Whether at home or a guest of the hotel, The Ritz-Carlton, St. Louis is offering memorable options to make your Valentine’s Day special. Packages range from a special getaway, to a relaxing and cozy at-home package, or simply indulging in culinary excellence.

The Special Occasions Package featuring Deluxe rooms are available at a discounted rate of $399 plus tax per night ($200 valued savings). This package includes breakfast for two to be enjoyed at The Lobby Lounge or via in-room dining, a bottle of Ritz-Carlton Champagne, five decadent chocolate-covered strawberries, and complimentary parking. In addition, the Executive Suite ($499) and Club Level guestrooms ($539) are also available under the Special Occasions Package and include the above indulgences. Massages are also available at an additional cost.

The Ritz-Carlton Experience at Home includes a special “Love & Luxe” box, a curated Valentine’s Day gift set. Available for $275 plus tax, the “Love & Luxe” box includes two ultra-indulgent Ritz-Carlton kimono-style robes, The Ritz-Carlton, St. Louis signature scent candle, a bottle of Ritz-Carlton Champagne and two indulgent chocolate-covered “Tuxberry” strawberries. Take the romance to new heights with additional strawberries and rose petals, available at an additional cost. Orders should be placed by end-of-day February 10 and can be picked up curbside at The Ritz-Carlton, St. Louis on February 12. To place an order, email Brenda.jara@ritzcarlton.com or call 314.719.1433.

Lastly, a Prix Fixe three-course dinner will be offered in The Lobby Lounge. Reservations are available for seatings February 12 – 14 from 5pm-10pm, and the cost is $80 per person. The menu is also available for in-room dining for overnight guests. Call 314.863.6300 to make a reservation. The full menu includes:

First Course

Velvety Lobster Bisque, Butter-Poached Succulent Lobster, Chive Oil

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Malpeque Oyster Flight: Shucked Passion Fruit Pearls, Blue Borage Flowers or Rockefeller, Romano Cheese and Spinach

Second Course

Love Bird’s Duo of Grilled Beef Tenderloin, Herb Roasted Halibut, Artichoke Risotto, Asparagus, Smoked Bacon Onion Jam, Fig Jus

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Pan-Seared Sea Bass, Brown Butter Potato Silk, Roasted Brussels Sprouts, Parsnips and Heirloom Cauliflower, Caviar Cream, Citrus Begonias

Third Course

“Turtle Dove” Chocolate Tart, Caramel and Candied Pecans

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White Chocolate Crème Brûlée, “Red Hot” Cinnamon Ginger Snap Crumble, Strawberries