With Valentine’s Day falling on a Sunday this year makes dining out with one’s honey becomes a bit more flexible. Restaurants that do not usually open on Sundays will for this special dining day. And since Saturday is a better date night, restaurants are extending their special dinners into Feb. 13, and even into Friday. Most places in town will have some sort of Valentine’s Day accommodation. Here are the one’s we have heard from specially.

  • Brasserie Provence,150 North Hurstbourne Pkwy. will offer a 3-Course St. Valentine’s Menu Saturday and Sunday. There will be a choice of five items for each course; entrée choices will be beef filet mignon, sea scallops, Chilean sea bass fillet, French-cut chicken breast with duck foie gras, or a special vegan dish. 

There will be two seatings are available each night, 5 to 7 p.m., or 8 to 10 p.m. The price will be $68. Call (502) 883-3153 or go to www.brasserieprovence.com.

  • The Brown Hotel will celebrate both Saturday and Sunday. A four-course, prix fixe meal will be available in the English Grill starting at 5 p.m. Saturday and 4:30 p.m. Sunday. The menu will be lobster consommé with charred corn, green salad with caramelized shallots and honey-sherry vinaigrette, an Intermezzo of Champagne-rose water sorbet, followed by a choice of 12-hour braised lamb shank with gremolata, Verlasso salmon Florentine with citrus-crab béarnaise, or seared beef tenderloin with bordelaise, wild mushroom risotto and heirloom glazed carrots. Dessert will be dark chocolate mille-feuille bavarois with pomegranate sorbet and spiced candied almonds. The dinner will be $80.

The English Grill will also serve an a la carte menu Friday, Feb. 12 for couples looking to celebrate Valentine’s Day early. Call (502) 583-1234.

  • Butchertown Grocery, 1076 E. Washington St., will serve on Sunday only, offering a six-course dinner from 5 to 10 p.m. Chef Bobby Benjamin’s menu will feature a beet and hearts of palm salad, Wagyu beef tartare with bone marrow aioli, scallop with artichoke, Maine lobster atop creamy risotto, beef tenderloin and cheese and chocolate for dessert. The cost will be $85. Wine pairings will be available for $45. Call (502) 742-8315 or go to butchertowngrocery.com.
  • Corbett’s, 5050 Norton Healthcare Blvd., will serve a five-course prix fixe menu Friday, Saturday and Sunday. Featured on the menu: salmon with fregola and preserved tomato; filet of beef with country ham spoonbread and foie gras butter; and truffle cake with cherry cordial ice cream. Cost $85 per person. An optional wine pairing is available, and Champagne by the bottle is 20 percent off. Call (502) 327-5058.
  • Theater Square Marketplace, 651 S. 4th St., is launching its new menu Valentine’s Day weekend. A la carte dishes include baked eggplant with ricotta, salad of asparagus and pancetta, and sea bass Livornese. The VoJazz trio will play Sunday night. Dinner begins at 5 p.m. Call (502) 625-3001.
  • Varanese Restaurant, 2106 Frankfort Ave., will serve “A Taste of Love Aphrodisiac Dinner” from Friday through Sunday, a “special seductive menu of appetizers, entrees, and desserts that are comprised of aphrodisiac ingredients designed to stimulate the appetite and inspire the heart,” according to a press release.

Among those sexy a la carte dishes will be jumbo fried oysters with mustard remoulade and chipotle cocktail sauce garnished with micro cilantro – $12; beef tenderloin crostini with caramelized onions and melted Boursin cheese – $8; grilled ribeye steak served with baked white truffle cavatappi mac-n-cheese– $40; pan-seared Hawaiian butterfish (walu) served over roasted tomato and white cheddar grits– $30; peanut butter chocolate banana pie  topped with shaved chocolate served with blackberry-chocolate chip ice cream – $12,

Call(502) 899-9904, or email letsdine@varanese.com.

  • LouVino, 1606 Bardstown Rd. will have three seatings on Valentine’s Day, 5, 7 or 9:15 p.m. The four-course menu will have choices with each course: grilled skirt steak over grits with crispy leeks, or tuna with lemon risotto; mixed greens salad with blue cheese or baby spinach salad with fig dressing and Marcona almonds; beef tenderloin with artichoke and fingerling hash or seared scallops with citrus roasted beets; and vanilla crème brûlée with chocolate fudge cake or lemon and raspberry tart.

The dinner will be $50, with optional wine pairing with each course for $30. Call (502) 365-1921.