Valentine's Day special dinners, events: Post them here!

Selena's at Willow Lake Tavern will offer a special Valentines Weekend Dinner for 2
Starting Friday Feb 11 and running through Monday the 14th we will offer the following Menu

Handcut 16 oz Porterhouse Steak cooked to order with choice of 2 sides,
(2) 5-6 oz Canadian Coldwater Lobster tails served with drawn butter,
and 2 glasses of Champagne. Price for 2 at $59

For those who cannot make it out Monday celebrate with us all weekend.
10609 Lagrange Rd Louisville
for reservations please call (502) 245-9004

Thanks Robin,
Chris Gray

[Robin Garr]

News Release

CHOCOpalooza @ The Comfy Cow

For all of those chocoholics out there, The Comfy Cow is hosting what they are calling CHOCOpalooza.

Beginning Friday of Valentine's weekend the handcrafted ice cream shop at Westport Village will offer seven different chocolate ice creams for your sampling pleasure.

In addition to their Signature Chocolate ice cream, they are scooping Shirley's Red Velvet Cake with White Chocolate Icing, White Chocolate Macadamia Nut, Chocolate Raspberry Truffle, Chocolate Peanut Butter, Chocolate "Brownie Points", Chocolate Strawberry, and even a Fudgesicle Sorbet for those chocolate fans who are lactose or dairy intolerant.

These newest creations from the ice cream chefs at "The Cow" will remain available until sold out. Hurry on over Valentine's weekend and bring your sweetheart along for a sampling of this "over the top" chocolate ice cream smorgasbord.

Live entertainment by Louisville's own Prince Phillip Mitchell.
All items are a la carte. Reservations are still available. Dessert details to follow...

APPETIZERS

EGGPLANT ROTOLLINI- BAKED EGGPLANT WITH RICOTTA CHEESE...10

CARPACCIO DI MANZO- TRADITIONAL BEEF CARPACCIO SERVED WITH CAPERS, SHAVED PARMESAN, AND A CITRUS ARUGULA SALAD...11

OSRTICA VOLARE- BLUE POINT OYSTERS FILLED WITH PANCETTA, BROCCOLI RABE, AND PARMESAN BAKED WITH HOLLANDAISE SAUCE...12

BRUSCHETTA- GOAT CHEESE AND OYSTER MUSHROOM WITH ROASTED RED PEPPERS...10

CAPPESANTE- SEARED SCALLOPS OVER GREEN PEA PUREE TOPPED WITH
CRISPY PROSCUITTO AND WHITE TRUFFLE OIL...13

ANATRA- LAVENDER CRUSTED DUCK BREAST SERVED OVER A BLACK RASPBERRY
AND BALSAMIC REDUCTION...10

COZZA VOLARE- SAUTÉED BLACK P.E.I. MUSSELS SIMMERED IN A PERONI BEER BROTH WITH SAFFRON, CARDAMOM AND FRESH BASIL. TOUCH OF CREAM AND HONEY...11


SALADS

TRADITIONAL CAESAR- CHOPPED ROMAINE HEARTS TOSSED WITH HOMEMADE
CAESAR DRESSING AND TOPPED WITH A WHITE ANCHOVY...8

INSALATA INVERNO- ROASTED GOLDEN BEETS, CANDIED WALNUTS, TOMATOES, SPRING MIX, AND GOAT CHEESE TOSSED IN A HONEY BALSAMIC VINAIGRETTE...9

INSALATA DELLA CASA- OUR HOUSE SALAD, TOSSED WITH BALSAMIC
VINAIGRETTE, TOPPED WITH ROASTED RED PEPPERS, ENGLISH CUCUMBERS AND CRUMBLED GORGONZOLA...8

CAPRESE ARROSTITO- ROASTED PEPPERS, EGGPLANT, FENNEL, AND SQUASH LAYERED WITH FRESH MOZZARELLA CHEESE AND FINISHED WITH BALSAMIC REDUCTION, BASIL, AND EXVOO ...9

