M&S launches most luxurious Valentine’s Dine In menu yet… and it’s not one to miss!

Last year, over one million people enjoyed an M&S Valentine’s Day Dine In from the comfort of their own home. And, this year, we want to top that with our most luxurious menu yet…

*Drumroll* for the first time EVER, M&S is adding lobster to the Dine In menu (cue glitter cannons 😉) following a Christmas where lobster flew off the shelves. Sitting alongside that, other options include the finest steak, mouthwatering lamb shanks, asparagus, king prawns and so much more… over 35,000 in fact (drinks included)!  Not just that but this year also sees the FIRST fully Gluten Free Menu, new vegan menu AND the option to pick up a four pack of M&S’s social media sensation, the Passionstar martini cocktail tinnies – what’s not to love?

Dining in really has never been more delicious, decadent or jaw dropping with our limited edition Dine In deal at £25 (just £12.50 pp). Our pick of the menu includes the Prawn and Lobster Thermidor starter, Fillet Steak Beef Wellington for main course paired with a side of Truffle Mash and an indulgent White Chocolate and Raspberry Mousse Heart for dessert.  This year’s menu is sure to set hearts racing because nothing says ‘I love you more’ than Hump Day at home with the most delicious food, after all the way to someone’s heart is through their stomach, right?

Available in store from 9th – 14th February, head to your local M&S to get your hands on this year’s deal, with a maximum saving of £16.75.  Explore the menu below…

 STARTERS

King Prawn & Lobster Thermidor Gratins

In a creamy cheese and brandy sauce, topped with Italian-style hard cheese and parsley.

Coquilles St Jacques

Expertly sourced scallops cooked in a velvety white sauce topped with creamy mash and hand garnished with Cheddar.

Luxury Pawn Cocktail (GF)

Succulent Honduran and Atlantic prawns lovingly partnered with our best ever Marie Rose sauce.

Tempura Veg Fritters (Ve)

Mixed vegetables and chrysanthemum greens in a crispy tempura batter with a black rice vinegar dip.

Breaded Camembert and compote

Two British Camembert from Lubborn Creamery paired with a mixed berry compote.

Leek and Cheddar Souffle Tart (V)

The finest extra mature cheddar and red Leicester souffle with flaky butter enriched puff pastry.

Tempura prawns with Sicilian Lemon Alioli

Battered king prawns with a lemon and garlic mayonnaise dip.

MAINS

Fillet Steak Beef Wellington with red wine jus

All butter puff pastry filled with fillet of beef and mushroom duxelle with a red wine jus.

Slow Cooked Lamb Shanks

Drizzled in a rich red wine and rosemary sauce.

Sirloin Steak with Garlic Butter (GF)

Lovingly selected 21 day matured sirloin steaks served with our heart shaped butter for a taste sensation.

Butterflied Seabass stuffed with herb butter

Two butterflied seabass fillets stuffed with a lemon and tarragon butter. Garnished with a lemon wedge.

Rump steaks with peppercorn sauce

Lovingly selected 21 day matured rump steaks served with a peppercorn sauce for the ultimate taste experience.

Pork Saltimbocca

Pork loin wrapped in prosciutto ham with a delicious sage butter.

Mushroom Stroganoff pie (Ve)

Mushrooms in a creamy brandy sauce, flavoured with truffle, encased in pastry and hand topped with a pastry heart.

Chicken Cordon Bleu

Succulent British chicken breasts hand-filled with Wiltshire cured ham and Barber’s cave-aged mature cheddar cheese, coated in a light, crispy breadcrumb.

SIDES

Truffle Mash (V)

Creamy mash potato with rich and decadent truffle.

Asparagus (V)

Tender asparagus spears.

Vegetable Medley (V)

Peas, runner beans and broccoli with a herb and lemon butter.

Cheesy Green Veg Bake (V)

Cheesy green vegetable bake topped with a garlic breadcrumb and crispy onions.

Triple Cooked Chips (GF)

Chunky potato chips cooked in a light batter and basted in beef fat.

Smashed potatoes (V)

Smashed skin on baby potatoes, tumbled in a seasonal oil and served with a vibrant basil drizzle.

Potato Dauphinoise (V)

British potatoes layered with a creamy garlic sauce, finished with Emmental and mature cheddar cheese.

Mediterranean veg (V)

Prepared and ready to cook, Med-style roasting vegetables with a lemon and herb dressing.

DESSERTS           

  • Triple Choc Brownie
  • Melt-in-the-middle chocolate pudding
  • Tiramisu mouse cake
  • Salted Caramel Profiteroles
  • Madagascan Vanilla Cheesecakes
  • White Chocolate and Raspberry mousse hearts
  • Chocolate and caramel pots (Ve)
  • Mini Cheese Board La Cascata Passivento

DRINKS

  • Conte Pruili Prosecco
  • Conte Priuli Rose
  • Conte Pruili Veneto Blush
  • Facon Grabado Malbec
  • Lisboa Bonita
  • Home Ranch Chardonnay
  • Mystery Bay Sauvignon Blanc
  • La Cascata Passivento
  • Passionstar Martini 4x25cl
  • Frizzantea Brut

 

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