Fall in love again over a romantic dinner with your sweetheart. Since this year’s lovers’ holiday falls on a Sunday, many restaurants are offering specials all weekend. Call early for reservations to secure your place at the table and your significant other’s heart.
18 Oaks, JW Marriott San Antonio, 23808 Resort Parkway
Sunday, February 14, $45 plus tax and gratuity
Start off this meal with your choice of French Onion Soup or Steamed Clams in Tomato Broth. Select for your salad either Steakhouse Wedge or Whole Leaf Caesar. For your entrée, choose either 8 oz. Filet Mignon or Grilled Diver Scallops with Jalepeño Honey, both served with sides. For dessert, opt for Trio of House Made Ice Cream or Warm Apple Crisp. The full menu will also be available and there will be margarita and Becker wine specials. For reservations, call (210) 403-3434.
Aldaco’s, 1174 E. Commerce
Saturday and Sunday, February 13 & 14, $40 plus tax and gratuity
For the first course, select either Garlic and Herb Marinated Calamari and Bacon-Wrapped Shrimp with Black Bean Cream Sauce or Chipotle-honey Grilled Quail Legs with Creamy Manchego Risotto. Next, choose either Arugula Pomegranate Salad or Creamy Roasted Corn Soup. Entrée selections are Tortilla-crusted Cod with Confetti Rice and Grilled Asparagus; Ribeye Steak with Roasted Poblano Butter and Papas Bravas; or Pineapple Mojito Grilled Chicken Breast with Roasted Garlic and Poblano Mashed Potatoes and Sautéed Vegetable Medley. Dessert options are Mexican Chocolate Cake with Chipotle-Raspberry Sauce or Capriotada, a Mexican bread pudding with vanilla ice cream and cajeta-caramel sauce. Free parking is available. For reservations, call (210) 222-0561. www.aldacos.net
Antlers Lodge at Hyatt Hill Country Resort and Spa, 9800 Hyatt Resort Dr.
Sunday, February 14, $75 plus tax and gratuity
The romantic dinner starts with the chef’s choice of amuse bouche followed by a glass of Gruet, Blanc de Blancs and your choice of Baked Oysters with Chorizo, Cave-aged White Cheddar and Crème Fraiche or Shrimp and Black Bean Empanada with Charred Tomatillo Sauce. For the main course, the options are Braised Pork Belly, Celery Root Puree, Maple-glazed Apples and Crisp Apple Chips; Prime Filet, Roasted Poblano Chiles, and Smoked Cheddar “Mac & Cheese”; or Seared Sea Bass with Warm Green Gazpacho and Creamy Grits. The sweet end to the evening is Baked “Hot Chocolate” with Pasilla Chile and Sweet Pecan Ice Cream. For reservations, please call (210) 520-4080.
Azúca, 713 S. Alamo
Sunday, February 14, $63 plus tax and gratuity
The 7th Aphrodisiac menu by Chef Rene Fernandez is four courses, which starts with Seductive Kama Sutra, a selection of Latin appetizers that include Creamy Guacamole, Crab Cakes with Coriander Rémoulade, and Fried Yuca with Mojo and Crispy Tostones in Garlic Butter. The next course is your choice of Magic Lover’s Elixir (Mussel and Chorizo Chowder) or Sweet Heart Salad (Hydroponic Red Oak, Arugula, and Radicchio with Goat Cheese Crostinis, Sundried Figs, and Candied Almonds). Entrée selections are Aphrodite Desires (Long Island Duck Confit, Braised in Pinot Noir); Eros Pick (Beef Tenderloin en Croûte); and Casanova’s Preference (Caribbean Lobster Thermidor, $12 surcharge). Dessert is Cupid’s Indulgence – Chocolate and Strawberry Layer Cake with Heart Almond Cookies, Chocolate Covered Strawberries, and Chocolate Sauce. A glass of Marquis de la Tour sparkling wine is included. For reservations, call (210) 225-5550. www.azuca.net
Barbaresco, 9715 San Pedro
Sunday, February 14, $55 plus tax and gratuity
Start your dining experience with Appetizers Combo including Chicken Fried Oyster and Macadamia Scallops. Next, enjoy either the Siena Salad, composed of mixed field greens with diced mango, apple, pecans, cashews, and goat cheese with honey-yogurt dressing or Clam Chowder, prepared in the New England style. Choose from the following entrées: Alaskan Halibut, topped with creamy lemon sauce on sautéed spinach; Piccolo Filet, an 8 oz. tenderloin broiled with Béarnaise sauce, served with mashed potatoes and sautéed vegetables; Chicken Casserole, a half chicken roasted in a cast iron pot, then steam in its own juices with potatoes, garlic, and rosemary; and Veal Osso Bucco, braised with Sangiovese wine sauce, served on a bed of creamy pepper and bacon Israeli coucous. Dessert is either Strawberry Cheesecake with Chambord chocolate mousse and chocolate dipped strawberries or Butterscotch Créme Brûlée with caramel corn and simple syrup whipped cream. For reservations, (210) 231-0989.
