Indian spices lend this menu generous warmth and autumnal color. Fiery orange curry paste and tandoori spice enliven the flank steak, blazing yellow turmeric coats the okra, and soft golden curry powder brightens the carrots.
The flavors of fall: roasted venison encrusted in a scrumptious rub, Brussels sprouts tossed with balsamic vinegar, and mashed rutabagas. Don't be put off by the cooking time for the dessert; simply allow the seared apples to simmer while you eat the main course.
For this menu, which features risotto with an Asian twist, make the cold fruit sushi first. Squeeze some fresh lemon juice over the pieces, wrap tightly, and refrigerate until it is time to serve dessert.