The menu described this dish as pan seared shrimp with grape tomatoes, parsley, and a lemon white wine butter sauce. All served over a spaghetti. And it was nicely delivered just as stated. The sauce was very lemony and very flavorful. The shrimp was cooked perfectly and the spaghetti was cooked firm to the bite, the perfect al dante, just the way I love it. It was a smaller portion which was perfect for brunch. We also indulged in the Smoked Salmon Plate. The salmon was just perfect, rich and delicious, with the perfect extras of capers, red onion and a light mustard sauce. I look forward to enjoying brunch there again.
About Donna Dufault
I am a self proclaimed food explorer. My day job is a food and hospitality photographer at Erb Photography in Worcester MA. My side job is freelance photographer for Foodies of New England Magazine. I truly believe what Virginia Woolf said "One cannot think well, love well, sleep well- if one has not dined well."
Originally published: June 11, 2015