Winter Date Night Menu
There’s something magical about the holidays—a time when quiet moments become meaningful memories. At Dovetail, we believe in celebrating life’s simple joys with beauty and intention. This Winter Date Night menu is an homage to that philosophy: effortless yet elevated, intimate yet memorable. Perfect for two, this meal is designed to impress without the stress, making it ideal for a Christmas dinner or a cozy celebration with someone you love.
MENU
Caramelized Onion and Gruyère Tart
New York Strip Roast with Rosemary and Smoked Salt Crust with a Roasted Shallot Jus
Browned Butter Creamy Parsnip Purée with a Hint of Horseradish
Charred Brussels Sprouts with Pancetta and Maple Glaze
Warm Chocolate Soufflé with a Dollop of Espresso Whipped Cream
Creating the Perfect Evening
To elevate this Winter Date Night menu even further, we enlisted the expertise of sommelier WINING WITH CARMEN to craft the perfect wine pairing for each course. Each selection was chosen to complement the flavors of the dishes, enhancing the dining experience with every sip.
Caramelized Onion and Gruyère Tart
1 sheet puff pastry (thawed if frozen)
2 medium onions, thinly sliced
1 tbsp unsalted butter
=1 tsp olive oil
=Pinch of salt
=1/2 cup Gruyère cheese, shredded
=1 large egg, beaten (for egg wash)
=1 tsp fresh thyme leaves
=1 tbsp aged balsamic vinegar
Preheat your oven to 375°F (190°C). Roll out the puff pastry slightly and cut into a 6-inch circle or square for two tarts. Place on a parchment-lined baking sheet and prick the centers with a fork, leaving a 1/2-inch border.
In a skillet, heat butter and olive oil over medium-low heat. Add onions and salt, cooking for 20-25 minutes until deeply caramelized, stirring occasionally. Spread the caramelized onions evenly over the pastry, leaving the border. Sprinkle with Gruyère and thyme. Brush the borders with the beaten egg and bake for 15-18 minutes, until golden. Finish with a drizzle of aged balsamic and serve warm.
Wine Pairing
This smooth and savory, cheesy tart will pair beautifully with an unoaked or lightly oaked Chardonnay. The wine’s soft, slightly creamy flavors complement the cheese, while its bright acidity cuts through the richness of the dish. Notes of apple and pear will play nicely with the slight sweetness in the balsamic.
For a celebratory touch, pair with bubbles! Try a Crémant du Jura. Champagne will also do the trick, but you can find incredible value in Chardonnay-based “Crémant” made in other French regions. These are made using the same traditional method as Champagne, but without the expensive real estate.
If bubbles aren’t your thing, opt for a Chablis. You’ll taste more of this still white wine’s acidity, without skimping on those flavors of pear and apple.
New York Strip Roast with Rosemary and Smoked Salt Crust, Served with a Roasted Shallot Jus
1 New York strip roast (2-3 lbs)
2 tbsp olive oil
1 tbsp smoked salt (or coarse sea salt)
1 tsp cracked black pepper
2 tbsp fresh rosemary, finely chopped
6 large shallots, peeled and halved
1 cup beef stock
1/2 cup dry red wine
2 tbsp unsalted butter
Prep the Roast:
Preheat your oven to 275°F (135°C). Pat the roast dry and rub it all over with olive oil, smoked salt, pepper, and rosemary. Let it sit at room temperature for 20-30 minutes.
Sear the Roast:
Heat a large cast-iron skillet or ovenproof roasting pan over medium-high heat. Sear the roast on all sides for 2-3 minutes per side until a golden-brown crust forms. Remove the roast and set it aside.
Prepare the Shallots:
In the same skillet, add the shallots and cook for 2-3 minutes, allowing them to caramelize slightly. Arrange the shallots around the roast in the pan.
Roast Low and Slow:
Transfer the skillet or pan to the oven. Cook the roast until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 1.5-2 hours depending on the size of the roast. Baste the roast with its juices every 30 minutes.
