Valentine’s Day ROMANTIC 5-Course Menu for Two: A Flavorful Journey WITH FINGERLAKES HONEY COMPANY
- Feb 12
- 6 min read
Valentine’s Day is the perfect occasion to indulge in a romantic dinner filled with rich flavors, intimate touches, and a bit of culinary magic. Whether you're cooking for a loved one or planning a cozy night in, our special Valentine’s Day 5-Course Menu is designed to make the evening memorable. Featuring premium products from Fingerlakes Honey Company, this menu brings together the natural sweetness of honey, the zest of homemade jams, and aromatic herbs to elevate each dish. From savory starters to a decadent dessert, every course is crafted to delight the senses and add a personal touch to your celebration of love. Let’s get cooking!
1st Course: Italian Bread Dip with Crostini
3rd Course: Roasted Carrot and Ginger Soup
5th Course: Chocolate Covered Strawberry Honey Cheesecake
First Course: Italian Bread Dip with Crostini
A delightful, flavorful start to your romantic meal, this Italian Bread Dip is infused with aromatic Fingerlakes Honey Company Italian Bread Dip Mix and served with crispy crostini for dipping. A perfect balance of herbs and spices that will awaken your taste buds.
📌 Servings: 2 | ⏳ Prep Time: 10 min | ⏳ Cook Time: 5 min
Ingredients for Italian Bread Dip:
1/4 cup extra virgin olive oil
2 tbsp Fingerlakes Honey Company Honey (optional)
1 fresh baguette, sliced into 1-inch pieces (for crostini)
optional garnish- shaved parmesan cheese
Instructions:
In a small bowl, combine the Italian Bread Dip Mix with olive oil and a drizzle of Honey. Stir to combine.
Slice the baguette and toast the pieces in the oven or on a skillet for a few minutes until crispy.
Serve the dip alongside the crostini for dipping.
Beet and Goat Cheese Salad with Honey Thyme Balsamic Vinaigrette
Second Course: Beet and Goat Cheese Salad with Honey Thyme Balsamic Vinaigrette
This Beet and Goat Cheese Salad is a romantic and refreshing dish that combines the natural sweetness of roasted beets, the tangy creaminess of goat cheese, and the crunch of toasted walnuts. The Honey Thyme Balsamic Vinaigrette enhances the salad with a hint of sweetness and aromatic thyme, making every bite a perfect balance of flavors.
📌 Servings: 2 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 45 min (for roasting beets)
For the Salad:
2 medium beets, roasted, peeled, and sliced
2 cups mixed greens (arugula, spinach, or baby lettuce)
2 oz goat cheese, crumbled
¼ cup pecans toasted
1/4 apple sliced
1/4 cup dried cranberries
¼ small red onion, thinly sliced
For the Honey Thyme Balsamic Vinaigrette:
¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
½ tsp Dijon mustard
Salt and pepper to taste
Instructions
Roasting the Beets:
Preheat the oven to 400°F.
Wrap each beet in foil and place them on a baking sheet. Roast for about 40-45 minutes, or until a fork easily pierces through.
Let them cool slightly, then peel off the skins and slice them into thin rounds or wedges.
Making the Vinaigrette:
In a small bowl or jar, whisk together balsamic vinegar, Honey, Dijon mustard, salt, and pepper.
Slowly drizzle in the olive oil while whisking to emulsify.
Stir in the Dried Thyme and let sit for a few minutes to allow the flavors to blend.
Assembling the Salad:
Arrange the mixed greens on two plates.
Top with roasted beet slices, crumbled goat cheese, toasted pecans, apples, cranberries, and red onion slices.
Drizzle with the Honey Thyme Balsamic Vinaigrette just before serving.
3rd Course: Honey-Infused Roasted Carrot and Ginger Soup
A smooth and comforting roasted carrot and ginger soup, subtly sweetened with Fingerlakes Honey Company Honey and infused with a touch of ginger for a perfect balance of earthy, spicy, and sweet flavors.
📌 Servings: 2 | ⏳ Prep Time: 15 min | ⏳ Cook Time: 35 min
Ingredients:
4 large carrots, peeled and chopped
1 medium onion, chopped
1-inch piece fresh ginger, peeled and grated
3 cups vegetable broth
¼ cup heavy cream
Salt and pepper to taste
Instructions:
Roast the carrots and onion at 400°F for 20-25 minutes, drizzled with olive oil and seasoned with salt, and pepper
In a pot, sauté garlic and ginger until fragrant, then add the roasted vegetables and broth. Simmer for 5-10 minutes.
Blend the soup until smooth and stir in honey, salt, pepper, and cream.
