A Harvest Moon Dinner Party | An Easy Fall Menu & Table Setting

The Harvest Moon is a good excuse to gather around the table and mark the beginning of fall. For this dinner, we paired a warm, seasonal menu with a table layered in cornflower blue, camel and chocolate - an unexpected fall color palette that feels fresh without relying on traditional autumn orange.

Our Cabana Stripe Tablecloth in Cornflower Blue provides a crisp foundation for the table. We layered it with Gracious Chocolate Quilted Placemats for texture and a deeper fall tone, then added Camel Yellow Dinner Napkins to bring in a warm neutral. The mix of blue, camel and chocolate transitions easily into fall while still keeping the table light and inviting.

Add simple seasonal elements - golden candlelight, ceramic and fresh pumpkins, and late-season flowers like dahlias and zinnias - and the table is ready for a Harvest Moon dinner.

Cabana Stripe in Cornflower Blue | Camel Yellow Dinner Napkins | Gracious Chocolate Quilted Placemats

Gather your people, set the table and celebrate the season under the Harvest Moon.

The Harvest Moon Menu

Fall Aperol Spritz | Warm Brie with Fig Preserves & Pecans | Herb & Dijon Pork Tenderloin | Honeycrisp Crunch Salad | Smoked Gouda Cheese Grits | Buttermilk Pie with Bourbon Whipped Cream & Maple-Toasted Pecans

The pork and carrots can both be prepared on the Blackstone, making this menu especially convenient for entertaining. While they cook outside, the grits can stay warm on the stove and the buttermilk pie can be made well ahead of dinner.

Warm Brie with Fig Preserves & Pecans

Ingredients

• 1 small wheel of Brie
• 3-4 tbsp fig preserves
• ¼ cup chopped pecans
• Fresh thyme
• Crackers or sliced baguette

Place the Brie in a small baking dish. Top with fig preserves and pecans. Bake at 350°F for 10–12 minutes, just until soft. Sprinkle with fresh thyme and serve with crackers.

Blackstone Herb & Dijon Pork Tenderloin

Ingredients

• 2 pork tenderloins, approximately 1-1¼ pounds each
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons fresh thyme leaves
• 2 garlic cloves, minced
• 1 tablespoon butter

Instructions

Remove the pork tenderloins from the refrigerator about 30 minutes before cooking. Combine the olive oil, Dijon mustard, salt, pepper, rosemary, thyme and garlic. Rub the mixture over all sides of the pork. Preheat one section of the Blackstone to medium-high and another section to medium-low. Lightly oil the cooking surface. Place the tenderloins on the hotter section of the griddle and sear, rotating every 2–3 minutes, until browned on all sides. Move the pork to the lower-heat section of the Blackstone. Add the butter and cover the tenderloins with a basting dome. Continue cooking, turning occasionally, until the internal temperature reaches approximately 140–142°F. Remove the pork from the griddle, loosely tent with foil and allow it to rest for 10 minutes. The internal temperature should reach 145°F while resting. Slice into medallions just before serving.

Dijon-Shallot Sauce

• 1 large shallot, finely minced
• ½ cup dry white wine
• ¾ cup chicken stock
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme
• 2 tablespoons butter
• Salt and freshly ground black pepper

Sauté the shallot in a small saucepan with a little butter until softened. Add the white wine and simmer until reduced by approximately half. Add the chicken stock, Dijon mustard and thyme. Simmer for 4–5 minutes or until slightly reduced. Remove from the heat and whisk in the butter. Season with salt and pepper to taste. Spoon a small amount over the sliced pork and serve the remaining sauce alongside.

Ingredients

• 3 Honeycrisp apples, chopped
• 1 1/2 cups red grapes, halved
• 2 celery stalks, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 1/2 cup crumbled feta
• Fresh parsley, chopped

Maple Dijon Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 1/2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Squeeze of fresh lemon
• Salt and pepper to taste

Instructions

Add everything to a large bowl, pour over the dressing, toss and enjoy!

• 1 1/4 cups uncooked quick grits
• 2 cups chicken broth or water
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon ground red pepper (plus extra to sprinkle on top before baking)
• 1/2 cup salted butter, cut into cubes
• 10 oz. sharp Cheddar cheese, grated
• 4 oz. smoked Gouda cheese round, grated
• 2 large eggs, lightly beaten
  

Use your favorite buttermilk pie recipe, then give it a fall finish with bourbon whipped cream and maple-toasted pecans.

Bourbon Whipped Cream

• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon bourbon
• ½ teaspoon vanilla extract
• Pinch of salt

Combine the heavy cream, powdered sugar, bourbon, vanilla and salt in a chilled mixing bowl. Beat until soft-to-medium peaks form. Refrigerate until ready to serve. The whipped cream can be prepared 3–4 hours ahead. Whisk briefly before serving if needed.

Maple-Toasted Pecans

• 1 cup pecan halves
• 1 tablespoon pure maple syrup
• 1 tablespoon melted butter
• Pinch of flaky sea salt

Preheat the oven to 350°F. Toss the pecans with maple syrup, melted butter and salt. Spread in a single layer on a parchment-lined baking sheet. Toast for 8–10 minutes, watching carefully toward the end. Allow to cool completely. Serve each slice of buttermilk pie with a spoonful of bourbon whipped cream and several maple-toasted pecans.