(Cuisine Unlimited makes it easy: Pick up a dinner for two, a pre-set menu or customized. No sitter necessary.Serve it with a handwrittten love letter. The one above was from Harry to Bess, in 1945. Poignant. Get the classiest card and most elegant pen from Tabula Rasa, then give the pen with the note. Maybe you’ll get a love letter, too.)

Call 801-268-2332 to reserve your dinner.

For $32.00 per person:

-Pressed Arugula Baby Romaine & Dried Fig Salad

-Bleu Cheese Crumbles, Slow Roasted Tomatoes, Pine Nuts,

Topped with Fried Sweet Potatoes and dressed with Champagne Vinaigrette

-Artisan Rolls with Herbed Butter

-Peppered Beef Tenderloin with Melted Gorgonzola topped with Handmade Sage Horseradish Potato Chip

or

-Grilled Salmon Filet with Balsamic Drizzle

-Served with Herbed Mashed Potatoes

-Grilled Winter Vegetables

and dessert:

-Marqueza Torte with Raspberry Coulis: Layers of  Cookie Wafer between Chocolate Ganache & Caramel Topped with a Chocolate Valentine Heart

Substitute chicken for the entree for $28.50 per person.

The Get a Room Option

One of Salt Lake’s finest chefs, Nathan Powers, offers Valentine specials atBambara from Friday, Feb. 10 through Tuesday, Feb. 14. Plus, to make it interesting, as they say, the most romantic story on Twitter follower will receive dinner for two and  a one night stay at Hotel Monaco, absolutely FREE, except for some fine print details. Tweet @BambaraSLC, using the hashtag #Bambaralovestories.

For reservations call 801-363-5454.

(Ooooh, and, if you want an entire weekend experience, Kimpton’s adjoining Hotel Monaco has a special “Don’t Come a Knockin'” package available. Included are deluxe accommodations, a pair of fuzzy handcuffs, an intimacy kit, 2 p.m. late checkout, overnight valet parking for one car and morning coffee and tea service, plus a hosted evening wine reception in the living room, 24-hour access to in-house fitness room and high speed wired and wireless internet access. Call 801-595-0000.)

The It’s a Wrap Option

(Bottles of Sofia Blanc de Blanc come in pretty wrapping, too. Pick one up at a Utah wine store.)

Chef Victoria Topham of Pinon Market & Cafe is preparing a special “Valentine’s Sweetheart Dinner for Two” specially packaged, gift-wrapped, and ready to take home, Cost is $65 for two adults (no single orders) and must be ordered by Monday, February 13 at 10 a.m. Orders can be picked up on Valentine’s Day between 5 and 7 p.m. A credit card number will be taken at time of order, but not charged until day of pickup.

Pinon’s Sweetheart Dinner for Two includes

-Creamy Carrot Ginger Soup

-Arugula Walnut Salad with Pear Vinaigrette

Choice of

-Herb Crusted Game Hens with Citrus Mint Glaze, Fingerling  Potatoes and Fresh Peas

-Wild Mushroom Strudel with Spinach, Almonds and Goat Cheese

and

-House Baked Rolls

-Triple Bittersweet Chocolate Cookies with White Chocolate Dipped Strawberries

 Call 801-582-4539 to reserve yours.

The Blues Option

(And a box of V dark chocolates made right here in SLC.)

Nothing says love like the blues, right? And live blues is Sun & Moon Cafe‘s specialty. Add a three course dinner and some wine, and you’ve got yourself a bleeding, loving, moany Valentine’s Day.

Choose from two seatings, 6:00 pm or 8:00 pm.
Only $30 per person! Optional wine pairings, $15.

For reservations call 801-583-8331

The menu:

-Shaved Brussel Sprouts and Baby Spinach salad with Fresh lemon, Extra Virgin Olive Oil, Parmesan, Reggiano Cheeses

-Choice of:
Roast of Prime Rib, fresh mushroom pan sauce, Rosemary Potato Gratin, and Grilled Asparagus

Sauteed Wild Coho Salmon, fresh cilantro-lime Beurre Blanc, Basmati Rice Pilaf, and Grilled Asparagus

Stuffed Chicken Breast , Fire Roasted Red Peppers and Feta Cheese. Topped With a Black Olive Demi-Glace. Served with Basmati Rice Pilaf or Rosemary Potato Gratin, and Grilled Asparagus.

-Choice of Chocolate Layer Cake, Red Velvet Cake, or Cheesecake

The Serenity Option

(Plan ahead–call Remede Spa at St Regis Deer Crest and book a couples massage. Your stress will be smoothed out by experts and you’ll learn techniques to take home.) Here’s the view…

Then, on the plate: Friday, Feb 10 through Monday, Feb 13, Oasis CafeChef Billy Sotelo will offer a four-course $35 menu in addition to his nightly menu. On Valentine’s evening, Tuesday, Feb. 14, Chef Sotelo will offer only his $25 and $35 menus, still with multiple options for each course. Call 801-322-0404 for reservations. And breathe deep.

