Valentine’s Day Dinner Options for 2017

January 31, 2017
a man wearing a hat
By Jackie Tran
By Jackie Tran

While a homemade dinner can be romantic, kitchen cleaning isn’t.

Treat yourself and a loved one to a romantic night out. You can take the prix fixe route for chef-selected pairings or customize with a la carte options.

Reservations are required in most cases, so make sure to contact the restaurant as soon as possible to ensure a seat.

If your restaurant has a Valentine’s Day special and you don’t see it on the list, please send it our way.

Agustin Kitchen

100 S. Avenida del Convento

Dine at AK for either a four-course prix fixe menu with bubbly or an a la carte menu featuring romantic treats and a chateaubriand for two 5 – 10 p.m. on February 14 for $80 per person. Live music will be provided by Naim Amor Trio.

First Course (choose one)
  • Velvet Artichoke Soup – roasted & pureed artichokes, garlic confit, local cream, lemon
  • Duck Confit Salad – Southwind Farms organic greens, pomegranate, smoked Spanish cheese, roasted pistachios, champagne-citrus dressing
Second Course (choose one)
  • Lobster Brulee – Fiore di Capra goat cheese, toasted pepitas, candied grapefruit, coriander, barrio croutons
  • Charred Brussels – peppadew peppers, garlic oil, balsamic reduction, piave cheese
Third Course (choose one)
  • Seared Wild Sea Bass – beluga lentils, hericot vert, soissonnaise beurre blanc
  • Jidori Chicken Oysters (can be made vegetarian with extra local greens) – saffron risotto, English peas, organic wild mushrooms
  • Grilled Hanger Steak – black tiger shrimp, cauliflower puree, romanesco, braised kale, sauce bourguignon
Fourth Course (choose one)
  • Dark Chocolate & Hazelnut Dipped Strawberries – crème anglaise
  • Vanilla Bean Cheesecake – berry cream sauce
  • Gruet Brut Sparkling NV, New Mexico

Call (520) 398-5382 to make reservations. For more information, visit the event page on Facebook.

Brother John’s Beer, Bourbon & BBQ

1801 N. Stone Ave.

Brother John’s will feature a whiskey and food pairing at 6 p.m. on February 14 for $30 per person, plus tax and gratuity.

  • Chipotle Chicken Wings and Old Forester Bourbon
  • Baby Back Ribs and Old Forester 1870
  • Sliced Brisket and Old Forester 1897
  • Chocolate Mousse Pie and Old Forester 1920

Call (520) 867-6787  to make reservations. For more information, visit

Café a la C’Art

150 N. Main Ave.
Chocolate Bomb for two at Café a la C'Art (Credit: Jackie Tran)
Chocolate Bomb for two at Café a la C’Art (Credit: Jackie Tran)

Indulge in cuisine with Pacific Rim influences from former Iron Chef Tucson winner chef Miciah Beard from 5 – 9 p.m., on February 14 for $38 per person.

1st Course (choose one)
  • Roasted Tomato Bisque with Smoked Oysters – chardonnay scented crème fraîche, focaccia croutons
  • Mizuna Greens – Maytag blue cheese crumbles, candied walnuts, crispy prosciutto, maple-mustard vinaigrette
  • Squash Blossoms – herbed goat cheese stuffed, prickly pear-merlot reduction
2nd Course (choose one)
  • Red Drum Bass – pan-seared, exotic mushroom risotto, garlic sautéed spinach, beurre rouge, balsamic reduction, crispy prosciutto
  • Braised Short Ribs – roasted potatoes and vegetables, cabernet-beef broth
  • Half Roasted Duck – wild rice pilaf, baby bok choy, carrots, plum sauce
  • Stuffed Kabocha Squash – grilled vegetables, farro, creamy garlic sauce, Hatch New Mexico chile sauce
3rd Course (choose one)
  • Lemon-Berry Napoleon – marscapone mousse, lemon curd, berry coulis
  • The Red Devil – red velvet cake, devil’s food cake, chocolate mousse, raspberry jam, vanilla bean crème anglaise
  • Chocolate Bomb for two – sour cream chocolate cake, chocolate mousse, ganache, espresso crème anglaise, fresh berries (available only as a shared dessert)

Call (520) 628-8533 to make a reservation. For more information, visit

Commoner & Co.

6960 E. Sunrise Dr.

Commoner & Co. will offer a three course dinner on February 14 for $45 per person, $65 per person with the optional wine pairing.

First Course (choose one)
  • French Onion Soup – gruyere, crostini
  • Paired with 2015 Adelsheim Pinot Gris
  • Caesar Salad – blistered tomato, boquerones, rosemary olive crouton
  • Paired with Zardetto Prosecco Doc
  • Polpette – pork & beef meatball, polenta, parmesan, herb oil
  • Paired with 2012 Zaca Mesa “Z Cuvée” Red Blend
Second Course: (choose one)
  • Fried Chicken – collard greens, whipped sweet potatoes, cornbread
  • Paired with 2014 Roserock Chardonnay
  • Scallops – guajillo chili risotto, fried zucchini, celery leaf, pepitas
  • Paired with 2015 Néboa Albariño
  • Rib Eye – cast iron seared, Yorkshire pudding, roasted root vegetables, Stilton cream
  • Paired with 2013 Terra Valentine Cabernet
  • Stuffed Pasilla Pepper – winter squash, corn, queso fresco, tomato and arbol chili sauce
  • paired with 2015 Remy Pannier Rosé d’Anjou
Third Course: (choose one)
  • Pose Crème Brûlée – fresh berries, lemon biscotti
  • Paired with 2013 La Fleur Renaissance Sauternes
  • Red Velvet Cake – strawberry cream cheese frosting, chocolate ganache
  • Paired with Fonseca Bin 27 Port

Call (520) 257-1177 to make reservations. For more information, visit

Contigo Latin Kitchen

3770 E. Sunrise Dr.

Contigo’s V-day dinner offers harder to find dishes such as squash blossom quesadillas and Catalan seafood stew 4 – 10 p.m. on February 14 for $50 per person. The optional wine pairing is an additional $25 per person.

