These are the plated dinners I cook for fall and winter dinner parties in Connecticut homes, from holiday dinners to quiet evenings with friends. Use them as a starting point: at your consultation we'll shape the menu, first course through dessert, around your guests, the season and any dietary needs, including gluten-free, dairy-free and vegetarian. On the day, I shop, cook, plate, serve and clean up.

Salads

Spicy Arugula Salad

with Manchego, Pears and Pepitas with a Sweet Honey Dressing

Roasted Beet Salad

with Baby Arugula, Shaved Fennel and Parmesan with a Blood Orange Vinaigrette

Mixed Greens with Macoun Apples

Sundried Cranberries and Walnuts with a Creamy Maple-Sherry Dressing

Arugula Salad with Sweet Clementines

Avocado and Dried Cranberries with Champagne Vinaigrette

Spinach and Frisée Salad

with Croutons and Warm Applewood Bacon Vinaigrette

Arugula and Radicchio Salad

with Clementines, Olive Vinaigrette and Parmigiano Reggiano Shards

Romaine Hearts

with Garlic Caesar Dressing, Crunchy Croutons and Parmesan Shards

Port Poached Baby Pears

Stuffed with Goat Cheese and Figs, served with Baby Lettuces

Mixed Greens with Roasted Pears

Maytag Blue Cheese and Pomegranate Walnut Salsa

“Sweet Pea” Salad

Mixed Greens, Shredded Carrots, Grape Tomatoes, Cucumber, Bell Peppers, Avocado, Sunflower Seeds, Dried Cranberries, Toasted Walnuts and Crumbled Goat Cheese with Balsamic-Dijon Vinaigrette

Lemon Salmon Tartare

Avocado, Potato Crisps

Entrées

Pancetta-Wrapped Wild Salmon

with Pinot Noir Butter Sauce, Roasted Cipolline Onions and Fingerling Potatoes and Braised Swiss Chard

Pan-Roasted Duck Breast

with Peppercorn Sauce and Roasted Pears served over Creamy Gruyère Polenta

Pan-Roasted Duck Breast with Roasted Grapes

Potato-Bacon Gratin and Sautéed Green Beans

Sautéed Trout

with Parsnip Purée, Brussels Sprouts and Pancetta with Balsamic Brown Butter

Herb-Crusted Rack of Lamb

Potato and Fennel Gratin, Wilted Garlic Spinach

Seared Sea Scallops

served over Wild Mushroom Risotto, Roasted Delicata Squash with a Maple-Ginger Glaze

Pork Medallions

with a Thai Curry Sauce and Mango-Pineapple Salsa, Basmati Rice Timbales

Pan-Roasted Filet Mignon

Stuffed with Blue Cheese and served with a Port Reduction, Fried Shallots and Yukon Gold Potato Cake

Pan-Roasted Sea Bass

with Romesco Sauce, Spinach with Garlic and Olives, Roasted Fingerling Potatoes

Pecan and Herb Crusted Pork Chops

with Red Onion Jam, Yukon Gold Potato Tart, Green Bean and Carrot Bundles

Cider Brined Pork Chops

with Pomegranate-Grape Reduction, Potato and Fennel Timbales with Blue Cheese

Zinfandel Braised Short Ribs

over Potato Purée with Horseradish Cream

Roasted Chicken Breasts

with a Lemon-Caper Sauce, Risotto Cakes with Italian Cheeses and Herbs, Balsamic-Glazed Autumn Vegetables

Roasted Chicken

with Lemon-Oregano Sauce and Kalamata Olives, Creamy Orzo, Layered Vegetable Napoleons with Basil Pesto

Pistachio-Crusted Shrimp

with a Citrus Butter Sauce, Risotto Cakes with Italian Cheeses, Sautéed Fall Greens with Garlic

Seared Sea Scallops with a Sage-Brown Butter Sauce

over Fresh Linguine, Roasted Butternut Squash with Wild Mushrooms and Shallots

Herb-Crusted Rack of Lamb with Red Onion Jam

Feta Potato Gratin, Wilted Garlic Spinach

Molasses Glazed Pork

with Apple Compote, Crispy Potato Latkes and Creamed Kale

Crab Stuffed Jumbo Shrimp

with Garlic Mashed Potato Towers, Lemon Roasted Haricots Verts

Individual Beef Wellingtons

with Prosciutto and Mushrooms, Garlic and Herb Roasted Potatoes, Sautéed Broccolini

Indian Spiced Pan-Seared Salmon

Roasted Cauliflower, Lemon Yogurt Sauce, Pickled Beets

Miso Glazed Salmon

with Tamari, Black Rice and Roasted Brussels Sprouts with Cranberry Citrus Relish

Desserts

Almond-Brown Butter Cake

with Pear Compote

Crème Brûlée

with Fresh Berries

Apple Crumble

with Calvados Ice Cream

Pumpkin Mousse and Gingersnap Parfait

Chocolate Marbled Bread Pudding

with Bourbon Caramel Sauce

Lemon Tart

with a Layer of Chocolate and Whipped Cream

Chocolate Mousse

with Orange-Scented Whipped Cream

Chocolate Caramel Lava Cakes

with Peppermint Ice Cream

Sticky Toffee Pudding

with Vanilla Whipped Cream

Warm Apple Dumpling

with Hazelnuts and Dried Cherries with Caramel Sauce and Crème Fraîche Ice Cream

Fresh Gingerbread

with Whipped Cream and Pear Compote

Chocolate Peppermint Cheesecake

Chocolate Espresso Nut Tart

with Caramel Ice Cream

Lemon Panna Cotta

with Berries and Chocolate Crinkle Cookies

Plan your fall dinner party

Tell me the date, your town and the guest count, and I'll put together a menu from these courses. I cook in homes across Connecticut, from New Canaan, Westport and Washington to Woodbury, Southbury, Cheshire and Bristol, and for clients in Westchester County too.