Valentine's Day in Style: Dine-In, Take-Out and Prep with the Best of Utah

Valentine’s Day in Style: Dine-In, Take-Out and Prep with the Best of Utah

Valentine’s Takeaway Dinner at Caffe Molise, V-Day Dine-In & Take-Out at Current, Valentine’s Day Prep with Bill White Farms.

Ted Scheffler

February 11, 2021

Valentine's Day Caffe Molise — Valentine’s Day Caffe Molise

Valentine’s Takeaway Dinner @ Caffe Molise

In a pickle about what to do for Valentine’s Day dinner this year? Caffe Molise has your back with two Valentine’s Takeaway Dinner options to heat and serve, as well as romantic dine-in availability. There are vegetarian and non-vegetarian versions of the Takeaway Dinner.

The carnivore Takeaway Dinner for 2 ($75) includes 2 bread rolls; Winter Caprese – roasted cherry tomatoes and fresh herbs with mozzarella cheese, fresh basil, and Balsamic Vinegar Reduction; Caesar salad; Braised Bone-In Short Rib with Red Wine Pan Sauce; Polenta Cakes with Roasted Corn and Smoked Cheese Besciamella; Italian Green Beans with Fresh Thyme, Toasted Cashews, and Brown Butter; and Decadent Dark Chocolate Cake with Blood Orange Syrup.

The vegetarian Takeaway Dinner for 2 ($65) is the same as the carnivore version but substitutes Grilled Cauliflower “Steaks” with Italian Salsa Verde for the Short Rib.

Of course, you can also enjoy Valentine’s Day dining in person at spacious, socially-distanced and safe Caffe Molise. It’s one of the most romantic restaurants in Utah.

Valentine’s Day Prep with Bill White Farms

Whether you are looking for a special dinner idea to celebrate with your Valentine, or looking for some fun meal/treat solutions for the family, Park City’s Bill White Farms & Ranches has you covered!

Explore their variety of options like the ultimate Surf N’ Turf, homemade pasta, decadent seafood dishes, and even some fun baking ideas for the family, like a heart-shaped pizza kit. Check out the options at the Bill White Farms & Ranches online store by clicking here for a perfect Valentine’s Day at home this year.

V-Day Dine-In & Take-Out @ Current

Current Fish & Oyster restaurant is offering a special dine-in Valentine’s Day menu from Chef Alan Brines, as well as a Take & Bake option for dining at home.

The Valentine’s Day take-out option is a 3-course dinner priced at $50 per person or $100 for 2 and includes a choice of Beef Bourguignon or Lobster Thermidor; house-made Challah Rolls; Strawberry-Basil Salad; and Potato & Vegetable Gratin. For dessert there are tartlets: Chocolate Ganache with Strawberries and Yuzu with Raspberries. Chef’s step-by-step instructions for heating are included with your order. Call 801-326-FISH to pre-order for pickup on Saturday, Feb. 13th or Sunday, Feb. 14th.

If you choose to dine-in at Current for Valentine’s Day, a more extensive menu will be available February 13th and 14th. To start, you’ll choose from Strawberry-Basil Salad, King Crab Bisque, or Ahi Crudo. The Main Course offers a choice of Grill Salmon with soy-sake marinade; Kalbi Short Rib with doenjang potatoes and gochujang citrus beurre blanc; or Seared Scallops with quinoa, pepitas, plantain, aji amarillo, bacon and chimichurri. For dessert, the choices are Key Lime Pot de Creme; Chocolate & Beetroot Cafe; or a Sundae. The Current Valentine’s Day dine-in dinner is priced at $70 per person, tax & gratuity not included.

FOR MORE RESTAURANT REVIEWS GO HERE.

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Utah Bites

food scene, food scene SLC, Valentine’s Day 2021

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

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