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Romantic Valentines Day Menu Ideas

Romantic Valentines Day Menu Ideas

This Valentine's Day, restaurants will be full of couples wanting to share a delicious meal with their partner. Whether you're creating a romantic atmosphere for a crowd or just making a quiet dinner for two, we have some Valentine's Day menu ideas that are easy to prepare and fancy enough to please a crowd on the holiday of love.

 

Valentine's Day Menu 

 

Typically, couples look for something special when they dine out on this romantic holiday. Use our Valentine's Day meal guide to create a menu that exceeds guests' expectations. Not only is it easy to prepare, but you can also make it in small batches or bulk. 

We break down how to create a full-course Valentine's Day menu, from drinks to dessert. Read on to discover our top four Valentine's Day menu recipes.

Romantic Valentines Day Menu Ideas 2

1. Valentine's Day Appetizer 

 

Start your Valentine's Day dinner with a colorful dish that grabs your customers' attention. A charcuterie board features a medley of flavors, each of which is light and refreshing and can be perfect for preparing your customers for the rest of their meal. 

To create your charcuterie board, choose from various cured meats, hard and soft cheese, crackers, and fruits that pair well together. This romantic shared dish leads perfectly into our recommended Valentine's Day menu special. 

 

2. Valentine’s Day Entrée 

 

The most important part of a Valentine's Day meal is the entree. Not only does it serve as the main course and highlight of your meal, but it must be fit for an event as special as Valentine's Day dinner. 

 

Below, you'll learn how to make delicious seared scallops with a carrot puree, plus a side salad with warm bacon vinaigrette that will impress your guests. To resize this recipe to suit your serving needs, enter the quantities into our recipe resizer and make it for as many people as you like.

Romantic Valentines Day Menu Ideas 3

How to Make Carrot Puree 

 

Ingredients 

  • 1 1/2 lbs. carrots, trimmed, peeled, and cut into 2" pieces 

  • 1 cup boiling water 

  • Salt and pepper to taste 

  • Butter (optional) 

Directions 

  1. Using a blender, puree the carrots, hot water, salt, and pepper, starting on a low setting and gradually working to a higher setting. 

  1. Follow manufacturer instructions when adding hot liquids to your blender. 

  1. Add a dollop of butter and puree again (optional). 

  1. Transfer the puree to an oven-safe container and keep it warm in an oven on low heat until the scallops are done. 

 

Seared Scallops Recipe 

 

Ingredients 

  • 6 dry diver scallops 

  • Salt and pepper to taste 

  • 2 Tbsp. butter 

Directions 

  1. Preheat a skillet on medium to medium-high heat. 

  1. Season both sides of the scallops with salt and pepper to taste. 

  1. Add a small amount of vegetable oil to the skillet, and add the scallops. 

  1. Add butter to the center of the skillet, and cook the scallops for 1-2 minutes per side while basting with butter. 

  1. Once the scallops are golden brown on both sides, keep them warm in the oven on a plate or tray while making the vinaigrette. 

  2.  

Frisee Salad Recipe 

 

Ingredients 

  • 4 oz. bacon, dried 

  • 4 oz. apple cider vinegar 

  • 2 Tbsp. shallots, minced 

  • 2 Tbsp. mustard 

  • 1 Tbsp. butter 

  • 1 small head frisee 

Directions 

  1. Fry and render the diced bacon on medium-high heat and remove it from the pan when crispy. 

  1. Turn the heat to low, mix the apple cider vinegar with bacon grease, add minced shallots, and then simmer. 

  1. Add mustard and whisk the ingredients together in the pan. 

  1. Turn heat off and add butter. 

  1. Pour the dressing over your frisee salad and garnish it with bacon.

 

3. Valentine's Day Cocktail 

 

Consider preparing a Valentine's Day cocktail such as the Cherry Sweetheart to go along with your meal. Not only does it pair perfectly with the scallops and salad, but its name, look, and taste make it the perfect Valentine's Day drink. 

 

Adding this festive drink to your menu as a special Valentine's Day option gives customers the impression that they're getting something indulgent for their holiday celebration. Below, we've included a list of ingredients and directions to make sure every Cherry Sweetheart you prepare is as good as the last.

