Valentine's Day Dining
ESR Loves LOVE!
We love it so much we'll be celebrating it all weekend long! All locations will feature a multicourse feast for you and your special someone to enjoy while dining in-restaurant or on one of our heated patios amidst a romantic setting of twinkle lights, music, and more. These special menus will be available all weekend in addition to Valentine's Day so feel free to join us from Friday the 11th through Monday the 14th!
For ESR's Valentine's Day takeout options, click here.
Staple & Fancy
Staple & Fancy’s four-course menu kicks off with an offering of five plates for guests to choose from including celery root soup, roasted beets with kumquats and calabrian vinaigrette, and burrata with a tapenade vinaigrette, radish and friseé. For the following pasta course the options include a radiatore with italian sausage and grilled radicchio or a strozzapreti with cured black olives, chili, and lemon. The entree course features coulotte steak with crispy fingerlings, cippolini onion and an uni sauce choron, a duck breast with charred savoy cabbage, rutabaga, and a citrus marmalade, or a celeriac steak with crispy fingerlings, cippolini onion and a mushroom demi glace. End the evening with a ricotta cheesecake or a torta tenerina.
Staple & Fancy : (206) 789-1200
Dining Room & Patio Menu
$85 per person
FIRST COURSE (Choose one Per Guest)
Celery Root Soup black truffle
Roasted Beets kumquat, smoked salmon roe, puffed amaranth, calabrian vinaigrette
Hamachi Crudo pomegranate, fresno chili, rosé granita
Bruschetta white bean mousse, prosciutto, caper salsa verde
Burrata tapenade vinaigrette, radish, friseé
Second COURSE (CHOOSE ONE PER GUEST)
Radiatore italitan sausage, grilled radicchio, aged balsamic, parmesan pangrattato
Strozzapreti cured black olive, pine nut, parsley, chili, lemon
Third COURSE (choose one per guest)
Coulotte Steak crispy fingerlings, cipollini onion, uni sauce choron
Duck Breast charred savoy cabbage, rutabaga, citrus marmalade, jus
Celeriac Steak crispy fingerlings, cipollini onion, mushroom demi glace
DESSERT (Choose one per guest)
Ricotta Cheesecake orange pineapple marmalade
Torta Tenerina salted caramel, dragée hazelnuts
OPTIONAL ADDITIONs
Foie Gras Torchon $15
Kumamoto Oysters (4) $14
★ ★ ★
How To Cook a Wolf - Madison Park
In the heart of Madison Park, How To Cook a Wolf will be putting on a four-course dinner for you and your guest(s) to enjoy among a beautiful cozy ambiance. The meal starts with a medley of dishes for the table such as ahi tuna crudo with grapefruit juice, jalapeño and trout roe, a burrata with brussels sprouts and pickled cranberries, or yeasted polenta fritters with house-made ricotta and chestnut honey. The pasta course features a selection from potato gnocchi with wild boar to rigatoni amatriciana with guanciale and pecorino. The entree course follows a similar format with a guest choice of NY steak with herb goat cheese and romanesco, sea scallops over cauliflower purée & trout roe beurre blanc, or a risotto with saffron, purple mustard, and smoked ricotta. Add a sweet note at the end with either a frangipane pear tart or a spiced chocolate crémeux.
HOW TO COOK A WOLF MADISON PARK RESERVATIONS
How To Cook a Wolf Madison Park : (206) 309-8700
Dining Room & Patio Menu
$85 per person
FIRST COURSE (TO SHARE)
Ahi Tuna Crudo grapefruit juice, jalapeño, trout roe
Yeasted Polenta Fritters house-made ricotta, chestnut honey
Mixed Baby Lettuce champagne vinegar, chioggia beets, parmigiano
Burrata brussel sprout, pickled cranberries, crispy prosciutto
PASTA COURSE (choose one per guest)
Potato Gnocchi braised wild boar, pecorino, mint
Spaghetti Nero shrimp, sun dried tomatoes, capers, fresno chili
Rigatoni Amatriciana guanciale, pecorino, oregano
MAIN COURSE (CHOOSE ONE PER GUEST)
NY Steak herb goat cheese sauce, romanesco, king trumpet
Sea Scallops cauliflower purée, trout roe beurre blanc
Risotto saffron, purple mustard, smoked ricotta
DESSERT (Choose one per guest)
Frangipane Pear Tart coffee sable, orange curd
Spiced Chocolate Crémeux ginger, caramel, meringue
OPTIONAL ADDITIONS
Perigord Black Truffles $25
★ ★ ★
How To Cook a Wolf - Queen Anne
Up on the top of Queen Anne hill, How To Cook a Wolf will be offering a multi-course meal for you to enjoy in either their dining room or famed 'wolf dens'. The first course, for the table to share, features smoked mussels and clams, foie gras mousse with a cherry mostarda, roasted cauliflower with pine nuts, currants, sumac yogurt and marjoram, and baby lettuces with beets, goat cheese, pomegranate, hazelnut, and a blood orange vinaigrette. The second course will see guests choose from a pasta selection including risotto alla milanese with braised lamb shank, pappardelle with braised oxtail or tagliatelle with truffle butter and black trumpets. For the entree course, guests will have a choice between elk rib rack with smoked farro, scallops with duck fat fingerlings, or an artichoke gratin with yukon potato and ricotta. Dessert features a choice of frangipane pear tart or a spiced chocolate crémeux.
