Valentine’s Day 2015

Ethan Stowell Restaurants is celebrating Valentine’s Day with elegant dinners across Seattle. Reservations can be made online or by calling the individual restaurants. This year we are trying something different: the special Valentine's Day Menus will be available the day before (Friday) and the day after (Sunday) Valentine's Day alongside the regular menu. On Valentine's Day itself, this is the only menu being offered. Join us!

Valentine's Day Menus

Chippy’s Fish and Drink

5pm to 11pm, call for reservations

Naturally, Chippy’s is celebrating with a menu full of delights from the sea. Oysters, cod, octopus, tuna, and scallops will all be on offer. Guests will each choose one item from offerings in four courses, but family-style sharing is encouraged.


Oyster Shooters with horseradish and lemon

First Choose One

Albacore Tuna Poke with seaweed salad, ponzu, and sesame seeds
Smoked Salmon Toast with preserved lemon and tarragon
Escolar Crudo with avocado puree, chilies, and lime

Second Choose One

Seared Octopus Salad with radicchio, kohlrabi, and spiced yogurt
Steamed Mussels with tomato broth and fennel
Little Gem Salad with radishes and Champagne dressing

Third Choose One

Fish & Chips Salmon, True Cod, Rockfish, Pacific Oysters, or East Coast Clams

Fourth Choose One

Poached Pear Tart with grappa cream
Chocolate Chip Mint Ice Cream Sandwich with chocolate sauce
Blood Orange Sorbet with pink peppercorn shortbread

Red Cow

Reservations 5pm onward

Chef Thom Koschwanez has planned decadent menu fit for the biggest Francophiles. With oysters, Parisian gnocchi, and profiteroles, guests will feel transported to the City of Lights for a romantic meal under the Eiffel Tower.


Kusshi Oysters with red wine mignonette and lemon

First Choose One

Smoked Veal Breast with pickled vegetables and horseradish cream
Fromage Frais with red wine poached pears, walnuts, and fried sage
Foie Gras Torchon with pickled vegetables and saba

Second Choose One

Baby Beet Salad with watercress, red radish, and hazelnuts
Little Gem Lettuces Salad with haricots verts, and Champagne dressing
Butternut Squash Soup with fried sage and croutons

Third Choose One

8oz. Filet Mignon with hand-cut frites
Sea Scallops with Flageolet beans and fried kale
Parisian Gnocchi with arugula pistou, pickled beet shoots, and organic hen egg

Dessert Choose One

Valrhona Chocolate Hazelnut Mousse with hazelnut brittle
Profiteroles with coffee ice cream and chocolate sauce
Blood Orange Sorbet with pink peppercorn shortbread


Reservations 5pm onward

Chef Joe Ritchie has a thoughtful four-course menu set out for Valentine’s Day, every dish highlighting unique, lovely ingredients like wild mushrooms or Alaskan spot prawns.

Amuse Choose One

Puff Pastry with Kurtwood Farms cheese, pear, and thyme

First For The Table

Shigoku Oysters with lime, sage, red chili, and reposado ice
Sourdough Blini with caviar and crème fraiche
Grilled Green Beans with fines herbes, Alaskan sea salt, and lemon
Roasted Alaskan Spot Prawns with fennel aioli

Second Choose One

Beef Tartare with quail egg, compressed cucumber, and grilled baguette
Blue Cheese with red wine-poached quince, hazelnut salad, and brioche
Dungeness Crab Bisque with Pernod, and fennel pollen

Third Choose One

Grilled Wagyu Beef with creamy potato puree, smoked onions, and fried onions
Wild Mushroom-Ricotta Ravioli with garlic mushroom sauce, roasted mushrooms, and Parmesan
Roasted Lobster with semolina pasta, chervil, and black truffle butter
Grilled Duck Breast with pinot noir sauce, chestnut gnocchi, and baby kale

Dessert Choose One

Chocolate Terrine with cocoa nib crumble and chocolate gelato
Blood Orange Sorbet with pink peppercorn shortbread
Buttermilk Panna Cotta with huckleberry and white chocolate pistachio brittle

Bar Cotto

Reservations 4pm onward

February 14 isn’t just Valentine’s Day—it’s also Bar Cotto’s second birthday! They’ll be celebrating with Lambrusco at the happy hour price ($6/glass) all night, as well as two stellar specials and a handful of special desserts. Join them for pizza and Lambrusco, or step it up with one of the specials!