First Course
  • Tita’s Homemade Chips with three amorous salsas
Second Course (choose one)
  • Quesadilla de Flor de Calabaza – sautéed squash blossoms, Mennonite cheese, tomatillo salsa (vegetarian)
  • Ensalada Mezclada – Southwind Farms baby mixed greens, fresh oranges slices, jicama, tamarind vinaigrette (vegetarian)
  • Sopa de Frijol – black beans roasted tomato broth, panela cheese, avocado and chipotle crema (vegetarian)
  • Las Favoritas – dates wrapped in bacon, stuffed with chorizo (for two)
Third Course (choose one)
  • Solomillo de Res – grilled beef tenderloin with sweet potato pure and tequila ancho reduction
  • Chile en Nogada Poblano – chile stuffed with a pork picadillo, topped with walnut sauce and pomegranate seeds
  • Champandongo con Queso Chihuahua – layered corn tortillas with rich mole, Oaxacan cheese, walnuts, onions, tomatoes, cilantro served atop a rich mole de la olla (vegetarian)
  • Codornices con Mostarza y Miel de Rosas – grilled quail, with roses and honey mustard sauce, sauteed spinach and spanish rice
  • Zarzuela de Mariscos – hearty stew of clams, mussels, shrimp, scallops, calamari in a tomato saffron broth
Fourth Course (choose one)
  • Pecado de Xocolate Picante – chocolate pot de creme, with a hint of cinnamon and spice topped with whipped cream with shortbread cookie matchsticks
  • Torta de Chabela con Salsa de Tres Leches – vanilla cream cake, tres leches sauce and fresh berry sauce
  • Bunuelos con Cajeta – vanilla cream fritters with warm caramel sauce
Suggested Wine Pairings – $25
  • Sparkling Campo Viejo Cava
  • Antica Chardonnay
  • Merryvale Fortnight Red Blend
  • Mexican Hot Chocolate with Tequila

Call (520) 299-1540 to make reservations. For more information, visit

The Coronet

402 E. 9th St.
5 – 10 p.m., February 14
$65 per person with bubbly, $80 with wine pairings and bubbly
(520) 398-5382

Coronet’s V-day dinner is 5 – 10 p.m. on February 14 for $65 per person with bubbly, $80 with wine pairings and bubbly. Enjoy live music from Gabrielle Pietrangelo and Ben DeGain on the patio from 7 – 9:30 p.m.

Amuse Bouche
  • Cheddar Gougères – filled with herb ricotta and mushroom duxelles
First Course (choose one)
  • Heartbeet Soup – warm beet velouté with house crème fraîche
  • Ruby Winter Salad – ruby grapefruit, fennel, arugula, toasted walnuts, raspberry vinaigrette
  • Paired with Broadbent, Vinho Verde, Portugal
Second Course (choose one)
  • Shrimp Scampi – roasted tomatoes and broccolini, linguini, tatsoi and piave salad, Barrio baguette
  • Paired with Vin de Savoie, Rosé, France ‘14
  • Chicken Roulade – stuffed with sauteed winter greens, fromage blanc and peppadew peppers, garlic yukon mash, vegetable medley
  • Paired with Zuccardi, Malbec, Mendoza Argentina ‘14
  • Red Wine Braised Beef Shanks – truffle salt, roasted root vegetables, rosemary garlic demi-glace
  • Paired with Tasca Regaleali, Rosso, Sicily ‘13
Third Course (choose one)
  • Dark Chocolate and Hazelnut Dipped Strawberries – with crème anglaise
  • Vanilla Bean Cheesecake – with berry cream sauce
  • Paired with Belstar Prosecco

Call (520) 222-9889 to make reservations. For more information, visit the event page on Facebook.

Cup Cafe at Hotel Congress

311 E. Congress St.

Cup Cafe will feature a la carte specials from 5 – 10 p.m. on February 14 alongside their regular menu.

  • Mushroom Flatbread ($12) – roasted wild mushrooms, dijon mustard, fromage blanc, Arizona pecans, baby greens, fennel seed vinaigrette
  • Vegetarian Onion Soup ($7) – caramelized onions and leeks, vegetable stock, local coffee, sourdough crouton, Gruyere cheese
  • New York Strip for Two ($39) – 14-ounce grilled NY strip, Brussel sprouts and housemade lardons, duchess potatoes, oscar sauce with jumbo lump crab
  • Venison Osso Bucco ($25) – braised in riesling, brown butter and sweet potato risotto, pomegranate, squash blossom, pan sauce
  • Dessert for Two ($12) – red velvet creme brulee, nutella biscotti, chai whipped cream, fresh berries
  • Ma Petite Peche Cocktail ($9) – Stoli Peach, fresh lemon juice, splash simple syrup, house-made compote, sparkling float, blackberry garnish

Call (520) 798-1618 to make reservations. For more information, visit

DOWNTOWN Kitchen + Cocktails

135 S. 6th Ave.

DOWNTOWN Kitchen + Cocktails will offer a three course menu ($55) and four course menu ($75) for February 14.