HOW TO COOK A WOLF QUEEN ANNE RESERVATIONS
How To Cook a Wolf Queen Anne : (206) 838-8090
Dining Room & Patio Menu
$85 per person
FIRST COURSE (TO SHARE)
Smoked Mussels & Clams house pickle, calabrian aioli
Foie Gras Mousse cherry mostarda, toast
Roasted Cauliflower pine nuts, currants, sumac yogurt, marjoram
Baby Lettuces beet, goat cheese, pomegranate, hazelnut, blood orange vinaigrette
PASTA COURSE (choose one per guest)
Risotto alla Milanese braised lamb shank, sultanas, argumato
Pappardelle braised oxtail, orange zest, mint
Tagliatelle truffle butter, black trumpets, black pepper, pecorino
MAIN COURSE (choose one per guest)
Elk Rib Rack smoked farro, saskatoon berry agrodulce, wild cress
Scallops duck fat fingerlings, romanesco, sorrel
Artichoke Gratin yukon potato, ricotta, breadcrumbs, truffles
DESSERT (choose one per guest)
Frangipane Pear Tart coffee sable, orange curd
Spiced Chocolate Cremeux ginger, caramel, meringue
OPTIONAL ADDITIONS
Perigord Truffles $15
Caviar with accoutrements $75
Oysters (6) prosecco granita $18
★ ★ ★
Mkt.
Tangletown’s Mkt. has a four-course menu on Valentine's Day only with options that include a lovely selection of dishes for the first course. For the first course, guests will choose between baby kale & treviso with a caesar vinaigrette, ahi tuna crudo with mandarin orange and calabrian chili, walla walla onion soup with 'grilled cheese' croutons, or a foie liver mousse with pear, hazelnut and aged balsamic. The pasta course includes a guest selection of angel hair with lobster, or ravioli with brown butter, apple, and butternut squash. Entrees feature a duck breast with grilled carrot, celeriac puree and an orange reduction, grilled king salmon with fried artichoke, marble potato and caper butter, or Anson Mills polenta with cabernet braised mushrooms, smoked olive oil, hazelnut, and grana padano. Finish on a sweet note with a salted caramel gelato, raspberry sorbetto, or a chocolate torte. While this menu is only available on Valentine's Day, Mkt. will have Valentine's specials all weekend to supplement their regular menu.
Mkt. : (206) 812-1580
Dining Room & Patio Menu
$85 per person
FIRST COURSE (Choose one per guest)
Baby Kale & Treviso caesar vinaigrette, black pepper, brioche croutons, lemon, pecorino
Ahi Tuna Crudo mandarin orange, taggiasca, fennel, calabrian chili
Walla Walla Onion Soup "grilled cheese" croutons, fine herbs
Foie Liver Mousse pear, hazelnut, aged balsamic, crostini
PASTA COURSE (choose one per guest)
Angel Hair butter, lobster, chive, pangritata
Ravioli brown butter, apple, butternut squash, pine nut, balsamic, sage
MAIN COURSE (CHOOSE ONE per guest)
Duck Breast grilled carrot, celeriac puree, orange reduction
Grilled King Salmon fried artichoke, marble potato, caper butter
Anson Mills Polenta cabernet braised wild mushrooms, smoked olive oil, hazelnut, grana padano
DESSERT (Choose one per guest)
Salted Caramel Gelato shortbread cookies
Raspberry Sorbetto shortbread cookies
Chocolate Torte salted caramel, hazelnut
OPTIONAL ADDITIONS
Caviar (.5oz) creme fraiche, toast, chives, pearl spoon $45
★ ★ ★
Red Cow
Madrona’s Red Cow has a lovely four-course evening in store, featuring a shared selection of five dishes to start, including ahi tuna cru, steak tartare, country pork pâté, a potato-leek soup, and soft cooked eggs with pimiento de espelette. For the second course, guests will choose from salad lyonnaise, a selection of french cheeses, or penn cove mussels with fennel and pernod. Finally, guests will get to enjoy their choice of a filet mignon with potato purée, duck confit with wild mushrooms, or rainbow trout with perigord truffles and a blood orange hollandaise. The meal is finished with a chocolate bread pudding or a lemon tart with chantilly cream.