Biga on the Banks, 203 S. St. Mary’s St.
Friday through Sunday, February 12 – 14, $55, $75 with wine pairings, all plus tax and gratuity
Treat your Valentine to a three course dinner, which starts with Truffle Mushroom Duxelle amuse bouche. For the first course, choose from the following: Rep Pepper and Tomato Bisque with Aioli Crouton; Gulf Shrimp Ceviche with Avocado, Tequila, Corn Chips, and Micro Cilantro; Heirloom and Vine Ripe Tomatoes House Pulled Mozzarella Salad with Basil Pesto, Balsamic Olive Oil, and Sea Salt. Main course selections are Grilled Beef Tenderloin with Balsamic Glazed Onions, Horseradish Smashed Potatoes, Amish Blue Crumbles, Broccolini, and Steak Sauce; Sautéed East Coast Flounder with Herb Fennel and Navy Bean Relish; or Hot Smoked Salmon or Shrimp. For dessert, select the Cookie and Truffle Plate for Two; Creme Fraiche Mousse on Macadamia Nut Sponge Cake; or Flourless Chocolate Cake with Dark Chocolate Ganache. For reservations, call (210) 225-0722.
Bin 555, 555 W. Bitters Road (Artisans Alley)
Sunday, February 14, $55 without wine, $80 with matching wines, all plus tax and gratuity
“Para Picar” (for starters), you will start this romantic meal with “Love Birds”- Quail, Chicken, and Duck Croquettes with Sweet Corn Créma and Spanish Paprika Oil. For the first course, choose from the following: Mixed Field Greens with Shaved Fennel, Red Radish, Goat Cheese, and Basil & Orange Vinaigrette; Untraditional Style Caesar Salad with Sourdough Croutons, Grilled Red Onions, and Parmesan; or Winter Squash Chowder with Spiced Crouton and Candied Sage. For the next course, select from: Wood Oven Baked Littleneck Clams with House Cured Pancetta and Truffled Potato Foam; French Brie “Strudel” with Roasted Mushrooms and Pearl Onion and Thyme Gastrique; “Chicken and Waffles” (Chicken Confit Rillette with Mini Sourdough Waffle, Cripsy Skin, and Maple Jus; or Lamb Meatball with Fennel, Cucumber, Yogurt, and Blood Orange Aioli. The third course is Grilled “Caprese” Chevre Sandwiches with Sweet Tomato Marmalade. The fourth course is your choice of Spanish Mojo Glazed Grilled Salmon with Oven Roasted Tomato, Pine Nut, Baby Spinach, and Chorizo Ragout; Cast Iron Seared Beef Tenderloin with Caramalized Onion Puree, Roasted Baby Beets and Malbec Reduction; Duo of Berkshire Pork: Grilled Tenderloin and Braised Belly with White Cheddar Grits and Roasted Garlic-Honey Jus; or Butter Poached Lobster Tail with “Deconstructed Paella”: Crispy Rice, Roasted Peppers, Saffron Froth, and Chorizo Oil ($10 Lobster Supplement). For a sweet end to the meal, select from the following: Dark Chocolate and Nutella “Soufflé” Torte with White Chocolate-Mascarpone Mousse and Sour Cherry Coulis; “S’Mores” for Two; or “Red Velvet Cake” with Cream Cheese Ice Cream. Call (210) 496-0555 for reservations. www.bin555.com
Bohanan’s Prime Steaks and Seafood, 219 E. Houston St., 2nd floor
Friday & Saturday, February 12 & 13, 5 – 11 p.m.; Sunday, February 14, 5 – 9 p.m.
If you choose, start your evening with a crafted cocktail at their 70-foot cherry wood bar or head to the dining room for dishes including East Coast Noank Oysters, 10-ounce Fresh Australian Cold Water Lobster, and a full selections of USDA Prime Beef. For dessert, enjoy hand-dipped chocolate tuxedo California long stemmed strawberries or tableside presentations of Bananas Foster, Cherries Jubilee, or Strawberry Imperials. For reservations, call (210) 472-2600. www.bohanans.com
Brasserie Pavil, 1818 N. Loop 1604 West (at Huebner)
Thursday, February 11 – 14, $75.90 per couple plus tax and gratuity
The prix fixe includes: Grilled Sliced Tenderloin for Two “Chateau Briand” served with asparagus, creamy cauliflower garlic mashers, and wild mushroom green peppercorn sauce; Chocolate Fondue with Strawberries, Meringue, and Black Licorice; and two 3 oz. tasters of Lindeman’s Framboise Lambic Beer. These items are also available á la carté. The regular menu will also be available. For reservations, call (210) 479-5000. www.brasseriepavil.com
Ciao2, 20626 Stone Oak Pkwy
Sunday, February 14, $45 plus tax and gratuity
Chef de Cuisine Luis Najera has crafted this meal, starting with your choice: Melon “Tiles” w/ Spanish Blue Valdeon Cheese, Arugula, Pistachio Crumble, Grapefruit Gastrique; Cauliflower Cream, Roasted Purple, Yellow and Orange Cauliflower; or Roasted Half Texas Quail w/ Spanish Chorizo Polenta and Frisee. Main course selections are Roasted Cornish Hen w/ Prosciutto-Vegetable Ragout, Smoked Paprika Jus; Monkfish “Osso Bucco”, Gremolata Risotto, Saffron Espuma; and Seared Rib Eye w/ Yukon Au Gratin, Grilled Pearl Onions, Honey Demi Jus. Dessert choices are “Unusual Smores”: Chocolate Pudding, Caramelized Marshmallows, and Graham Cracker Pie Crust or Cannoli Duo: Bittersweet Chocolate / Vanilla with Strawberry Coulis. For reservations, call (210) 481-7031.