First Course (choose one)
  • Children’s Museum Greens, Watercress, Apple and Macadamia Salad – farro, blue cheese, Tucson citronette
  • Sherried Black Bean Soup + Crab – avocado, radishes, lime crema
  • Tartine Of Duck Rillettes, Tangerine Marmalade + Foie Gras Snow – Time Market levain, DTK+C garden herbs
  • Mushroom + Smoked Poblano Relleno – Anaheim chile stuffed with mushroom duxelles, smoked poblano chiles + queso Oaxaca, roasted, served on black bean coulis; red chile vinaigrette, jicama salad
Optional Second Course (choose one)
  • U Of A Roast King Oyster Mushrooms, Creamy Polenta, Madeira – port plumped raisins
  • Sicilian Lifeguard Calamari – with a nod to Mario Batali: calamari, almonds, preserved lemon, chili flakes, tomato sauce, capers tossed with orecchiette
Third Course
  • Grilled Pork Tenderloin + Mushrooms Marsala – sweet potato puree, roasted red grapes + sautéed apples
  • Grilled Salmon in an Asian Setting – rice noodles, gai lan, red pepper + mushroom stir fry, dashi broth, kabayaki glaze, wakame seaweed salad
  • Yucatan Plantain Enrusted Chicken – pineapple rice and green curry sauce
  • Steak Tampiqueña – traditional Sonoran Sunday dinner: grilled rib steak, cheese enchilada, refritos, chiles rajas, salsa fresca, flour tortillas
  • Winter Vegetables, Creamy Polenta, Mushroom Brodo, Basil Pesto – roasted carrots, beets, bitter greens, cauliflower on creamy polenta in rich mushroom broth with downtown garden basil pesto
Fourth Course
  • Passion Panna Cotta – almond cookie, pink grapefruit supremes, basil syrup
  • Ibarra Flourless Chocolate Cake – Kahlua ice cream, chipotle honey, spiced peanut brittle

For more information, visit

Ermanos Craft Beer & Wine Bar

220 N. 4th Ave.

Enjoy both beer and wine with dinner at Ermanos from 6 – 10 p.m. on February 14 for $69, including tax and gratuity.

First Course
  • Modern Wedge Salad
  • Paired with Tombstone Blonde
Second Course
  • Sonoran Arancini
  • Paired with Borderlands/1912/Ermanos Cerezo
Third Course (choose one)
  • Grilled Salmon Filet – Israeli couscous, greens
  • Paired with Astrolabe Sauvignon Blanc (Marlborough, NZ)
  • Pork Chop – prickly pear glaze, smashed potatoes, greens
  • Paired with Caparzo Rosso Di Montalcino (Edna Valley, CA)
Fourth Course
  • Flourless Sexual Chocolate Cake – orange pearls, strawberry glaze
    Wine pairing: SLO Down Sexual Chocolate (Napa, CA)

Call (520) 445-6625 to make reservations. For more information, visit

Elvira’s Restaurant Tequila Cocina Vino

256 E. Congress St.

Elvira’s will offer Valentine a la carte options after 3 p.m. on February 14.

First Course
  • Elviras Secret Garden Salad – watermelon radish, black radish, heirloom carrots, serrano cracked pepper vinaigrette
Second Course (choose one)
  • Elvira’s Shrimp – steamed with Bogle Chardonnay, white onions, red bell peppers, bechamel en papillote, side of jasmine rice
  • Surf n’ Turf – seard monkfish, oxtail, roasted guajillo and endive salad
  • El Romance – chicken breast, pipian rojo, pipian verde, corn tortilla, rice, beans
Third Course
  • Arroz con Leche Parfait – blueberry compote, strawberry coulis, tapioca pearls, vanilla bean ice cream

Epazote Kitchen & Cocktails at Hilton Tucson El Conquistador Golf & Tennis Resort

10000 N. Oracle Rd.
Dining room at Epazote (Credit: Epazote)
Dining room at Epazote (Credit: Epazote)

Epazote’s dinner is 5 – 10 p.m. on February 14 for $80 per couple. If you make reservations before the sun sets, sit on the patio to catch a view of the Catalina Mountains.

First Course
  • Red Orach Salad – dried cranberries, prosciutto bacon bits, shallots, shaved goat cheese
Second Course (choose one)
  • Stuffed Quail – chorizo fennel sausage, wild mushrooms, salsify, asparagus, pomegranate, tequila blanco glaze
  • Grilled Beef Tenderloin – lemon truffle Yukon mash, pepper baby beets, cognac demi
Third Course
  • Chocolate Truffle for two – devil’s food cake, chocolate ganache, white chocolate shavings, champagne berries

Call (520) 544-1705 to reserve seats. For more information, visit the event page on Facebook.


3000 E. Broadway Blvd.
Margherita Pizza from Falora (Credit: Adam Lehrman)
Margherita Pizza from Falora (Credit: Adam Lehrman)

Come in 4 – 5 p.m. on February 14 for Early [Love]Bird special. Order a pizza and salad, and Falora will toss in two glasses of prosecco and panna cotta on the house. Alternatively, come in at 7 p.m. and bring in a romantic record to get a bottle of wine on the house.

After dinner, walk a few doors down to Sidecar for cocktails. Tell them Falora sent you and your first round will be half-off.

Call (520) 325-9988 or email to reserve seats. For more information, visit

Five Palms Steak and Seafood

3500 E. Sunrise Dr.
Dining Room at Five Palms (Photo Credit: Five Palms)
Dining Room at Five Palms (Photo Credit: Five Palms)

Don’t just dine. Get your groove on with live music from Gigi & the GLOW and a dance floor at Five Palms 4 – 11 p.m.  on February 14 and 15 for $120 per couple.

Amuse Bouche
  • Russian Royal Siberian Osetra Caviar – crème fraîche, blini
First Course (choose one)
  • Carrot Soup – roasted poblano cream
  • Strawberry, Butter Lettuce, Arugula, and Black Pepper Salad – shaved red onion, goat cheese, balsamic vinaigrette
Second Course (choose one)
  • Chicken Piccata – mascarpone mashed potatoes, butter roasted vegetables
  • Blackened King Salmon – Himalayan red rice, butter roasted vegetables, Tabasco beurre blanc
  • Prime Filet Diane – mascarpone mashed potatoes, butter roasted vegetables
  • Roasted Vegetable Napoleon – fresh marinara, crispy risotto cake, mozzarella
Third Course (choose one)
  • Champagne Fried Strawberries – creme anglaise
  • Chocolate Espresso Trifle – peanut butter cream

Call (520) 615-5555 to make reservations. For more information, visit

Ghini’s French Caffe

1803 E. Prince Rd.

Ghini’s is offering a $25 brunch special for two on February 14 including a pair of Aphrodisiac-Infused Dark Chocolate Pancakes topped with Fresh Strawberries and Whipped Cream and two mimosas.