Roasted Half Chicken with artichoke, capers, and mint $24
Pappardelle with braised pork shoulder, tomato, marjoram, and Parmigiano $16

Desserts Choose One

Poached Pear Tart with grappa cream
Chocolate Chip Mint Ice Cream Sandwich with chocolate dipping sauce
Blood Orange Sorbet with pink peppercorn shortbread

Rione XIII

Reservations 5pm onward

Chef Savuthy “T” Dy’s menu is full of heart-warming dishes like braised chicken and beef cheek ravioli. The meal starts off with a trio of tastes for all diners, and ends with a sweet treat.

Trio of Amuse

Carrot Soup with crème fraiche
Baked Oyster with spinach, pangrattato, and hollandaise
Chickpea Crostini with charred radicchio

First Course Choose One

Carne Cruda with fried capers, horseradish, yellow pepper salsa
Grilled Puntarelle Salad with poached egg, garlic croutons, and shaved Parmesan
Mixed Green Salad with baby beets, candied walnuts, and ricotta cheese

Pasta Choose One

Beef Cheek Ravioli with Laurel Bay cream, pickled red onions, and kale
Tagliatelle with rapini, spicy tomato sauce, and shaved Parmesan
Tonnarelli Cacio e Pepe with Pecorino Romano and black pepper


Pear Rosemary Sparkling Shooter

Main Choose One

Grilled Wagyu Rib Eye with potato puree, baby carrots, and black truffle reduction sauce
Seared Scallops with braised fennel, leeks, and saffron brodo
Red Wine-Braised Chicken with foraged mushrooms, pancetta, and cipollini onions

Dessert Choose One

Tiramisu Shot
Buttermilk Panna Cotta with huckleberry and white chocolate pistachio brittle
Blood Orange Sorbet with pink peppercorn shortbread

Staple & Fancy Mercantile

Reservations 5pm onward

Up in Ballard, chef Brian Clevenger has a gorgeous menu planned, with a fancy family style smattering of small dishes at the beginning followed by a pasta, entrée, and dessert.


Hamachi Belly with Persian cucumber and Taggiasca olive vinaigrette

For the Table

Kusshi Oyster with Meyer lemon
Sunchoke Soup with pumpkin seeds and cream
Foie Gras Mousse with Seckel pear and crostini
Arancini with house made mozzarella, tomato, and micro basil
Smoked Black Cod with aioli and pickled shallot
Wild Watercress and Arugula with Honeycrisp apple, walnut, and Champagne vinaigrette

Pasta Choose One

Ravioli with chestnuts, rosemary, and brown butter
Potato Gnocchi with Dungeness crab, celery, and chili
Pappardelle with braised rabbit, black truffles, and sage

Entrée Choose One

Beef Tenderloin with wild mushroom and vegetable ragout, and red wine reduction
Sea Scallops with melted leeks, baby fennel, and pomegranate
Grilled Pork Chop with parsnips, hazelnuts, and Medjool dates

Dessert Choose One

Dark Chocolate Terrine with orange caramel, chocolate crumble, and chocolate gelato
Buttermilk Panna Cotta with huckleberry and white chocolate pistachio brittle
Blood Orange Sorbet with pink peppercorn shortbread

Anchovies & Olives

Reservations 5pm onward

Chef Kyl Hasselbauer has a divine seafood-centric menu planned to celebrate. Wine pairings or a little starter of oysters and bubbly add romance to the meal!

