Four restaurants, four chefs, four ways to celebrate Valentine’s Day at Ethan Stowell Restaurants.

Staple & Fancy Mercantile

$80/person Reservations 5pm – 11pm 206.789.1200

Chef Ethan Stowell and chef de cuisine Branden Karow will create a smattering of starters for the table to share and guests will select options for their pasta, main, and dessert course.

To Share:

Charcuterie: Spicy Coppa, Prosciutto, and Salame Shigoku Oysters on the Half Shell Puntarella Salad with Anchovy and Parmigiano-Reggiano Hamachi Crudo with Grilled Radicchio, Blood Orange and Pine Nuts Pork Belly with Apples, Walnuts and Arugula

Pasta:

Seared Potato Gnocchi with Artichoke, Taggiasca Olives, and Parsley OR Orecchiette with Lamb Ragu, Mint, and Marjoram

Main: Grilled Beef Tenderloin with Oven Roasted Potatoes, Cipollini Onion Mostarda, and Red Wine Sauce OR Roasted Duck Breast with Fried Brussels Sprouts, Shallot Puree, and Aged Balsamic OR Grilled Swordfish with Fennel, Oil Cured Olive Puree, Pangratatto, and Fried Salsify

Dessert: Warm Chocolate Cake with Peanut Butter Gelato and Peanut Brittle OR Crème Fraîche Panna Cotta with Blood Oranges

Tavolàta

Valentine’s Day Regular Menu Reservations 5pm – 11pm 206.838.8008

Chef Brandon Kirksey will dazzle guests with his creative house-made pastas and seasonal Italian inspired dishes.

Anchovies & Olives

Valentine’s Day $80/person Reservations 5pm – 11pm 206.838.8080

Chef Zach Chambers will create a multi-course seafood focused menu giving guests a selection of options for each course. For an additional $15 guests can add three oysters and a glass of Prosecco to their amuse – and really get the romance going!

Amuse: Penn Cove Select Oyster on the Half Shell with Pickled Onion and Horseradish Ice

Primi: Hamachi Crudo with Parsnip, Orange, and Pickled Mustard Seeds OR Escolar Crudo with Persian Cucumber, Chili, and Mint OR Chioggia Beet Salad with Endive, Pecans, Tarragon, and White Anchovy

Secondi: Salt Cod Ravioli with Apple, Walnuts, and Thyme Brown Butter OR Pappardelle with Dungeness Crab, Smoked Tomato, and Basil OR Potato Gnocchi with Wild Mushrooms, Sage, and Poached Egg

Piatti: Grilled Swordfish with Horseradish Cream, Roasted Grapes, and Fennel OR Roasted Pork Loin with Creamy Polenta, Escarole, and Pistachio Gremolata OR King Salmon with Herbed Fregola Sarda and Arugula-Hazelnut Pesto

Dolce: Almond Parrozzo with Toasted Almond Gelato and Chocolate Sauce OR Chocolate Tart with Vanilla Gelato and Amarena Cherries OR Crème Brûlée with Amaretti Cookies

How to Cook a Wolf

Valentine’s Day $80/person Reservations 5pm – 11pm 206.838.8090

New chef Jake Martin will create a four-course menu with options for guests to enjoy.

First Course: Lightly Cured Escolar with Fennel, Orange, and Black Olive Oil OR Salt Roasted Beets with Arugula, Pecorino Toscano, and Focaccia OR “Vitello Tonatto” Poached Veal, Tuna Conserva, and Black Truffle

Second Course:

Tagliarini with Mussels, Meyer Lemon, and Basil Pangratatto OR Gnocchi with Wild Mushroom Ragu, Cavolo Nero, and Parmigiano-Reggiano OR Casarecce with Rabbit Sugo, and Marjoram

Third Course: Braised Pork Cheeks with Apple, Cipollini, and Braising Jus OR Seared Day Boat Scallops with Caramelized Cauliflower, Sultanas, and Capers OR Grilled Beef Strip Loin with Charred Eggplant, Roasted Hedgehog Mushrooms, and Trampetti Olive Oil

Dessert Course: Vanilla Bean Panna Cotta with Blood Oranges and Amaretti Cookies Or Pecan Tart with Bourbon Ice Cream and Caramel Sauce Or Warm Chocolate Cake with Salted Peanut Butter Ice Cream and Chocolate Sauce