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For media inquiries, please contact:

Peter Breining
Public Relations Coordinator
peter.breining@ritzcarlton.com

The Ritz-Carlton, Boston
10 Avery Street
Boston, MA 02111
Phone: (617) 912-3364
Fax: (617) 574-7203

While the rest of the world is seeing grey [“50 Shades of Grey” premiers and will be showing at the AMC Loews Boston Common, next door to The Ritz-Carlton, Boston Common] for Valentine’s Day 2015, The Ritz-Carlton, Boston Common is going red.

For those guests looking for an overnight experience to celebrate Valentine’s Day 2015, The Ritz-Carlton, Boston Common is offering a “Red Hot Romance” weekend package [available Friday, February 13, 2015 through Sunday, February 15, 2015] that includes deluxe overnight accommodations, valet parking, two Avery Bar red hot cocktails [to be enjoyed by the fireplace or in one of the lounge’s very intimate, curtained alcoves]. And, Artisan Bistro’s candy cart will make a personal visit to your guestroom for an after-dinner sweet treat. The cart is loaded with an assortment of red candies including Swedish Fish, Hot Tamales, Twizzlers, Atomic Fireballs, Gummi Bears and lots more ‘red sugar’ so guests can make and enjoy a bag of candy in the comfort of their guestroom. Rates start at $455.00 per room, per evening, based on single or double occupancy. Package is subject to availability and excludes taxes and gratuities. Valentine’s Day dinner at Artisan Bistro is separate and not included in this package. See menu and details below

Artisan Bistro’s Valentine’s Day Menu includes three courses and a glass of Prosecco per person. Guests are also invited to visit the aforementioned Candy Cart after dinner so they can depart with a bag of sweets for their ride home. Valentine’s Day menu is $65.00 per person, plus tax and gratuity. Menu includes:

1st Course [choice of]

Oyster & Fennel Bisque
Puff pastry, celery root, Duxbury oysters
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Merlot poached pear
Focaccia, blue cheese, pancetta, baby kale salad, spiced wine glaze


2nd Course [choice of]

Beet tortellini
Ricotta, toasted hazelnut, candy cane beets, lemon & rosemary
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Bacon wrapped Filet
Creamed spinach, Bliss potato confit, pearl onion, house steak jus


3rd Course [desserts for sharing]
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Red Velvet Petit Fours & Milk Chocolate Praline Tart