LOBSTER BISQUE- RICH LOBSTER STOCK FINISHED WITH SWEET VERMOUTH, ROUX, AND HEAVY CREAM, GARNISHED WITH A LOBSTER CLAW...12

ENTREES

OSSO BUCO MILANESE- SLOW COOKED VEAL SHANK OVER SAFFRON
RISOTTO...32

FILETTO DI MANZO- 8 OZ PRIME FILET FINISHED WITH CRISPY PROSCIUTTO, GORGONZOLA, AND A RED WINE VEAL GLACE REDUCTION...45

RISOTTO DI AROGOSTA- LOBSTER CLAW MEAT, CARAMELIZED LEEKS, BUTTERNUT SQUASH AND FONTINA CHEESE IN A RICH PARMESAN RISOTTO...25

FILETTO DI SALMONE- CASHEW ENCRUSTED SALMON SERVED OVER ASPARAGUS, CARAMELIZED ONIONS, AND BABY SPINACH, FINISHED WITH POMEGRANATE REDUCTION ...28

VITELLO SALTIMBOCCA- PROSCIUTTO TOPPED VEAL SCALOPPINI SAUTÉED
WITH SAGE IN A WHITE WINE BUTTER SAUCE...28

POLLO VESUVIO- BONE IN FRENCHED CHICKEN BREAST PAN SEARED AND FINISHED WITH SWEET PEAS, ROASTED POTATOES AND A FRESH OREGANO WHITE WINE BUTTER SAUCE...23

PAPPARDELLE BOSCAIOLA- HOMEMADE PAPPARDELLE PASTA TOSSED WITH MUSHROOMS, BACON, AND DEMIGLACE CREAM SAUCE...21

LINGUINI FRUTTI DI MARE-“FRUIT OF THE SEA”-SHRIMP, SCALLOPS, CHUNKS OF FRESH FISH, MUSSELS, AND CLAMS TOSSED WITH A SPICY TOMATO SAUCE...26

SEA BASS- PAN ROASTED CHILEAN SEA BASS SERVED OVER FINGERLING POTATOES AND TOPPED WITH SAUTÉED BABY SPINACH. FINISHED WITH A PUTTANESCA SAUCE OF ANCHOVIES, RED WINE, OLIVES, CAPERS, PEPPERS, TOMATOES, AND ONIONS...33

Exec. Chef Joshua Moore
Sous Chef Cunningham

Live entertainment by Louisville's own Prince Phillip Mitchell.
All items are a la carte. Reservations are still available. Dessert details to follow...

APPETIZERS

EGGPLANT ROTOLLINI- BAKED EGGPLANT WITH RICOTTA CHEESE...10

CARPACCIO DI MANZO- TRADITIONAL BEEF CARPACCIO SERVED WITH CAPERS, SHAVED PARMESAN, AND A CITRUS ARUGULA SALAD...11

OSRTICA VOLARE- BLUE POINT OYSTERS FILLED WITH PANCETTA, BROCCOLI RABE, AND PARMESAN BAKED WITH HOLLANDAISE SAUCE...12

BRUSCHETTA- GOAT CHEESE AND OYSTER MUSHROOM WITH ROASTED RED PEPPERS...10

CAPPESANTE- SEARED SCALLOPS OVER GREEN PEA PUREE TOPPED WITH
CRISPY PROSCUITTO AND WHITE TRUFFLE OIL...13

ANATRA- LAVENDER CRUSTED DUCK BREAST SERVED OVER A BLACK RASPBERRY
AND BALSAMIC REDUCTION...10

COZZA VOLARE- SAUTÉED BLACK P.E.I. MUSSELS SIMMERED IN A PERONI BEER BROTH WITH SAFFRON, CARDAMOM AND FRESH BASIL. TOUCH OF CREAM AND HONEY...11


