Spring Dinner Party Menu

May 23, 2017

Spring Dinner Party Menu | Alyssa Pacaut

Though seasons sometimes feel the same in Southern California, this spring has been particularly sweet after our winter-iest winter ever. Super blooms popped up all over the place and the bougainvillea are putting on their best show.

So, when coming up with a spring-inspired dinner party menu, all I could think about was pink pink pink and a touch of bright green.

It’s worth saying that shower season is upon us so this dinner party menu would work well for a bridal shower or baby shower for someone expecting a girl (or a boy if you wanna throw those gender constructs to the wind).

The Menu

Apéritif
Crudité with Lemony White-Bean Hummus
Rosemary Greyhound Cocktail

Main Dish
Pappardelle with Arugula and Prosciutto
Mumm Napa Brut Rosé

Dessert
Coconut Panna Cotta with Roasted Rhubarb

Dinner Party Tips and Tricks

Whipping up a batch of hummus is the easiest thing on the planet. Get the hummus ingredients at Trader Joe’s and while you’re at it pick up packages of sugar snap peas and Les Petits Carrots of Many Colors (i.e. the cutest trimmed carrots in orange, yellow and purple).

These bright flavors pair well with a Rosemary Greyhound Cocktail. Plus, it’s pink so it looks pretty next to the hummus and crudité. I personally am a bit sensitive to rosemary as a flavor so I would make a straight, traditional Greyhound on the side while serving guests this fancier version.

Up next in our dinner party menu with the easy breezy theme is a pappardelle pasta adorned with strips of prosciutto, flecks of chives and leeks, and a few shavings of fresh parm. It’s simple yet divine and the saltiness of the cured ham and cheese pairs well with a bubbly rose (currently available for $16.99 at Trader Joe’s in case you are wondering).

For some reason, serving pasta at dinner parties makes me nervous. Something about making sure it’s still warm on the table that gives me a little anxiety. As such, I’d probably serve this dish at a small dinner party of four or maybe (maybe) six.

Lastly, end your meal with the creamy, coconut goodness of this panna cotta tart.  There is no shame in making this tart base the day before. My only tip would be to add the roasted rhubarb right before serving so that it doesn’t make the base soggy.

Et voilà, a dinner party menu that celebrates the spring season and allows you to enjoy the best of the season with loved ones. Bon appétit mes amies!

P.S. A dinner party menu for vegans and another with a French Moroccan theme.