Thu, Feb 14


the market restaurant and bar by jennifer's

Valentine's Day at The Market

Join us at The Market for a romantic dinner for two.

Registration is Closed
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Valentine's Day at The Market

Time & Location

Feb 14, 2019, 5:00 PM

the market restaurant and bar by jennifer's, 3603 E Indian School Rd, Phoenix, AZ 85018, USA

About The Event

Valentine’s Day at The Market 2019

Amouse Bouche

Diver Scallop

Seared diver scallop with a citrus beurre blanc, orange, crispy shallots and micro greens

Course One 

Jumbo Shrimp Cocktail

Three jumbo poached shrimp served over crushed ice with chunky tomato,

Horseradish sauce, roasted lemon and dill aioli


Frisee Salad

Frisee endive and butter lettuce, lardons, poached egg, baguette croutons and red wine vinaigrette


Wild Mushroom Risotto

A sautéed medley of wild mushrooms, mascarpone cheese, creamy arborio rice, topped with diced tomatoes and chives

Course Two


Petit lobster tail, shrimp, mussels and little neck clams sautéed in a spicy tomato coulis

served over spaghetti finished with torn basil and parsley leaves


Lamb Chops Provence

Grilled lamb chops with herbs de Provence, with heads of roasted garlic and port wine reduction sauce

Served with Ramona Farms Tepary Bean ragout


Chateaubriand Beef Tenderloin

Chef carved beef tenderloin topped with a red wine reduction, served with wilted greens and a bearnaise sauce on the side


Seared Salmon

Seared salmon filet with braised fennel and a red onion charred herb Israeli couscous

(Vegetarian Options Available)


Flourless Chocolate Cake

Flourless cake with chocolate center, dusted with powdered sugar and

served with coconut almond brittle and espresso mascarpone cream


Crème Brule with Berries

Creamy custard and crackling bruleed sugar on top, garnished with fresh berries

Sweet Treat from The Market

Truffles and Bubbles

Dark chocolate truffles

$75 per person or $95 per person with wine pairing

*Consumer advisory: These items are cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of food borne illness.

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