Red Cow : (206) 454-7932
Dining Room & Patio Menu
$85 per person
FIRST COURSE (TO SHARE)
Ahi Tuna Cru spicy aioli, meyer lemon
Steak Tartare crostini
Country Pork Paté armagnac prune, grain mustard
Potato-Leek Soup allium ash crouton
Soft Cooked Eggs pimiento de espelette, aioli
second COURSE (choose one per guest)
Salad Lyonnaise bacon lardons, frisée, fried egg vinaigrette
French Cheese Selection honeycomb, champagne grapes
Penn Cove Mussels fennel, pernod, fine herbs, lemon, butter
MAIN COURSE (choose one per guest)
Rainbow Trout perigord truffles, haricot vert, blood orange hollandaise
Duck Confit wild mushrooms, parsnip, apple, sage, mustard sauce
Filet Mignon yukon potato puree, baby vegetables, red wine sauce
DESSERT (Choose One Per Guest)
Chocolate Bread Pudding crème anglaise, vanilla chantilly
Lemon Tart chantilly cream, candied lemon
OPTIONAL ADDITIONS
Perigord Truffles $25
Dungeness Crab sauce bearnaise $30
Cote de Boeuf for Two yukon potato puree, baby vegetables, all five famous steaks sauces $50/per person
★ ★ ★
Rione XIII
Capitol Hill’s Rione XIII has planned a four-course Valentine's menu that begins with a selection of starters to share including a chef's selection of salumi, burrata with persimmon, insalata mista, and suppli bianco. Guests will then choose from tonarelli cacio e pepe, bucatini alla amatriciana with guanciale, or tagliarini nero with uni butter, leeks and fresno chili. For the entree course, guests will choose from a selection of grilled king salmon with white bean, treviso, and king trumpets, braised pork shank with brussel sprouts and parsnips, and a wild mushroom risotto. Dessert options will include tiramisu, panna cotta, and a raspberry sorbetto.
Rione XIII : (206) 838-2878
Dining Room & Patio Menu
$85 per person
FIRST COURSE (TO SHARE)
Salumi Board torta frita, prosciutto di parma, parmesan
Burrata persimmon, frisee, grilled bread
Insalata Mista champagne vinaigrettte, radish, hazelnut, pecorino
Suppli Bianco fried risotto, mozzarella, fonduta, truffle
PASTA COURSE (choose one per guest)
Tonarelli Cacio e Pepe cracked pepper, pecorino romano
Bucatini alla Amatriciana guanciale, red onion, tomato, chili, pecorino
Tagliarini Nero uni butter, leeks, fresno chili, pangrattato, smoked trout roe
MAIN COURSE (choose one per guest)
Grilled King Salmon white bean, treviso, king trumpet mushrooms
Braised Pork Shank brussels sprouts, parsnip, pork jus
Wild Mushroom Risotto roasted mushrooms, parmesan, chive
DESSERT (Choose one per guest)
Tiramisu
Panna Cotta
Raspberry Sorbet
OPTIONAL ADDITIONS
Funghi Pizza $22
★ ★ ★
Tavolàta (Seattle Locations)
All of the Seattle Tavolàta locations will be serving a decadent four-course meal with a bevy of options for guests to enjoy. Dinner begins with a selection for the table including a little gem salad with green beans and creamy vinaigrette, burrata with smoked grape and aged balsamic, tuna crudo with a citrus granita, and roasted carrots with a spiced honey and goat cheese. The pasta course features options such as linguine nero with nduja, prawns and a citrus gremolata, rigatoni with spicy sausage, or potato gnocchi with artichoke and brown butter. For the entree course, guests will select from a NY strip with a cippolini agrodolce, black cod with farro and romanesco, or risotto with asparagus and preserved lemon. The dessert options include lemon zeppole with chocolate sauce or season sorbetto or gelato served with a cocoa nib shortbread.