SALADS

TRADITIONAL CAESAR- CHOPPED ROMAINE HEARTS TOSSED WITH HOMEMADE
CAESAR DRESSING AND TOPPED WITH A WHITE ANCHOVY...8

INSALATA INVERNO- ROASTED GOLDEN BEETS, CANDIED WALNUTS, TOMATOES, SPRING MIX, AND GOAT CHEESE TOSSED IN A HONEY BALSAMIC VINAIGRETTE...9

INSALATA DELLA CASA- OUR HOUSE SALAD, TOSSED WITH BALSAMIC
VINAIGRETTE, TOPPED WITH ROASTED RED PEPPERS, ENGLISH CUCUMBERS AND CRUMBLED GORGONZOLA...8

CAPRESE ARROSTITO- ROASTED PEPPERS, EGGPLANT, FENNEL, AND SQUASH LAYERED WITH FRESH MOZZARELLA CHEESE AND FINISHED WITH BALSAMIC REDUCTION, BASIL, AND EXVOO ...9

LOBSTER BISQUE- RICH LOBSTER STOCK FINISHED WITH SWEET VERMOUTH, ROUX, AND HEAVY CREAM, GARNISHED WITH A LOBSTER CLAW...12

ENTREES

OSSO BUCO MILANESE- SLOW COOKED VEAL SHANK OVER SAFFRON
RISOTTO...32

FILETTO DI MANZO- 8 OZ PRIME FILET FINISHED WITH CRISPY PROSCIUTTO, GORGONZOLA, AND A RED WINE VEAL GLACE REDUCTION...45

RISOTTO DI AROGOSTA- LOBSTER CLAW MEAT, CARAMELIZED LEEKS, BUTTERNUT SQUASH AND FONTINA CHEESE IN A RICH PARMESAN RISOTTO...25

FILETTO DI SALMONE- CASHEW ENCRUSTED SALMON SERVED OVER ASPARAGUS, CARAMELIZED ONIONS, AND BABY SPINACH, FINISHED WITH POMEGRANATE REDUCTION ...28

VITELLO SALTIMBOCCA- PROSCIUTTO TOPPED VEAL SCALOPPINI SAUTÉED
WITH SAGE IN A WHITE WINE BUTTER SAUCE...28

POLLO VESUVIO- BONE IN FRENCHED CHICKEN BREAST PAN SEARED AND FINISHED WITH SWEET PEAS, ROASTED POTATOES AND A FRESH OREGANO WHITE WINE BUTTER SAUCE...23

PAPPARDELLE BOSCAIOLA- HOMEMADE PAPPARDELLE PASTA TOSSED WITH MUSHROOMS, BACON, AND DEMIGLACE CREAM SAUCE...21

LINGUINI FRUTTI DI MARE-“FRUIT OF THE SEA”-SHRIMP, SCALLOPS, CHUNKS OF FRESH FISH, MUSSELS, AND CLAMS TOSSED WITH A SPICY TOMATO SAUCE...26

SEA BASS- PAN ROASTED CHILEAN SEA BASS SERVED OVER FINGERLING POTATOES AND TOPPED WITH SAUTÉED BABY SPINACH. FINISHED WITH A PUTTANESCA SAUCE OF ANCHOVIES, RED WINE, OLIVES, CAPERS, PEPPERS, TOMATOES, AND ONIONS...33

Exec. Chef Joshua Moore
Sous Chef Cunningham

EXECUTIVE CHEF AND PASTRY CHEF JOSHUA MOORE'S VALENTINE'S DESSERT MENU*

Even if you have to eat somewhere else, come visit us for after dinner drinks and the finest desserts and pastries in Louisville!

TIRAMISU (“PICK ME UP”)
LADY FINGERS SOAKED IN ESPRESSO AND LAYERED WITH A SWEET MASCARPONE FRANGELICO CREAM. SERVED WITH CRÈME ANGLAISE, FRESH BERRIES AND DUSTED WITH COCOA POWDER. TIRAMISU IS SERVED WITH CLASSIC FRENCH PULLED SUGAR ART!

