Romantic Valentine’s Day Dinner for Two – a curated dinner menu for two, perfect for Valentine’s Day or any cozy date night. Gluten-free, grain-free, and dairy-free options included.
This post is sponsored by Williams Sonoma®, and the opinions are my own.
If you need Valentine’s Day inspiration, this easy, elegant menu makes staying in feel special. My husband and I usually prefer a quiet night at home for Valentine’s Day—less crowds, more comfort, and more time together—so a thoughtfully arranged dinner-for-two is the perfect solution.
I’m partnering with Williams Sonoma to share three grazing board ideas that you can mix and match or serve together. They provide beautiful boards and also offer curated food sets if you want to streamline planning. Below are the three boards I used and loved:
- LOVE Cheese Board
- Scalloped Cheese Board
- Long Marble-Wooden Cheese Board
All three are lovely and practical for presenting a variety of bites.
Williams Sonoma even sells curated charcuterie and meat sets, which is a great option if your schedule is tight and you want to outsource the meat selections. For my spread I used the European Charcuterie Set and the Olli Salumeria Assorted Salami Mix.
This is the European Charcuterie Set.
This is the Olli Salumeria Assorted Salami Mix.
Here’s the menu for the evening:
Starter cocktail: a Champagne-Kombucha Spritzer—bright, fizzy, and lightly flavored. It’s simple to make and perfect for toasting.
Vegetable board: a warm roasted-vegetable platter with a garlicky aioli for dipping. Roasted broccolini, halved Brussels sprouts, mushrooms, and steamed edamame make a colorful and satisfying vegetable selection.
Seafood board: a simple seafood platter with pan-seared prawns tossed with garlic and herbs, accompanied by a small portion of mussels in white wine sauce or grilled oysters if you prefer. Serve the seafood warm and garnish with fresh cilantro for brightness.
Main grazing board: a classic charcuterie presentation with cured meats, sliced green apple, olives, red grapes, and almonds. Arrange items in groups and use space to create an attractive flow across the board.
If you want more dairy-free seafood ideas to round out a Valentine’s menu, consider a dairy-free seafood chowder or fettuccine with clams, mussels and bay scallops for another special option.
Follow me on social media for more ideas: Facebook, Instagram, and Pinterest for photos and behind-the-scenes inspiration.
Romantic Valentine’s Day Dinner for Two
Ingredients
Kombucha-Champagne Spritzer (makes one)
- 1/2 cup apple basil kombucha
- 1 cup champagne
- 1 cinnamon stick, for garnish
Vegetable Board
- 1 bunch broccolini, trimmed
- 1/2 pint baby bella mushrooms, halved
- 1/2–1 bag frozen edamame
- 6–8 Brussels sprouts, halved
- Olive oil
- Salt
Garlic Aioli
- 1/2 cup mayo (use a dairy-free paleo mayo if desired)
- Juice of 1/2 lemon
- Zest of 1 lemon
- 1–2 tablespoons minced garlic
- Pinch ground black pepper
Seafood Board
- 6 prawns or large shrimp
- 2–3 tablespoons ghee or coconut oil
- 1 tablespoon minced garlic
- 1/2 cup fresh cilantro, roughly chopped
- Mussels in white wine sauce (prepare a half batch if serving for two)
Charcuterie Board
- Williams Sonoma European Charcuterie Set
- Olli Salumeria Assorted Salami
- Green apple, thinly sliced
- Green olives or Mediterranean olive mix
- Red grapes
- Almonds or other favorite nuts
Instructions
Kombucha-Champagne Spritzer
- Combine kombucha and champagne in a glass and garnish with a cinnamon stick.
Vegetable Board
- Preheat oven to 400°F (200°C).
- Place broccolini and halved Brussels sprouts in a bowl. Drizzle with 2 tablespoons olive oil and season with salt. Massage to coat.
- Roast for 10–15 minutes, adding mushrooms after 5 minutes so they don’t overcook.
- Steam frozen edamame in a small saucepan with a splash of water for about 5 minutes, then season with salt and add to the board.
Garlic Aioli
- Whisk mayo, lemon juice, lemon zest, minced garlic, and a pinch of black pepper in a small bowl.
- Adjust garlic and pepper to taste and serve alongside the roasted vegetables as a dip.
Seafood
- Melt ghee or coconut oil in a medium skillet over medium-high heat.
- Add prawns and cook 2–3 minutes per side, until opaque and cooked through. Add garlic at the end and toss to coat.
- Prepare mussels in white wine sauce (make a half batch for two) and arrange with the prawns on the seafood board. Garnish with chopped cilantro.
Charcuterie Board
- Arrange cured meats, sliced apple, olives, grapes, and nuts on your chosen board. Group like items together and leave space for visual balance.
- Use as many or as few components as you like—this board is flexible and easy to customize.
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