Please note: Valentine’s Day Dinner tickets are sold out.
Treat someone special to a romantic evening at The Morton Arboretum’s annual Valentine’s Day Dinner.
Guests will enjoy an elegant five-course dinner in the Ginkgo Room with a panoramic view of frost-tipped evergreens and the night sky over Meadow Lake. From appetizer to dessert, each course is perfectly paired with a wine selected by expert sommeliers.
Throughout the evening, guitarist Jim Perona will perform romantic works from a repertoire that spans flamenco, classical, baroque, and contemporary styles.
Ticket Details
Cost: $120
Member cost: $110
Ticket purchases will select from two seatings, 5:00 to 7:00 p.m. or 7:30 to 9:30 p.m.
This event is for guests aged 21 and older.
Your ticket purchase helps support the Arboretum’s vision of a greener, healthier, more beautiful world where people and trees thrive together.
Valentine’s Day Dinner Menu
Appetizer
Maine Lobster Arancini
Lemon beurre blanc, micro-arugula
Paired with Torresella, Prosecco Extra Dry
Soup
Cauliflower Bisque (GF) (V)
Browned-butter cauliflower, aged sherry vinegar
Salad
Shaved Crimson Beet Salad (GF) (V)
Sliced strawberries, arugula, frisee, blue cheese, toasted sunflower seeds, chocolate balsamic drizzle
Paired with Rombauer Vineyards, Carneros Chardonnay
Entrée
Beef Wellington
Individual beef Wellington, mushroom duxelles, golden puff pastry, port wine demi-glace, celery root and potato puree, bundled green beans
Paired with Buehler Vineyards, Cabernet Sauvignon
Dessert
Triple Chocolate Creme Brule (GF) (V)
Black currant whipped cream, fresh berries
Paired with Fonseca Porto, Ruby Port
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GF–Gluten Free V–Vegetarian
Valentine’s Day Dinner Vegetarian Menu
Appetizer
Florentine Risotto Bites (GF) (V)
Lemon beurre blanc, micro-arugula
Paired with Torresella, Prosecco Extra Dry
Soup
Cauliflower Bisque (GF) (V)
Browned-butter cauliflower, aged sherry vinegar
Salad
Shaved Crimson Beet Salad (GF) (V)
Sliced strawberries, arugula, frisee, blue cheese, toasted sunflower seeds, chocolate balsamic drizzle
Paired with Rombauer Vineyards, Carneros Chardonnay
Entrée
Beet Wellington (V)
Individual beet Wellington, squash duxelles, golden puff pastry, port wine demi-glace, celery root and potato puree, bundled green beans
Paired with Buehler Vineyards, Cabernet Sauvignon
Dessert
Triple Chocolate Creme Brule (GF) (V)
Black currant whipped cream, fresh berries
Paired with Fonseca Porto, Ruby Port
Icon Key
GF–Gluten Free V–Vegetarian
All dishes on the vegetarian menu are nut-free.