Cibolo Moon, JW Marriott San Antonio, 23808 Resort Parkway
Sunday, February 14, $35 plus tax and gratuity
Start your meal with either Tequila Shrimp with Red Chili Butter or Warm Goat Cheese, Peach Jam, and Spiced Pecans. For your salad, choose Iceberg Wedge with Brazos Valley Blue Cheese and House Smoked Bacon or Gulf Crab Salad with Avocado and Chile Lime Chips. Main course selections are Carved BBQ Brisket or Redfish on the Half Shell; both are served with choice of side. For dessert, choose either Pot Luck Banana Pudding or Classic Strawberry Shortcake. The full menu will also be available and there will be margarita and Becker wine specials. For reservations, call (210) 403-3434.
COCO Chocolate Lounge & Bistro, 18402 US Hwy 281, Suite 114
Friday – Sunday, February 12 – 14
A special menu of chocolate aphrodisiacs will be available.
Sunday, February 14, 10:30 a.m. – 2 p.m.
Valentine’s have a number of brunch options including two buffets. The starter buffet includes savory dishes, smoked fish, cured meats, salads, and cheeses. The dessert buffet will feature a number of the restaurant’s chocolate and classic desserts. The price for one buffet is $16; for both, it is $19.95. Juice is included, but prices do not include tax and gratuity. Other options include sweet and savory crepes, Eggs Benedict, Roast Chicken Breast, and Brioche French Toast and Eggs. “Bottomless” champagne and mimosas are available, as well as other drinks. There is also a children’s brunch menu which includes French Toast and Croque Monsieur.
Sunday, February 14, $65 plus tax and gratuity
Embark on an “Odyssey in French Love” with this romantic 6 course dinner, which starts with Candied Ginger Pate de Fruit with Spicy Pineapple Compote. For the next course, select from the following: Rainbow of Heirloom Tomatoes; Salade of Endive, Mixed Lettuce and Serrano Ham; Warm Fresh Herb Goat Cheese “Kisses”; or “Embracing Shrimp” dressed with white chocolate beurre blanc and lobster sauce. Enjoy Mon Cheri Intermezzo – Chocolate Vodka and Cherry Vodka Granite before choosing from the following: Savory Duck Confit in a Pasta Mille-Feuilles; Provence Herb Roasted Tenderloin of Beef; Lobster Tail and Crab Thermidor; or Sweet Red Chili Glazed Halibut. For dessert, selections include Chocolate Raspberry Napoleon; COCO Signature Cake “The Kiss”; or French Beignets. Chocolate truffles will follow the dessert.
For reservations, call (210) 491-4480. www.sa-coco.com
Crumpets, 3920 Harry Wurzbach
Sunday, February 14, 11 – 3 p.m.
Enjoy a seated brunch with entrées including: Organically Raised Veal Scalloppini; Eggs Benedict; and Beef Ribeye or Filet with Green Peppercorn or Bordeaux Mushroom Sauce. The “Trilogy” will also be available; priced at $34.50, it includes Lobster Tail, Rack of Lamb Provençal, and Tenderloin of Beef with Rossini Sauce.
Sunday, February 14, 5 – 10 p.m.
There are prix fixe available at $35 – $55. All meals start with your choice of appetizer (Norwegian Smoked Salmon with Cream Cheese or Veal Scalloppini with Morels Mushroom and Cognac Sauce) and soup ( Cream of Mushroom or Clam Chowder.) The price is based on entrée selection; some items include Shrimp Lyonnaise with Wild Rice Blend; Fresh Rainbow Trout Almondine; and Tenderloin of Beef Savoy. The “Trilogy” will also be available, priced at $55. All prices do not include tax and gratuity.
For reservations, call (210) 821-5600. www.crumpetsa.com
Earl Abel’s, 1201 Austin Highway
Sunday, February 14, 3 – 9 p.m.