Call (520) 326-9095 to make reservations. For more information, visit

Hacienda Del Lago

14155 E. Via Rancho Del Lago, Vail, AZ 85641

For a light-hearted night alongside dinner, Hacienda Del Lago is featuring comedian and magician DeWayne Hill, who appeared on America’s Got Talent and Comedy Central  7 p.m. on February 14 for $60 per person plus tax and gratuity. For dinner only, visit from 5 – 8:30 p.m. for $50 per person plus tax and gratuity

Amuse Bouche
  • Beet-Cured Gravlax – roasted garlic puree crostini
First Course
  • Strawberry Spinach Salad – goat cheese mousse, toasted almonds, balsamic vinaigrette
Second Course (choose one)
  • Pepita Encrusted Beef Tenderloin – black garlic goat cheese mousse, olive oil whipped potatoes, seasonal vegetables
  • Seared Cilantro Pesto Salmon – preserved lemon risotto
Third Course (choose one)
  • Dark Chocolate Mousse – collapsible white chocolate disk, warm raspberry sauce
  • Lavender Vanilla Panna Cotta – local honey, sugar cage

Call (520) 647-3109 to make reservations. For more information, visit

Hacienda Del Sol Guest Ranch Resort

5501 N. Hacienda del Sol Rd.

Hacienda Del Sol is offering a romantic dinner 5:30 – 9 p.m. on February for $98 per person with an optional wine pairing for $57 per person, plus tax and gratuity.

Amuse Bouche
  • Treasure Purse
  • Paired with Breathless Brut N.V., North Coast, California
    Pinot Noir, Pinot Meunier & Chardonnay
First Course (choose one)
  • Foie Gras Tourchon  Dos Manos honey gelee, Barrio Bread toast
  • Breakfast in Bed  egg custard, crispy pancetta, bread vinaigrette, Gaufrette chip
  • Paired with Ca del Re, Sparkling Moscato D’Asti DOCG 2015, Piedmonte, Italy by Mauro Perrone
Second Course (choose one)
  • Fiore di Carpe Goat Cheese Agnolotti – mushroom broth, chanterelle, winter black truffle, asparagus tips
  • Caramelized Sea Scallops – oven-dried tomatoes, sunchoke puree, carrot chip, black truffle
  • Paired with Siduri Pinot Noir 2014, Willamette Valley, Oregon
Third Course (choose one)
  • Seared Duck Breast – burgundy cherries, mesquite Yorkshire pudding, sweet and sour turnips
    Bacon Wrapped Veal Loin – purple cauliflower, candy striped beets, veal jus
  • Paired with Sans Leige “The Offering” Rhone Style Blend  2014, Santa Barbara, California
    48% Grenache, 29% Syrah, 17% Mourvédre, 1% Viognier
Fourth Course (choose one)
  • Whiskey Pear Tart – almond creme, whiskey caramel, cardamon vanilla IC, peanut brittle
  • Chocolate Hazelnut Cake – dark chocolate cake, hazelnut mousse, dark and white chocolate sauce
  • Paired with Graham’s Late Bottle Vintage 2009 Port, Oporto, Portugal

Call (800) 728-6514 to make reservations. For more information, visit

Harvest Restaurant Oro Valley

10355 N, La Canada Dr, Oro Valley, AZ 85737

Harvest’s three-course Valentine dinner will be available alongside an a la carte menu 4 – 9 p.m. on February 14 for $50 per person.

First Course (choose one)
  • Appetizer
  • Specialty Salad
  • Soup
Second Course (choose one)
  • Medallions of Filet Mignon
  • Braised Short Rib
  • Peppercorn Crusted New York Steak
  • Pan-Seared Wild Caught Salmon
  • Pan-Seared Wild Caught Sea Bass
  • Roasted & Seared Lamb Lollipops
  • Pork Tenderloin Caprese
  • Gnocchi Chicken Scallopini
  • Pistachio Pesto Pasta
  • Seasonal Squash & Grains
Third Course (choose one)
  • Oreo Truffles
  • Gluten Free Chocolate Cake
  • Triple Chocolate Cake
  • Strawberry/Cream Puff Kabob

Call (520) 731-1100 to make reservations. For more information, visit

The Horseshoe Grill

7713 E. Broadway Blvd.
French-cut rib eye with rosemary-infused red mashed potatoes and grilled tri-colored carrots at The Horseshoe Grill (Credit: Jackie Tran)
French-cut rib eye with rosemary-infused red mashed potatoes and grilled tri-colored carrots at The Horseshoe Grill (Credit: Jackie Tran)

The Horseshoe Grill’s Valentine’s Day dinner is available February 11 – 14 for $65 per person plus tax and gratuity.

Sign up for The Horseshoe Grill’s newsletter at and receive a $10 voucher on February 10 redeemable for the Valentine’s special.

First Course
  • Five Assortment Cheese Platter for Two
  • Paired with Conundrum White Blend
Second Course
  • Mesquite-Smoked Bacon-Wrapped Scallops, Mini Crab Cakes
  • Paired with Conundrum Red Blend
Third Course
  • Mesquite-Grilled French Cut Bone-In Rib Eye or Filet Mignon – rosemary-infused red mashed potatoes, grilled tri-colored carrots
  • Paired with Caymus Vineyards Cabernet Sauvignon
Fourth Course
  • Raspberry White Chocolate Cheesecake – raspberry sorbet and puree
  • Paired with Conundrum Sparkling

Call (520) 838-0404 to make reservations. For more information, visit


2564 E. Grant Rd.

Indulge in oysters with Kingfisher’s a la carte menu available 5 – 11 p.m. February 14.

