What’s more fitting for the most romantic day of the year than a lavish meal surrounded by dreamy ambiance?
For Valentine’s Day, Phoenix chefs are setting the idyllic scene with multicourse dinners, some paired with wine. We compiled a list of more than 30 restaurants with prix-fixe menus for a wide range of preferences. Menus are available Thursday, Feb. 14, and prices are per person unless noted.
Quiessence at The Farm
The Soil & Seed Garden-inspired menu is available 5-8:30 p.m. Feb. 12-16 ($125, $60 additional for wine pairings). Dinner starts with an amuse and continues with four courses. Choose a smoked apple soup or edible flower semi-salad before moving onto house-made garganelli pasta with prosciutto cotto, sugar snap peas, tomato confit, and baby carrots. Third-course options are a Meat Shop pork chop with parsnip puree and braised greens or seared scallops with sunchoke mousse, kumquats, fritto misto cauliflower, and shaved daikon radish. A semifreddo accompanied by almond tuile, grapefruit sorbet, macaron, and orange caramel is the finale.
Details: 6106 S. 32nd St, Phoenix. 602-276-0601, qatthefarm.com.
T. Cook’s, Royal Palms Resort
A four-course dinner will be served 5-10 p.m. ($135, includes a Veuve Clicquot Rose champagne toast). An amuse of chilled oyster on the half shell is followed by choice of dishes like wild mushroom bisque; pan-seared red snapper with green pea puree and grilled asparagus; coffee-rubbed beef tenderloin with Boniato sweet potato; basil and mascarpone tortellini with wilted Tuscan kale in a brown butter sauce; and a passion fruit tart. A three-course version of the menu will be available Feb. 15-17.
Details: 5200 E. Camelback Road, Phoenix. 602-808-0766, royalpalmshotel.com.
Stock and Stable
A three-course menu ($40) will be served 5-10 p.m., featuring shared plates like roasted beets and kung pao cauliflower; individual dishes like chicken and dumplings with gnocchi and red wine; sea bass with potato leek cake; and a filet of beef with smashed fingerlings. Assorted chocolates are the dessert course.
Details: 5540 N. Seventh St., Phoenix. 602-313-1001, stockandstable.com.
Ladera Taverna y Cocina
A cozy dinner for two ($75 per couple) will be served 3-10 p.m. and includes a bottle of wine and three courses. The starter is coctel de camarones served with tiger prawns, avocado, tomatoes, jalapeños, red onion, and cilantro. Entree is achiote chicken with masa gnocchi and spiced grilled cauliflower. Dessert is caramel apple empanadas stuffed with spiced apple compote, shaved Mexican chocolate and caramel sauce.
Details: 8729 N. Central Ave., Phoenix. 602-606-2258, laderaphx.com.
Wright’s, Arizona Biltmore
A four-course dinner ($99) will be served 5-10 p.m. Look for elegant starters like sashimi-grade ahi poke and roasted shallot soup gratinee. Entree options include crispy skin Ora king salmon; filet of beef; seared Maine sea scallops; and free-range chicken breast, all served with sides. Choose between a warm molten chocolate cake or passion fruit and wine-poached pear. Also on the property, Frank & Albert’s will serve a three-course menu ($79) 5-10 p.m. with offerings like lobster ravioli, butter-poached beef tenderloin, sea bass Oscar-style, and frambroise.
Details: 2400 E. Missouri Ave., Phoenix. (602) 955-6600, arizonabiltmore.com.
J&G Steakhouse, The Phoenician
From 5 to 10 p.m., a four-course menu ($68) will feature an amuse of premium Hackleback caviar, followed by baby beets salad or marinated Pacific salmon. For main course, choose sauteed scallops with turmeric jasmine rice or grilled beef tenderloin with broccoli rabe. Finish with a rose macaron or raspberry choux sablee.
