Press Release: Lovebirds looking to romance their other half with a dreamy escape and exceptional fare will fall head over heels with a stay at Sanctuary on Camelback Mountain Resort & Spa.
From its mountain perch above the Sonoran Desert, Sanctuary elevates a weekend getaway for two with its Romance in Paradise package. A rose petal turndown takes the traditional in-room chocolate-dipped strawberries and Champagne up a notch. Couples also enjoy a romantic dinner for two at the resort’s signature restaurant, elements, complete with panoramic Paradise Valley views, and one night of goose-down feather-bed luxury in their choice of a Mountain Casita, Mountain Suite, Spa Casita or Spa Suite. (Insider’s tip: choose the Spa Suite and gain a private outdoor soaking tub for two!) For the ultimate add-on, couples can book a massage for two in Sanctuary Spa’s Sanctum outdoor couples’ suite or learn the art of massage together with a Massage 101 session — a gift that keeps on giving long after couples return home.
For Valentine’s Day dinner (served from 5:30-10 p.m. on Feb. 14), surrounded by wall-to-wall windows that showcase the breathtaking sunset over Mummy Mountain, guests can savor elements’ four-course, prix-fixe menu by Executive Chef Beau MacMillan. Priced at $125 per person, dinner begins with complimentary chefs amuse and a glass of brut etoile rosé. Standout dishes will include:
Porcini Mushroom Bisque with parmesan gougeres, chive cream and porcini oil
Rock Shrimp Edamame Dumpling with pineapple green curry, petite vegetables, Thai basil and ninja raddish
Baby Beetroot & Goat Cheese Tart with caramelized onion jam, watercress, toasted walnuts and cabernet vinegar
Miso Glazed Chilean Seabass with forbidden rice, charred longbeans, shiitake mushrooms and kimchee coconut broth
Bacon Wrapped Filet of Beef with gratin potatoes, savoy spinach, and a foie gras emulsion
Maple Leaf Farm’s Duck with Hawaiian sweet potato, candied root vegetable and honey hoison glaze.
Dessert choices will include a White Chocolate & Raspberry Tart with rose pearls, milk crumb and raspberry sorbet, and a Ferrero Rocher Candy Bar with cherry mousse, hazelnut coating and a crunchy Nutella base.
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