{"id":14143,"date":"2025-01-10T09:09:27","date_gmt":"2025-01-10T14:09:27","guid":{"rendered":"https:\/\/www.eastwindsorchamber.com\/site\/?p=14143"},"modified":"2025-01-10T09:09:27","modified_gmt":"2025-01-10T14:09:27","slug":"valentines-day-sweetheart-brunch","status":"publish","type":"post","link":"https:\/\/www.eastwindsorchamber.com\/site\/valentines-day-sweetheart-brunch\/","title":{"rendered":"Valentines Day & Sweetheart Brunch"},"content":{"rendered":"
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Valentine\u2019s Day Menu 2025<\/h1>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Friday, February 14 & Saturday, February 15<\/p>\n<\/div>\n

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Valentine\u2019s Day<\/h2>\n<\/div>\n
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11am \u2013 8pm<\/h2>\n<\/div>\n
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Reservations Recommended<\/strong>
\nLimited Seating<\/p>\n<\/div>\n

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Call\u00a0860-627-7094<\/a>\u00a0to reserve<\/strong><\/h2>\n<\/div>\n
View the PDF<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Appetizers<\/i><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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Classic Calamari<\/h4>\n<\/div>\n
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17.00<\/i><\/strong><\/h2>\n<\/div>\n
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Fried Domestic Calamari<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Crab Cakes<\/h4>\n<\/div>\n
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18.00<\/i><\/strong><\/h2>\n<\/div>\n
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Maryland Style, Blue Crab Meat w\/ Remoulade Sauce<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Escargot<\/h4>\n<\/div>\n
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16.00<\/i><\/strong><\/h2>\n<\/div>\n
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Large Snails Baked with Mushrooms, Herb Butter Parmesan Compote<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Buffalo Shrimp<\/h4>\n<\/div>\n
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17.00<\/i><\/strong><\/h2>\n<\/div>\n
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Golden Fried Shrimp Tossed with Buffalo Sauce & Served with Bleu Cheese & Celery<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Shrimp Cocktail<\/h4>\n<\/div>\n
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4.49 each<\/i><\/strong><\/h2>\n<\/div>\n
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Served with Chipotle Remoulade & Cocktail Sauce<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Soups & Salads<\/i><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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Lobster Bisque<\/h4>\n<\/div>\n
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12.00<\/i><\/strong><\/h2>\n<\/div>\n
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Cream Soup Served with Real Chunks of Maine Lobster<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Avgolemono<\/h4>\n<\/div>\n
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9.00<\/i><\/strong><\/h2>\n<\/div>\n
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Greek Style Chicken Orzo<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Clam Chowder<\/h4>\n<\/div>\n
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11.00<\/i><\/strong><\/h2>\n<\/div>\n
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Classic Creamy New England Style<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Rainbow Greens<\/h4>\n<\/div>\n
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12.00<\/i><\/strong><\/h2>\n<\/div>\n
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Dressed Rainbow Mixed Greens with House Vinaigrette<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Greek Salad<\/h4>\n<\/div>\n
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15.00<\/i><\/strong><\/h2>\n<\/div>\n
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Tomatoes, Cucumbers, Kalamata Olives, Pepperoncini, Feta Cheese, Romaine, Citrus Herb Olive Oil<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Caesar Salad<\/h4>\n<\/div>\n
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15.00<\/i><\/strong><\/h2>\n<\/div>\n
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Romaine Lettuce, Seasoned Croutons, Parmesan & Creamy Caesar<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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The Main Event<\/em><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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Australian Sea Bass<\/h4>\n<\/div>\n
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32.00<\/i><\/strong><\/h2>\n<\/div>\n
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Grilled & Laced with Herb Citrus Olive Oil, Served with Potatoes & Vegetables<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Honey Nut Encrusted Salmon<\/h4>\n<\/div>\n
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38.00<\/i><\/strong><\/h2>\n<\/div>\n
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Baked with Pure Honey, Mixed Nuts, Served with Potatoes & Vegetables<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Broiled Scallops<\/h4>\n<\/div>\n
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38.00<\/i><\/strong><\/h2>\n<\/div>\n
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Sweet Atlantic Scallops, White Wine, Broiled with Lemon, Butter & Ritz Crackers<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Chicken Parmigiana<\/h4>\n<\/div>\n
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27.00<\/i><\/strong><\/h2>\n<\/div>\n
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Freshly Breaded and Baked with Marinara, Melted Mozzarella & Penne Pasta<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Veal Parmigiana<\/h4>\n<\/div>\n
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29.00<\/i><\/strong><\/h2>\n<\/div>\n
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Freshly Breaded Veal Cutlet, Marinara, Melted Mozzarella, & Penne Pasta<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Oven Roasted Prime Rib of Beef Au Jus<\/h4>\n<\/div>\n
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42.00<\/i><\/strong><\/h2>\n<\/div>\n
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Served with Potatoes and Vegetables<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Rigatoni Alla Vodka<\/h4>\n<\/div>\n
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32.00<\/i><\/strong><\/h2>\n<\/div>\n
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Rigatoni Al Dente with a Pink Vodka Cream Sauce<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Filet Mignon Chateaubriand Bordelaise<\/h4>\n<\/div>\n
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49.00<\/i><\/strong><\/h2>\n<\/div>\n
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Roasted Tenderloin Beef Sliced & Served with a Rich Bordelaise Sauce Served with Potato & Vegetables Du Jour<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Shrimp Fra Diavolo<\/h4>\n<\/div>\n
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38.00<\/i><\/strong><\/h2>\n<\/div>\n
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Served in a Spicy Marinara Sauce with Linguine<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Baked Filet of Scrod<\/h4>\n<\/div>\n
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36.00<\/i><\/strong><\/h2>\n<\/div>\n
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Baked Filet of Scrod with Ritz Cracker, Wine, and Lemon-Butter Sauce, Served with Potatoes and Vegetables<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Lobster Raviolis Chambord<\/h4>\n<\/div>\n
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32.00<\/i><\/strong><\/h2>\n<\/div>\n
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Real Lobster Stuffed Ravioli in a Creamy-Chambord Sauce<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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The Finale<\/em><\/h2>\n<\/div>\n
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Please ask your server for dessert\/after dinner drinks!<\/h4>\n<\/div>\n
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We hope you will join us at The Nutmeg this Valentine\u2019s Day!<\/strong><\/p>\n