Some of the appetizer specials are Baked Brie with Caramelized Fig Preserves and Crab Stuffed Mushrooms. The evening’s salads include Heirloom Tomato, Whole Leaf Caesar, and Wedge of Iceberg Lettuce. Soup specials are Asparagus Bisque, Chilled Strawberry Soup, and Sweet Corn Chowder. Entrée specials are Twin Jumbo Lump Crab Cakes served with Jalapeño Cheese Grits & Mango Relish; 10 oz. Niman Ranch Rib Eye served with Butter Mashed Potatoes & Grilled Vegetables; and Chicken Picatta served with Butter Mashed Potatoes & Vegetable. Desserts include their Signature Chocolate Éclair and “Be Mine” Red Velvet Cake with Mascarpone Icing. For reservations, call (210) 822-3358. www.earlabelssa.com
The Fig Tree, 515 Villita
Sunday, February 14, $69 plus tax and gratuity
The romantic dinner starts with Crab and Avocado Martini with Lemon Parsley Foam, followed by Duck Confit with Frisée, Roasted Shallot Vinaigrette, and Chévre Mousse Crostini. Cranberry Champagne Granité will cleanse your palate before your choice of entrée: Cold Water Lobster with Truffle Scented Asparagus Risotto or Braised Kobe Beef Short Rib with Winter Vegetables, Smashed Yukon Gold Potatoes, and Natural Jus. To end the meal, enjoy a glass of champagne and Neapolitan Chocolate Bombe. The entire á la carte menu also available and items from the prix fixe can be ordered individually. The restaurant opens at 6 p.m.; patio seating and valet are available. For reservations, call (210) 224-1976. www.figtreerestaurant.com
Fleming’s Prime Steakhouse & Wine Bar, 255 East Basse Rd. (in the Quarry)
Friday – Sunday, February 12 – 14
Special sharing dishes will be available including: Saucy Glazed Porterhouse Steak with Cognac Mushroom Glaze ($98); and Blue Cheese Crusted Filet Mignon & Lobster en Fuego ($89). Both include your choice of salad. For dessert, share Red Velvet Cake with Two Chocolate Dipped Strawberries ($9.50). Dinners will receive a $25 gift card for their next visit that expires on March 31. For reservations, see http://bit.ly/5Uvmwy.
Frederick’s Broadway and Frederick’s Bistro, 7701 Broadway and 14439 Northwest Military Dr.
Friday and Saturday, February 12 and 13, $50 plus tax and gratuity
Celebrate your love with a three course dinner, starting with your choice of Asian Beef Salad or Mushroom and Brie Soup. Selections for the main course are Veal chop with Shitake Mushrooms and a Port Wine Sauce; Chilean Sea Bass with Raspberry Veronique Sauce; Prime Rib Eye Steak with Peppercorn Sauce; or Grilled Main Lobster (half) with Fresh Herbs over Spicy Linguine. To finish the meal, decide on one of Frederick’s desserts.
Sunday, February 14, $80 plus tax and gratuity
Start your four course romantic meal with your choice of Beef Sirloin Carpaccio with Roasted Pepper Pesto; Stuffed Quail Foie Gras Terrine Platter with Salad Gourmande; Spicy Tuna Roll with Daikon and Pickled Ginger Relish; or Assorted Seafood Delicacy – Lobster, Crab, Shrimp Cocktail, Oysters on the Half Shell with Caviar and Smoked Salmon. The second course is Frederick’s Winter Salad with Champagne Vinaigrette. Main course selections, which are served with fresh, seasonal vegetables, include Veal Loin stuffed with Herbs and Cheese served over a Mushroom Risotto; Beef Tournedo “Rossini” with European Foie Gras with Sauce Perigourdine and Double Baked Yukon Gold Potatoes; Sea Bass and Jumbo Lump Crab Meat Napoleon with Champagne Caviar Veloute and Creole Rice; or Gratinated Lobster, Shrimp and Crab Newberg with Roasted Garlic Mashed Potatoes. To end the meal, select from the tray of Frederick’s desserts.
For reservations, call (210) 828-9050 for Frederick’s Broadway or (210) 888-1500 for Frederick’s Bistro. www.frederickssa.com www.fredericksbistro.net
Gianni’s Italian Cuisine, 2602 N Loop 1604 West, Ste 209
Friday and Saturday, February 12 and 13
In addition to the regular menu, they will have entrée specials including Osso Buco, Surf & Turf, Veal Chops, and Red Snapper á la Venice. Appetizer specials include Stuffed Mushrooms, Baked Mussels, and Clams Oreganata. Nona’s Cheesecake and Cold Sabayon will be featured desserts.
Sunday, February 14, 3 – 10 p.m.
In addition to the regular menu, there will be specials including Chicken Milano, Steak Diane, Sausage and Peppers, Veal á la Gianni, Osso Buco, Red Snapper and more.
For reservations, call (210) 233-9240.
Grey Moss Inn, 19010 Scenic Loop Rd., Helotes, TX
Sunday, February 14
The regular menu will be available, as well as specials from Chef Lionel including Texas Gulf Red Fish with Herbed Tomato Beurre Blanc & Spicy Grits and 20 oz. Mesquite Grilled “Sweetheart” Ribeye for Two with Sautéed Mushrooms and Special Green Chile, Sundried Tomato & Chorizo Twice Baked Potato. For reservations, call (210) 695-8301. www.grey-moss-inn.com
Las Canarias, 112 College St.
