Al Fresco Dinner Party Ideas
Crate memories with an alfresco dinner party menu enjoyed in the open air. These recipes are inspired by fresh seasonal ingredients and simple prep work so you can host with ease. I’ve done the thinking for you with two well thought out menus to choose from.
Creating a well rounded menu for entertaining brings me joy, and I love mixing and matching recipes to curate a balanced meal for my guests. I believe the food should compliment the setting and vice versa. That’s why I’ve put together these outdoor dinner party recipes that are easy enough for a first time hostess, or streamlined for a seasoned host.
I’m sharing two menus; one that takes advantage of the grill, and one that can be prepared indoors and brought outside. Each menu can accommodate a casual summer dinner party or a fall alfresco dinner party.
Menu Plan
For each menu I gathered recipes for a signature drink to sip with an appetizer before dinner. Then three dishes to make up the dinner, with an optional fourth dish if you need it. And finally a seasonal dessert that can be made ahead. Here’s a checklist.
Things To Keep In Mind
- When you’re eating outdoors you want to make sure the dishes hold up at room temperature, or you have a system planned out that allows you to go quickly from the heat to the table. This may include keeping food in a slow cooker on the warm setting, or oven at the lowest heat.
- Keep the appetizer light and simple, and serve it with a welcome cocktail before the meal. When I host I like to have a literal cocktail hour. That’s so everyone can arrive and get comfortable with the other guests before sitting down at the table.
- You don’t have to start from scratch. Take advantage of time-saving ingredients such as bagged salad mixes, fresh bakery bread, and pre-packaged pie crust.
Menu #1 – Warm Weather Grilling
If you’re dining al fresco it’s natural to make use of the grill to cook the meal. Here’s a menu where you can grill a couple of items while still preparing others in the kitchen in advance.
What to Sip:
3-ingredient mezcal cocktail with pineapple and grapefruit juices. The smoky flavor of the mezcal is complementary to the grilled dishes.
What to Nibble:
Quick and easy tomato feta dip takes advantage of those ripe tomatoes in the garden. It’s scoopable with crackers, or use a spoon to place some on bread or grilled pita triangles.
1st Course Salad:
Taking a cue from restaurant service, serve a starter salad before the main course. Strawberry and spinach salad uses those fresh summer berries in a delicious way!
Main Course:
Use the grill to cook plank grilled salmon while you’re eating the salad. Use a timer to make sure you don’t forget to flip it. When it’s done, serve it with make-ahead pesto pasta salad.
Optional side: If you want more on the plate, go ahead and add grilled corn on the cob.
Make-Ahead Dessert:
Make a mixed berry galette early in the day so it’s ready to eat for the party. Serve it with vanilla ice cream on the side.
Quick Tip
For both menus you can set out a bowl of bread you purchase from the bakery. I suggest sourdough, ciabatta, focaccia, French or Italian loaves. Serve with good extra virgin olive oil or softened butter.
Menu #2 – Casual Comfort
This menu can be made in the kitchen and mostly refrigerated until ready to serve. The exception is the chicken skewers. You can have them assembled and ready to cook, or cook them earlier and gently warm them during cocktail hour.
What to Sip:
A bourbon Aperol cocktail has ingredients that bridge the gap between summer and fall. It’s a wonderful balance of sweet, bitter, and sour that goes down smooth.
What to Nibble:
Mini cheese balls, aka cheese truffles, are easy to eat because of their size. Serve with crackers or crostini, and grapes on the side.
1st Course Salad:
Use summer’s bounty to make spinach and arugula salad with tomatoes. It’s one of my favorite combinations of tastes and textures!
Main Course:
Teriyaki chicken skewers (sans the peanut dipping sauce) or jerk seasoned chicken skewers can be served at room (or outdoor) temperature. These are excellent with a Greek couscous salad.
Optional side: This flavorful marinated green been salad is crisp and colorful and must be made ahead so flavors can fully develop.
Make-Ahead Dessert:
Channel the classic s’mores dessert but make it more adult with Golden Grahams s’mores bars. Or, if you’re inching closer to fall make easy pumpkin flavored ice cream.
Vegetarian/Vegan Option:
If you have vegetarians in the group, this Mediterranean chickpea salad is a great entrée to serve. For vegans, serve the feta cheese on the side.
Now you’re armed with two al fresco dinner party menus that are easy to pull together. If you need more menu ideas, check out this light and rustic dinner and my sunset supper.
If you like this post, PIN, Share, or sign up for our Newsletter at the top of the page. And don’t forget to follow CAH on Instagram or Facebook. Cheers!