\n<\/strong>Please call\u00a0860-627-7094<\/a> for reservations.<\/strong><\/p>\n<\/div>\n

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All prices are subject to services charge and state sales tax.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Join us Sunday, February 16<\/strong><\/em><\/h2>\n<\/div>\n
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Sweetheart Brunch<\/h1>\n<\/div>\n
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Join us for a very special edition of our highly acclaimed Brunch Buffet on Sunday, February 16, 2025. Enjoy one of the\u00a0Top 10 Brunches in Connecticut<\/strong>\u00a0with your loved ones for $39.99 plus tax and tip.<\/h2>\n<\/div>\n
Learn More & Reserve!<\/span><\/a><\/div>\n
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297 S. Main St,(RTE 5) East Windsor, CT 06088<\/span><\/a><\/strong><\/div>\n

https:\/\/thenutmegct.com\/<\/a><\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n

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Valentine\u2019s Day Menu 2025 Friday, February 14 & Saturday, February […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":true,"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-14143","post","type-post","status-publish","format-standard","hentry","category-press-releases"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/posts\/14143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/comments?post=14143"}],"version-history":[{"count":1,"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/posts\/14143\/revisions"}],"predecessor-version":[{"id":14144,"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/posts\/14143\/revisions\/14144"}],"wp:attachment":[{"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/media?parent=14143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/categories?post=14143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eastwindsorchamber.com\/site\/wp-json\/wp\/v2\/tags?post=14143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}