Havana Road in Towson will offer a pre-fixe menu with a complimentary glass of champagne and a red rose. The appetizer is an artichoke and jumbo lump crab meat dip with roasted red peppers and Manchego and Swiss cheeses served with hot Cuban toast points. An iceberg wedge will be topped with warm bacon, and the entree will be PEI mussels and sea scallops in a white wine and garlic sauce served over linguine al Cuban pesto. An almond cake with passion fruit sauce will be served with coffee for dessert. An 18% gratuity and tax are not included in the $62 cost for dinner for two. The dinner is available February 14-16.
RA Sushi will offer “For the LOVE of Lobster” dish, which consists of RA's heart-shaped sushi, rolled in pink soy paper, crab mix, cucumber and fresh strawberry, which passionately encircles a creamy lobster salad and fresh avocado. The Berry Encucumbered Refresher is a fresh, fun and flirty cocktail that is a tempting blend of Effen Cucumber Vodka, Absolut Citron, Cointreau, muddled cucumber, strawberry, lime juice and soda. The lobster is $10 and the cocktail is $8, and the pairing will be offered Feb. 14-17 only.
The Rusty Scupper’s Valentine’s Day menu includes Belgian-style mussels complete with scallions, leeks tomatoes and fresh thyme in a white wine sauce; a chilled seafood duo with shrimp cocktail and blue point oysters served with a champagne mignonette, classic cocktail sauce and lemon; and crab stuffed portabella mushrooms with crab imperial topped with a balsamic glaze. Entrée options for the evening feature T-bone lamb chops with a mint demi-glaze served with garlic redskin mashed potatoes and chef’s vegetable; chicken Chesapeake pan-roasted and stuffed with lump crab and served with wild rice blend, chef’s vegetables and Delmarva sauce; salmon imperial served with a wild rice blend, chef’s vegetable and topped with a lemon butter sauce; and a 14 oz. ribeye steak served with a port wine demi glaze, gorgonzola butter, mashed potatoes and chef’s vegetable. Dessert options are cheesecake served with raspberry coulis and whipped cream, chocolate indulgence cake, raspberry sorbet, and Maryland’s official state dessert, Smith Island Cake.
LAMILL Coffee Baltimore’s Chef Chris Ford created a Valentine's Day red velvet cupcake topped with a smooth red buttercream and candied rose. It’s $2.75 single, $15 half-dozen, and $29 dozen. For a lighter option, Chef Ford’s red and white macarons are perfectly bite-sized.
PABU Izakaya’s Chef Jonah Kim has prepared an exotic 4 course pre-fixe Valentine’s Day weekend menu starting with a Happy Spoon served with Goma-Ae, seaweed salad and ahi poke. The second course is five fish sashimi, followed by the Maryland crab okonomiyaki served with fried egg, pork belly and a mustard mayo. A fourth course offering of saikyo miso viking village scallop and steakidon is rounded out with garlic soy rice. Dessert will be a rose mochi and hibiscus chocolate sesame panna cotta. This multicourse menu is $65 per person (plus sales tax & gratuity) with an optional sommelier pairing for an addition $30.
Wit & Wisdom's 3-course pre-fixe menu starts with a choice of greens & herbs salad, lobster bisque, scallop tempura with a spaghetti squash or goat cheese ravioli with a smoked salmon tartare. For the second course, selections include beef tenderloin with roasted shallots and granny smith apple, Atlantic salmon with preserved lemon, braised turnips and soft polenta, Maryland blue crab cake or Serrano ham-wrapped chicken with creamed spinach, cornbread and French prunes. Rounding out the meal is a choice of chocolate cake, chocolate crème and chocolate caramel, a lemon parfait with pistachio sorbet and Meyer lemon curd panna cotta, a sweet potato trifle with vanilla bean crème puff, hibiscus and rose or a Mid-Atlantic cheese plate. This decadent menu is $75 per person (plus sales tax & gratuity).