NAPLES, Fla. - CuisineWire -- Romance, indulgence and elevated cuisine come together as the Old Vines Restaurant Group celebrates Valentine's Day with unique offerings at two of its Naples locations. Old Vines at Mercato is debuting The Enchanted Table, a four-course dining experience designed for an unforgettable night on Saturday, Feb. 14, while The Supper Club at the Vanderbilt Shoppes is offering a tasting menu inspired by the season with exclusive accompaniments.

The Enchanted Table at Old Vines at Mercato

The evening begins with a selection of first-course offerings, including half a dozen fresh oysters served with cocktail sauce and lemon, potato pavé bites with prime beef tartare and caviar, grilled pear and burrata with squash, pomegranate and candied pecans, or a fresh crab salad with apple, avocado and parsley crema.

Guests will then enjoy a second course such as beet and goat cheese tortellini with confit chicken and balsamic, snapper and scallop ceviche accented with hazelnut, coconut and jalapeño, scallop and shrimp with butternut arancini and squash curry, or a sweet potato and cauliflower soup finished with coconut, macadamia and ginger.

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Entrées include a petit filet with pomme purée and roasted garlic rosemary demi-glace, Faroe Island salmon with smoked parsnip and leek purée and honey Dijon cream, braised pork ravioli with black truffle cream, duck breast with butternut purée and red wine jus, or a vegetable squash curry with sweet potato noodles and seasonal vegetables.

The experience concludes with a choice of desserts, including a dark chocolate torte with espresso ice cream, olive oil cake with pumpkin spice panna cotta and orange gel, classic chocolate-covered strawberries, or a cheese and fruit course served with baguette.

An Elevated Valentine's Experience at The Supper Club

The Supper Club menu begins with first-course selections such as charred unagi with kaluga caviar, crispy yucca and miso-parsnip purée, or venison carpaccio accented with black truffle, chestnut purée and pickled beech mushrooms. Second-course offerings include a blue crab cake with truffle tremor espuma and cauliflower purée, or roasted garlic agnolotti with Maine lobster, brown butter and black garlic cream.

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For the third course, guests may choose from seared tuna with kaluga caviar and miso broth or duck leg confit served with foie gras espuma, blackberry compote and sherry jus. Fourth-course selections feature grilled ribeye with garlic pomme purée and black garlic demi-glace or elk medallion with sweet potato, poached cherries and cassis-juniper jus. The evening concludes with a dessert choice of blood orange cheesecake with brown butter crumble or a chocolate-espresso tartelette with guava and almond ice cream.