An outdoor dinner party should feel unhurried, delicious, and quietly impressive. The key? A menu that brings seasonal flavor, minimal stress, and maximum enjoyment. Whether you’re hosting under the stars or next to the fire pit, this menu strikes the right balance of rustic elegance and simplicity.
To Start: Charcuterie & Garden Board
Skip the formal appetizer course and greet guests with an abundant board on the table as they arrive. Include:
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Burrata or soft goat cheese
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Cured meats (prosciutto, soppressata, or bresaola)
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Marinated olives
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Seasonal fruit (figs, grapes, pears, or citrus slices)
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Toasted baguette or seeded crackers
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A drizzle of honey or fig jam
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Fresh herbs scattered for scent and color
It looks generous, feels relaxed, and lets guests nibble while you finish prepping dinner.
Main Course: Grilled Lemon-Herb Marinated Lamb Chops
(Serves 6–8, easily doubled)
These cook fast and taste incredible, making them ideal for outdoor kitchens and chefs who like to stay part of the conversation.
Ingredients:
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16 lamb chops (or 2 racks, frenched and cut)
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1/4 cup olive oil
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3 cloves garlic, finely chopped
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Zest and juice of 2 lemons
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2 tbsp fresh rosemary, chopped
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2 tbsp fresh thyme, chopped
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1 tsp sea salt
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1/2 tsp cracked black pepper
Instructions:
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Whisk olive oil, herbs, lemon zest, garlic, juice, salt, and pepper.
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Coat lamb chops and marinate 1–4 hours in the refrigerator.
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Preheat grill to medium-high.
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Grill 3–4 minutes per side for medium-rare.
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Rest a few minutes and serve on a platter with extra herbs and lemon wedges.
Side Dish: Charred Asparagus with Parmesan & Lemon
Ingredients:
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2 bunches asparagus, trimmed
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2 tbsp olive oil
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Salt & pepper
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Juice of 1/2 lemon
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Shaved parmesan
Instructions:
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Toss asparagus with olive oil, salt, and pepper.
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Grill 3–5 minutes until charred but still crisp.
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Finish with lemon juice and parmesan shavings before serving.
Side Dish: Baby Potatoes with Garlic & Rosemary
Ingredients:
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2 lbs baby potatoes
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3 tbsp olive oil
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4 cloves garlic, smashed
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2 tbsp fresh rosemary, chopped
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Salt & pepper
Instructions:
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Parboil potatoes 8 minutes, then drain.
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Toss with olive oil, garlic, rosemary, salt, and pepper.
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Grill in a perforated pan or skillet until crisp and golden.
Salad: Fennel, Arugula & Citrus
A bright, refreshing side that cuts through the richness.
Ingredients:
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4 cups arugula
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1 fennel bulb, thinly sliced
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2 oranges or blood oranges, segmented
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1/4 cup toasted almonds or pistachios
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Shaved pecorino or parmesan
Dressing:
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2 tbsp olive oil
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1 tbsp white balsamic or champagne vinegar
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1 tsp honey
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Salt & pepper
Toss just before serving and plate in a wide, shallow bowl.
Dessert: Lemon Olive Oil Cake with Berries & Cream
Soft, aromatic, and served at room temperature—ideal for outdoor gatherings.
Ingredients:
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1 1/2 cups flour
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1 cup sugar
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1/2 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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3 large eggs
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3/4 cup high-quality olive oil
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3/4 cup whole milk or almond milk
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Zest of 2 lemons
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Juice of 1 lemon
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Fresh berries and whipped cream to serve
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9-inch pan.
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Whisk dry ingredients in one bowl.
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Whisk wet ingredients in another.
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Combine gently and pour into the pan.
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Bake 35–40 minutes, then cool completely.
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Top with berries and a dollop of whipped cream.
Drink Pairings
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Signature Pitcher: Lavender lemonade with vodka or gin
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Wine: Rosé, Tempranillo, or a chilled Pinot Noir
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Zero-proof: Sparkling water with blood orange & mint
The Final Touch
Serve family-style on a teak or stone table, with linen napkins, candles, and herbs tucked in small vessels. Let the setting, the food, and the company do the rest.
Ready to host under the stars?