First Course
  • Gulf of Mexico Oysters, ½ dozen ($14)
  • Grilled and Chilled Gulf Shrimp, ½ dozen ($15)
  • Seasonal Oysters, ½ dozen (market price)
  • House Smoked Ruby Red Trout ($10) – onion jam, hot mustard, croutons
  • Bay Scallop and Shrimp Ceviche ($14) – lime, chile, cilantro, avocado, fresh tortilla chips
  • Oyster Bar Tasting ($25) – Gulf Oysters(3), grilled shrimp(2), smoked ruby trout, ceviche, condiments
Second Course
  • New England Clam Chowder ($7) – oyster crackers
  • Charred Eggplant ($6) – roasted red pepper soup, goat cheese crostini
  • Seasonal Mesclun Greens ($7) – Kalamata olives, grape tomatoes, red onion, balsamic dressing
  • Traditional Caesar Salad ($7.50) – anchovy, crouton, parmesan
  • Baby Spinach and Bibb Lettuce Salad ($10) – marinated sweet peppers, mushrooms and artichoke hearts, pine nuts, sherry-herb vinaigrette
  • Fatoosh ($10) – chopped greens, white beans, cucumbers, tomato, basil, feta cheese, house-made pita, sweet garlic vinaigrette
  • Blue Crab “Louis” Salad ($16) – butter lettuce, tomato, avocado, hard cooked egg, 1000 island
  • Fried Calamari ($12) – sea salt, pickled red onion, remoulade sauce
  • Baked Oysters Rockefeller ($16) – spinach, shallots, Pernod, parmesan
  • Steamed Black Mussels ($15) – sriracha, fish broth, sweet butter
Third Course
  • Pan Seared Arctic Char ($27) – spinach-artichoke pesto, fried parsnips, butternut squash sautéed asparagus
  • Macadamia Nut Crusted Hawaiian Fish ($26) – lemongrass butter sauce, Texmati rice pilaf, sautéed spinach, fried sweet potatoes
  • Grilled Sea Scallops ($27) – Forbidden rice pilaf, soy glazed bok choy, hot and sour sauce, pickled cucumber
  • Roasted Pork Tenderloin ($24) – prosciutto-mushroom-spinach stuffing, white wine-sage sauce, mashed rutabaga and potatoes, herbed green beans
  • Grilled Sea Bass ($27) – lemon basil aioli, golden beet-sweet onion salad, roasted fingerlings, sauteed spinach
  • Pan Seared and Carved Duck Breast ($25) – mission fig chutney, roasted fingerlings, sautéed asparagus
  • Grilled Scottish Salmon ($26) – wild mushroom salad, artichoke-Swiss chard-parmesan risotto
  • Bluefin Bouillabaisse ($35) – ½ lobster, cod, shrimp, scallops, mussels, saffron vegetable broth, sourdough rouille crouton
  • Grilled New York Steak ($30) – gorgonzola caramelized onion butter, mashed rutabaga and potatoes, herbed green beans

Call (520) 323-7739 to make reservations. For more information, visit

The Living Room Wine Cafe & Lounge

2905 E. Skyline Dr. #168

The Living Room will offer a three-course dinner for $50 per couple on  February 14.

First Course (choose one)

  • Traditional Bruschetta – tomato, mozzarella, basil, balsamic
  • Greek Bruschetta – roasted peppers, goat chees, garlic, pepper jam
  • Orchard Bruschetta – apples, brie, fig jam, agave nectar
  • Italia Bruschetta – prosciutto, figs, pepper jam, mascarpone cheese
  • Chicken Salad Bruschetta – chicken salad, scallions, sprouts, celery, lemon aioli
  • Bang Bang Shrimp – crispy golden shrimp, tossed in a sweet spicy aioli
  • Cheese Fondue – brie, pretzels, roasted cauliflower, apples and ciabatta bread
  • Caprese – burrata mozzarella, pesto, cherry tomato, balsamic reduction, ciabatta bread
  • Red Pepper Hummus – pita bread and veggies

For an additional $6.95, order a Girl Scout Cookie-inspired dessert. As a plus, $1 from each sale goes toward the Girl Scouts of Southern Arizona.

  • Samoa Chocolate Panna Cotta – chocolate panna, toasted coconut and caramel
  • Trefoil Bread Pudding – brioche and shortbread cookies, topped with choice of macerated berries or Bananas Foster and cream cheese whipped cream

Call (520) 308-5591 to make reservations. For more information, visit

Mama Louisa’s

2041 S. Craycroft Rd.

Mama Louisa’s will offer both an additional a la carte menu of Valentine’s specials on February 14.

A La Carte Menu
  • Polenta cakes, rock shrimp, house-made pancetta puttanesca ($7)
  • Butternut squash risotto, seared scallops, pomegranate reduction ($17)
  • Strawberry basil panna cotta, short bread cookies ($6)

Call (520) 790-4702 to make reservations. For more information, visit

Maynards Market & Kitchen

400 N. Toole Ave.

Maynards’ Valentine dinner is available from 5 – 9 p.m. on February 14 alongside their regular menu.

First Course
  • Smoked Burrata ($14) – baby herbs, toasted pistachio, aged balsamic, Queen Creek olive oil, kumquat jam, Barrio sesame toast
Second Course (choose one)
  • Dry-Aged NY Strip with Wood-Roasted Quail ($38) – stuffed with apple cornbread stuffing, parsnip puree, smoked truffle sauce, nasturtium
  • Sweet Potato Agnolotti ($33) – butter-poached lobster tail, roasted salsify, preserved pear, lemon curd, basil
Third Course
  • Champagne Gendise Cake ($15) – raspberry fool, white chocolate ganache frosting, pistachio crumble, chocolate covered strawberries

For more information and to make reservations, visit

Noble Hops Craft Beer + Fine Fare

400 N. Toole Ave.

Noble Hops will offer a four-course dinner with a bottle of champagne for $50 from February 11 – 14.

