The Grange Estate
Vintage Valentine's Dinner
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Step into romance with Vintage Valentine at The Grange Estate, St. Croix’s iconic historic landmark. This elegant Valentine’s experience is designed for couples who love timeless charm, refined dining, and a memorable night out in the gardens.
Ticket Price: $250 per couple or $120 per person for 13th and 14th dinner and $85 for Sunday buffet
Includes:
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4-course dinner (chef-curated)
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Champagne for two (for $250)
Perfect for date night, anniversaries, engagements, or simply celebrating love in a beautiful, historic setting. Limited seating available.
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Vintage Valentines 4-Course Dinner for Two (per event).
$250 per couple
$120 per person
$ 85 per person - Sunday Buffet only
Includes a curated 4-course dinner and champagne for two.
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Chef Sean Skerrette – Culinary Instructor & Private Chef
Chef Sean Skerrette brings over four decades of professional culinary experience to the
kitchen, with a career that spans high-end restaurants, corporate training, and private dining. He began his culinary journey in the continental United States, where he worked in a variety of esteemed restaurants and institutions, sharpening both his technical skill and creative flair.
During his time with Ruby Tuesday, he served as a corporate trainer for the Southwest
United States, where he was responsible for onboarding and mentoring chefs across multiple locations, ensuring consistency in quality and service.
In 2004, Chef Skerrette returned to his roots in the Virgin Islands and quickly became a key figure in the local culinary scene. He joined Bacchus Restaurant in Christiansted, where he earned a reputation for refined, globally inspired cuisine. He later went on to found and operate Salud Bistro in Princess Plaza—a standout establishment that was recognized as one of the Top 50 Restaurants in the Caribbean, a testament to his innovation and dedication to excellence.
Today, Chef Skerrette serves as a private chef and the in-house chef at Sejah Farm of the Virgin Islands, where he merges his deep knowledge of fine dining with a passion for local, sustainable ingredients. His dishes reflect a unique balance of Caribbean heritage and international technique, and his work continues to inspire the next generation of chefs and home cooks alike.