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Permalink Reply by Jennie Robbiano on October 9, 2012 at 4:51pm

For the salad I'd stick with whatever blend you prefer, I usually go with spring mix. To make it seem more fall appropriate try adding dried cranberries and toasted slivered almonds.

For the soup, pumpkin and butternut squash both tend to go over well. If you'd like to mix things up you could try a curried butternut squash soup.

For the main course, I'd suggest a root vegetable ragout served over soft polenta. That way you're covered as far as most dietary restrictions go. Make sure to check with your guests about those ASAP.

For dessert I'd go with an apple tart. Slightly more upscale than a traditional apple pie, but it still embodies the same warmth.

In addition to beer and wine, you could serve hot cider. (it works well spiked with spiced rum)

Hope this helps!