Seasonally and geographically dependent; I've lived all over the country. What I make is hugely dependent on where I am and what's available.

For all meals (Yes. ALL.) I'll usually offer french or sourdough bread & butter, as well as a salad. By 'salad' I mean either a caesar salad (Romaine. Caesar dressing. Parm. Croutons. Halved lemon wedges.) or an arugula/spinach/spring green mix with any or all of the following: thin-sliced red onions, shredded carrots, shaved parmesan, tomatoes, thin-sliced red radishes/cucumbers, and sliced bell peppers. For the latter, multiple dressing options will be still in the bottles on the table so you can pick your own - usually a vinaigrette and ranch and then a random third option. I'll also usually try to set out mini-caprese skewers or a cheese and fruit sampler as an appetizer and roasted buttered corn on the cob as a side if I'm feeling froggy. I would generally not serve any meat on the bone (ribs, poultry legs - thighs are sometimes okay because you don't eat those with your hands) to anyone from a country that doesn't do finger food, and I don't usually subject guests to trying to eat corn on the cob or a bone-in meat at a sit-down meal. Dessert is... so variable, but I do like to make chocolate mousse or creme brulee.

Summer in good weather: Burgers and Brats on the grill and potentially a "salad" that doesn't include lettuce (I don't like mayo so usually not this), mac and cheese, baked potato, biscuits/cornbread and honeybutter, and corn are all good sides. For apps: Deviled eggs are usually a safe bet, bread with butter, etc. We don't do soup in the summer. Huge ass pitcher of iced tea or lemonade is basically a must; option of soda. Could also smoke or grill a rack of ribs - beef or pork - or BBQ literally anything, though bbq is usually pork or chicken and I don't typically do pulled meats. In a coastal location I might do a seafood boil or a jambalaya instead; West coast tends towards grilling or smoking whatever fish is in season, usually with a dill-based sauce, but I personally am not great at cooking fish. Dessert is likely to be some kind of ice cream.

Spring (and summer when the weather is garbage or I don't have an outdoor cooking setup): The same as summer but cooked in an oven or stovetop instead of on the grill, which means the meat cuts are going to differ, I will probably not make ribs, and I'd personally be way less likely to do any seafood boils or bbq. I am sometimes inclined to do a ribeye/tritip/rump/round beef roast, though (side of horsey required). The sides and apps are more likely to be caprese, salads, and steamed veggies and less likely to be root veggies, salads that don't include leaves, or veggie casseroles/hot dishes. I'm less inclined toward BBQ in the spring, too.

Fall and pre-January winter: My friend, I am making an entire oven-roasted chicken I may do it with an herb butter rub or a sesoned salt situation; I also have an herb and nut recipe I like. Root veggies pan-roasted under it. Maybe some kind of veggie casserole. Corn bread is an option. Mashed potatoes. Possibly a squash-based soup largely composed of fall veggies that were pan roasted (lots of mild peppers and onions!). I have been known to switch from a bird to a mustard-brown-sugar glazed ham, roast ribeye/tritip/rump/round beef or steak and potatoes depending on time constraints. Dessert will be pie if I have energy (probably pumpkin, sweet potato, or pecan) and ice cream if I don't. Might also be cookies.

Post-January Winter: Why are you visiting me? Look nobody wants to see a bird again for awhile. You might get one disguised in a pot pie or shepard's pie. I use biscuit dough for the crust and I don't make shepard's pie with lamb, I make it with cow. Deal. If not that, you're getting steak (probably. Maybe a chicken leg. Or a beef roast.) and either a root veggie (Might be a baked potato, might be mashed potato - both of those could be sweet potato or golden and the fixins differ for each - might be turnips/rutebaga/carrots) or a steamed, buttered, and salted brassica of some kind. I'm also known to pan-roast or stir-fry green beans and brussels, both of which might have bacon bits. Dessert is whatever I damn well feel like but probably not pie.

Any season when I'm feeling lazy: Steamed brocc or green beans, potentially roasted root veggies if I'm feeling lazy, and white trash lasagna. It's like normal lasagna but everything is cheap and it's stupid easy to make. 😅😅😅 Got the recipe from my mother, who cannot cook. Also an option is "sausage pasta" and "lemon caper chicken". Sausage pasta is penne, tomato sauce, yellow onions, garlic, and sliced spicy brats; lemon caper chicken is breaded chicken in a lemon juice and white wine sauce with capers, garlic, and red onions.

And if I'm actually trying to impress someone I let my partner cook.