Details: 6000 E. Camelback Road, Phoenix. 480-214-8000, jgsteakhousescottsdale.com.
Match Restaurant, FOUND:RE Hotel
A three-course dinner ($75) is offered 5-11 p.m. on Feb. 14, as well as 5 p.m.-midnight Feb. 15-16. It features starters like Creole oysters in saffron tomato broth with a bed of lemon-fried okra; and blistered red bell peppers stuffed with Merlot mushrooms, kermes red rice, green peas and roasted corn. Dishes meant to be shared include old-fashioned spaghetti and meatballs with fresh garlic bread; tomahawk chop served with a leek reduction, potato hash cake and orange-zest-fried Brussels sprouts; chocolate-covered bacon, strawberries, mini éclairs, and shortbread cookies.
Details: 1100 N. Central Ave., Phoenix. 602-875-8080, matchphx.com.
From 4 to 11 p.m., a four-course dinner ($55) will feature dishes like The Gladly wedge salad, seafood chowder, duck meatloaf, tuna poke, Press Coffee short rib, and dessert selection.
Details: 2201 E. Camelback Road, Phoenix. 602-759-8132, thegladly.com.
The Market by Jennifer’s Restaurant
Craft your three-course dinner ($75, $95 including wine pairings) with options like jumbo shrimp cocktail; wild mushroom risotto; arrabbiata with petit lobster tail; shrimp, mussels and little neck clams sauteed in a spicy tomato coulis served over spaghetti; grilled lamb chops Provence; seared salmon filet; chef-carved Chateaubriand beef tenderloin; and creme brulee with berries. Reservations start at 5 p.m.
Details: 3603 E. Indian School Road, Phoenix. 602-579-5327, themarketphx.com.
SCOTTSDALE – PARADISE VALLEY
Virtù Honest Craft
Chef Gio Osso is giving diners a preview of his “My Chocolate Valentine” dinner he will serve at the James Beard House in New York. This version ($125) will be served 5-10 p.m. Feb. 14-17 and comes with a champagne toast. Menu highlights include meletti chocolate fegat, rapini spaghetti alla chitarra, and chocolate chile-braised lamb shank with chestnut wheat berries and roasted acorn squash.
Details: 3701 N. Marshall Way, Scottsdale. 480-946-3477, virtuscottsdale.com.
A five-course menu ($98) served 4:30-10:30 p.m. begins with salmon tataki, ginger ponzu, shiso and cherry tomatoes. Next is the chef selection of modern nigiri, followed by yuzu miso-marinated black cod with pickled red onions, yuzu miso, cremini mushrooms, and soy-garlic butter. Then it’s prime filet and king crab with wild mushroom rice hotpot, followed by creme brulee for dessert.
Details: 7299 N. Scottsdale Road, Scottsdale. 480-306-8800, rokaakor.com.
A four-course menu ($100) will be served 5-9:30 p.m. Dish options per course include veal meatballs; duck agnolotti; steamed mussels, tajarin cacio e pepe; Barolo-braised Creekstone short ribs; Narragansett scallops with truffle and leek-chanterelle ragu; ahi tuna; amaretto gelato; and Gianduja Frangelica tiramisu with roasted banana, white chocolate and espresso gelato.
Details: 6316 N. Scottsdale Road, Scottsdale. 480-307-6900, ilovefatox.com.
Voila French Bistro
A three-course dinner ($79) will be served 5-8:45 p.m. Dishes include La Cassolette with champagne sabayon served over bay scallops, salmon and mushrooms; and Le Duo de Canard duck duo of leg confit and roasted breast served with foie gras sauce. The Assiette Gourmande trio of desserts offers tutti frutti tart, chocolate mousse and lime sorbet. This dinner will also be served 5-7 p.m. Feb. 10.
Details: 10135 E. Via Linda, Scottsdale. 480-614-5600. voilafrenchbistro.com.
