Love, along with the sweet scent of unique cuisine, is in the air on the corner of Cushing Street and Meyer Avenue.
The Coronet, located at 198 W. Cushing St., is now taking reservations for its romantic Valentine’s Day Dinner. Five courses, wine pairings, and live music — it’s a romantic’s paradise.
A beautiful five-course prix fixe dining experience is in order and you have the option for wine pairings throughout the meal. Right off the bat, though, you’ll be greeted with bubbles and a welcome gift to make the night extra special.
Plus, the live music will be in full effect from 6 – 8 p.m. on the patio (weather permitting) and then again from 8 – 10 p.m. indoors.
Seats are $120 per person, which includes bubbly beverages, and then $170 if you’d like your dinner paired with wine. You’ll definitely want to make reservations ahead of time because dinners like this fill up quickly.
Valentine’s Day Dinner Menu
Course One (choice of)
- Hearty Mushroom Soup – roasted maitake and cashew cream
- Brûléed Citrus Salad – purple frills, tatsoi, Hokkaido milk bread, hazelnut
- Either paired with Le Grand Caillou, Sauvignon Blanc, Loire FR ‘20
Course Two
- Mushroom Pavé – thinly layered sherry-marinated portobellos with black sesame whipped goat cheese, confit miso pearl onion, fava sprouts (can be vegan)
- Paired with Château Pegau Rosé, Cinsault, Grenache Noir, Carignan, Rhone FR ‘21
Course Three (choice of)
- Southwest Roasted Beet and Grilled Butternut Napoleon – local carrots, fresh horseradish, pear chip, blackened cauliflower mustard, house cashew cheese
- Paired with Alpha Estate, Malagouzia, Florina GR ‘21
- Classic Escargot and Grilled Oysters – escargot in the shell with garlic herb crust & preserved lemon grilled oysters in the half shell, champagne vinegar mignonette foam — charred pan au levain
- Paired with Santiago Ruiz, Albariño, Loureiro, Treixadura, Caino Blanco, Godello, Rias Baixas Galicia SP ‘21
- Venison Carpaccio – fresh horseradish, blackened cauliflower mustard, SouthWinds carrots, deviled quail egg, caviar
- Paired with Abbazia Di Novacella, Schiava, IT ‘21
Course Four (choice of)
- “Root Beer” Braised Bone-In Short Rib – grilled radicchio risotto, thick-cut house vanilla cured pork belly, roasted fennel (GF)
- Paired with Ernesto Catena ‘Tahuan,’ Malbec, Mendoza AR ‘19
- Duck Leg Confit Galette – grilled cabbage, confit onion and leek — pomme maxim, pickled chestnut mushroom salad (for vegans: substitute Madeira braised hibiscus)
- Paired with ‘Merci La Vie,’ Cabernet Franc, Bourgueil FR ‘20
- Provençal Seafood Stew with Saffron Rice – clams, mussels, Cortez sea bass, head-on prawns, Spanish sausage, shaved fennel salad, watercress, pea shoots, grilled pan au levain, red pepper rouille (for pescatarian: omit sausage)
- Paired with Ovum ‘Big Salt,’ Riesling, Sauvignon Blanc, Gewurztraminer, Muscat, Blanc, Oregon ‘21
- Savory Bread Pudding Stuffed Quail – duck fat poached pear, crispy chorizo, tomato marmalade, rapini emulsion
- Paired with Famille Perrin ‘Nature,’ Grenache, Syrah Côtes-du-hône, FR ‘19
Sweet Finish (choice of)
- Tack Room Mousse Bombe – jaconde sponge, pecans, red berry coulis, Cointreau whipped cream
- Paired with Historic Series Charleston Sercial, Special Reserve Madeira
- Pink Peppercorn Polenta Cake – rosewater simple, brûléed kumquat, crushed pistachios, EEVO whip
- Paired with Château Roumieu-Lacoste, Sauternes, Bordeaux, FR ’11
The Coronet is located at 198 W. Cushing St. For reservations, details, and more, visit coronettucson.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
