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A Celebration of Two.
Celebrate love with an unforgettable candlelight dinner for two, prepared just for you by personal chef Tiffany Autumn of Thyme & Knead. Whether you’re marking a milestone, planning a surprise, or simply craving a romantic evening in, this private dining experience brings elegance, warmth, and five-star cuisine into the comfort of your own home.
From custom menus to a beautiful candlelit setup, every detail is tailored to create an intimate, memorable night.
You will savor a 5-course plated meal by candlelight. Your personal chef and server will ensure your every need is met. We take care of all the details… candles, flowers, linens, china, flatware, glassware, and champagne.
Choose one selection from each course to create a personalized culinary journey.
Simply sit back, savor in an evening of exquisite flavors, ambiance, and each other’s company.
*A Note on Service & Gratuity
All attended services have an 18% service fee to cover the service and preparation staff.
Please note: This is not a gratuity. We welcome and appreciate any additional tips for exceptional service.
For more details, visit our FAQ page.
Caramelized Onion & Fig Tartlet
Honey-whipped goat cheese, caramelized onions, fresh fig wedge, micro basil
Seared Scallop with Cauliflower Purée
Golden-seared sea scallop served over a silky cauliflower purée with brown butter and citrus zest.
Lobster Beignet with Lemon Old Bay Aioli
Fluffy, golden lobster beignets served with a zesty lemon aioli infused with a touch of Old Bay spice.
Roasted Beet & Burrata
Roasted beets paired with creamy burrata, finished with orange zest, toasted pistachios, and olive oil.
Potato Leek Soup
A silky purée of slow-sweated leeks and Yukon gold potatoes, gently simmered and blended until velvety smooth. Finished with fresh herbs and a drizzle of olive oil
Wild Mushroom Veloute
Roasted cremini, shiitake, and porcini mushrooms with shallots and thyme, blended into a smooth, savory winter soup.
Citrus & Fennel Salad
A vibrant mix of rocket, shaved fennel, orange segments, cured black olives, and red onion, Parmesan and finished with an orange vinaigrette.
Winter Harvest Salad
Mixed greens topped with honeycrisp apple slices, shallots, candied pecans, pomegranate arils, and dried tart cherries, drizzled with a maple vinaigrette.
Roasted Chicken Leg Quarter with Butternut Squash Risotto
Roasted chicken leg quarter with butternut squash risotto, pomegranate seeds, and pomegranate molasses.
Pan-Seared Colorado Striped Bass with Meyer Lemon Beurre Blanc
Parsnip purée, charred Brussels sprouts, crispy capers.
Filet Mignon with Black Garlic Butter
Pommes purée, broccolini.
Chef Tiffany’s Signature Dish
Red Wine–Braised Beef Short Ribs, Creamy polenta, sautéed Swiss chard, finished with a red wine jus.
Warm Chocolate Soufflé
Decadent chocolate soufflé baked to order, served with vanilla bean crème anglaise
Spiced Pear Galette
Rustic spiced pear galette served warm with vanilla chantilly cream.