• Planning your Valentine’s 02.03.12

    Whether you’re coupled up, going solo or carousing with friends, we have dining, drinking and home-cooking ideas for you to spend this Valentine’s Day.

    Fall under the spell of Love Potion Number 9 at Tini Bigs! Featured the entire week of Valentine’s, Tini Bigs offers their cocktail expertise for imbibing at the classic bar with a concoction of Woodford Reserve, Chambord, Champagne (of course!), and an orange twist served in a champagne flute. At just $9, make this your pre-dinner stop or sip the night away all week long.

    Sing to your heart’s content at Hula Hula! Seattle’s best tiki karaoke bar invites you to belt out your favorite broken heart tune, lost in love ballad, or really put your heart on the line by serenading your date – we just can’t be responsible for any heckling you might endure!

    Celebrate Valentine’s Day the Argentinean way with Estancia Lucia’s delicious recipes. Grill your favorite seafood, chicken or steak and top it with their vibrant chimichurri sauce, enjoy meaty Arauco Olives for the perfect appetizer with cheese and bread, finish potatoes or vegetables with a drizzle of their Arauco Extra Virgin Olive Oil and for dessert top fresh vanilla ice cream with candied pumpkin for a sweet finish!
    Find recipes and tips at Magic Road international

    Cafe Flora’s 20th annual Valentine’s dinner menu is a fun and flirty mix of the Seattle vegetarian landmark’s hearty and sustainable fare. Call now for reservations in Cafe Flora’s atrium, where a water feature and plants create a serene and romantic dining room. The prix fixe menu is $45.00 per person; reservations required.
    First Course
    Savory Embrace -Savory bok choy filling in a wonton pastry with a goat cheese crema, black bean chili sauce and candied kumquats. (available vegan & available gluten free)

    Second Course
    Light My Fire Salad – A sweet and spicy blend of fresh cresses, carrot and grilled jicama topped with star fruit and crispy fried leeks in a minted yuzu vinaigrette. (vegan & gluten free)

    Third Course
    Layers of Love – Macadamia nut encrusted filo stuffed with gingered shiitake mushrooms on grilled asparagus planks and a black and white sticky rice cake and a galangal butternut squash sauce. (vegan & available gluten free)

    Fourth Course
    Chocolate Cherry Jubilee – Chocolate pate sucree, cherry cremeux, caramel filling, mini truffles, black cherry Bordeaux reduction (vegan & gluten free)
    Fluffernutter – Crustless brioche, peanut butter mousse, white chocolate peanut praline, burnt meringue, marshmallow anglaise.

    Make your Valentine’s heart-healthy with sustainable and organic cuisine with award-winning flavor at Tilth! Recently selected as one of the ten most sustainable restaurants in the country, Tilth is offering a four course Valentine’s Day feast with three options under each course for $85 (exclusive of tax and gratuity).
    First Course
    Dakota Beef Hanger Steak Tartare – quail egg, celery root, remoulade
    Taylor Shellfish Oysters – mint jelly, salmon roe, mignonette
    Full Circle Farm Beets – creme fraiche, tarragon, watercress

    Second Course
    Fraga Farms Goat Cheese Tart – caramelized onion, niçoise olive, white anchovy
    Vancouver Island Scallops – parsnip, french breakfast radish, cured olive
    Sylver Fishing Co. Spot Prawns – salsify, grapefruit, coral butter

    Third Course
    Seared Liberty Duck Breast – navel orange, sunchoke, lacinato kale
    Roasted Lamb Loin – grilled leek, romesco, espelette
    Carnaroli Risotto – oregon truffle, pecorino, pine nut

    Fourth Course
    Semolina Cake – fig streusel, pecan, port
    Vanilla Bean Tapioca Pudding – anise shortbread, currant, fresh breeze cream
    Theo Dark Chocolate Terrine – cranberry, almond praline, fluer de sel

    Take your valentine to the mediterranean with Chef Maria Hines’ three-course mediterranean-inspired menu at Golden Beetle. Created with local, organic and wild ingredients, the three course menu for $37 will surely satisfy your valentine (price is per person; three options under each course; exclusive of tax and gratuity).
    First Course
    Baby Spinach Salad – apple, kasseri cheese, sumac vinaigrette
    Grilled Halloumi Cheese – roasted beet, arugula, herb vinaigrette
    Jerusalem Artichoke Soup – white truffle oil

    Main Course
    St. Jude’s Grape Leaf wrapped Albacore Tuna – white bean, fennel, urfa pepper
    Wild Boar Shank Tagine – apricot, couscous, toasted walnut
    Mushroom Ravioli – yogurt sauce, ricotta, pinenuts

    Chocolate Truffle Torte – rose scented pistachio ice cream
    Caramel Pots de Crème – orange flower water, cardamom, sesame cookie
    Black Walnut Baklava – phyllo dough, honey, cinnamon creme fraiche

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