The Pre-Valentine Menu:

-Amuse Bouche:  Tuna Tartare with avocado, pesto crostini, paprika oil

-First Course: Clementine Salad with arugula, shaved asparagus, vanilla vinaigrette

-Second Course: Butter Poached King Crab with asparagus risotto, sweet pea emulsion sauce

-Third Course: Vanilla Bean Crème Brûlée served with chocolate espresso biscotti

The Valentine Night Menus:

I.

-First Course (Choice of One)

Sun Choke & Truffle Soup: sun choke, truffle oil, celery

Mixed Green Salad: pears, Gorgonzola dolce, candied pecans

 

-Second Course (Choice of One)

Rosemary Garlic Chicken: soft polenta, Swiss chard, pineapple salsa

Wild Mushroom Strozzapreti: caramelized shallots, fresh thyme, truffle

Udon Peanut Stir Fry: tofu or tempeh, wok seared vegetables, spicy peanut sauce, cashew crumble

 

-Third Course( Choice of One)

Port Wine Poached Pear: white chocolate anglaise, vanilla soy milk ice cream

Tuxedo Cheese Cake: dark chocolate cheese cake, white chocolate glaze

Strawberry Shortcake: fresh strawberries, hand whipped cream

 

II.

-Amuse Bouche: Tuna Tartare: avocado pesto, crostini, paprika oil

-First Course (Choice of One)

Sun Choke & Truffle Soup: sun choke, truffle oil and celery

Clementine Salad: arugula, shaved asparagus, vanilla vinaigrette

 

-Second Course (Choice of One)

Butter Poached King Crab: asparagus risotto, sweet pea emulsion sauce

Pan Seared Scallops: beet risotto, micro greens, orange vinaigrette

Sea Salt Filet Mignon: sweet potato mash, roasted parsnips & carrots, pink peppercorn sauce

 

-Third Course (Choice of One)

Port Wine Poached Pear: white chocolate anglaise, vanilla soy milk ice cream

Tuxedo Cheese Cake: dark chocolate cheese cake, white chocolate glaze

Strawberry Shortcake: fresh strawberries, hand whipped cream

 

The Sophisticated Option

(I said sophisticated. There’s nothing more so than Cole Porter. Order it atAmazon.)

Yes, Billy Sotelo is executive chef at Faustina, too. Has he had lovefood on his mind or what. For Faustina, he’s come up with a $50 menu plus optional wine pairings for Valentine’s Day and a five-course prix fixe menu for Friday, Feb. 10 through Monday, Feb. 13.

It goes like this:

Call 801-746-4441 for reservations.

The Pre-Valentine Menu:

-Amuse Bouche:  Hamachi Tartare

-Appetizer: Sweet Prawn Ravioli with red onions, peas, sherry saffron cream sauce

-Salad: Blood Orange Salad with arugula, julienne pears, toasted almonds, citrus vanilla vinaigrette

-Entree: Herb-Crusted Beef Tenderloin with Yukon gold potatoes, sautéed portabella, Romanesco, rose petal port wine sauce,

-Dessert: Vanilla Bean Panna Cotta with berry soup

 

The Valentine’s Night Menu:

-Amuse Bouche

Hamachi Tartare

-Appetizers (choice of one)

Baked Blue Point Oysters, sautéed spinach, Pernod cream

Slow Braised Short Rib, seared polenta, Asiago cream sauce, smoked paprika oil

 Sweet Prawn Ravioli, red onions, peas, sherry saffron cream sauce

Chicken Pillow, pine nuts, sage, dried cranberries, carrots, bacon, potatoes, balsamic reduction

-Soup & Salad (choice of one)

Sunchoke Soup, chives, truffle crema

Blood Orange Salad, arugula, julienne pears, toasted almonds, citrus vanilla vinaigrette

Red Beet Salad, arugula, haricot vert beans, bacon-cider vinaigrette

-Entrées (choice of one)

King Crab Stuffed Dover Sole, roasted fennel, corn, truffle basmati rice, Meyer lemon, beurre blanc

Tuxedo Scallops, black truffle layered scallops, roasted fennel risotto, creamy corn broth

Rosemary Marinated Chicken, herbed gnocchi, Italian kale, fennel, roasted peppers, cipollini onions, natural jus

Herb Crusted Beef Tenderloin,Yukon gold potatoes, sautéed portabella, Romanesco, rose petal port wine sauce

-Dessert (choice of one)

Vanilla Bean Cotta with berry soup

Banana Chocolate Pot au Crème

Chocolate Lava Cake

Blueberry Soufflé