This romantic, make-ahead Valentine’s menu channels the chef’s stay-in philosophy: a crisp Brussels sprouts salad, tagliatelle with deeply savory short-rib ragù, and a chilled panna cotta that waits patiently in the fridge. For a festive sip, consider something light and bright like a citrusy refresher alongside olive oil and honey panna cotta to finish.
Why Dine In
Restaurant prix-fixe menus can feel heavy, lengthy, and costly. A thoughtful home menu keeps the mood relaxed, lets diners choose portions, and delivers fine-dining flavor without the marathon timeline.
The Make-Ahead Game Plan
Short-rib ragù: Braise and chill up to 5 days ahead; flavors deepen as it rests. Reheat gently while the pasta water boils. A whisper of grated dark chocolate at plating adds subtle bitterness that echoes the holiday theme.
Brussels sprouts salad: Separate and blanch leaves a day or two in advance; toast almonds and whisk lemon dressing ahead. Toss just before serving so the greens stay crisp.
Panna cotta: Set the custards the day before for a cool, creamy finale. For variations, browse more silky dessert ideas like key lime panna cotta or go chocolate-forward with a classic like chocolate amaretti cake on another night.
Course by Course
Bright Brussels Sprouts Salad
Use tender sprout leaves for a lighter texture; lemon, good olive oil, and toasted almonds add snap and nuttiness. Shave a little salty cheese at the table for contrast. For salad inspiration that fits every season, see the collection of easy salad tips.
Tagliatelle with Short-Rib Ragù
Rich, slow-cooked beef clings beautifully to wide ribbons. Reheat the ragù while the pasta cooks, then finish with butter or a splash of pasta water for silkiness. A fine grate of dark chocolate over each bowl deepens the sauce’s savory notes. Craving a different cut another time? Try the crowd-pleasing comfort of short rib lasagna.
Silky Panna Cotta
Chilled custard is an effortless make-ahead dessert. Infuse with vanilla or citrus zest, then unmold or serve in glasses. For a fruit-forward pairing later this month, bookmark ricotta and strawberries as a simple brunch follow-up.
Setting the Mood
Lay the table before reheating the main course: soft lighting, warm plates, and a small floral accent keep the focus on conversation. If cocktails are on the menu, a light, zingy option like a ginger kombucha gin refresher balances the richness of the pasta without weighing down the evening.
Make-Ahead Recap
- Braise short ribs up to 5 days in advance; reheat gently before serving.
- Prep sprout leaves, toasted nuts, and dressing 1–2 days ahead; toss at the table.
- Set panna cotta the day prior for a stress-free finish.