Olive & Ivy
A three-course dinner ($55) will be served 5-10 p.m. It starts with an artichoke hearts appetizer, followed by filet of beef with grilled prawns. Chocolate cake with cherry mousse, white chocolate ganache, and pistachios finishes it off.
Details: 7135 E. Camelback Road, Scottsdale. 480-751-2200, oliveandivyrestaurant.com.
Talavera, Four Seasons Resort Scottsdale at Troon North
A five-course Spanish dinner ($175) will be served 5:30-9:30 p.m., with performances from a flamenco guitarist and flamenco dancers. A pinxto (tapa) and gin and tonic will greet guests in the Talavera Gin Bar; the menu will offer a mix of shared and individually plated dishes including Fideuá de Amor, lobster al Mojo de Ajo, and pimenton-rubbed Wagyu flat iron steak.
Details: 10600 E. Crescent Moon Drive, Scottsdale. 480-513-5085, talaverarestaurant.com.
Elements, Sanctuary on Camelback Mountain Resort
A four-course menu ($135) will be served 5:30-10 p.m. Highlights include: braised beef cheek and foie gras ravioli with baby artichokes, buttered leeks and black truffle; white asparagus and Meyer lemon risotto; roasted vegetable Wellington with smoked eggplant puree, Gruyere and pistachio mint chimichurri; king crab buccatini; bacon-wrapped filet of beef; and pink champagne panna cotta.
Details: 5700 E. McDonald Drive, Paradise Valley. 480-607-2300, sanctuaryaz.com.
Served 4 p.m.-1:30 a.m., a three-course dinner ($45) features options like prosciutto-wrapped shrimp, roasted black cod with caramelized artichoke, pork chop with porcini mushroom polenta, lobster pizza, roasted chicken scarpariello, and brown-butter baby cake for dessert.
Details: 4175 N. Goldwater Blvd., Scottsdale. 480-265-9814, evoscottsdale.com.
A four-course dinner ($75, $100 with wine and champagne pairing) will be served 5-10 p.m. It features a crab salad on toast points as the amuse; and choice of bacon-potato-leek soup or shrimp salad as the second course. Coconut curry sea bass, cauliflower rice, and Oscar of filet with sides are main-course options. Consider chocolate-covered strawberries or truffle torte for dessert.
Details: 7419 E. Indian Plaza Drive, Scottsdale. 480-907-5635, dorianscottsdale.com.
Alto Ristorante e Bar, Hyatt Regency Scottsdale Resort at Gainey Ranch
On Feb. 14-15, starting at 5:30 p.m., a four-course dinner ($95) includes dish options like veal and Italian sausage, beets and Pamplona chorizo, lamb T-bone, lobster carbonara, red snapper, and profiterole with Italian custard. Also on the property, SWB will offer a three-course dinner ($55) starting at 5:30 p.m. Feb. 14.
Details: 7500 E. Doubletree Ranch Road, Scottsdale. 480-444-1234, scottsdale.hyatt.com.
Kitchen West, The Scottsdale Resort at McCormick Ranch
A three-course prix fixe menu ($68, $88 including wine pairings) will be served 5-10 p.m. Start off with your choice of oyster stew, potato-leek soup with lime caviar, or caramelized beet salad. For entree, choose prime tenderloin roast with black garlic puree and truffle sauce; Chilean sea bass with Parmesan pea risotto; or tarragon pea ravioli with vegetables and basil pomodoro sauce. Dessert choices include Grand Marnier creme brulee or a flourless chocolate cake with hazelnut ice cream.
Details: 7700 E. McCormick Parkway, Scottsdale. 480-596-7520, thescottsdaleresort.com.
Lon’s, Hermosa Inn
A three-course menu ($85) will be served 5-10 p.m. Start with an amuse of egg custard, smoked salmon caviar and potato crisp. Lobster bisque and house Mangalitsa prosciutto are among appetizer choices. Entree options come with sides and include Snake River Farms Wagyu beef striploin, Atlantic halibut, La Belle Farms duck breast, and braised pork shank. Dessert includes blood orange olive oil cake or dark chocolate cake.