TAVOLATA CAPITOL HILL RESERVATIONS
Tavolàta Capitol Hill : (206) 420-8355
TAVOLATA STONE WAY RESERVATIONS
Tavolàta Stone Way : (206) 456-2666
TAVOLATA BELLTOWN RESERVATIONS
Tavolàta Belltown: (206) 838-8008
Dining Room & Patio Menu
$85 per person
FIRST COURSE (TO SHARE)
Little Gem green beans, radish, creamy vinaigrette
Burrata smoked grape, aged balsamic, water cress
Tuna Crudo citrus granita, scallion, aleppo
Roasted Carrots spiced honey, goat cheese, hazelnuts
PASTA COURSE (choose one per guest)
Linguine Nero nduja, prawns, sofritto, citrus gremolata
Rigatoni spicy sausage, marjoram, tomato, parmesan
Potato Gnocchi artichoke, brown butter, pine nut
MAIN COURSE (choose one per guest)
NY Strip cippolini agrodolce, rosemary, red wine jus
Black Cod farro, romanesco, pancetta
Risotto asparagus, preserved lemon, parmesan
DESSERT (Choose One Per GUest)
Lemon Zeppole chocolate sauce, powdered sugar
Seasonal Sorbetto or Gelato cocoa nib shortbread cookie
OPTIONAL ADDITIONS
Foie Gras Bruschetta (2 pieces) brandy, smoked cherries $10
Beef Cheek Arancini scamorza, sage, parmesan $12
★ ★ ★
Tavolàta (Spokane)
Tavolàta in Spokane will also be serving a three-course Valentine's meal with a wide variety of options for guests to enjoy. Dinner begins with a selection for the table including oysters with meyer lemon and granita, belgian endive with gorgonzola and blood orange, and a bruschetta with whipped burrata, pear, speck ham and aged balsamic. For the pasta course, guests will have a choice of linguine with manilla clams, beet pansotti with goat cheese, walnuts and pesto, or a pappardelle with beef & pork ragu, tomato, orange and grana padano. The entree course will feature options of pork loin with salsa verde and a butternut squah agrodolce, beef short ribs with baby carrots, smoked grapes and creamy poltena, halibut with wild mushrooms and broccolini, or an artichoke risotto with black truffle and parmigiano reggiano. Guests will finish with a chef selected dessert.
Tavolàta Spokane: (509) 606-5600
Dining Room & Patio Menu
$65 per person
FIRST COURSE (TO SHARE)
Oysters meyer lemon, granita, black pepper
Belgian Endive gorgonzola DOP, blood orange, almond
Bruschetta whipped burrata, pear, speck ham, aged balsamic
entree COURSE (CHOOSE ONE PER GUEST)
Linguine manilla clams, garlic, lemon, chili, pangrattato
Beet Pansotti goat cheese, walnut, pesto
Pappardelle beef and pork ragu, tomato, orange, mint, grana padano
Pork Loin salsa verde, butternut squash agrodolce
Beef Short Ribs baby carrots, smoked grape, creamy polenta
Halibut wild mushroom, broccolini, fregola sarda
Artichoke Risotto black truffle, parmigiano reggiano, chive
DESSERT (CHOOSE ONE PER GUEST)
Chef Selection
★ ★ ★
The Victor Tavern
The newest addition to the ESR family, The Victor Tavern, will be serving a three-course meal with options for guests to enjoy. Dinner begins with a lovely selection for the table including semolina fried oysters with preserved lemon, baby lettuces with a pomegranate vinaigrette and pickled fennel, culatello with ale mustard and gherkins, and a warm baguette with a buckwheat honey and citrus butter. The main course features options such as braised beef short rib with a red wine demi and roasted fingerlings, Parisian gnocchi with wild mushrooms and grana padano, or a half rotisserie chicken with a lemon-rosemary dressing and brussel sprouts. Guest will then make a selection from the dessert menu featuring a s'mores sundae with a pecan blondie, cinnamon apple cobbler, or warm chai spiced doughnuts with a peaty whisky caramel sauce.
