Steve and I were fortunate enough to have the chance to check out several new menu items* at The Rusty Scupper recently. They went all out, adding several apps, salads, entrees, and dessert.
New salads and starters include: crabmeat bruschetta with goat cheese crostini, lump crab tomato salad and a balsamic drizzle; fried oysters; chopped salad with iceberg lettuce, avocado, applewood smoked bacon, bleu cheese, red onions, tomatoes, scallions and herb parmesan dressing; spinach salad with Bartlett pears, candied walnuts, and a roasted onion vinaigrette, topped with gorgonzola cheese and blueberries; and field greens with tomatoes, cucumbers and carrots tossed with balsamic vinaigrette.
I started with the chopped salad and Steve had the field greens. He enjoyed his and I liked everything on mine except the iceberg. (I would have preferred field greens.) We shared the bruschetta, which was piled high with a massive amount of crab. The toppings and goat cheese were excellent, but the crostini was a little too chewy.
New entrees include rockfish piccata with a wild rice medley and fresh vegetables; cedar-plank salmon with an wild rice medley, vegetables and a lemon butter sauce; black and blue swordfish made with buffalo blue cheese sauce, served with sautéed vegetables and wild rice medley; Cajun crab linguini with jumbo lump crab, tomatoes, peppers, garlic topped with a Cajun cream sauce; and a half-pound black Angus burger with bacon, cheese fries or cole slaw.
I zeroed in on the salmon and was thrilled with it. The cedar plank gave it amazing smell and taste, and I was stuffed halfway through. Steve went for the burger and fries and seemed a little weary by the time he finished it. He definitely loved it!
We couldn’t pass up the new desserts, which include key lime torte with a graham cracker shell, served with raspberry coulis and fresh whipped cream; Fuji apple bread pudding with dried cherries and pecan praline sauce and served with raspberry sauce; and chocolate indulgence cake with vanilla ice cream and raspberry coulis.
It was a tough choice, but I decided on the key lime torte and Steve had the bread pudding. The staff caught word that I recently celebrated a birthday, so they added a candle to my torte. It was such a nice, thoughtful touch. The torte was amazing, and Steve’s bread pudding was phenomenal and HUGE. The two pieces of bread pudding could easily have been two desserts.
Our evening was capped with a tour of the upper deck, which had the most amazing almost-360-degree views of the city. I love that a classic restaurant like The Rusty Scupper doesn’t rest on its laurels and keeps things fresh and interesting for guests.
*The meal was complimentary; my opinions are not free.