Menu Supplements

Three Oysters & A Glass of Prosecco $17
Wine Pairing $35


Potato Leek Soup with smoked trout roe

Primi Choose One

Smoked Mackerel with fennel, pickled onion, and preserved lemon
Hamachi Crudo with Taggiasca olives, rosemary, pecans, and sorrel
Escolar Crudo with blood orange, mint, and pistachio

Secondi Choose One

Tonnarelli with Dungeness crab, fennel, and chili
Bucatini with clams, guanciale, and tomato
Potato Gnocchi with beef Bolognese, oregano, mint, and Pecorino

Piatti Choose One

Sea Scallops with sweet onion, pancetta, and baby arugula
Albacore Tuna with hedgehog mushrooms, hazelnuts, and baby turnips
Wagyu Culotte with butternut squash, kale, and red wine

Dolce Choose One

Warmed Chocolate Financier Cake with orange caramel, chocolate crumble, chocolate gelato
Buttermilk Panna Cotta with huckleberry and white chocolate pistachio brittle
Blood Orange Sorbet with pink peppercorn shortbread cookies

How to Cook a Wolf

Reservations 5pm onward

On top of Queen Anne hill, chef Michael Gifford will be serving up a beautiful array of dishes showcasing a variety of proteins, from rabbit to halibut.


Crostini with cured albacore tuna and beets

First Choose One

Duck Liver Mousse with sultana purée, spiced pear, and almond
Smoked Scallop Crudo with Fresno chili, salsa verde, and shaved turnips
Citrus and Endive Salad with Cara Cara and blood oranges, Castelfranco radicchio, pistachios, and Gorgonzola

Second Choose One

Potato Gnocchi with lamb sugo and fresh herbs
Tagliatelle with Dungeness crab, black trumpet mushrooms and chili

Third Choose One

Braised Beef Cheek with potato purée, and swiss chard
Roasted Halibut with baby artichoke, Castelvetrano olives, marble potatoes, and garlic
Rabbit Cacciatore with cannellini bean, cipollini onions, and chili

Dessert Choose One

Warmed Chocolate Financier with orange caramel, chocolate crumble, and chocolate gelato
Buttermilk Panna Cotta with huckleberry and white chocolate pistachio brittle
Blood Orange Sorbetto with pink peppercorn shortbread cookie


Reservations 5pm onward

Chef Addam Buzzalini is celebrating with a decadent menu that can be made even more luxe with the addition of winter truffles to selected dishes.

*Indicates an addition of winter truffles is available for $15


Fried Artichokes with garlic pangrattato and Meyer lemon aioli

Antipasti Choose One

Shigoku Oysters with limoncello-horseradish granita
Wild Watercress with blood orange, avocado, Taggiasca olive, and almonds
Celeriac Soup with apple and smoked scallop*

Primi Choose One

Rigatoni with spicy sausage, marjoram, tomato, and Parmesan
Potato Gnocchi with Dungeness crab, hedgehog mushrooms, lemon, and thyme*
Ravioli with chestnut, ricotta, brown butter, and sage
Strozzapreti Nero with smoked mussels, clams, chili, and pangrattato

Secondi Choose One

Half Grilled Lobster with risotto, white asparagus, and grilled lemon*
Pan Roasted Duck Breast with black lentils, winter greens, celeriac puree, and blood orange
New York Strip Steak with fried Brussels sprouts, pancetta, fingerling potato, and horseradish zabaglione (add Dungeness crab for $10)*

Dessert Choose One

Lemon Zeppole with orange chocolate dipping sauce
Buttermilk Panna Cotta with huckleberry and white chocolate pistachio brittle
Blood Orange Sorbet with pink peppercorn shortbread

Ballard Pizza Company

Open 4pm – 1am

Ballard Pizza Company is open as usual ‘till 1am on Valentine’s Day. They’re happy to provide a pizza for whatever your needs may be…a romantic dinner in, a hot slice as a nightcap, or maybe a pizza as a stand in for a date.