Sunday, February 14, $90 plus tax and gratuity
Celebrate this romantic evening by starting with your choice of Strawberry Beignets with Triple Cream Brie or Duck Confit Crespelle with Fresh Fig and Lingonberry Sauce. The second course selections are East Coast Oyster Trilogy- Fresh, Country Fried, and Saffron Poached; and Avocado Panna Cotta with Crème Fraîche and American Caviar. For the main course, choose from the following: Freshwater Lobster Tail and Tournedo of Prime Beef Tenderloin with Fresh Mascarpone and Chervil Ravioli, Porcini Mushroom and Madeira Sauce; Fillet of Mediterranean Bronzini with Dungeness Crab Stuffed Piquillo Peppers, Marinated Fennel Salad and Grilled Artichoke Bisque; or Chateaubriand of Prime Beef Tenderloin with Asparagus and Sauce Béarnaise. To conclude the meal, choose either Valrhona Burnt Caramel Crème au Chocolate with Jivara Ganache Golden Figs or Chef’s Selection of Artisan Farmer and International Cheeses with Dried Fruits and Toasted Nuts. For reservations, call (210) 518-1000.
Little Rhein Steak House, 213 S. Alamo
Sunday, February 14, $68 plus tax and gratuity
To start this special dinner from Executive Chef Oscar Molina, select from the following: Shrimp and Crab Cocktail; House Smoked Salmon; or Appetizer Tray (for two or more guests). Salad options are Beefsteak Tomatoes with Blue Cheese Crumbles or Winter Field Greens with Basil Vinaigrette. Main course selections include: Prime Rib Eye; Filet Mignon; Fresh Norwegian Salmon; and Cold Water Lobster Tail; all are served with asparagus, sautéed wild mushrooms, and Au Gratin potatoes. For dessert, enjoy a glass of champagne and choose either NY Style Cheesecake or Little Rhein Mudball. The restaurant opens at 5 p.m.; patio seating and valet are available. For reservations, please call (210) 225-2111. www.littlerheinsteakhouse.com
The Lodge Restaurant of Castle Hills, 1746 Lockhill Selma
Sunday, February 14, $100 without wine, $140 with matching wines, all plus tax and 20% gratuity
The evening begins with an Amuse Bouche, Chef Dady’s Seasonal Inspiration. The first course is your choice of the following: Pan Seared Diver Sea Scallop with Potato Mousseline, Preserved Lemon, Toasted Brioche, and Red Sea Salt; Shrimp and Crab “Veloute” with Saffron Foam, Spanish Chorizo, and Bell Pepper Brunoise; A Tasting of Farmers Market Vegetable Terrine with Extra Virgin Olive, Black Olive Tapenade, and House made Ricotta; Hudson Valley Foie Gras Terrine with Strawberry-Fennel Jam, Candied Hazelnuts, “Sour Cream”, and Toasted Brioche (Foie Gras Terrine- $15 Supplement). For the next course, choose: Baby Romaine Hearts with Grilled Red Onion, Sourdough Croutons, Fried Capers, and Garlic-Anchovy Aioli; Local Mixed Field Greens with Goat Cheese, Tart Apples, Candied Pecans, and Champagne Vinaigrette; or Sous Vide Artichokes and Red Olive Salad with Olive Oil, Toasted Garlic “Chips”, and Balsamic Reduction. The third course is your choice of Maple Leaf Farms Duck Confit with Orecchiette Pasta, Sweet Corn, Italian Parsley, and Toasted Garlic Breadcrumbs; “Chicken and Dumplings” with Petite Pan Seared Potato Gnocchi, “Mirepoix”, and White Truffle Crèma; or Roasted Squash “Agnolotti” with Parisian “Roots”, Pearl Onion, Chervil, and Brown Butter Emulsion. The next course is Veal Sweetbreads “Wellington” with Wild Mushrooms, Spinach, and Thyme Scented Jus. For the fifth course, select either Pan Roasted Duck Breast with Butternut Squash, Celery Root, Brussel Sprouts, and Bing Cherry Reduction; Sous Vide “Head to Tail” Rabbit with Butter Poached Carrots, Butterleaf-Parsley Coulis, and Natural Juices; Pan Roasted Striped Bass with Classic Italian Risotto, Lobster Broth, Herb Salad, and “Salsa Verde”; or Cast Iron Seared Beef Tenderloin with Seared Corn “Pudding”, Poached Asparagus and Foie Gras Bordelaise ($15 Beef Supplement). To conclude your meal, choose from the following: Coconut “Sponge” Cake with Passion Fruit-Cream Cheese “Icing”, Rum Braised Pineapple, and Micro Cilantro; Blackberry Tart with Lemon Bavarian Cream, Pine Nut Crust, and Japanese Yuzu Chantilly; or Dark Chocolate “Soufflé” Cake with Banana Crème Anglaise, Cocoa Nib Coulis and Toasted Peanut Nougatine. For reservations, call (210) 349-8466. www.thelodgerestaurant.com
Luce Ristorante e Enoteca, 11255 Huebner Rd. (in The Strand)
Saturday & Sunday, February 13 & 14, $32 plus tax and gratuity
Enjoy live piano music by Paul Schaffenberger with a three course prix fixe. Appetizer options include Insalata di Mare; Carpaccio Cipriani; Calamari e Zucchine Fritti; and Salumi e Formaggio Misti. Entrée selections include Linguine ai Vongole; Gnocchi di Gorgonzola; Vitello Piccata; Agnello Scottadito; and Osso Buco. A dessert selection will be included. For reservations, call (210) 561-9700. www.lucesanantonio.com
The Melting Pot, 14855 Blanco Rd.
