The colors of Fall vibrate in my Modern Romantic Vegetarian Dinner Party Menu, which features a burnt orange romesco pasta with bright orange butternut squash, a jewel toned pomegranate dessert, and a flatbread with pops of purple roasted grapes. This is a beautiful, abundant dinner party that’s simple to host.
Modern Romantic Vegetarian Dinner Party Menu
With Thanksgiving right around the corner, I’m soaking in all the Autumn vibes before things quickly become non-stop holiday season. I decided to have a few friends over for a romantic dinner party to celebrate the Fall. In doing so, I wanted to embrace Fall produce and the colors of changing leaves to create a menu that is vibrant, elegant, and full of flavor. This is my Modern Romantic Vegetarian Dinner Party Menu.
When I put together a dinner party menu, I approach it a little like putting together an outfit. I want the individual pieces to look beautiful on their own, but I also want them to work together. I look for little ways to repeat colors, introduce contrasting textures, and add unexpected pops of color that make the entire experience feel cohesive.
For this fall menu, I started with a palette of rich reds, burnt orange, and warm golden tones. Butternut squash became an obvious starting point for its golden orange color and flavor that is quintessentially Fall. I decided to pair it with a burnt red romesco sauce and toss them both with farfalle pasta.
From there, I decided to design a truly mouthwatering Roasted Grape, Tomato, and Fontina Flatbread that I knew would look so lovely with the pops of purple and red on top. Flatbread is such a convivial appetizer to start a dinner party with, and this one is a conversation starter too. The purple in the grapes is echoed in the ruby color of pomegranate in my Vanilla Bean and Pomegranate Possets for dessert.
The result is a menu where each dish has its own personality, but together they create something that feels beautifully coordinated. Much like a favorite outfit, it’s the little details that make everything come together.
The Tablescape, Music, and Vibes
I love to keep things simple when setting the table. For this party, I wanted to highlight the beautiful color contrasts I had designed by simply decorating with a few unique small pumpkins and gourds. I like the idea of a deep brown or burnt orange as a color scheme for the table, with white plates, white napkins. The neutrality of those colors together really allows the food to be visually appealing. Add a few unscented candles, and you’re there.
For the music, I like warm, understated jazz for this one. Music that signals fall like Autumn Leaves by Nat King Cole or Autumn in New York by Ella Fitzgerald. And of course a bit of Vince Giraldi is always welcome at this kind of party.
I set this dinner party up outside with my heat lamps. Here in Southern California, it’s still beautiful in late October into November for an outdoor dinner. But maybe this will be the first dinner party of the season when you get the fireplace going inside? Either way, it’s the perfect opportunity for guests to come over in sweaters and boots.
The Menu
Here is the colorful menu–beautiful in the way it highlights fruits and vegetables and is almost entirely make ahead!
- Cocktail: Pear and Rosemary Mezcal Margarita
- Appetizer: Roasted Grape, Tomato, and Fontina Flatbread
- Dinner: Farfalle Romesco with Roasted Butternut Squash and Feta
- Dessert: Pomegranate and Vanilla Bean Posset
Hosting Timeline
Because the secret to a beautifully romantic evening is a seamless flow, this fall hosting timeline is designed to take the stress out of your kitchen prep, giving you more time to actually enjoy the gathering. This Modern Romantic Vegetarian Dinner Party Menu is stress free as it can be made almost entirely in advance. That reduces the possibilities of last minute surprises and keeps you, the host, present and engaged in the party! Here’s how I break it down:
The Day Before
- Make the posset and chill in the fridge so that it sets up
- Make the romesco and store in the fridge
- Roast the butternut squash
- Roast the cherry tomatoes and grapes
- Make the pomegranate gelée layer of the posset
Two Hours Before
- Roll out the pizza dough and assemble the flatbread
- Take the butternut squash and romesco out of the fridge to come to room temperature
- Fill a pot with water and place on the stove so that it will be ready to boil the pasta later.
30 Minutes Before
- Start the music, light the candles, mix drinks, open wine, get dressed
During the Party
- Bake the flatbread as guests arrive so that it will be hot to serve
- Once guests have settled in, bring the water to a boil and cook the pasta. Toss it with the romesco and butternut squash, then top with feta and sliced almonds. Serve and enjoy.
- When it’s time for dessert, top the possets with pomegranate arils and serve!
Roasted Grape, Tomato, and Fontina Flatbread
I love the little pops of color on this flatbread. I start by roasting red grapes and cherry tomatoes in a variety of colors. Roasting concentrates the sweetness of both so that once baked on pizza dough with garlic and fontina, they burst in your mouth. This is a gorgeous appetizer, and the roasted grapes always seem to start a conversation.
Try my full Roasted Grape, Tomato, and Fontina Flatbread recipe here.
Farfalle Romesco with Roasted Butternut Squash and Feta
Simply gorgeous. Warm, burnt orange butternut squash is roasted and caramelized to underscore the flavors of Fall. Then I toss it with my simple, homemade romesco which has a base of roasted red peppers and almonds. Everything comes together with farfalle and is topped with feta and sliced almonds. A true stunner of a main course.
Follow the link to try my Farfalle Romesco with Roasted Butternut Squash.
Pomegranate and Vanilla Bean Posset
The easiest of desserts, this posset comes together when heavy cream and sugar are warmed on the stove with vanilla bean. Then add in lemon in order to create the smooth, silky texture of posset. Let it set overnight in the fridge, then add the pomegranate gelĂ©e in the morning. By the time dessert rolls around, there’s nothing to do but garnish with pomegranate arils and let guests sink their spoons into this silly sweet dessert.
Try my Vanilla Bean and Pomegranate Posset here.
A Colorful Seasonal Dinner Party
Throwing a dinner party that celebrates the current season makes for vivid colors and unforgettable, fresh dishes. My Modern Romantic Vegetarian Dinner Party was a huge hit with guests who couldn’t get over the pops of color and little pumpkins and gourds all over the table that really brought the whole thing to life.
I have tons of seasonal hosting moments on the blog that you need to try! After making this one, I suggest my Romantic Farmers Market Dinner Menu which celebrates the bounty of the farmers market and is also vegetarian. Or prepare my Casual Dinner Party Menu for 6, which is the perfect Fall to Winter transition menu with White Chicken Chili with a swirl of Brie.
The holidays are right around the corner so now is the perfect time to celebrate the season we’re in with this beautiful menu!!
