2015 valentines day chicago

Chef Shin Prepares Three Courses Per Couple

Saturday, February 14
5-11 p.m.

$100 per couple

Ani Sushi + Japanese Kitchen will offer a special three course menu for two this Valentine’s Day. On Saturday, February 14 from 5-11 p.m., Chef Shin Matsuda will prepare a couples’ prix fixe menu (seared madai; rack of lamb; togarashi-spiced chocolate mousse). Priced at $100 per duo, each course is designed to share. Pair the prix fixe with a seasonal cocktail, interesting sake or Japanese beer.

For reservations, please call 872-206-8553 or visit AniChicago.com.

Valentine’s Day Couples’ Menu
serves two, $100

Course One
Seared Madai with frisee salad, pork belly, pickled beets, red onion, hearts of palm persimmon vinaigrette

Course Two
Rack of Lamb with kabocha squash, pickled lotus root, chestnuts, kongee and red wine tare sauce

Course Three
Togarashi-spiced Chocolate Mousse

ANI
3056 N. Lincoln Avenue
Chicago, IL 60657
872-206-8553
AniChicago.com

Valentine’s Day Prix-Fixe at Commonwealth Tavern

Saturday, February 14
$40 per person
Commonwealth Tavern invites guests to celebrate Valentine’s Day with a decadent four-course menu created by Chef Donny Farrell. The prix-fixe menu will feature Bay Scallops, Braised Short Ribs, Sauteed Shrimp and more (complete menu below). Drink specials include half-price bottles of wine and $6 craft cocktails. The regular menu will also be available. Guests can make reservations by calling 773.697.7965.

FIRST COURSE (choice of):
Cauliflower Soup with chili oil, pickled shishito, mint, smoked almonds
Endive Salad with currant, hazelnut, Gravity Hill cheese, tarragon goddess

SECOND COURSE (choice of):
Bay Scallops with sunchoke puree, maitake, preserved lemon, spiced walnut
Celery Root Risotto with brown butter, vinaigrette, pickled grape

THIRD COURSE (choice of):
Sautéed Shrimp with Burmese rice, winter citrus, smoked almond, harissa aioli
Braised Short Rib with cranberry mostarda, smoked potato, shishito pepper, mustard jus

FOURTH COURSE:
Chocolate Budino with basil, candied orange, hazelnut