Valentine’s Day can often be a big boon for area restaurants, but this year promises to be especially good, since it falls on a Saturday and local restaurants are planning accordingly.
Todd Halnier owner/chef at Nero’s Italian Restaurant, finalized the Valentine’s Day menu over the weekend. It features a seafood manicotti, steak “Oscar” – a pan-seared Del Monaco steak topped with king crab, asparagus and fresh hollandaise sauce on a truffle hash brown. Also, roasted salmon with mushrooms and Boursin cheese and a hickory-smoked rib eye, just to name a few.
“This is our biggest night in the winter months,” Halnier said.
Because of limited seating, Halnier recommends that couples make reservations.
At Pepperhead restaurant, Melanie Millard is whipping up a special dessert and chocolates for couples. And a strawberry margarita will likely make an appearance.
Shiloh Steak House, like most local restaurants, will offer its regular menu. But if you want a spot, be sure to make a reservation.
“We always recommend reservations on Valentine’s Day. You don’t want to take your loved one out and wait on a table,” said Tiffany Ghere, manager at J-Fargos Grill & Bar.
At J-Fargos, there will be a few Valentine’s Day dinners added, in addition to the regular menu. They cost $42.95 a dinner. One features a full-size filet minion wrapped in bacon, finished with merlot and Boursin sauce, while the other meal is a smaller filet mignon with a lobster tail. Both dinners come with sides, salad, fresh baked bread and dessert.
“This is one of the busiest nights of the year,” Ghere said.
Because Valentine’s Day falls on a Saturday this year, it may be a mixed blessing because restaurants will also be competing with the annual Southwestern Colorado Livestock Association meeting, which, according to organizers, has sold out with 350 tickets to the dinner.
Millwood Junction Restaurant in Mancos is also gearing up for a busy night. Last year, the restaurant was closed because of the Mancos water crisis.
Cook Tom Palmer said they get as many as 80 to 100 reservations and that number could quickly double when people walk in.
The restaurant has a few special dinners planned for the evening.
And what does the chef recommend?
“Any of the blackened steaks or the steak au poivre,” Palmer said.
And what is steak au poivre?
“It’s a filet crusted in black pepper corns and flamed with brandy and finished with a cream sauce,” Palmer said.
