We often do an entree for two on special days like Valentines or New Years or even just as a special on the weekend. Execution is key as cooking times, carving if applicable and not bogging down one station (usually meat station) are the biggest concerns.
Things we've done before are roasted duck with pommes parisienne sauteed in duck fat, glazed pearl onions and carrots and a duck jus. This was executed well but the carving tripped up FOH, the duck was presented on a wooden board and the sides in bowls. FOH was supposed to carve it at the table but during service every server simply presented the duck to the guest and brought it back to the kitchen for BOH to carve. This wouldn't be an issue if we weren't tight staffed but that night we had no extra hands and carving ducks behind the line on a busy Friday was making things difficult. A dry aged ribeye with chanterelles, sauce bearnaise, whipped celery root and red watercress w/ vinaigrette was easy to execute but it sold so fast that keeping up with it on one station was difficult, fish station ended up doing the sides to help out. We've also done whole salmon, slow roasted lamb shoulder amongst others.
Any more ideas for entrees for two? Keep in mind we are not the type of restaurant where our guests are looking for something too adventurous with the protein. Pig's head for two despite being delicious and popular at a restaurant in the metro wouldn't sell at our place.