Jiraffe's Valentine's Day Prix Fixe - Restaurants {heart} Valentine's Day

If I had managed to line up a Valentine’s date with a guy, or perhaps a sweet little outing with a girl friend, I still would have stayed in. Valentine’s Day is such a horrible day to go out for dinner, period. I love going out to eat, and I only ever balk at prices if they are over-the-top for food that is inedible, but I just can’t accept restaurants using Valentine’s Day as an excuse to inflate their prices, or to create ridiculously over-priced special prix fixe menus.

Now, i love jiraffe, and i love the idea of their monday night prix fixe dinner – they call it “bistro night.” the best thing is that it’s a steal at only $29. but monday was valentine’s day, so their “special” prix fixe was $85. almost three times the price of a regular monday night?! that’s just not right. i compared the menus from previous nights with yesterday’s menu, and it didn’t seem that the ingredients for the dishes on the valentine’s day dinner were that much more expensive.
*sigh* but despite my wah-wah-ing, i have to admit that the menu looks great, and i can only imagine what’s on the dessert platter for two!

♥♥♥♥ Valentine's Day at JiRaffe ♥♥♥♥
choice of
seared hawaiian tuna tataki with julienne japanese vegetable salad and a warm citrus chili ponzu sauce
or
roasted beet salad with caramelized walnuts, dried bing cherries, goat cheese cream and a banylus-ginger vinaigrette
or
roasted pear salad with mixed greens, hazelnuts, and Fourme d'Ambert cheese in a sherry hazelnut vinaigrette

choice of
pan seared scallops with asparagus risotto and a shellfish reduction
or
wild mushroom ravioli with freshly shaved black truffles, italian parsley, lemon truffle vinaigrette, and a porcini mushroom sauce
or
herbed gnocchi with vine ripe tomatoes and fresh rock shrimp with a tomato herb emulsion

choice of
john dory with a caviar sauce pan roasted fillet of beef with a sweet garlic potato puree, braised endive, and a pink peppercorn red wine shallot reduction
or
slow roasted madeira breast of chicken, rosemary red rose potatoes and haricot vert with a roasted chicken madeira wine demi glace
or
bouillabaisse

dessert platter for two