Top with a heart-shaped cream drizzle
Grilled Ribeye Steak with Lobster Tail, Bee’s Knees Butter, Mashed Potatoes, and Roasted Asparagus
Fourth Course: Grilled Ribeye Steak with Lobster Tail, Bee’s Knees Butter, Mashed Potatoes, and Roasted Asparagus
This elevated Surf and Turf dish features a succulent ribeye steak and buttery lobster tail, enhanced by the bold, warm flavors of Bee’s Knees Butter. Paired with silky mashed potatoes and perfectly roasted asparagus, this luxurious main course is rich, flavorful, and made to impress. Serve this decadent dish with a glass of red wine or Champagne to complete your romantic Valentine's Day feast! ❤️minutes.
📌 Servings: 2 | ⏳ Prep Time: 20 min | ⏳ Cook Time: 40 min
Ingredients
For the Steak and Lobster:
1 (12-16 oz) ribeye steak
2 lobster tails
1 tbsp olive oil
Salt and black pepper, to taste
1 tbsp lemon juice
2 tbsp Bee’s Knees Butter (recipe below)
For the Bee’s Knees Butter:
4 tbsp unsalted butter, softened
1 tsp fresh lemon juice
½ tsp honey (optional, for balance)
For the Mashed Potatoes:
2 medium potatoes, peeled and cubed
2 tbsp unsalted butter
¼ cup heavy cream or milk
½ tsp salt
pepper
For the Roasted Asparagus:
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt and black pepper, to taste
½ tsp garlic powder
1 tbsp grated Parmesan cheese (optional)
Instructions
Make the Bee’s Knees Butter:
In a small bowl, mix the softened butter, Bee’s Knees Seasoning, lemon juice, and honey (if using).
Stir until well combined, then refrigerate until ready to use.
Prepare the Mashed Potatoes:
Bring a pot of water to a boil and add the cubed potatoes. Cook until fork-tender, about 15 minutes.
Drain and mash with butter, cream, salt, and pepper. Keep warm.
Roast the Asparagus:
Preheat the oven to 400°F.
Toss asparagus with olive oil, salt, black pepper, and garlic powder.
Arrange on a baking sheet and roast for 12-15 minutes until tender.
Sprinkle with Parmesan cheese (if using) before serving.
Cook the Steak and Lobster:
Preheat a grill or cast-iron skillet over medium-high heat.
Rub the steak with olive oil, salt, and black pepper. Grill for 4-5 minutes per side for medium-rare (or longer for desired doneness). Let rest for 5 minutes.
While the steak rests, cut the lobster tails down the center and pull the meat slightly out of the shell. Brush with Bee’s Knees Butter.
Grill the lobster, shell-side down, for 5-6 minutes, basting with more butter until opaque and cooked through.
Top both the steak and lobster with an extra pat of Bee’s Knees Butter before serving.
5th Course: Chocolate Covered Strawberry Honey Cheesecake For Two
A creamy and decadent cheesecake topped with a spoonful Fingerlakes Honey Company Strawberry Jam . This dessert combines rich, velvety chocolate cheesecake with the natural sweetness of honey and fruit, offering a sweet conclusion to your romantic meal.
📌 Servings: 2 | ⏳ Prep Time: 20 min | ⏳ Cook Time: 20 min (plus chilling time)
Ingredients:
1/4 cup graham cracker crumbs or chocolate cookie crumbs
1 tsp butter, melted
5oz cream cheese, softened
1 egg yolk
2 ounces semisweet chocolate, melted
1/4 tsp vanilla extract
Topping: Fingerlakes Honey Company Strawberry Jam (or any favorite flavor)
Optional- chocolate covered strawberry for garnish
Instructions:
Preheat oven to 350F. Have two 6-ounce ramekins* ready and place on a baking sheet. (or use a muffin tin with 2 paper liners)
In a small bowl, mix together the crumbs and melted butter. Press into the bottom of each ramekin.
In a large mixing bowl, beat together the cream cheese and honey until smooth and creamy, about 1-2 minutes.
Beat in the vanilla and melted chocolate
Scrape down the bowl then beat in the egg yolk until incorporated, about 1 minute.
Divide the batter between the ramekins and bake for 18-20 minutes or until the tops are firm to the touch. There may be a slight jiggle when moved - that's ok.
Cool completely then refrigerate at least 4 hours or overnight.
Spoon Strawberry Jam on top of the cheesecake just before serving and top with a chocolate covered strawberry.
Note: you can leave out the chocolate and use any flavor of our Honey Jams that you would like,
This Valentine’s Day Romantic Menu combines fresh flavors, luxurious ingredients, and thoughtful pairings to create a memorable meal that will impress and delight. Let us know if you tried any in the comments down below.
Enjoy and Happy Valentine's Day!!
Until Next Time- Stay Sweet!
Tom and Stacie
Tom and Stacie, are co-owners of Fingerlakes Honey Company located in the bee-utiful Fingerlakes region of New York State. When they are not tending to all things bees, they enjoy spending time with their grown children, their dog, and lots of chickens on their homestead. They love learning more about the bees they foster and helping others to learn more about them as well.
I'm going to make some of these luscious recipes!