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.
Fava Bean Purée
Pickled rhubarb, crispy prosciutto
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.
Burrata with Strawberries & Basil
Creamy burrata topped with macerated strawberries, fresh basil, pistachios, balsamic glaze, and a crack of black pepper.
Asparagus Bisque
Silky asparagus bisque with hints of spring onion and lemon crème fraîche.
Carrot Ginger
A vibrant, velvety soup of roasted carrots and ginger, finished with coconut milk and fresh herbs.
Beet Lettuce Cups
Roasted beet, goat cheese, pine nuts, red onion, and basil in crisp lettuce cups, finished with a balsamic drizzle.
Spring Herb Greens
A mix of tender spring greens, strawberries, toasted walnuts, and rhubarb vinaigrette.
Herb-Crusted Chicken Breast with Wild Mushroom Risotto
Roasted baby carrots, rosemary pan jus
Pan-Seared Scallops with Fennel Pollen
Lemon asparagus farro, saffron beurre blanc
Peppercorn-Crusted Filet Mignon with Red Wine Demi-Glace
Fondant potatoes, sautéed Swiss chard
Chef Tiffany’s Signature Dish
Lamb Chop, English pea ragout, mint chimichurri
With Champagne Toast
Jaxxy Time
Salted dark chocolate tart, wild Italian strawberries (gf/df)
Basque Cheesecake
Rum-roasted pineapples, pineapple flowers