First Course
  • Tomato Tartare – achiote yogurt, petite herbs, radishes, pineapple, toast
Second Course
  • “Red” – beets, red cabbage, blood oranges, crème fraîche
Third Course (choose one)
  • Petite NY Strip – mushrooms, béarnaise, potato gratin
  • House-Made Pappardelle Pasta with Chicken – saffron cream sauce, Parmesan cheese, chives
Fourth Course
  • Olive Oil and Rose Cake – white chocolate, oranges, flowers along with Petit Fours made of honey buttercream and white chocolate to take home

Call (520) 797-4677 to make reservations. For more information, visit

North Italia

2995 E. Skyline Dr.

North’s Valentine dinner is $55 per person, plus tax and gratuity. Optional aperitivi cocktails are not included.

  • Raspberry & Roses ($10) – muddled raspberry, Tito’s Vodka, elder flower, prosecco & rose petals
  • Apple Blackberry Smash ($12) – apple vanilla bourbon, muddled blackberry, clover honey, fresh lemon
First Course (choose one)
  • Roasted Sweet Potato Soup – calabrian chili, walnut pesto
  • Black Truffle & Artichoke Lasagnette – parmesan emulsion, toasted breadcrumb
  • Beef Carpaccio – dolce gorgonzola, watercress, tarragon, pine nut
  • Leafy Italian Salad – campari tomato, cucumber, red onion, provolone, pepperoncini, oregano vinaigrette
  • Prosciutto Bruschetta – crescenza cheese, grilled asparagus, tru ffle, grana padano
  • Arancini – crispy mushroom risotto stu ffed with Scamorza cheese & served with red sauce
Second Course (choose one)
  • Grilled Branzino – cipollini onion, fennel, broccolini, farro, lemon & butter
  • Rosemary Chicken – Brussels sprouts, butternut squash, lemon pan sauce
  • Diver Scallops – celery root risotto, crispy shallot, pancetta gremolata
  • Burrata Tortelloni – roasted butternut squash, mushroom,brussels leaves, hazelnut, sage brown butter
  • Bolognese – traditional meat sauce, tagliatelle noodle & grana padano cheese
  • Red Wine Glazed Short Rib – heirloom carrot, Swiss chard, creamy mascarpone polenta
Third Course (choose one)
  • Salted Caramel Budino – crème fraîche, maldon sea salt
  • Dark Chocolate Tart – Nutella mousse, pecan toffee
  • Tiramisu – Kahlua-soaked lady fingers, mascarpone mousse

Call (520) 299-1600 to make reservations. For more information, visit

Ocotillo Café at Arizona-Sonora Desert Museum

2021 N. Kinney Rd.

Start the night with cocktail hour at the cash bar in the Desert Garden from 5 – 6 p.m., then head into the Ocotillo Café for the special dinner at 6 p.m. on February 14 for $89.95 per person plus taxes and a 17% service charge. Each meal includes two glasses of Provisioner white or red wine.

First Course (choose one)
  • Beef Carpaccio – velvety thin slices of beef tenderloin drizzled with extra virgin olive oil, fresh lemon juice, capers, dressed arugula
  • Spicy Scallop –  scallop, stone crab, lime sriracha, Gruyere
Second Course
  • Mixed Greens – frisée, radicchio, endive, orange-glazed pecans, goat cheese, pomegranate seeds, pear champagne vinaigrette
Third Course (choose one)
  • Heart-Shaped Beef Wellington – southwestern duxelles gastrique
  • Mixed Seafood Grill with Lime Beurre Blanc – spiny lobster, shrimp, dorado
  • Both entrees accompanied by grilled asparagus, roasted butternut squash, a pilaf of rice, red bulgur, quinoa and amaranth. Vegetarian or vegan entrée available upon request.
Fourth Course
  • Anniversary Trio – chocolate raspberry mousse, lemon curd napoleon, petite fruit tart

Call (520) 883-3006 or email to make reservations. For more information, visit

The Overlook

10555 N. La Cañada Dr., Oro Valley, AZ 855737

Overlook’s dinner is 5 – 9 p.m. on February 14 for $89 per couple plus tax and gratuity. Dinner includes a single long-stemmed rose and lovely live harp by Julliard and University of Arizona-trained Christine Vivona.

Amuse Bouche
  • Arancini, vodka pink sauce
First Course (choose one)
  • Tempura Cauliflower – arugula, feta, chipotle aioli
  • Wedge Salad – iceberg lettuce, bacon, tomatoes, red onion, blue cheese crumbles
  • Spinach and arugula, red beets, goat cheese, candied pecans, heirloom tomatoes, raspberry dressing, lobster bisque
Second Course (choose one)
  • Filet Oscar – crab, grilled asparagus, béarnaise sauce, mashed potatoes
  • Prosciutto-Wrapped Chicken – spinach, roasted red peppers, boursin cheese, mashed potatoes
  • Seafood Risotto – scallops, shrimp, mussels, creamy risotto
  • Pork Osso Bucco – gremolata, rice pilaf
  • Vegetable Ragout – parmesan, creamy polenta
Third Course
  • Desert Duo

To make reservations, call Amelia Griesmer at (520) 229-5355. For more information, visit the event page on Facebook.

The Parish

6453 N  Oracle Rd.

Starting at 5 p.m. on February 14, the Parish will feature special Valentine’s dishes such as Cocoa Charred Salmon, Grilled Rack of Lamb, and Braised Osso Bucco alongside a limited version of the regular menu.

Additionally, the Parish will offer The Bar Tour, which includes cocktail samples of the original Old Fashioned, Sazerac, and Corpse Reviver No. 2.