Romantic Valentines Day Menu Ideas 4

Ingredients 

  • 1 oz. homemade cherry nectar 

  • 0.5 oz. vodka 

  • Champagne 

  • Cherries for garnish 

Directions 

  1. Pour the cherry nectar into a small glass. 

  1. Stir in the vodka until mixed, and pour into a champagne flute. 

  1. Add champagne slowly to fill the rest of the glass. 

  1. Garnish with a cherry. 

 

4. Valentine's Day Dessert 

 

Complete your Valentine's Day menu with a unique dessert that has a bit of a kick. This hot chocolate pear cake with salted caramel features an excellent balance of sweet and salty flavors that treat the taste buds. Each bite finishes with a little heat to conclude your dinner perfectly. This decadent chocolate cake can be served warm with a scoop of vanilla ice cream on the side or taken home for your customers to enjoy as a midnight snack. 

Now that you have some Valentine's Day dinner ideas make sure you're stocked up on essential decor and serving ware supplies. If you need last-minute Valentine's Day supplies, we carry a variety of Valentine's Day products to ensure you're prepared for anything this February 14th.

Romantic Valentines Day Menu Ideas 5

Ingredients 

 

  • 1/2 cup butter; Additional butter needed for greasing the pan 

  • 1/2 cup Dutch cocoa powder; Additional cocoa powder needed for dusting the pan 

  • 1 1/4 cups cake flour 

  • 3/4 tsp. baking powder 

  • 1/4 tsp. baking soda 

  • 1 1/4 tsp. Kosher salt 

  • 1 1/2 cups sugar 

  • 3/4 tsp. vanilla extract 

  • 1/4 tsp. freshly ground nutmeg 

  • 1 Tbsp. olive oil 

  • 2 eggs 

  • 1 cup buttermilk 

  • 1/2 cup finely chopped Mexican chocolate with chiles, such as Taza chocolate 

  • 3/4 to 1 lb. Seckel or small red Anjou pears, halved, cored, cut into quarters, then sliced into fans 

  • 4 cups water 

  • 2 cups white wine 

  • 3 Tbsp. lemon juice 

  • 3-1/2 oz. (7 Tbsp.) unsalted butter 

  • 1-3/4 cups packed dark brown sugar 

  • 3/4 cup whipping or heavy cream 

  • 1 tsp. flaky sea salt for finishing (kosher salt may be used instead) 

Directions 

For the Cake 

  1. Butter a 9" springform pan and line the bottom and side with parchment paper. 

  1. Butter and dust the parchment on inside of the pan with cocoa powder. 

  1. Place a rack in the center of the oven and heat the oven to 325 degrees Fahrenheit. 

  1. Place a large sheet pan lined with parchment on a lower rack to catch any dripping. 

  1. In a medium bowl, sift or whisk the flour, cocoa powder, baking powder, baking soda, and 1/4 tsp. salt. 

  1. Using a paddle attachment on your stand mixer with a medium bowl, combine 1 cup sugar, 1/2 cup butter, vanilla, and nutmeg, and beat on low to combine. 

  1. Add the oil and beat on medium-low speed until thoroughly combined (about 1 minute). 

  1. Working alternately, add about 1/3 of the flour mixture, then about 1/3 of the buttermilk until both have been fully incorporated. Scrape the sides and bottom as necessary. 

  1. Add the eggs one at a time until fully incorporated. 

  1. Mix in the chocolate pieces. 

  1. Pour the batter into the springform pan and smooth the top with a small offset spatula or the back of a spoon. 

  1. Bake the cake for 30 minutes on the center rack, then rotate and continue to bake until a toothpick comes out clean (about 50 minutes to an hour). 

For the Pears 

  1. While the cake is baking, combine 4 cups of water, wine, lemon juice, and remaining 1/2 cup of sugar in a large skillet and bring to a boil. 

  1. Reduce to medium low and add the pears. Poach the pieces until just tender (about 20 - 35 minutes). 

  1. Remove the pears from the poaching liquid and transfer them to a sheet pan lined with parchment. Set them aside. 

For the Sauce 

  1. In a medium saucepan, combine the unsalted butter, dark brown sugar, cream, and 1 tsp. salt. 

  1. Bring to a boil over medium-high heat and reduce to a simmer. 

  1. Cook the sauce, stirring occasionally, until glossy and thick (about 6 to 8 minutes). 

  1. Allow to cool for at least 1 hour. The caramel thickens as it cools. You can make it a few hours ahead and keep it at room temperature; it can also be refrigerated for up to 1 week and gently reheated before serving. 

Plating 

  1. When the cake is finished baking, transfer it to a cooling rack and allow it to cool for 20 minutes. 

  1. Remove the side of the springform pan and gently peel off the parchment. 

  1. Invert the cake onto a rack and remove the pan bottom and parchment. 

  1. Invert the cake onto a serving plate and arrange the poached pears on top. 

  1. Drizzle it with some of the caramel.


SGC Marketing Team
SGC Marketing Team