SWEET PEA CUISINE | PRIVATE CHEF MENUS

Fall / Winter

Buffet Menu

Seasonal buffet menus for holiday hosting, harvest gatherings and winter entertaining.

Prepared by Chef Marcia Puc, private chef in Connecticut

Plan your gathering

Printable menu (PDF)

Menus may be customized based on seasonality, preferences and guest needs.

These are the buffet dishes I cook for fall and winter gatherings in Connecticut homes, from holiday hosting to harvest gatherings. Use them as a starting point: at your consultation we'll choose the salads, entrées, sides, pasta and desserts around your guests, the season and any dietary needs, including gluten-free, dairy-free and vegetarian. On the day, I shop, cook, serve and clean up.

Salads

Roasted Butternut Squash

roasted butternut squash, shaved Brussels sprouts, pomegranate salsa with walnuts and Maytag blue cheese over mixed greens

Harvest Kale Salad

matchstick apples and celery root, dried cranberries, bacon, ribbons of kale and radicchio with creamy herbed dressing

Hearts of Romaine

crunchy romaine, cherry tomatoes, garlic sourdough croutons with a creamy Parmesan Caesar dressing

Spicy Arugula Salad

with Manchego, pears and pepitas with a sweet honey dressing

Spinach and Frisée Salad

with crispy croutons, goat cheese crumbles and warm applewood bacon vinaigrette

Roasted Beet Salad

with baby arugula, shaved fennel and Parmesan with a blood orange sherry vinaigrette

Orange and Avocado

arugula salad with sweet clementines, avocado and dried cranberries with Champagne vinaigrette

Arugula and Radicchio Salad

with sweet clementines, olive vinaigrette and Parmigiano Reggiano shards

“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

Stuffed acorn squash with grains and pomegranate

Entrées

Pulled Pork Enchiladas

tangy, spicy and sweet tender shredded pork with a cheddar and jack blend and red cabbage slaw

Pecan and Herb Crusted Pork Tenderloin with Red Onion Jam

crunchy and nutty crust on herb marinated pork tenderloin and sweet and tangy onions

Herb-Crusted Leg of Lamb

roasted and served with lemons and tzatziki sauce

Molasses and Ginger Glazed Pork Tenderloin

slightly spicy Asian sauce with sweet pear compote

Crab Stuffed Jumbo Shrimp

herbs and Creole spices adorn the crab inside sweet wild shrimp

Roasted Salmon

tender and juicy salmon, choice of sauce: mustard caper, Asian maple or romesco

Lemon Oregano Chicken

slow roasted chicken in a lemon herb sauce with Kalamata olives

Chicken and Sausage Skewers

chunks of juicy chicken and pork sausage with sage, rosemary and garlic

Slow Roasted Beef Tenderloin

with cherry tomato and blue cheese salsa or horseradish crème fraîche

Chicken with Wild Mushrooms

sautéed with shallots, mushrooms and simmered in a Madeira cream sauce

Chicken and Sweet Potato Enchiladas

pulled chicken and sweet potato simmered in a spicy chipotle sauce

Eggplant Parmesan Stacks

crispy eggplant layered with fresh mozzarella and basil marinara sauce

Classic Pot Roast

tender beef simmered in a brown sauce with braised carrots, baby potatoes, celery and green peas

Chicken Tikka Masala

simmered in a creamy Indian spiced sauce with tomatoes

Herb Roasted Turkey

with cranberry-orange compote

Pot roast with vegetables over egg noodles

Grains and Veggies

Quinoa with Spicy Fall Greens

chard and kale, with Roasted Brussels Sprouts

Roasted Winter Squash

with Maple-Ginger Glaze

Sautéed Kale

with Chili Flakes and Garlic

Yukon Gold Potato Galettes

Potato Gratin

with Gruyère or Cheddar

Fingerling Potatoes

with Lemon and Sea Salt

Roasted Root Vegetables

with Sherry-Shallot Vinaigrette

Green Bean and Carrot

with Pancetta, Garlic and Herbs

Quinoa or Wild Rice Pilaf

with Dried Cranberries and Almonds

Provençal Vegetable Tart

tomato, zucchini and potato

Quinoa or Couscous Salad

with Butternut Squash, Beets, Goat Cheese and Pistachios

Warm Farro Salad

with Oven Roasted Grapes, Greens and Herbs

Wild Rice Gratin

with Kale and Caramelized Onions

Warm Roasted Sweet Potato Salad

with Cranberries and Warm Spices: cinnamon, cumin and ginger

Vegetable tart with eggplant, zucchini and tomato

Roasted delicata squash over greens with shaved cheese

Pasta

Baked Penne

with Beef and Tomato Ragù

Cavatappi with Sausage and Tomato

with Parmesan Cream Sauce

Roasted Vegetable Lasagna

Pappardelle

with Bolognese Sauce

Spinach Stuffed Cannelloni

with Bolognese Sauce or Basil Marinara

White Pesto Lasagna Rolls

Baked Rigatoni

with Broccoli Rabe and Sausage

Lasagna Rolls

with Spinach and Basil Marinara

Creamy Baked Four-Cheese Pasta

Spinach and Beef Lasagna Rolls

Desserts

Almond-Brown Butter Cake

with Pear Compote

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

Sticky Toffee Pudding

with Vanilla Whipped Cream

Fresh Gingerbread

with Whipped Cream and Pear Compote

Chocolate Peppermint Cheesecake

Chocolate Espresso Nut Tart

with Caramel Ice Cream

Assorted Cookies and Bars

Pumpkin and Gingersnap Torte

Plan your fall gathering

Tell me the date, your town and the guest count, and I'll put together a buffet 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.