Saturday and Sunday, February 13 & 14, $120 / $130 per couple, plus tax and gratuity
Enjoy a five course fondue feast. The higher priced dinner includes lobster. For more information and reservations, call (210) 479-6358.
Mike’s in the Village, 2355-3 Bulverde Road, Bulverde, Texas 78163
Saturday & Sunday, February 13 & 14, $50 plus tax and gratuity
This five course meal starts with Lobster Bisque with Fresh Herbs & Sherry, followed by Organic Mixed Greens and Classic New Orleans Oysters Rockefeller. For the main course, select one of the following: Pan Seared Yellow Fin Tuna over Soba Noodles, Tossed with Asian Vegetables & Spicy Honey Soy Glaze; Tender Filet Topped with Wild Mushroom & Gorgonzola Sauce, Brabant Potatoes & Sauteed Haricots Verts; or Seared Duck Breast with Fresh Cherry, Port Wine Sauce, Savory Wild Mushroom Bread Pudding & Sauteed Haricots Verts. For dessert, choose either Double Chocolate Cheesecake with Strawberry & Brandy Sauce or Raspberry Triffle with Creamy Chambord Sauce & White Chocolate. For reservations, call (830) 438-2747. www.mikesinthevillage.com
Paesano’s Riverwalk, 111 W. Crockett
Sunday, February 14, $36.95 for 5 p.m. seating, $42.95 for 7 and 9 p.m. seatings, $24.95 for children ages 9 and under, all plus tax and 20% gratuity
An optional appetizer sampler for two can be added to your dinner for an additional $14.95, which consists of Parmesan Crusted Artichoke Hearts; Giant Calamari with Duet of Sauces; and Crab Cake Croquettes. A Caesar Salad will proceed your choice of entrées including Shrimp Paesano; Blue Cheese Herb Crusted Tenerloin & Port Wine Demiglace served over Garlic Mashed Potatoes; Parmesan Crusted Chicken Breast with Linguini Lemon Butter and Capers; Cheese Tortellini with Basil Pesto Cream and Pine Nuts; or Baked Salmon Stuffed with Lump Crab and Wrapped in Puff Pastry served with Baby Spinach. Dessert is Fantasia Di Limoncello, made with lemon liqueur soaked ladyfingers and sweetened mascarpone cheese. The children’s menu is Lasagna; Manicotti; or Spaghetti with Butter or Tomato Sauce. Reservations are guaranteed and not subject to cancellation; for reservations, call (210) 228-0367. At the 1604 location, they are offering a bottle of Dom Perignon & Shrimp Paesano for two, served with salad and fresh bread for $200.00 plus tax and gratuity.
Paloma Blanca Mexican Cuisine, 5800 Broadway St., #300
Sunday, February 14, 6:30 p.m., $49.95 plus tax and gratuity
Celebrate Dia de San Valentin with a three course coastal Mexican cuisine dinner with complimentary glass of Champagne. Adults only please. Start with your choice of Ensalada Doña Sulema (baby spinach infused with sliced apple, toasted almonds and cilantro-chipotle dressing, topped with raspberries & shaved queso fresco) or Crema del Cielo (light corn cream soup topped with roasted bell peppers & poblanos). For the main course, choose either Carne a la Rivera (grilled 6oz Ribeye with Gulf Coast shrimp in cilantro sauce served with chipotle-requeson mash potatoes and sautéed mango pico de gallo) or Snapper Orozco (char-grilled snapper drizzled with white wine-mojo de ajo served with sweet potato puree and poblano corn white rice). Dessert options are Chocolate Love Volcano (dark chocolate cake with molten Kahlúa chocolate center, served with strawberry ice cream and cajeta) or Empanadas de Amor (mini Guava & cream cheese empanadas served with Mexican vanilla ice cream). For reservations, call (210) 822-6151. www.palomablanca.net
Piatti, 255 E Basse Rd., # 500
Sunday, February 14, $40 plus tax and gratuity
This three course meal starts with your choice of items including Capasante (Pan Seared Diver Scallops in Lemon White Wine with a Sweet Potato Nest); Scampi Brushetta (Sautéed Texas Gulf Shrimp in Lemon Caper White Wine Sauce over Fresh Grilled Bruschetta Bread); and Verduri Fritti (Flash Fried Asparagus, Zucchini, Squash, Carrot & Mushrooms with Lemon Caper Aioli). Secondi selections include several pastas (Farfalle Alfredo, Rigatoni, and Ravioli Agosto), as well as other dishes like Pesca Speidini (Grilled Swordfish “Kabobs”), Pollo Parmesano (Lightly Breaded Chicken Breast Topped with Marinara and Buffalo Mozzarella), and Bistecca (Grilled Ribeye Steak Topped with Gorgonzola and Garlic White Cheddar Scalloped Potatoes.) For dessert, choose from the following: Cioccolata (Lavender Chocolate Tart with Hazelnut Crust); Tiramisu; or Torta Formaggi (House-made Hazelnut Crusted Cheesecake with Pomegranate Raspberry Sauce). For reservations, call (210) 832-0300.