Details: 5532 N. Palo Cristi Road, Paradise Valley. 602-955-7878, hermosainn.com.
Prado, Omni Scottsdale Resort at Montelucia
A four-course menu ($95) will be served 5-9 p.m. and features starter and salad options like wood-fired baby lamb chop and champagne-compressed watermelon. Glacier 51 sea bass, grilled prime rib and wood-grilled organic chicken, all with sides, are entree choices. Pick red velvet cheesecake or a chocolate mousse torte for dessert.
Details: 4949 E. Lincoln Drive, Paradise Valley. 480-627-3200, omnihotels.com/hotels/scottsdale-montelucia.
Citizen Public House
A three-course menu ($55) will be served 4-11 p.m. with options like the Original Chopped Salad, pan-seared scallops, Amaro meatloaf, red rainbow trout, and roasted chicken.
Details: 7111 E. Fifth Ave., Scottsdale. 480-398-4210, citizenpublichouse.com.
Hearth ’61, Mountain Shadows
Celebrate with a three-course menu ($79) served 5-10 p.m. Feb. 14-16. It features a beet and goat cheese salad with blood orange vinaigrette; and your choice of surf and turf or sea bass with ginger butter. A strawberry chiffon cake with white chocolate champagne truffle punctuates the meal.
Details: 5445 E. Lincoln Drive, Paradise Valley. 480-624-5400, mountainshadows.com.
Palo Verde Restaurant, Boulders Resort
From 5 to 10 p.m., a four-course dinner ($78) boasts a lineup of butter-poached king crab with squash agnolotti and sweet pea beurre blanc; tuna crudo with grilled watermelon, pickled shallot and balsamic caviar; pan-seared sea scallops with fire-roasted wild mushrooms, potato confit and braised baby leeks; parsnip osso buco with roasted cauliflower and quinoa pilaf; and desserts like chocolate passion fruit napoleon.
Details: 34631 N. Tom Darlington Drive, Scottsdale. 480-488-9009, ext. 1105, theboulders.com.
Kai, Sheraton Grand at Wild Horse Pass
A partnering with Ruinart champagne is part of a luxurious nine-course menu ($250) served 5-9 p.m. that features two wine-pairing options. Highlights include oysters and caviar, roulade of rabbit saddle, lobster with black truffle, smoked buffalo rib eye, and prickly pear and beet root cake. Kai also is offering prix fixe menus with six, eight and 11 courses ($120-$200, $200-$350 including wine pairings) 5-9 p.m. Feb. 15-16. Also on the property, Ko’Sin will serve a three-course dinner ($60) 5:30-9 p.m. Feb. 14 with dishes like herb-crusted prime rib with rosemary potatoes and glazed root vegetables; and sweet scallops and bacon with sweet potato puree, pork belly, baby kale, and miso glaze.
Details: 5594 Wild Horse Pass Blvd., Gila River Indian Reservation. 602-225-0100, wildhorsepass.com.
A four-course dinner features appetizer options like lobster potstickers and follows with choices like lobster bisque and Caesar salad. The entree determines the price of the meal. They include a surf and turf with Maine lobster tail, filet mignon and jumbo lump crab cake ($89); misoyaki butterfish ($77); roasted shoyu half chicken ($65); and pink peppercorn-crusted Chilean seabass ($84). Dark chocolate torte, Kaffir lime tart, and the signature red velvet cake for dessert.
Details: 7151 W. Ray Road, Chandler. 480-705-7697. Also, 5350 E. Marriott Drive. Phoenix. 480-419-7697, roysrestaurant.com.
