Anchovies and Olives Feb 14. A kumamoto oyster amuse with horseradish and lime ice kicks off the multi-course seafood-centric menu. What follows is of your choosing: selections such as lobster risotto with kabocha squash and mint, salt cod ravioli, yellowfin or escolar crudo, branzino for two, or arctic char with walnut agrodolce and braised red cabbage round out the offerings. $75/person; call 206-838-8080 to reserve.
Bastille Café and Bar Feb 14. Start the night with two boozy creations crafted especially for the occasion: the Blushing Belle, made with gin, house made Grenadine, fresh lemon, Cointreau, and lavender bitters ($9), or the Between the Sheets: cognac, light rum, lemon juice, and Cointreau ($11). Then it’s on to chef Shannon Galusha’s large plates for two, among them an 18-ounce filet mignon and a seafood medley of oysters, mussels, lobster, crab, tuna pave, and wild spot prawns. Dessert and the daily menu also will be available. Plates for two $36–$75; call 206-453-5014 to reserve.
Fresh Bistro Feb 11–14. “Culinary aphrodisiacs” populate this menu meant for two: Kumamoto oysters on the half shell, ahi tuna poke, red wine- and peppercorn-encrusted Waygu tenderloin served alongside Maine lobster. For dessert? A chocolate truffle trio with warm almond milk. $80/couple, with an optional $35 wine flight for two; call 206-935-3733 to reserve.
How to Cook a Wolf Feb 14. For chef Matt Fortner’s several-course menu, Painted Hills tartare, yellowfin crudo, or roasted beet salad precede heartier dishes like potato gnocchi, cavatappi with lamb ragu, seared arctic char, pork belly and brussel sprouts, or veal short rib agrodolce. As for the sweets, it’s chocolate cake with orange ice cream or a pear tart with caramel-hazelnut gelato. $75/person; call 206-838-8090 to reserve.
Hunt Club at the Sorrento Feb 11–14. Seared weathervane scallops with pancetta crisp, arugula, and melon salad and a Chateaubriand with roasted garlic mashed potatoes, both meant for two, highlight the hotel’s new Italian-accented menu. End the evening on a sweet note: Dessert is chocolate pot de crème with fresh berries and Grand Marnier whipped cream. $22–$50 per entree for two; call 206-343-6156 to reserve.
Pomegranate Bistro Feb 14. You and your sweetie can share poached crab and shaved truffles, baby beets dressed in a champagne syrup, pan-seared black bass, and braised beef cheeks. All, of course, with pink champagne and chocolate dessert. $65/person, $95/person with wine; call 425-556-5972 to reserve.
Tidbit Bistro Feb 14. Awww. Heart-shaped lobster ravioli grace this Spanish-Italian bill, which also features lamb turnovers and prime rib with a mushroom reduction and Yorkshire pudding. $60/person, with an optional $35 wine and cocktail pairing; call 206-323-0840 to reserve.
Tilth Feb 14. Swoon over the culinary creations of Maria Hines, whose four-course feast boasts porcini crème brulee and Dakota beef sirloin with a truffled potato puree. Dessert choices include a Theo Chocolate ganache cake. $85/person, with an optional $50 wine pairing; call 206-633-0801 to reserve.
Urbane Restaurant Feb 11–14. The Hyatt at Olive 8 restaurant offers a five-course menu with the option of adding four additional ones. Selections include a trio of paddlefish caviar and chive scrambled egg with Potatoes Anna, maple glazed crispy pork belly, grilled king salmon, or seared Painted Hills beef tenderloin with whipped potatoes, Oregon black truffle sauce, and vegetable pave. For dessert, go nuts with a chocolate extravaganza. $60–$105/per person; call 206-676-4600 to reserve.
Volunteer Park Café Feb 14. Chef Ericka Burke will create a heartfelt five-course dinner featuring blood orange salad, brown butter squash bisque, seared sea scallop, and beef tenderloin. Save room for dessert—a bittersweet chocolate tart ends the meal. $95/person with wine pairing; call 206-328-3155 to reserve.
Waterfront Seafood Grill Feb 11–14. Specials for the weekend include asparagus salad with grilled scallops, hearts of palm with Maine lobster, brie cheese–stuffed filet of beef, seared halibut cheeks, and for dessert, chocolate panna cotta with brandied bing cherries, chocolate flourless soufflé with chantilly cream, or chocolate and port ganache. The regular menu will also be on hand. Specials range from $18–48. Or, on February 12 enlist in Sparkling Wine Boot Camp, an afternoon of champagne and sparkling wine tastings with food pairings. $35 per person; reservations recommended; call 206-956-9171.