Fall Catering in NYC: Autumn Flavors, Elevated

There’s something about fall in New York that invites gathering. As the air turns crisp and the city shifts into a cozier rhythm, it becomes the perfect season to host. Whether it’s a wedding, a fundraiser, a product launch, or a family celebration, autumn offers a unique palette of flavors—and at Susan’s Kitchen Catering and Events, we design menus that reflect the richness of the season without overwhelming the plate.

Our fall catering menus are built around seasonal depth. Think slow-roasted vegetables, earthy grains, warm spices, and sauces that bring comfort without heaviness. It’s food that pairs well with candlelight, late-afternoon light, and intimate conversations. We craft dishes that showcase the bounty of the season with precision, texture, and thoughtful sourcing.

Fall is also a favorite among our long-time clients for the balance it strikes—between the brightness of summer and the indulgence of winter. It’s a transitional season that asks for warmth and flavor but still values lightness and color. If you’re thinking seasonally, our seasonal catering menus offer an overview of how we translate time of year into taste, with dedicated sections for fall, spring, and beyond.

What Defines a Fall Catering Menu?

A fall menu isn’t just about swapping tomatoes for squash—it’s about slowing the pace of each dish and building deeper layers of flavor. Fall ingredients hold up well under roasting, braising, and caramelizing, making them ideal for events where food needs to sit beautifully, serve easily, and taste just as good twenty minutes in as it does at first plate.

We often feature ingredients like roasted root vegetables, apples, figs, mushrooms, spiced nuts, and warm vinaigrettes. The proteins lean toward braised short ribs, herb-roasted chicken, and slow-cooked salmon—always with accompaniments that bring contrast and brightness. We also take cues from local harvests, sourcing ingredients directly from nearby markets to make sure the menu reflects what’s truly in season.

As the days get shorter, the plates tend to get cozier. And yet, we never lean too far into heaviness. Even our richest dishes are paired with acidic, crunchy, or herbed elements to keep the palate engaged. If you’re already thinking ahead to the colder months, our winter catering menus show how we deepen that transition while keeping the energy and creativity alive.

In the next section, we’ll walk through a sample fall catering menu and explore the types of events that are best suited to this flavor-forward season. From gallery openings to seasonal weddings and rooftop harvest dinners, fall remains one of our most versatile times of year to cater—and one of the most beautiful.

Susan’s Fall Catering Menu

Susan’s Kitchen Fall and Holiday Menu is out! Check out these delicious new menu items below and give us a call to schedule your next event.

BREAKFAST FALL IDEAS

BREAKFAST PLATTER

• Pumpkin Streusel bread with cinnamon spice apple butter
• Eggnog cinnamon bread
• Spiced Pear Muffins
• Apple Carrot Zucchini Muffins
• Pumpkin Carrot Pecan Muffins

EGGS

• Poached Egg with Sweet Potato, Spinach and Chorizo Hash
• Poached Egg with Sweet Potato and Brussels Sprout Hash and Thyme Hollandaise
• Poached Egg with Butternut Squash Hash with Apples, Sausage, and Kale.
• Poached Egg with Sweet Potato Apple Hash
• Poached Egg Apple & Bacon Butternut Squash Hash

FRENCH TOAST

• Pumpkin French toast Bake
• Cinnamon swirl pumpkin French toast with blackberry compote
• Pumpkin French toast Strata
• Eggnog French toast with whipped cinnamon Pumpkin Butter

HOT OATMEAL

• Slow cooked Pumpkin pie Oatmeal
• Pumpkin Spice Steel Cut Oatmeal

PUMPKIN BREAKFAST PARFAIT

• Pumpkin spice Granola
• Pumpkin gingerbread granola
• Brown Butter Pumpkin Seed and Espresso Glazed Granola
• Hazelnut Cherry Granola

BAKED

• Baked Apples
• Peach and Almond Crumble
• Breakfast Baked Acorn Squash with Greek Yogurt, Honey, and Pecans
• Roasted Pumpkin and Goat Cheese Frittata

CREPE

• Pumpkin Crepe with filling
• Pumpkin Nutella crepe

OVERNIGHT OAT

• Caramel apple overnight oat
• Eggnog overnight oat

FRUITS

• Fall fruit salad with honey lemon poppy seeds dressing.
• Autumn Fruit Salad with Cinnamon Greek Yogurt Dressing

FALL LUNCH MENU #1

Our fall menus are rich in color, depth, and heartiness.

$46.95 Per Guest

• Braised Lamb Shanks
• Grilled Boneless Breast of Chicken with a Tamarind-Orange Glaze
• Cranberry Ginger Salmon
• Wild rice pilaf with butternut squash and cranberries
• Roasted Brussels sprouts with balsamic glaze
• Field Greens Salad with spicy Hazelnut , fresh Goat Cheese and Pomegranate Vinaigrette
• Creamy Carmel-Pear Parfaits
• Hot apple cider

FALL MENU #2

$49.95 Per Guest

• Salmon with Moroccan Chermoula
• Shallot Rubbed Prime Steak with Wild Mushrooms
• Maple-glazed chicken
• Cauliflower steaks with chimichurri (vegan)
• Roasted Root Vegetables
• Israeli Cous Cous, Chickpeas, Preserved Lemon
• Kale Salad with Frisée Medjool Dates, Pickled Onions and Lemon Vinaigrette
• Beets with Pistachio , Frisee and Buratta
• Pumpkin and Maple Syrup Cheesecake

Events That Pair Well with Fall Menus

Fall menus shine at events where atmosphere and flavor intersect. We frequently cater:

• Autumn weddings in historic NYC venues and upstate estates
• Harvest dinners for creative agencies and fashion brands
• Corporate retreats, brand launches, and gallery receptions
• Family celebrations like milestone birthdays and anniversaries

This season is also a favorite among those hosting elegant outdoor gatherings before the weather fully turns. For clients drawn to the tail end of summer energy, we can build fall menus that transition from the lighter fare seen in our summer menus while still bringing the heartiness expected in autumn.

For clients hosting weekday events, we often draw from our more casual summer catering menu and build in early fall elements like roasted corn, smoked paprika, and warm vinaigrettes to keep things seasonal without being too heavy.

And for those planning larger, informal gatherings, we can pull in rustic touches from our BBQ-style menus and adapt them to fall—think cider-brined pork, grilled carrots with cumin yogurt, and fire-roasted squash.

As the season turns toward winter, our culinary team gradually integrates deeper spices, richer textures, and layered plating. You can explore how we make that shift seamless in our spring menus, where the lightness returns but the creativity remains just as strong.

Booking Fall Catering with Susan’s Kitchen

September through November is one of our busiest seasons—and one of the most rewarding to cook for. We recommend securing your date 4–6 weeks in advance, especially if your event includes rentals, service staff, or customized menu development.

Our team is ready to guide you through every detail, from crafting the menu to coordinating logistics with your venue or planner. Whether it’s a sit-down dinner for 20 or a cocktail-style celebration for 150, we tailor every aspect to your needs—and to the season.