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.
Ticket Details
Tickets go on sale to Arboretum members on Thursday, January 6, and to all on Tuesday, January 13.
Cost: $130
Member cost: $120
Ticket prices are per attendee.
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.
2026 Valentine’s Day Dinner Menu
Appetizer
Duo of Crab Cakes
Lump crab meat, petite greens, citrus beurre blanc
Paired with Banfi La Pettegola Vermentino, Tuscany, Italy
Soup
Winter Wild Rice (GF) (VG)
Coconut broth, sweet potato, mushroom, crispy kale garnish
Salad
Citrus Burrata Field Greens (GF) (V)
Mixed field greens, citrus segments, shaved fennel, roasted beets, burrata, ancho chili-spiced vinaigrette
Paired with Resonance Pinot Noir, Willamette Valley, Oregon
Entrée
Kona Coffee-Rubbed Short Rib (GF)
Red wine-aged balsamic reduction, double-cheese creamy polenta, baby zucchini, squash, cipollini onion, red pepper, heirloom tri-color baby carrots
Paired with Canvasback Red Mountain Cabernet Sauvignon, Yakima Valley, Washington
Dessert
Raspberry Mousse Coupe (GF) (V)
Chocolate shavings, sugar-coated raspberry, edible chocolate spoon, mint leaf
Paired with Schramsberg Blanc de Blancs, Napa Valley, California
Icon Key
CN–Contains nuts GF–Gluten-friendly V–Vegetarian VG–Vegan
2026 Valentine’s Day Dinner Vegetarian Menu
Appetizer
Duo of Quinoa Cakes (GF) (V)
Red quinoa, petite greens, citrus beurre blanc
Paired with Banfi La Pettegola Vermentino, Tuscany, Italy
Soup
Winter Wild Rice (GF) (VG)
Coconut broth, sweet potato, mushroom, crispy kale garnish
Salad
Citrus Burrata Field Greens (GF) (V)
Mixed field greens, citrus segments, shaved fennel, roasted beets, burrata, ancho chili-spiced vinaigrette
Paired with Resonance Pinot Noir, Willamette Valley, Oregon
Entrée
Italian Herb Cauliflower Steak (GF) (V)
Purple cauliflower steak, gremolata, double-cheese creamy polenta, baby zucchini, squash, cipollini onion, red pepper, heirloom tri-color baby carrots
Paired with Canvasback Red Mountain Cabernet Sauvignon, Yakima Valley, Washington
Dessert
Raspberry Mousse Coupe (GF) (V)
Chocolate shavings, sugar-coated raspberry, edible chocolate spoon, mint leaf
Paired with Schramsberg Blanc de Blancs, Napa Valley, California
Icon Key
CN–Contains nuts GF–Gluten-friendly V–Vegetarian VG–Vegan