Restaurant Insignia, 401 S. Alamo
Sunday, February 14, $65 without wine, $90 with matching wines, all plus tax and gratuity
Start the evening with your choice: Creamy Lobster Bisque with Black Pepper Mascarpone; Fried Oysters Three Ways; or “Biscuits and Ham”. The second course is Apple and Riesling Poached Pear Salad with Grilled Endive, Celery Hearts, Pecorino Romano, and Applewood Smoked Bacon Vinaigrette. The next course is your choice of either Pan Seared Crab Cake with Thai Red Curry, Avocado, and Red Pepper-Fennel “Slaw” or “Love Birds”: Texas Quail Roulade and Fried Cornish Game Hen with Cherry Demi and Parsnip Puree. The fourth course is “Lobster Enchilada”, which will be followed by your choice of Pan Roasted Duck Breast with Butternut Squash, Pearl Onion, Baby Beets, Celeriac, and Pomegranate; Pan Seared Black Bass with Fingerling Potato, Picholine Olives, and Green Peppercorn Jus; Beef Tenderloin with Yukon Gold Confit, Caramelized Onions, and Shiner Bock “Bordelaise” ($10 beef supplement). For dessert, select either Dark Chocolate Nutella Souffle Cake with Blackberry Jam and Blood Orange-Chocolate Mousse or Deconstructed “Tres Leches” Cheesecake. For reservations, call (210) 223-0401. www.restaurantinsignia.com
Roaring Fork, 1806 N. Loop 1604 W.
Sunday, February 14
In addition to the regular menu, Valentine specials will be offered including an appetizer of Three Bacon wrapped U-12 Scallops with a Caramelized Red Onion and Apple Compote, Sherry Reduction ($15). The entrée special is 12 oz. Rotisserie Prime Rib served with Rosemary / Roasted Garlic Mashed Potatoes and Jus ($20). For a sweet end to the meal, the dessert special is Bananas Foster Bread Pudding ($6). For reservations, call (210) 479-9700.
Shiraz, 4230 McCullough Ave
Friday & Saturday, February 12 & 13, $45 plus tax and gratuity
This four course “Pre Valentine’s Dinner” starts with your choice of Hamous, Stuffed Kofta Kabobs, or Grilled Shrimp in Saffron Sauce. The next course is Organic Field Green Salad. Entrée selections are Rack of Lamb with Raspberry Chipotle Sauce served with Oven Roasted New Potatoes and Grilled VeggiSs; Black Angus Tenderloin topped with Brandy sauce, served with Oven Roasted New Potatoes and Grilled Veggies; Breast of Chicken in a Walnut Pomegranate Sauce; Mahi-Mahi with Saffron Lemon Sauce over Dill Rice and Vegetables; or Moroccan Crepes (vegetarian) Stuffed with Organic Spinach and Chick Peas served over Rice Pilaf. Dessert choices are Chocolate Cake or White Chocolate Raspberry Cake.
Sunday, February 14, $60 plus tax and gratuity
The five course meal includes a glass of Champagne and starts with your choice of Roasted Eggplant; Stuffed Kofta Kabobs; or Grilled Shrimp in Saffron Sauce. The soup course choices are Saffron Seafood Bisque and Roasted Tomato. The third course is Organic Field Green Salad. Entrée choices are: Rack of Lamb with Barberry Wine Sauce, served with Oven Roasted New Potatoes and Grilled Veggies; Black Angus Tenderloin topped with Jumbo Lump Crab Meat and Brandy Sauce served with Oven Roasted New Potatoes and Grilled Veggies; Grilled Chicken with Sundried Tomatoes and Artichoke in a Light Lemon Cream Sauce; Jumbo Shrimp with Roasted Walnuts and Cranberries over Basmati Rice; or Moroccan Crepes (vegetarian) Stuffed with Organic Spinach and Chick Peas, served over Rice Pilaf. For dessert, select Cranberry Pomegranate Sorbet; Chocolate Cake; or White Chocolate Raspberry Cake.
Dietary needs will be accommodated. Vegetarians and vegans also accommodated. For reservations, call (210) 829-5050 or email dineatshiraz@yahoo.com.
