One of the Best Value Valentine’s Dinner – Cibo Trattoria

One of the best value Valentine’s day dinner offered in Vancouver.  Cue the lingering glances and candlelight glow — Cibo Trattoria is set to host a very special multi-course dinner service in honour of Valentine’s Day at the downtown destination on Thursday, February 14.

Beginning at 5 p.m. and available until close, Cibo Trattoria’s Valentine’s Day dinner menu offers couples four sumptuous courses of Italian-inspired fare prepared by Executive Chef Curtis Luk for $68 per person plus tax and gratuity, with menu items also available on an à-la-carte basis.

During the evening, UVA Wine & Cocktail Bar Manager Wyeth Maiers will also debut the special Valentine’s Day-inspired elixir called ‘Cupid’s Embrace’, which mingles rye, cassis, crème de violette, Lillet and Prosecco and is finished with watermelon radish petals in a vibrant lover’s libation.

Continue reading “One of the Best Value Valentine’s Dinner – Cibo Trattoria”

Valentine at Boulevard

Boulevard Kitchen & Oyster Bar will bring the love by playing host to an exclusive, one-night-only Valentine’s Day dinner service prepared by Executive Chef Alex Chen and his team.

Boulevard’s four-course feast will offer guests a chance to get up close and personal with Chen’s award-winning West Coast-inspired cuisine for $99 per person plus tax and gratuity. Continue reading “Valentine at Boulevard”

Au Comptoir Valentine’s Dinner

Au Comptoir Valentine’s Dinner, a four-course, Paris-by-way-of-West-Coast feast with seating options between 5:30 and 6:15 p.m, or 8:00 and 8:45 p.m., available for $80 per person plus tax and gratuity.

Highlights of Executive Chef Dan McGee’s delectable Valentine’s Day menu include ‘bavarois de pommes de terre et caviar’ (potato and crème fraîche bavarois, local caviar, fennel), ‘terrine de poireau, homard et truffe’ (terrine of leek, lobster and black périgord truffle, bisque aioli, grapefruit, watercress), ‘côte de boeuf, pommes pont neuf’ (bone-in ribeye steak for two, thick cut fries, aioli) and a dessert course of ‘trio à deux’ (raspberry and vanilla cake, chocolate fondant, lemon thyme sorbet) handcrafted by Pastry Chef Franck Buiron. Continue reading “Au Comptoir Valentine’s Dinner”