Advice & Planning

Creating an Autumn Wedding Menu for a Dallas Fall

Fall in Texas is always pretty balmy, but don’t let Mother Nature exclude you from the flavors of the season just because the temps don’t alleviate until later. We asked Jordan Swim, owner of Vestals Catering, to help us design an autumn wedding menu for a Dallas fall so that you can serve your guests food that tastes and feels like fall but doesn’t get too hot and heavy. 

“In Texas, fall is always aspirational—when a couple is planning their meal months before the date, there is always the hope of a chill in the air,” Swim says. “Whatever the temperature presents, fall produce begins to make its way into the market and onto our tables. Wedding meals need to represent the couple’s moment in time, and approaching the best of the season is a must.” 

Scroll on down for the exclusive menu and photos of the dishes, too. 

Hor d’oeuvres (clockwise from top left)

Halibut Ceviche with Persimmon and Pepitas on Asian Pear “Spoons” 

Vestals Signature Bacon Wrapped Apricots 

Crostini with TX Honey Chèvre and Golden Raisin Walnut Compote

Fall Appetizers

Salad

Salad of Shaved Brussels, Fennel, and Apple Salad with Maple Citrus Vinaigrette and Crispy Prosciutto

Fall Salad

Pasta

Ravioli of Butternut Squash, Parmesan Broth, Sage Pesto, Hazelnut Crunch

Fall Entrée

Entrée

Spice-Rubbed, Grass-Fed Lamb Loin with Cherry Chimichurri; Sweet Potato Hash with Roasted Corn, Chayote, and Green Onion 

Fall Entreé

Dessert (clockwise from top left)

Bourbon Pecan Bars 

Pumpkin Cake Bites

Vestals Signature Itty Bitty Ginger Molasses Cookies

Salted Chocolate Tarts

Personal Pear Tarte Tatin  (not pictured) 

Fall Desserts

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