The Victor Tavern: (206) 649-4040
Dining Room & Patio Menu
$65 per person
FIRST COURSE (TO SHARE)
Semolina Fried Oysters preserved lemon, cocktail sauce
Baby Lettuces pomegranate vinaigrette, pickled fennel, radishes
Culatello ale mustard, gherkins, bagel chips
Warm Baguette buckwheat honey, citrus butter
MAIN COURSE (CHOOSE ONE PER GUEST)
Braised Beef Short Rib red wine demi, roasted fingerling potatoes
Parisian Gnocchi wild mushrooms, sherry vinegar, black truffle oil, grana padano
Half Rotisserie Chicken lemon-rosemary dressing, brussel sprouts
DESSERT (CHOOSE ONE PER GUEST)
S'Mores Sundae pecan blondie, chocolate ice cream, toasted marshmallow
Cinnamon Apple Cobbler oat streusel, vanilla ice cream
Chai Spiced Warm Doughnuts peaty whisky caramel sauce
OPTIONAL ADDITIONS
Chocolate Covered Strawberry $5
★ ★ ★
Ballard/Frelard Pizza Co.
If you're looking for a more casual Valentine's Day meal or want to order in for the kids and babysitter, the pizza companies have you covered. They will be offering specials for select medium and large pizzas. They'll also be sending the pizza out with special pink strawberry krispie treats.
Ballard Pizza Co.: (206) 946-9960
Frelard Pizza Co.: (206) 946-9966
PIZZAS
Medium Cheese, Pepperoni, or Funghi $14
Large Cheese, Pepperoni, or Funghi $20
DESSERT
Strawberry Krispie Treat comes with all pizza orders
★ ★ ★
Goldfinch Tavern
In the Four Seasons Seattle, Goldfinch Tavern will be serving a four-course meal sure to delight. Guest will begin dinner with a selection from the appetizer menu featuring options such as smoked camembert with apples and an apple cider reduction, hamachi crudo with persimmon mostardo and pickled shallot, beet salad with pomegranate and purple shiso, or foie gras with a cognac tart cherry. The pasta course features options such as ricotta ravioli with lobster tail, paccheri with a housemade salsiccia and fennel jalapeño pesto, or a tagliatelle with tomato and pepper sugo and cippolini onion. For the entree course, guests will make a selection between king salmon with maitake mushroom, filet mignon with a truffled potato gratin, scallops with red warrior beet and herb marbled potato, grilled rack of lamb with a blood orange honey glaze and savoy cabbage, or a cauliflower steak with a coconut reduction and cous cous. Dessert offers a choice between a triple chocolate molten lava cake or red berries and cream.
Goldfinch Tavern: (206) 749-7070
Valentine's Day Menu
$115 per person with $55 wine pairing option
FIRST COURSE (Choose one per guest)
Smoked Camembert apple, calvados, toasted baguette, sage, apple cider reduction
Hamachi Crudo persimmon mostarda, pickled shallot, fresno pepper, crispy basil
Beet Salad pomegranate, radicchio, purple shiso
Foie Gras cognac tart cherry, brioche toast points, frisée
NV, Gruet, Blanc de Noirs | Columbia Valley, WA
Pasta COURSE (CHOOSE ONE PER GUEST)
Ricotta Ravioli lobster tail, charred meyer lemon, smoked trout roe
Paccheri housemade salsiccia, broccolini florets, fennel jalapeño pesto
Tagliatelle tomato and pepper sugo, cippolini onion, marjoram, pecorino
2019, L'Ecole, Chardonnay | Columbia Valley, WA or 2018 Domaine Drouhin, Pinot Noir | Willamette Valley, OR
ENtree (CHOOSE ONE PER GUEST)
King Salmon maitake mushrooms, sunchoke puree, pickled mustard seed
Filet Mignon heirloom carrot, truffled potato gratin, bordelaise
Scallop red warrior beet, herbed marble potato, ginger lemon beurre blanc
Grilled Rack of Lamb blood orange honey glaze, warm spiced pistachio
Cauliflower Steak cous cous, coconut reduction, herb salad, spiced peanuts, pickled mushrooms
2018 Alamos, Malbec | Mendoza, Argentina or 2018 Iconoclast, Cabernet Sauvignon | Stags Leap District, CA
Dessert (Choose One Per Guest)
Triple Chocolate Molten Lava Cake housemade vanilla bean ice cream
Red Berries and Cream vanilla bean bavarian, strawberry confit vanilla-butter cake, rasperberry mousse, vanilla cream
2006 Château Raymond-Lafon | France or Rare Wine Co., Charleston Sercial Madeira | Portugal
★ ★ ★
A Note:
A 4% surcharge will be added to your bill to help offset the rising cost of goods and non-labor-related expenses relating to the pandemic. 100% of this surcharge is retained by the restaurant.