We all know that a box of chocolates or a bouquet of roses are de rigueur gifts for Valentine’s Day. But let’s be honest. . .they aren’t very creative.

So why not offer up a much more inspiring and inspired gift for your sweetie this year?: a Waterways brunch or dinner cruise of Lake Washington?

Last summer, Spencer and I thoroughly enjoyed sailing from Waterways Cruise’s HomePort on the south shore of Lake Union, through the Montlake Cut, past Hunt’s Point, and back around the lake during one of the company’s Sunset Dinner Cruises.

The newlywed couple who sat next to use had opted for a Special Occasion package, so their tabletop was festooned with fresh red rose petals. Talk about impressing your sweetie!

We set off after a Champagne toast and welcome from the captain as musician Ryan Shea Smith regaled us with live music on vocals, guitar, and keyboard.

Our generously portioned amuse bouche comprised super-tasty slices of the freshest Yellow-Fin Tuna, Mustard-Soy Ginger Aïoli, Seaweed Salad, and Microgreens. A lusciously fresh seasonal salad followed.

My subtly-spiced wild salmon came encased in a banana leaf and accompanied by a cascade of pineapple salsa and a blanket of aromatic coconut jasmine rice.

Dessert was the perfect light and airy sweet bite: Angel Food Cake with Strawberry Coulis and Cinnamon Whipped Cream.

Wines included offerings from Chateau Ste. Michelle, Columbia, and other leading Northwest wineries.

All of this gustatory goodness, not to mention picture-postcard views of Seattle and Bellevue, will make for an unforgettable Valentine’s Day for any lucky loved one.

Here’s the Valentine’s Day menu:

First Course

Crab Cake Nouvelle

Pacific lump ginger scallion crab cake, atop mango aioli with dragon fruit and crisp rice noodle nest

Second Course

Farmers’ Market Salad

Herbed Laura Chenel goat cheese, Prosciutto di Parma, Ciliengini mozzarella, teardrop tomatoes, candied pistachios, and petite greens, with a spring herb vinaigrette

Third Course:

Your choice of Entrée:

Filet “Oscar”

A beautiful pan seared filet mignon medallion, cut in half and stuffed with Pacific crab, asparagus and sauce béarnaise, set on a cloud of whipped potatoes with sheep’s milk cheese, in a pond of rich Port wine demi-glace

-or-

Salmon Bonne Femme

Sautéed local salmon with toasted almonds, roasted vegetable and sheep’s milk cheese risotto, accented with a vanilla bean beurre rouge, passion fruit, and microgreens

-or-

Chef’s Capelli D’Angelo

Foraged mushrooms and truffle essence, angel hair pasta, organic baby spinach, tomato rose, and grilled vegetables in creamy Chardonnay-tarragon sauce

Fourth Course

Chocolate Amaretto Cheesecake

With fresh-berry compote, salted caramel, and passion-fruit whipped cream