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VALENTINE'S DAY
 

February 14, 2023

5 pm until close

serving 3-course dinner for $65/pp (before tax and gratuity); add wine pairing for only $20! Call the store at 703-385-1530 to reserve your seat today! Reservations available starting at 5 pm until close

 

 
 
First Course (choice of):
Tuna Carpaccio

Heart shaped sushi grade tuna, sliced thin with citrus greens, capers, Parmesan, and Dijon aioli

Grilled Eggplant and Burrata
Grilled eggplant with olive oil, Pesto, Marinara and Burrata

Fettuccine al Amore
Homemade fettuccine tossed with truffle cream sauce topped with edible rose and orchid petals

Second Course (choice of):
Pan-Seared Rockfish Risotto

Herb marinated Rockfish, pan seared and topped with white wine and chive butter sauce over fire roasted

tomato and Parmesan Risotto


Filet and Lobster Surf and Turf*

Hand cut 10 oz. Filet Mignon topped with a warm lobster claw and Béarnaise sauce served with
broccoli ra
be and mashed potatoes

 

Rosemary Crusted Lamb

Grilled lamb chops over a bed of wilted spinach, agro dolce peppers and roasted fingerling potatoes

 

Third Course (choice of):
Mini Raspberry Crème Brule

Double Chocolate Lava Cake

 
Mini Cannoli

 

 

3-course dinner $65 per person before tax and gratuity add wine pairing for only $20! Call the store at 703-385-1530 to reserve your seat today!
 

Please enjoy the photo galleries from recent wine dinners at Dolce Vita. We hope to see you at our next wine dinner living the #sweetlife!

Taste of Sardinia Wine Dinner - September 2022
Taste of Sardinia
Taste of Sardinia

Grilled Octopus

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Taste of Sardinia
Taste of Sardinia

Third Course: Braised Lamb with ras-el hanout, grilled onion, and local root vegetables

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Taste of Sardinia Wine Dinner
Taste of Sardinia Wine Dinner

Buon Appetito!

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Taste of Sardinia
Taste of Sardinia

Grilled Octopus

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Taste of Piedmont Wine Dinner - October 2022
Third Course
Third Course

Veal Osso Buco braised with grilled onion and fall root vegetables served with grilled polenta cake

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Fourth Course
Fourth Course

Chocolate Torta with red wine poched pear

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Second Course
Second Course

Risotto Nero with Squash & Burrata Venere black rice, a naturally black short-grain rice, butternut squash puree and creamy white burrata

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Third Course
Third Course

Veal Osso Buco braised with grilled onion and fall root vegetables served with grilled polenta cake

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