CANNOLI
TWO LARGE CANNOLI SHELLS, ONE OF THEM DIPPED IN CHOCOLATE, FILLED WITH SWEET RICOTTA, CHOCOLATE CHIPS, AND CANDIED FRUIT FILLING, THEN DIPPED IN TOASTED CRUSHED PISTACHIOS. SERVED WITH FRESH BERRIES AND DUSTED WITH CONFECTIONER’S SUGAR.

VANILLA BEAN PANNA COTTA
CLASSIC ITALIAN EGGLESS CUSTARD FLAVORED WITH VANILLA BEANS, TOPPED WITH FRESH BERRIES MACERATED IN SWEET BALSAMIC VINEGAR AND DUSTED WITH CONFECTIONERS SUGAR.

CHOCOLATE TRUFFLE TORTE
FLOURLESS BITTERSWEET CHOCOLATE TORTE SERVED WARM TOPPED WITH A DRIED CHERRY AND BRANDY SAUCE. ACCOMPANIED BY VANILLA BEAN ICE CREAM AND FRESH BERRIES.

HEATH TOFFEE CHEESECAKE
OREO COOKIE CRUST FILLED WITH A CREAMY HEATH TOFFEE CHEESECAKE.
SERVED WITH CRÈME ANGLAISE AND FRESH BERRIES.

CRÈME BRULEE DI GIORNO
TRADITIONAL STYLE CRÈME BRULEE FLAVORED DAILY PER CHEF’S WHIM (TBA)

CAPPUCCINO MOUSE TORTE
SERVED ON AN OREO CRUMB CRUST WITH KHALUA CREME

HEART-SHAPED CHOCOLATE COCONUT MACAROON
NO, SERIOUSLY.

GELATO
BOURBON BALL

ICE CREAM
VANILLA, SPUMONI

SORBET
LEMON, ORANGE

COMPLIMENTARY CHAMPAGNE TOAST FOR TWO WITH PURCHASE OF DESSERT!!!

*All desserts crafted in house and complimented by French pulled sugar art.

Winston's Restaurant at Sullivan University is happy to announce that a weekend full of Valentine's Dinners awaits you on Friday, Saturday and Sunday, February 11th, 12th and 13th. A flexible Prix Fix menu is $48 per person and includes your choice of 3 courses from a list of Starters, Salads, Entrees and Desserts. Enjoy Rustic Goat Cheese and Caramelized Onion Tarts; Shrimp and Lobster Bisque; or Chef John Castro's Classic 'Not Brown', among others. For Salads, choose from a Cube of Iceberg, Bibb Salad, Waldorf Salad or Pave Beet Salad. Entrees include an 8oz filet, Halibut, Lobster Tails and many more selections. Don't forget Winston's fabulous desserts including our signature Creme Brulee or Chocolate cake with orange buttercream and ganache. Chef Castro will be making some special treats like a Tuile with cardamom ice cream and mango sorbet, and Pear poached in red wine with spiced ginger semolina cake. See the entire menu at http://www.winstonsoflouisville.com Call for reservations: 456-8900, or find us on OpenTable.com

Caffe Classico is hosting a Flamenco Show and Dinner on Monday Night Valentine's Day.

Noche de Pasion y Amor

Flamenco Show Featuring Graciela Perrone and guitarist Brent Del Bianco

Starts promptly at 7:00pm

Tapas Appetizer with cava brut aperitif
Petit Salad
Entree Choice:
Pan Seared Salmon with shrimp leek sauce with sauteed sweet potatoes and asparagas.
6oz Filet atop a garlic scallion potato cake with baby carrots and herb compound butter
Roasted Acorn Squash with garbanzo and spinach stew, toasted cauliflower, feta cheese garnish.
Show begins first set 25 minutes.

Desert: Valentines chocolate truffle creme brulee
Second set of show 25 minutes.

Dinner includes Coffee and ice tea. Beer wine and cocktails not included.

$55.00 per person and is limited to 25 couples.
Call Caffe Classico 895 - 0076 http://www.caffe-classico.com for reservations with credit card to reserve.

