Your love is exclusive. Make your Valentine’s Dinner reflect it. On Saturday, February 11 and Tuesday, February 14, be one of the exclusive few couples to enjoy one of the most unique dining venues in Hampton Roads: the Virginia Aquarium & Marine Science Center.

The Virginia Aquarium’s Valentine’s Dinner begins with valet parking at the front when the doors open at 7 p.m. with appetizers accompanied by wine and an open bar, followed by a five course meal, a champagne toast, a keepsake photograph, chocolates and a flower.

You can choose your romantic dining venue: the Red Sea Tunnel, in front of the sharks at the Norfolk Canyon exhibit, or with the sea turtles at the Light Tower Aquarium when you purchase your tickets online. This three course dinner is $189 per person, inclusive of all taxes, fees, and tip. Tickets sold in pairs only.

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VALENTINES DAY MENU

AMOUSE BOUCHE

Watermelon
Herbed Goat Cheese
Prosciutto
Port Wine-Balsamic Reduction

FIRST COURSE

Lobster Bisque

SECOND COURSE

Mixed Greens, Salt Roasted Beets, Candied Pecans, Oven Dried Cherry Tomato, Lemongrass, Extra Virgin Olive Oil Vinaigrette.

THIRD COURSE

French Demi with Cinnamon Honey Butter.

FOURTH COURSE

~CHOICE OF ONE~

SPICED DUCK BREAST
Cranberry-Ginger Reduction.
Whipped Herbed Gournay Potato. Local Farm Vegetable.

~OR~

N.Y. STEAK AU POIVRE
Brandied Peppercorn Cream
~Chefs Choice Temperature~
Whipped Herbed Gournay Potato. Local Farm Vegetable.

~OR~

FRUITS DE MER
Shrimp, Clams, and Scallops, tossed in a Court-Bouillon Cream, over Angel Hair Pasta.
Garlic Rubbed Grilled Bread. Chive Oil.

~OR~

VEGETARIAN OPTION
Roasted Eggplant stuffed with Roasted Red Pepper, Oven Dried Tomato & Sauteed Spinach.
Tarragon Pinot Gris Sauce.
Whipped Herbed Gournay Potato. Local Farm Vegetable.

FIFTH COURSE

~CHOICE OF ONE~

SENSIBLE RED WINE POACHED PEAR
Sweet Mascarpone Mousse.
Raspberry Coulis.

GRANDMA'S CHOCOLATE CAKE
Chocolate Pudding between two layers of dark, moist chocolate cake, smothered in chocolate drenched cake chunks and drizzled with Chocolate–Rum Sauce.
Crème Anglaise. Raspberry Coulis.


JASON CONGLETON
Executive Chef
TIM TROBRIDGE
Sous Chef