Call (520) 797-1233 to make reservations. For more information, visit

Primo at the JW Marriott Tucson Starr Pass Resort & Spa

3800 W. Starr Pass Blvd.

Primo is also embracing gem show season with its Valentine dinner, themed with gems and citrus. Additionally, every dish has an aphrodisiac. Dinner is $90 per person, $125 per person for dinner with the wine pairings.

First Course (choose one)
  • Oysters on the Half Shell – watermelon hot sauce, mint granite
  • Prosciutto-Wrapped Figs – pomegranate molasses, bleu cheese, pecans
Second Course (choose one)
  • Beet Raviolini – shaved raw beet, citrus, poppy seeds, avocado puree
  • Amarone Risotto – bone marrow, grana padano
Third Course (choose one)
  • Cast Iron Seared Venison Loin – farro, black rice, greens, currants, pine nuts
  • Mustard Grilled Chicken – pecorino cake, spinach and arugula salad, soft egg
  • Maine Diver Scallops – onion charcoal, polenta cake, house ham, peperonata
Fourth Course
  • Dark Chocolate Cremeux – banana and cherry macarons, white chocolate curls

Call (520) 791-6071 to make reservations. For more information, visit

PY Steakhouse at Casino Del Sol Resort

5655 W. Valencia Rd.

PY Steakhouse will feature its Valentine dinner 4 – 10 p.m. February 14 for $99 per person, $35 for the optional wine pairing. It will be the only prix fixe dinner available for the evening.

Amuse Bouche
  • Ahi Tuna Tartare – cucumber noodles, tamari-ginger broth
  • Paired with N/V Domaine Chandon, Brut Sparkling Rose, CA
First Course (choose one)
  • Oysters on the Half Shell – pomegranate + pink peppercorn mignonette
  • Paired with N/V Scharffenberger, Brut Sparkling, Mendocino
  • Lobster Bisque – live Maine lobster, sweet corn fritter, fennel pollen
    Paired with 2015 Domaine Talmard, Chardonnay, France
  • Live Bibb Lettuce Salad – toasted almonds, pickled pearl onion, local goat cheese, pomegranate, chive, tangerine citronette
  • Paired with 2015 Astrolabe, Sauvignon Blanc, Marlborough
  • Pink Champagne Sorbet
Second Course (choose one)
  • Filet Mignon + Lobster – 6 oz. filet mignon + Maine lobster tail, crème fraîche potatoes, asparagus
  • Paired with 2014 Lyric by Etude, Pinot Noir, Santa Barbara
  • Grilled Line-Caught Swordfish – heirloom red beet risotto, baby spinach, fresh dungeness crab salad
  • Paired with 2015 Venica ‘Jesera,’ Pinot Grigio, Italy
  • Tagliatelle Pasta – jumbo Guaymas shrimp + clams, oven-dried tomatoes, baby squash, spinach, white wine butter sauce (vegetarian also available)
  • Paired with 2013 Pieropan Soave Doc Blend, Veneto
  • Grilled 10 oz. Filet ‘Oscar Style’ – mashed potatoes, grilled asparagus, yuzu-béarnaise sauce
  • Paired with 2012 Sivas-Sonoma, Cabernet Sauvignon, Sonoma County
Third Course (choose one)
  • Chocolates for Two
  • Paired with 2010 Baileyana Vintage Port, Paso Robles
  • Malted Chocolate Layer Cake
  • Paired with N/V Rare Wine Co. Historic Series Charleston Sercial Madeira
  • Vanilla Bean Crème Brûlée – fresh berries
  • Paired with 2012 Sonoma-Cutrer Late Harvest Chardonnay

Call (520) 324-9350 to make reservations. For more information, visit

Reilly Craft Pizza & Drink

101 E. Pennington St.

Reilly will feature a four-course dinner on February 14 with service beginning 4 p.m. and the last seating at 9:45 p.m.

First Course
  • Beets 3 Ways – salt roasted, beet paint, beet chip, baby arugula, aged goat cheese
Second Course
  • Airline Chicken Breast – butternut squash puree, charred broccolini, salt preserved meyer lemon, chicken demi
Third Course
  • Spaghetti – crawfish, calabrian chiles, grape tomatoes, butter, garlic, oregano
Fourth Course
  • Manjari Chocolate Truffles – Marcona almond crust, berries, whipped cream

Call (520) 882-5550 to make reservations. For more information, visit

Rincon Mountain Grill at the Forty Niner Country Club

12000 E. Tanque Verde Rd.

Enjoy a candle-lit dinner for two 5 – 8 p.m. on February 14 for $89.89 per couple.

First Course (choose one)
  • Mixed Micro Greens – walnuts, mandarin oranges, pear tomatoes, and citrus vinaigrette
  • Lobster Bisque – seasoned herbed crostini
Second Course (choose one)
  • Filet Mignon with Roasted Shallot Glace and Buttered Lobster Tail – basil mashed potatoes, baby vegetables
  • Grilled Pacific Swordfish with Tomato-Basil Coulis – garlic rice pilaf, baby vegetables
  • Honey-Braised Game Gen Stuffed with Prosciutto – wild rice, baby vegetables
Third Course
  • Raspberry Cheesecake – chocolate-dipped strawberry

To make reservations, call (520) 749-4925 ext. 207 or email For more information, visit the event page on Facebook.

Sauce Pizza and Wine

6450 E. Grant Rd. • 2990 N. Campbell Ave. • 5285 E. Broadway Blvd. • 7117 N. Oracle Rd.
(Credit: Sauce Pizza and Wine)
(Credit: Sauce Pizza and Wine)

Sauce will offer a Valentine special of salad, pizza, and two glasses of wine for $22 from February 10 – 14.

Choose a salad ($9 and under), 12-inch gourmet pizza ($11 and under), and two glasses of any wine ($6 and under). Pizza and wine can be substituted for an entrée ($9 and under) and beverage ($6 and under), respectfully.

