Valentines Day dinner
Saturday February 14th, 2026
is fully booked

Click here for ala carte Valentine's Week menu on Thursday February 12th & Friday, February 13th

Celebrate love this Valentine’s Day at J’s Restaurant!

Join us on February 14th  for a special Valentine menu featuring farm-to-table delights and handcrafted specialty cocktails in our beautifully intimate setting.  Reservations are limited—book early to ensure your perfect romantic escape!

Why J’s Restaurant?

  • Romantic Atmosphere: A cozy, intimate setting perfect for a romantic evening.
  • Delicious Menu: Executive Chef Matt Sciabarrasi has created a mouthwatering selection of gourmet dishes and indulgent desserts, tailored to make your night extra special.
  • Exclusive Valentine’s Day Specials: Enjoy specially crafted cocktails and carefully selected wine pairings.
  • Personalized Touch: We go the extra mile to make your evening unforgettable, with thoughtful touches that show how much you care.

Make this Valentine’s Day extraordinary at J’s Restaurant – where love is always on the menu!

  • We will be offering a single, exclusive special dinner for Valentine’s Week to make the occasion truly memorable.
  • Price is $110.00 per person (+ tip and tax) for 5 course Prix Fixe menu & specialty welcome cocktail. 
  • Seating available for parties of 4 guests or less from 5:00 p.m. to 8:00 p.m.  Restaurant closes at 10:30 p.m.
  • Additional wine pairings are $24.00 for 3 four-ounce pours. 
  • $50.00 credit card hold is required at time of booking.  No shows and cancelations less than 72 hours in advance will be charged $50.00 per person.
  • Standard Dinner Menu will not be offered during Valentine’s week dinner service.

J's Valentine's Day dinner Menu
Saturday, February 14th 

  • AMUSE-BOUCHE

    Lobster Salad
    Succulent lobster claw meat on a brioche crostini,
    preserved lemon aioli and micro celery.

  • APPETIZERS - Choice of:

  • Roasted Beet & Leek Soup
     Velvety purée of ruby-red roasted beets and leeks, topped with lemon crème fraîche
    and toasted pepitas.

    Strawberry Citrus Salad
    Little Leaf Farms spring mix with sliced strawberries,
    Cara Cara and blood oranges, red onion, and toasted almonds.
    Garnished with avocado dust and dressed in an agave-Dijon vinaigrette.

  • Intermezzo

    Lemon Sorbet

  • Entrées - Choice of:

    Seared Scallops:
    Pan-seared scallops with mojo aioli, crisp polenta cake, roasted beet steaks,
    and a vibrant romesco sauce.

    Apple Gin–Roasted Duck Breast:
    Seared Moulard duck breast served with forbidden coconut rice, baby bok choy,
    and an apple gin–hoisin glaze.

    Piedmontese New York Sirloin:
    Italian Piedmontese beef sirloin with blueberry compote demi-glace,
    horseradish Yukon potato purée, grilled asparagus.

    Poached Halibut:
    Delicate halibut with Overlook Rosé beurre blanc, accompanied by a fennel, red onion,
    apple and potato hash, sautéed spinach, crisp prosciutto garnish.

    Primavera:
    Braised cannellini bean and tomato ragù with penne pasta, roasted baby zucchini,
    summer squash, and broccoli rabe. Finished with micro basil.

    Bison Short Rib:
    Tomato-braised bison short rib with herb-roasted tomato risotto, garlicky broccoli rabe,
    and a touch of béchamel foam.

  • Dessert for Two

    Molten lava cake with Azule chocolate sauce,
    Chocolate-dipped strawberries &
    Heart-shaped Raspberry Edelweiss cake.