Above: Interior image of Marina Kitchen at the San Diego Marriott Marquis & Marina.
Treat your honey to a romantic Valentine’s Day dinner overlooking the San Diego Bay at Marina Kitchen. Executive Chef Aron Schwartz has created a three-course dinner featuring classic dishes with a “modern comfort” twist.
Choose one dish from three delectable courses including appetizer, main dish and dessert for $55+ per person. Indulge in mouthwatering favorites including Chef’s Seared Ahi Tuna, Olive Oil Poached Local Halibut and Warm Valrhona Chocolate Cake, just to name a few.
For an additional $30, enjoy wine pairings expertly selected by Advanced Sommelier Josh Orr to enhance the flavors of each course.
To book your Valentine’s Day reservation, call 619-699-8222 or book online at www.opentable.com.
Happy Valentine's Day Dinner Menu
A Surprise Gift From The Chef
The Pairing: Sparkling Rose
First Course (Choice of One)
1. Roasted Beet Salad
Local Citrus, Arugula, Aged Goat Cheese
The Pairing: 2010 Poet's Leap Riesling from the Columbia Valley, Washington
2. Seared Ahi Tuna
Yuzu, White Sesame Crust, Uni Custard, Chili Oil
The Pairing: Paul Goerg Blanc de Blanc Champagne Brut N.V. from Champagne, France
3. Oyster Bisque
Local Oysters, Bacon Lardons, Chervil
The Pairing: 2010 Nigl Gruner Veltliner Freiheft from the Kremstal, Austria
Second Course (Choice of One)
1. Brandt Beef New York
Fondant Potato, Dungeness Crab Bearnaise
The Pairing: 2009 Finca Decero, Cabernet Sauvignon, Mendoza, Argentina
2. Olive Oil Poached Halibut
Butter Poached Lobster, Grapefruit Segments, Lobster Sauce
The Pairing: 2010 Tyler Winery Chardonnay, Zotovich Vineyard, Sta. Rita HIlls, California
3. Jidori Chicken & Black Truffle Pot Pie
Leeks, Yukon Gold Potatoes
The Pairing: 2010 M. Graillot Equis Syrah from St. Joseph in Northern Rhone, France
Third Course (Choice of One)
1. Warm Valrhona Chocolate Cake
White Chocolate Malt Ice Cream, Coco Nib
The Pairing: Quinta do Noval Black Ruby Porto from the Douro, Portugal
2. Buttermilk Panna Cotta
Passion Fruit Gelee, Thyme Short Bread Cookie
The Pairing: Patrick Bottex Bugey-Cerdon Sparkling Rose from the Savoie, France