This year, why not mix up your Valentine’s Day menu? Sure, you can still offer the traditional turf and surf, but think outside the box of chocolates and expand your menu offerings.
In keeping with the red color theme, start with creamy roasted tomato soup. Serve with toast cut into heart shapes.
Prosciutto-wrapped chicken breasts are an entrée you may want to put on your menu all year round. The prosciutto infuses the chicken with a nutty, buttery taste.
For something totally different, serve roast pork with a raspberry sauce. Or a stuffed pork tenderloin.
Vegetarians will enjoy burst tomato pasta, made with cherry tomatoes, roasted garlic, olive oil, basil and Buffalo mozzarella. Want a little protein? Add crispy fried salami to please your carnivorous customers.
Anything that can be shared is quite romantic. Invest in some fondue pots and forks, and serve up new main dishes and desserts.
Don’t forget the side dishes. Ricotta mashed potatoes with the help of our potato puree beets (they’re red and an aphrodisiac), honey-roasted Belgian endive and parsnips, cashew-coconut rice (coconut puree comes into play here), Moroccan-spiced carrots. Use your imagination.
Red wine isn’t just a dinner accompaniment. Use it to sear, sauté or stew meats (think coq au vin), and season soups, salad dressings and more.
And truffles aren’t just for dessert. We’re talking truffle oil, or even better, truffle butter. It can take any dish, from salmon to French fries to pizza, to an exciting new level. Just remember: A little truffle goes a long way.
End the meal with a flambé flourish: bananas foster, baked Alaska, or cherries jubilee. Jump on the salted caramel craze with individual Caramel Delight or enhance a dessert thanks to our salted caramel sauce. Of course, you can’t forget the chocolate: go for chocolate truffon, soufflé or decadent lava cakes.
Final touches include candlelight at every table and, for an extra special touch, a single rose that can be a thoughtful parting gift.