Stone Werks, Quarry – 7300 Jones Maltsberger Rd., 1604/Blanco – 1201 N. Loop 1604 W., The Rim – 5807 Worth Pkwy.
Friday through Sunday, February 12 – 14
In addition to the regular menu, there will be some specials. Appetizer specials include Belgian Endive Salad and Big Rock Lobster – tempura fried lobster tail topped with dual sauces. Main course specials include Grilled Alaskan Halibut Steak, served with potatoes au gratin glazed baby carrots and topped with an avocado relish; Boursin Stuffed Filet and Colossal Shrimp, served with truffled potatoes and sautéed asparagus; Lobster and Fettuccini in a Truffle Herb Cream Sauce; Herb Roasted Rotisserie Chicken with mashed sweet potatoes and sautéed asparagus; and Hickory Rubbed Rotisserie Prime Rib, sliced thick to order, with garlic whipped potatoes and sautéed asparagus. www.stonewerks.com
TÖST Café & Bar, 14415 Blanco Rd.
Sunday, February 14, 5:30 – 9:30 p.m., $60 plus tax and gratuity
This four course meal starts with Champagne “TÖST” and Amuse Bouche. The next course is your choice of Champagne Brie Soup with Grilled Shrimp or Duo of Salmon Terrine and American Caviar. The main course options are Pan Seared Angus Filet with Asparagus, Sautéed Fingerling Potatoes and Truffle Hollandaise; and Black Bass en Papillotte with Vegetables and Tea Scented Jasmin Rice au Jus. For dessert, choose either Dark and White Chocolate Mousse or Strawberry Napoleon. Each lady will receive a red rose. For reservations, call (210) 408-2670.
Tre Trattoria, 4003 Broadway
Sunday, February 14, $55 without wine, $80 with matching wines, all plus tax and gratuity
Your meal will start with Chef Jason Dady’s Antipasti Inspirations. The second course is your choice of Butternut Squash Bisque with White Truffle Oil and Toasted Pinenuts; Roasted Fennel, Baby Arugula, Fingerling Potato, Orange and Mustard Vinaigrette; or Creamy Orzo, Oysters, Chiles, and Almonds. The next course is your selection: Wild Mushroom Ragout with “Farrotto”, Toasted Walnuts, and Pecorino Romano; Creamy Crab Ravioli with Lemon, Basil, Lobster “Bisque” and Dark Rye ($15 supplement); Slow Roasted Pork Ragu with Grilled Garlic “Toast”, Parmigiano Reggiano, and Fried Egg. For the fourth course, select from the following: Pan Seared Market Fish with Braised Endive, Honey, Grapefruit, and “Panzanella”; Slow Braised Organic Free Range Chicken Thighs, Gaeta Olives, White Polenta “Pudding”, and San Marzano Tomato; or Tuscan Marinated Ribeye ($10 Supplement). The meal concludes with Nutella x 3 and Chef Weaver’s Valentine Surprise. For more information & reservations, call (210) 805-0333. www.tretrattoria.com
Vela Wine Bar at Paloma Blanca, 5800 Broadway
Thursday, February 11, 6:30 p.m.
Celebrate Valentine’s Day early with complimentary chocolate fountain and 20% off bottles of champagne. For more information, call (210) 822-6151. www.velawinebar.com
Watermark Grill, 18740 Stone Oak Pkwy
Thursday, February 11 – 14, $75.90 per couple plus tax and gratuity
Enjoy this Seafood Lovers’ Dinner with a Northeast Coast Lobster Bake for Two, which includes Main Lobster, Shrimp, Clams, Mussels, Chorizo, Potatoes, and Corn Wheels. Dessert is a trio for two of Double Chocolate Cake, Toasted Banana Almond Semi Fredo, and Raspberry Sorbet. This prix fixe is available for lunch, brunch, and dinner. For reservations, call (210) 483-7600. www.watermarkgrill.net
Zuni Grill, 223 Losoya St.
Sunday, February 14, $30.95 for 5 p.m. seating, $39.95 for 7 p.m. and 9 p.m. seatings, $19.95 per child ages 9 and under, all plus tax and 20% gratuity
An optional Appetizer Sampler for Two featuring Chicken Flautas, Scorpion Shrimp, and Calamari can be added to the meal at an additional $14.95. The salad is Haystack Field Greens, which includes Crisp Tart Apples and Jicama Mango Slaw, served with Prickly Pear Vinaigrette. The entrée choices include Pan Seared Salmon with Southwestern Potatoes and Asparagus; Prime Sirloin Chimichurri atop Charro Black Bean Purée and Asparagus; Grilled Chicken Tuscany Pasta with Cilantro Pesto Cream Sauce, Pine Nuts, and Bacon; or Grilled Veggie Fajitas. Dessert is Cheesecake Brulee. The meal price includes iced tea and assorted soft drinks. The children’s meal is either Burger or Chicken Tenders; both served with fries. For reservations, call (210) 227-0864. www.zunigrill.com