Nico Heirloom Kitchen
From 4 to 10 p.m. a four-course menu ($55) starts with an amuse of mission fig and prosciutto di Parma and is followed by choice of crab cake, burrata with duck prosciutto or endive and pea salad. Entree options are scallops, flat iron steak with guajillo cocoa rub, duck confit or the vegetarian parsnip “bone marrow,” all with sides. A trio of sweets is for dessert. Also available is the Bistecca, a four-course menu for two ($195 per couple) that features wine and a 40-ounce tomahawk bone-in rib eye with chimichurri, Parmesan aioli, fingerling potato, and candied bacon Brussels sprouts.
Details: 366 N. Gilbert Road, Gilbert. 480-584-4760, nicoaz.com.
Top of the Rock, Phoenix Marriott Tempe at The Buttes
A six-course dinner ($85, add $35 for five-course beverage pairing) will be served 5-9:30 p.m. Start with Wagyu carpaccio or strawberry salad before moving on to roasted parsnip or yellow tomato soup. Next options are lamb pastrami and Amberjack tataki, followed by an intermezzo. Entree options come with sides and include striped bass, venison tenderloin, and roasted squab. Select a dessert from the chef’s lineup.
Details: 2000 W. Westcourt Way, Tempe. 602-431-2367, marriott.com/PHXTM.
Fleming’s Prime Steakhouse
From 5 to 10 p.m., a three-course menu ($70, add $37 for wine pairings) will feature an amuse followed by choice of mushroom bisque or beet salad. The entree is a filet mignon paired with colossal shrimp or North Atlantic lobster tail ($20 additional). White chocolate bread pudding is for dessert. For those looking to add extra romance, packages that include the three-course dinner for two, champagne, and a surprise gift for him or her ($350-$1,000) are available.
Details: 9712 W. Northern Ave., Peoria. 623-772-9463. Also, 905 N. 54th St., Chandler. 480-940-1900. Other locations at flemingssteakhouse.com.
A four-course menu ($68), served 5-10 p.m., includes a glass of sparkling wine, starts with an oyster amuse and offers a choice of lobster bisque or beet or arugula salad. Entrees are accompanied by sides and include tiger shrimp, diver sea scallops or prime filet. Choose strawberry tiramisu or chocolate tart for dessert.
Details: 300 E. Wigwam Blvd., Litchfield Park. 623-935-3811, wigwamarizona.com.
Opening just in time for Valentine’s Day, Glendale’s newest vegan fine-dining restaurant will serve a four-course vegan dinner 4-9 p.m. ($65). The menu features a shared plate of assorted house-made cheeses, served with flatbread and olives. It’s followed by your choice of the Twisted Infusions Salad or the papas brava. Main-course options are: sweet potato tamal with pibil oyster mushrooms, pipian verde and nopale rajas; saffron chorizo risotto with jumbo asparagus and saffron peppers; and Moroccan carrots served with dried fruit bulgar, shaved fennel, grapefruit, spicy pecans, and fava beans. Ponder a Mexican chocolate torte or coconut flan for dessert. Guest get a mocktail and truffles.
Details: 6835 N. 58th Drive, Glendale. 623-230-2289, casaterra.co
Tempo Urban Bistro
The three-course sweethearts dinner menu ($35), served 5-9 p.m., includes dish options like oysters of the half shell with passion fruit and basil mignonette; 6-ounce lobster tail with wild rice, lemon and sauteed broccolini; filet mignon with red-skin mashed potatoes, asparagus, and bearnaise; and triple chocolate torte for dessert.
Details: 21067 W. Main St., Buckeye. 623-594-6788, tempourbanbistro.com.
Amuse Bouche Bistro
From 5 p.m. to close, a three-course dinner ($65) features choice of seafood ceviche or seafood bisque; followed by lobster crepe or steak Diane, both with accouterments. Dessert is a chocolate-covered strawberry, chocolate truffle and raspberry foam.
Details: 17058 W. Bell Road, Surprise. 623-322-8881, amusebouche.biz.