Rest the Roast:
Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 15 minutes to allow the juices to redistribute.
Make the Jus:
While the roast is resting, place the skillet back on the stovetop over medium heat. Add the beef stock and red wine, scraping up the browned bits from the bottom of the pan. Let the liquid simmer and reduce by half, about 5-7 minutes. Whisk in the butter to create a silky jus.
Serve:
Slice the roast into thick slices and serve with the roasted shallots. Drizzle the jus over the top or serve it on the side for dipping.
Browned Butter Creamy Parsnip Purée with a Hint of Horseradish + Charred Brussels Sprouts with Pancetta and Maple Glaze
For the Purée:
2 medium parsnips, peeled and chopped
2 tbsp unsalted butter
1/4 cup heavy cream
1 tsp prepared horseradish
Pinch of salt and pepper
For the Brussels Sprouts:
1 cup Brussels sprouts, halved
1 oz pancetta, diced
1 tsp olive oil
1 tsp maple syrup
Pinch of salt and pepper
For the purée, boil the parsnips in salted water for 15-20 minutes until tender. Meanwhile, melt butter in a small pan over medium heat until golden and nutty, about 3 minutes. Drain the parsnips and blend with browned butter, cream, horseradish, salt, and pepper until smooth.
For the Brussels sprouts, heat olive oil in a skillet over medium-high heat. Add pancetta and cook until crispy, then remove and set aside. Add sprouts cut-side down, cooking until charred, 5-7 minutes. Drizzle with maple syrup, toss with pancetta, and season with salt and pepper. Serve alongside the purée.
Wine Pairing
A Teroldego from the Dolomites in Northeastern Italy will highlight the rustic elegance of this meal. This Trentino-Alto Adige grape is known for its dark fruit flavors, like blackberries and plums, and notes of herbs and earth. Look for medium- to more full- bodied expressions, as structured tannins will make a perfect partner for meaty proteins like steak and pancetta, enhancing their flavors.
The Teroldego grape is related to Syrah, which is a great alternative, especially if you want to highlight the peppery, smoky elements in this dish.
Warm Chocolate Soufflé with a Dollop of Espresso Whipped Cream
3 oz dark chocolate (70% cocoa), chopped
1.5 tbsp unsalted butter, plus extra for greasing
2 tbsp granulated sugar, plus extra for dusting
1 large egg yolk
2 large egg whites
Pinch of salt
1/4 tsp vanilla extract
•1/4 tsp espresso powder (optional, enhances chocolate flavor)
For the Espresso Whipped Cream:
1/4 cup heavy cream
1/2 tsp instant espresso powder
1/2 tsp powdered sugar
For dessert, Carmen recommends a bittersweet digestif like amaro to complement the richness of the chocolate. If you want to lean into the espresso flavors in the whipped cream, try a quality coffee liqueur, or just polish off any sparkling wine you have left!
Prepare Ramekins:
Generously butter two 6-ounce ramekins and dust with granulated sugar, ensuring even coverage. Chill ramekins in the fridge.
Make the Chocolate Base:
Melt chocolate and butter over a double boiler, stirring until smooth. Remove from heat and stir in the egg yolk, vanilla extract, and espresso powder (if using). Set aside to cool slightly.
Whip the Egg Whites:
In a clean bowl, beat egg whites with salt until soft peaks form. Gradually add sugar, 1 tbsp at a time, and whip to stiff, glossy peaks.
Combine Mixtures:
Stir 1/3 of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites in two additions, being careful not to deflate the batter.
Fill and Bake:
Divide the batter evenly between the prepared ramekins. Smooth the tops with a spatula and run your thumb around the rim to create a clean edge for an even rise.
Bake at 350°F (180°C) for 14-16 minutes, until the soufflés have risen and are set but still soft in the center.
Make the Whipped Cream:
While the soufflés bake, whip the cream with espresso powder and powdered sugar until soft peaks form.
Serve:
Serve the soufflés immediately with a dollop of espresso whipped cream on top.
