and licensed by the State of New York as a culinary arts teacher. She has been a member of the International Association of Culinary Professionals for over 20 years and has served two terms on the Board of Directors. She is a member of the New York Womens Culinary Alliance, International Association of Women Chefs & Restaurateurs, a founding member of the James Beard Foundation, and a member of Les Dames d'Escoffier.

EVENTS

HAPPENINGS & REVIEWS

CELEBRATE YEAR OF THE DRAGONat SCRIMSHAW RESTAURANTFOR SPECIAL CHINESE NEW YEAR TEN COURSE BANQUET DINNERSATURDAY, February 4th 2012$75 per personClick to check our menuWinterfestWe will offer winterfest guests a complimentary glass of wine with dinner when they present their ticket stubs at Scrimshaw during the winterfest from Feb11 thru Mar 18.ReviewMarcella Hazan:A few lifetimes ago in Milan Rosa Ross and I would comfort each other talking about foods. Her husband and mine were colleagues at McCann-Erickson Advertising. Today Rosa is the chef and owner of a restaurant on Long Island's north shore that has just got a wonderful review in the New York Times section on travel and dining in the North Fork. The restaurant is called Scrimshaw. Go and say ciao to Rosa for me.Scrimshaw CatersYou've tasted our food, experienced our style, and love what we do.Now Scrimshaw Caters will bring it all to you - whether its for a small dinner, a cocktail party, a dinner for a large group of friends, a business meeting, rehearsal dinner, wedding, or our unique cooking class evenings.Some of the corporations and people weve catered for are: Virgin Records, Time/Life Inc., Asia Society, Zubin Mehta and the New York Philharmonic, Seagrams, Monticello Vineyards, Tabasco, Williams-Sonoma, Jack Daniels, Brown Forman, Henry Kravis of Kohlberg, Kravis & Roberts, Linda Wells of Allure Magazine, Dewey Ballantine, Crown Prince Pavlos and Princess Marie-Chantal of Greece, Madonna, Warren Beatty, Sean P. Diddy Combs, Christopher Ciccone, Alfonso Arau, Richard Pryor, Gene Wilder.To custom plan your event with a menu to suit your individual tastes, please give Rosa a call at 631-477-8882.Gift CertificatesPersonalized Gift Certificates make a perfect gift for the holidays and special occasions. A quick phone call with the name and address of the recipient, and we will print the certificate and mail it out for you.All certificates are good for one year from date of issue and can be charged on any major credit card.Gift-giving couldn't be easier.Scrimshaw ProductsFlavored Salt 4 Ounces $ 5Tomato Chutney 14 Ounces $ 8All prices do not include tax. Shipping is avalible if needed for a small shipping and handling fee. Do not hesitate to call for more information 631-477-8882.

CONTACT

COMMENTS/SUGGESTIONS

Please drop us a line to tell us about your experience at Scrimshaw. Your opinion is important to help us provide our clients with the best possible dinning experience

CONTACT

rosa_rosaross.net

(631) 477-8882

102 Main Street PO Box 2108 Greenport, NY

GFM

Preston's Wharf, 102 Main Street, Greenport, New York 11944 • (631) 477-8882