Valentine's Day

Valentine’s Day Dinner, Part I

Time to reserve for date night. Here’s what restaurants around town are cooking up.

By Emily Dhatt January 30, 2012

The Hunt Club at the Sorrento

Boka Kitchen and Bar
Boka’s prix fixe menu for two includes four hearty courses of beet-cured salmon, citrus winter salad, a 24-ounce porterhouse, and chocolate cake with passion fruit pate. Local wines are paired with each course for an additional $40.
Price: $120/couple; $160 with wine pairings
When: Feb 10–14 from 5–10

Cafe Flora
For lovers who don’t adore meat, Cafe Flora has a four-course vegetarian meal (available vegan as well). Find fresh cress salad, gingered shiitake-stuffed phyllo, and chocolate cherry jubilee.
Price: $45/person
When: Feb 14 from 5–10

Hunt Club
Hunt Club at the Sorrento offers up a traditional menu of lobster bisque, roasted game hen, seared scallops, and more—including love-ly desserts like raspberry pot de creme and mini croque-en-bouche.
Price: $79/person
When: Feb 14 from 4–10

Lark celebrates sweethearts with a prix fixe bill of rich, deep flavors: blood orange-infused frisee salad, fennel and green olive crudo, and ricotta gnudi with porcini cream and wild mushrooms.
Price: $85/person
When: Feb 14 from 5–10

Marjorie’s special menu has a comforting winter vibe, with its Yukon potato soup, black trumpet raviolo, pork belly with Parisienne gnocchi, and winter squash cannelloni.
Price: $75/person
When: Feb 14 from 5–10

Portfolio Restaurant at the Art Institute of Seattle
The Art Institute’s student-operated “dining lab” offers a frugal option for date night. Enjoy classics like oven-baked Penn Cove mussels, coq au vin, and braised English-cut beef short ribs, plus special V-Day desserts.
Price: $23/person
When: Feb 8–10 from 5:30–7

RN74’s menu comprises truffled Maine lobster bisque, seared diver scallop, wagyu beef with sauce Perigourdine, and black cherry chocolate petit fours. Supplemental courses including cheese and foie gras terrine are available.
Price: $75/person; wine pairings for $47–$74
When: Feb 14 from 5:30–10; menu available Feb 10–13

The five-course dinner menu is stuffed with whimsical takes on French dishes, like hamachi and quail egg with white sturgeon caviar, caramelized shallot consomme with braised oxtail, and seared wagyu with chestnut-celery root gratin. For dessert, enjoy a sultry giandju-hazelnut-caramel bar or a luscious coconut bavarois with blood orange compote and pomegranate gelee.
Price: $125/person; wine pairings for $60; reserve wine pairings for $120
When: Feb 14 at 6

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