Highlighted Special Items
  • Roasted Vegetable Salad – dried cranberries, cauliflower, butternut squash, Brussels sprouts, candied walnuts
  • Spicy Chicken Sausage Pizza – poblano peppers, smoked mozzarella
  • Barone Fini Merlot
  • Canyon Road Chardonnay

For more information, visit


Tavolino will feature 5 giorni di amore, or 5 days of love, from February 10-14 with additional special a la carte options.

First Course (choose one)
  • Timbalo di Salmone – grilled eggplant stuffed and baked with salmon mousse, served over spicy tomato sauce, topped with goat cheese
  • Tortino di Zucchini – sampling of Portofino lasagna served over tomato sauce
Second Course (choose one)
  • 3 Carne Ravioli – heart-shaped ravioli, veil, beef, lamb, shiitake cream truffle sauce
  • Lobster di Aragosta – Maine lobster-filled ravioli, lobster bisque sauce
  • Vitello alla Griglia – half-pound grilled veal chop, grilled fennel, soft spinach polenta
  • Filetto di Tonno e Caponata – grilled ahi tuna steak, caponata of zucchini, eggplant, carrots, red onion, bell pepper, pine nuts, dried cranberries
Third Course (choose one)
  • Crostatta di Lemon Tart – fresh fruit lemon tart, raspberries, strawberries, blueberries, house-made vanilla gelato
  • Panna Cotta ai Frutti di Bosco – vanilla panna cotta, free raspberry puree

Call (520) 531-1913 to make reservations and information on pricing. For more information, visit

Vero Amore

12130 N. Dove Mtn Blvd. #104 • 2920 N. Swan Rd.

Vero Amore will offer creative specials with a complimentary tiramisu for dessert on February 14.

To make reservations, call the Dove Mountain location at (520) 579-2292 or the Swan location at (520) 325-4122. For more information, visit

Wild Garlic Grill

2530 N. 1st Ave.
Quail special at Wild Garlic Grill (Credit: Wild Garlic Grill)
Quail special at Wild Garlic Grill (Credit: Wild Garlic Grill)

Wild Garlic Grill is offering special a la carte dishes for Valentine’s Day with special ingredients such as Oregon morel mushroom truffle.

  • Grilled Filet Mignon – Danish blue cheese crust, sauteed oyster and  shiitake mushrooms, risotto, “Oregon morel mushroom truffle” cabernet reduction
  • Grilled Cabrilla Seabass Filet – avocado, heart of palm tapenade, artichoke risotto, basil beurre blanc
  • Organic Scottish Salmon Filet – stuffed with crab scallop shrimp mousse, artichoke, risotto, red pepper basil beurre blanc
  • Braised Lamb Shank – wild mushrooms, cabernet wine garlic tomato reduction, roasted garlic mashed potatoes
  • New Zealand Rack of Lamb – dijon pistachio nut crust, roasted garlic mashed potatoes, garlic confit, “Oregon morel mushroom truffle” cabernet reduction
  • Applewood-Smoked Bacon-Wrapped Brace of Quail – stuffed with Kobe beef-veal-duck-black truffle artichoke risotto, “Oregon morel mushroom truffle” cabernet reduction
  • Pan-Seared Veal Tenderloin – sauteed oyster and  shiitake mushrooms, St. Andre cheese, artichoke risotto, “Oregon morel mushroom truffle” cabernet reduction
  • Pan-Seared Labelle Farms Foie Gras – crisp onions, baby greens, raspberries, oranges, apple cider reduction
  • Roast Peking Duck – raspberry blood orange jam, artichoke risotto, sun-dried cherry cabernet reduction
  • Ahi Carpaccio – black pepper crust, seaweed salad, baby greens, soy ginger vinaigrette
  • Grilled New Zealand Venison Steak – sauteed wild mushrooms, artichoke risotto, morel-black trumpet-black truffle cabernet reduction
  • Pan Seared Duck Breast – presented medium rare with goat cheese, wild mushrooms, morel-black truffle cabernet reduction
  • Bacon-Wrapped Kobe Beef + Duck Liver Pate – blood orange kumquat jam, field greens, raspberry vinaigrette

Call (520) 206-0017 to make reservations. For more information, visit

Wildflower American Cuisine

7037 N. Oracle Rd.

Wildflower will offer a three-course menu with a wide variety of choice on February 14 for $55 per person plus tax and gratuity.

First Course (choose one)
  • Clam Chowder Clam – bacon, potato, cream
  • Cold Smoked Salmon – chive crème fraiche, potato galette
  • Farmers Market Salad – butternut squash, brussels sprout, beet, apple, quinoa, goat cheese, Marcona almond
  • Pan-Fried Edamame Dumplings – sesame seed, scallion, red chili sweet & sour
  • Crisp Calamari – mizuna greens, yuzu emulsion, toasted sesame seed
  • Spinach Salad – bacon, apple, pecan, blue cheese, raspberry vinaigrette
Second Course (choose from)
  • Chef’s Market Fish
  • Steelhead Salmon – horseradish gratin, sherry glazed beet, arugula
  • Wood-Grilled New York Steak – Brussels sprout, creamed spinach, smashed fi ngerling potato, red wine reduction
  • Bacon-Wrapped Pork Tenderloin – horseradish potato, brussels sprout, roasted mushroom, gastrique
  • Butternut Squash Agnolotti – Brussels sprout, bacon lardon, shaved parmesan, smoked almond
  • Spanish Paella – prawn, scallop, clam, mussel, chicken, chorizo, saffron rice
  • Pan-Roasted Chicken – smashed potato, green bean, lemon & garlic
Third Course (choose from)
  • Key Lime Tart – gingersnap almond crust, vanilla crème fraîche
  • Cinnamon Doughnuts – vanilla custard, berry marmalade
  • Chocolate Decadence – three layer chocolate mousse, peanut butter base, raspberry sauce
  • New York Cheesecake – butter graham crust, cherry compote

Call (520) 219-4230 to make reservations. For more information, visit

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Article By

Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...

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