February 14, 2019  7:00 PM - 10:00 PM

Location: Virginia Aquarium

Cost: $199 per person, tickets sold in couples only

Contact: Virginia Aquarium

Phone: (757) 385-FISH (3474)

***Ticketing has closed for this event***​

Make your plans to join the Virginia Aquarium for one of the most exclusive Valentine's Day events in Hampton Roads. This ONE NIGHT ONLY dinner will be prepared by executive chef Jason Congleton and his team, as you dine in one of the four seated areas: the Norfolk Canyon Aquarium featuring sharks, the Light Tower Aquarium featuring sea turtles, the Red Sea Tunnel, and newest offering: the Chesapeake Bay Aquarium, featuring the fish of the bay, including the charismatic tarpon.​

As in previous years, we will offer valet parking, a complimentary signature cocktail, souvenir photograph, guided tours of the Aquarium, musicians, flowers, and chocolates all to enhance your Valentine’s Day celebration. Dinner seating begins at 7 p.m. A selection of beers, wines, and cocktails will be available for purchase during dinner. Complimentary coffee service will be available all evening, and your night will close with a complimentary Couples Champagne Toast.

Tickets for 2019’s Valentine’s Day Dinner are on sale now. Tickets are $199 per person and sold by the couple. Tickets are extremely limited for this exclusive, one night only event, so please act quickly. Tickets are non-refundable and non-transferrable.

Please find a look at this year’s menu here:

Valentine’s Evening Chef’s Menu

Welcoming Appetizers
Crostini with spicy mango and shrimp salsa
Tomato, Vidalia onion, and herbed goat cheese tartlet

Caprese Salad: with grilled fresh mozzarella, seasoned heirloom tomato, garlic-basil oil & balsamic reduction over local greens, served with house made skillet cornbread and biscuits, whipped blossom honey butter, and orange marmalade

Entrée (choose one)
Sweet Tea Brined Quarter Chicken: glazed with spiced Dr. Pepper vinegar and pan jus; served with duck fat potatoes and blistered broccolini 
Smoked Gouda-Encrusted Filet with Cabernet Drizzle: choice cut filet mignon, grilled in butter, finished with savory melting smoked gouda and Mermaid Winery’s Virginia Cabernet Franc reduction; served with duck fat potatoes and blistered broccolini 
Farm Raised Broiled Arctic Char: fresh citrus, pork belly chips, O’Connor Brewing Co.’s El Guapo brown butter and smoked finishing salt; served with duck fat potatoes and blistered broccolini
Roasted Half Eggplant (Vegetarian Option): stuffed with herbed goat cheese, farro verde, and braised apples, topped with tomato marmalade; served with whipped potato and blistered broccolini

Dessert (choose one)
Chocolate Fudge Cake: Rich chocolate mousse with a fudgy brownie gremolata
Caramel Apple Pie: Salted caramel and fresh cream

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