The NA Exchange will be open Monday, February 14 for Valentine's Day. Pricing for the 5 course dinner is $35 per person, which does not include tax or gratuity. For an additional $15 per person you may choose a wine pairing option as well. Please call for reservations (812)948-6501.

Appetizer Course

Belgian endive with rock shrimp ceviche

Soup Course

Roasted red pepper and tomato with crème fraiche

Salad Course

Kentucky bibb lettuce with citrus segments, enoki mushrooms,

Feta cheese and toasted walnuts with pomegranate vinaigrette

Entrée Course
(choose one)

Petite Black Angus Sirloin and ShrimpScampi with blue cheese gratin,
garlic smashed potatoes and grilled asparagus

(or)

Grilled bacon wrapped king salmon with balsamic reduction, savory risotto and sautéed
spinach with grilled asparagus

(or)

Brined and slow roasted half chicken with garlic smashed potatoes and grilled asparagus

Dessert Course

Dark Chocolate bourbon mousse with fresh cream and berries



Gelato Gilberto will be hosting our third annual Cioccolato Pazzo: Chocolate Insanity Valentine's Event on February 12, 13 and 14th! We'll have twenty decadent hand-crafted chocolate flavors available including:

Chocolate Raspberry Chambord
Chocolate Orange
Chocolate Montespertoli (with Chianti and chestnut paste)
Chocolate Pepperoncino (spicy!)
Dirt (chocolate with oreos)
Chocolate Chip
Chocolate Peanut Butter
Bourbon Ball
Chocolate Cheese Cake
Rose's White Chocolate
Milk Chocolate
Cioccomenta (mint chocolate chip)
Gianduia (chocolate hazelnut)
Chocolate Cheesecake
Hot Chocolate
Chocolate Amaretto

Fresh crepes made with cage-free eggs also available--a Nutella and strawberry crepe with whipped cream would make a beautiful Valentine's dessert!

We'll be open til 10 pm on Valentine's Day for anyone who wants to come by after dinner. We'll also have some non-chocolate flavors tucked away for those who would like something else. Valentine's crafts for kiddos. Romantic music and candlelight for grown-ups. If you're planning a special dinner in, we can hand-pack pints for your dessert--just call 423-7751 and we'll have them waiting for you! Bellissima!

HEART-SHAPED CHOCOLATE COCONUT MACAROON
NO, SERIOUSLY.

Michael,

Love the "no, seriously.
What time are you open until Saturday night- we may stop by after our show? Same menu?

t

HEART-SHAPED CHOCOLATE COCONUT MACAROON
NO, SERIOUSLY.

Michael,

Love the "no, seriously.
What time are you open until Saturday night- we may stop by after our show? Same menu?

t

Deb, the kitchen stays open until 11pm on Fridays and Saturdays. I just spoke with Chef Moore, and the dessert specials will be available starting Saturday night. The Valentine's dinner menu will only be featured on Monday night, though many of the items described in my first post will be available. We would love to have you in after the show!

[Robin Garr]

Valentine's Day will soon be upon us and DiFabio's Casapela Louisville is accepting reservations for multiple seatings.

Call us at 502-891-0411 to reserve your table!

V a l e n t i n e ’ s D a y M e n u

A P P E T I Z E R S
Baked Goat Cheese $8
Calamari $9
Stuffed Mushrooms $7
Bruschetta $7
Toasted Raviolis $7

E N T R É E
( I n c l u d e s s a l a d a n d b r e a d )

Lobster Ravioli with brown butter and spinach
$19
Diver Scallops $24
Tuxedo Tuna $20
Pesto Plank Salmon $21
Spinach and Alfredo Lasagna $14
Filet (Fabio, Gorgonzola, or Peppercorn) $28
Sirloin and Tortellini Alfredo $17
Prime rib $20
Caprese Pasta $13
Chicken Saltimbocca wrapped in a Puff Pastry
$20
DiFabio's Couples dinner $30
(Serves 2)
Portobello raviolis in a creamy sundried tomato sauce, manicotti, and sautéed Italian sausage

[Robin Garr]

The NA Exchange will be open Monday, February 14 for Valentine's Day. Pricing for the 5 course dinner is $35 per person, which does not include tax or gratuity. For an additional $15 per person you may choose a wine pairing option as well. Please call for reservations (812)948-6501.

