February 6, 2013

Southern Maine restaurants to make it special on Valentine's Day

From Damariscotta to York, chefs are planning romantic ways to celebrate.

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Sonny’s on Exchange Street in the Old Port is promoting its Valentine’s Day bill of the Amarantos Quartet from 5 to 8 p.m. and Zach Jones & Friends from 10 p.m. on.

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Grace, 15 Chestnut St., will have an amuse for every table and an extensive specials menu. Guests choose their own reservation time and style of eating. Call 828-4422. restaurantgrace.com

Hugo's, 88 Middle St., will offer a new menu of seven courses priced at $80 per person, with wine pairings an additional $55, from 5 to 10 p.m. Call 774-8538 for reservations. hugos.net

Inn on Peaks Island will be taking Valentine's Day reservations for 6 and 7:30 p.m. The restaurant will be serving four courses for $60 per couple, including a glass of Champagne. The choice of entrees includes beef Wellington, seared scallops or pork roulade. For reservations, call 766-5100. innonpeaks.com

Maria's, 337 Cumberland Ave., will offer a three-course dinner for $38 per person that includes appetizers such as Maine shrimp cakes with garlic aoli, Florentine-style meatballs and Caesar salad for two. Entrees will be homemade lobster ravioli amore, breast of free-range chicken saltimbocca, and lump crab-stuffed haddock Milanese. Desserts include homemade cannoli and pistachio gelato. 772-9232; mariasrestaurant.com

Petite Jacqueline, 190 State St., will offer a three-course tasting menu for $55 per person. Additional supplements, wine pairings and Champagne flights will be available. Reservations are recommended. Call 553-7044. bistropj.com

The Salt Exchange, 245 Commercial St., will be running its Valentine's Day menu all weekend, from 4 to 9 p.m. Feb. 14 through Feb. 16. The theme is "Midnight in Paris," and guests are encouraged to come dressed accordingly. The menu will include starters such as grilled local oysters with lemon sorbet, and fish and meat courses such as poached Maine lobster, grilled swordfish, duck three ways and brined pork loin. Dessert choices will include chocolate-dipped strawberries and red velvet cake. All six courses cost $65 per person. For reservations, call 347-5687. thesaltexchange.net

Sonny's, 83 Exchange St., is welcoming both couples and singles with music for the evening. From 5 to 8 p.m., Portland's newest string quartet, the Amarantos Quartet, will play a mixed set of romantic classical music. That will be followed at 10 p.m. with the soulful Zach Jones & Friends performing some original music from the album "Things Were Better." No cover charge. 772-7774; sonnysportland.com

Spread Restaurant & Bar, 100 Commercial St., will be offering a four-course "Spread the Love" dinner that includes four courses for $50. Doors open at 4 p.m. 822-8322; spreadmaine.com


SeaGrass Bistro, 305 U.S. Route 1, Yarmouth, will serve a three-course menu for $55. The dinner includes a choice of three appetizers, two salads and three entrees. Entrees will include a choice of roasted loin of venison with gooseberry reduction; butternut squash souffle and asparagus; grilled tenderloin of beef, port wine reduction and truffled potato en croute; and Northeast cod loin with Maine lobster, house-smoked tomato reduction and chanterelles. The dessert menu will be a la carte, and desserts will be $8 each. Call 846-3885 for reservations. seagrassbistro.com

Stones Cafe & Bakery, 424 Walnut Hill Road, North Yarmouth, will hold its Valentine's Day dinner Feb. 16. The four-course, candlelight dinner will include a choice of entree served with homemade rolls, fresh vegetables and choice of leek and Parmesan risotto or roasted garlic mashed potatoes. The entrees will include roast pork loin with winter fruit; prime rib au jus, herbed vegetable napolean; and seared scallops and citrus. The dinner is $65 per couple or $35 per person. Call 829-4640 for reservations. stonescafeandbakery.com


Cape Neddick Inn, 1273 U.S. Route 1, will have a special menu on Feb. 14, with many items carrying over Feb. 15 and 16, as well. Starters include Bangs Island mussels served with applewood bacon, garlic and shallots tossed in a blue cheese cream sauce, and crusty bread. Entree options include pan-seared halibut with a horseradish pesto topping and garlic-herb potato cakes, and Pernod scallops served over a bed of baby spinach and sun-dried tomato mascarpone raviolis. For reservations, call 351-1145 or go to: capeneddickinn.com

-- Compiled by Meredith Goad, Staff Writer


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