fbpx

Valentine’s Day at Riva Crab House Includes Special Menu and Wine Special!

Posted on January 17th, 2017

Riva Crab House Valentine's Day

There could be no more romantic spot in Chicago to celebrate Valentine’s Day than Riva Crab House on Navy Pier.  With gorgeous views of Chicago’s skyline and Lake Michigan, Riva is a one-of-a-kind spot for you and your someone special.

For 2017, Riva is turning up the heat with a three course pre-fixe menu for couples that we will be serving from Saturday, Feb. 11, to Tuesday, Feb. 14 (see below for the full menu). For just $130 per couple, choose from three incredible appetizers and entrees and two desserts. Each meal includes a complimentary glass of champagne.

Riva Prix Fixe Valentine’s Menu

APPETIZERS

(choose one to share)

East Coast Oysters – champagne mignonette, cocktail sauce
Chicken Potstickers – citrus vegetable slaw, sesame, ponzu sauce
Crispy Calamari – cocktail sauce, citrus garlic aioli

ENTREES

(choose one to share)

Seafood Feast – Maine lobster, white shrimp, king crab, garlic butter, choice of side dish
Surf & Turf – filet mignon, lobster tail, butter, demi glaze, choice of side dish
Riva Lobster Diavolo – 2 lb. whole Maine lobster, linguini, in a spicy tomato sauce

 Dessert

(choose one to share)

Big Chocolate Cake
Dessert Combo

As an added bonus this year, Riva is offering a special to couples who join us for an early Valentine’s Day celebration. Dine with us on Thursday, Feb. 9 or Friday, Feb. 10 and receive a $2.14 bottle of select wine when you choose two of the following entrees:

  • New York Strip Steak
  • Filet Mignon
  • Dover Sole
  • Seafood Feast (for 2)
  • Australian Lobster Tail 12oz
  • Alaskan Red King Crab Legs
  • Riva Lobster Diavolo

Tables will be booked fast, so make sure to make your reservations by calling 312.644.7482, or online here.

Riva Crab House at Navy Pier
700 E GRAND AVE.
CHICAGO, IL
312.644.7482
Website

Facebook Twitter

A True Chicago Dining Experience

© 2024 Phil Stefani Signature Restaurants
Photography by Nick Ulivieri