Appetizer Course

Belgian endive with rock shrimp ceviche

Soup Course

Roasted red pepper and tomato with crème fraiche

Salad Course

Kentucky bibb lettuce with citrus segments, enoki mushrooms,

Feta cheese and toasted walnuts with pomegranate vinaigrette

Entrée Course
(choose one)

Petite Black Angus Sirloin and ShrimpScampi with blue cheese gratin,
garlic smashed potatoes and grilled asparagus

(or)

Grilled bacon wrapped king salmon with balsamic reduction, savory risotto and sautéed
spinach with grilled asparagus

(or)

Brined and slow roasted half chicken with garlic smashed potatoes and grilled asparagus

Dessert Course

Dark Chocolate bourbon mousse with fresh cream and berries



Majid's Prix Fixe for Valentines
For $55, choose a selection from each course

APPETIZERS

Grilled Duck Breast: Fresh Pears, Walnut Chutney, Natural Demi-Glace

Lobster Bottlerockets: Original Lobster Creation

Manilla Clams: Steam Pot, Herb Collection, Old Bay, House-Made Bread

Calamari: White Polenta, Semolina, Remoulade

SALAD

Classic Caeser: Scratch, of Course

Greek: Mixed Greens, Tomato, Cucumber, Red Onion, Feta, Scallion, Lemon Vinaigrette

ENTREE

Cafe' de Tunisia: Filet Mignon, Chicken Breast, Scampi Shrimp, Basil Garlic Cream Glace'

Halibut: Alaskan, Spinach, Shallot-Chardonnay Butter Sauce

Prime Grade Ribeye: Eggplant Crouton, Cippolini Onion Confit, Merlot Demi-Glace'

Rack of Lamb: Traditionally Spiced with Lemon and Sumac

Seared Dill Scallops: Sauteed Spinach, Lime Butter Cream, Goat Cheese Truffle, Tico Circle

Chateau-Briand (for two): Baked in Briand Dough, Chateau Potatoes, Sauce Bourgignon.

DESSERTS

White Chocolate Banana Creme Pie: Pastry Cream, Banana, White Chocolate, Scratch Pie Crust

Aaron's Chocolate Pate': Chef Aaron at his best

Baked Alaska: White Sponge Cake, House-made Chocolate Ice Cream, Macerated Strawberries, Baked in Meringue

ALL DESSERTS COME WITH EUROPEAN SUGAR ART AND TUILLE COOKIE

Dish On Market is offering a Prix Fixe menu on Monday, Valentine’s Day, for the bargain price of $18 per person ($30 with Anderson’s wine matching’s for each course).

Choose from 2 soups or 3 salads, 5 entrees ranging from pasta to seafood and flank steak, and 2 dessert selections.

FIRST COURSE
Garden Salad, Dressing Selection
Small Caesar Salad
Small Greek Salad
Cup of Soup
(Black Bean, Chili, or Potato)

SECOND COURSE
Shrimp and Basil Pesto Penne, Garden Vegetables
Broiled Cod, Red Pepper Coulis and Rice Pilaf Almondine
Grilled Flank Steak, Hunter Style, Garlic Mashed Potatoes
Chicken Breast, Orange Hollandaise, Chiffonade Country Ham, Sauteed Squash
Turkey Hot Brown

THIRD COURSE
Chef’s Dessert Selections
to include Chocolate Kahlua Fondue and Mini Cannoli Trio

Call for reservations, 315-0669. Reservations available from 5 PM until 9 PM.
We’re located at 434 West Market Street, at the intersection of Market and 5th Street.
Reservations required – at this price, we can’t afford not to. Credit Card # 24 hour cancellation required.