NEW YORK (CBSNewYork) — Hosting a Halloween party this year?

You’ll need a dinner menu featuring some wickedly delicious items to get the party started.

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Marc Sherry, owner of the Old Homestead Steakhouse, shared some ideas and recipes.

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Old Homestead Steakhouse Bloody Mary Filet Mignon on Spiced Roasted Pumpkin Wedges

• Broil 8-lb. whole filet mignon roast in baking pan at 350 degrees 20 minutes
• Cut top of 1 sugar pumpkin, remove seeds, cut into quarters
• Brush flesh side with steak sauce
• In small bowl, mix ½ cup light brown sugar, 1 tbsp. cinnamon, 1 tbsp. nutmeg
• Sprinkle mixture on fleshy side of pumpkin
• On baking sheet, bake pumpkin flesh side up at 350 degrees until golden brown
• Cool pumpkin 15 minutes, cut from shell into 1-inch thick wedges of different shapes
• Slice filet mignon into 1-to-2-inch medallions
• Place a medallion on each pumpkin wedge
• In a small pot over low heat, stir frequently and bring to a gentle boil until thick consistency 16 ounces tomato juice, 1 can tomato paste, 1/8 tsp. each celery salt, grated peeled fresh horseradish, Tabasco sauce, Worcestershire sauce, lemon juice
• Spritz each wedge with bloody Mary sauce
• Yield 1 dozen

Old Homestead Steakhouse Stuffed Roasted Pumpkin

• Make wide cut to tops of 2 sugar pumpkins, remove seeds
• Precook on baking sheet at 350 degrees 20 minutes or until flesh is tender
• Remove from oven
• In small bowl, mix 1 lb. each ground beef and pork with 2 eggs, 6 ounces each finely shredded Gruyere and Swiss cheese, ½ tsp. each garlic and onion powder, salt and pepper to taste
• In skillet, sauté meat mixture in 2 tbsp. olive oil until lightly colored
• Drain excess fat and pour into large bowl
• Add to meat 2 cups unpeeled diced apple, ½ cup raisins, and mix
• Fill both pumpkins with meat mixture
• Bake at 350 degrees for 10 minutes
• Cover top of meat mixture with 4 ounces each Gruyere and Swiss cheese, baking an additional 10 minutes or until cheese browns
• Serve right from pumpkins
• Yield 2

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Old Homestead Steakhouse Blood Orange Candy-Apple-Corn Glazed Roasted Chicken

• Preheat oven to 375 degrees
• In small saucepan, bring to boil juice of 6 freshly squeezed blood oranges, 1 stick salted butter, 1 cup chicken broth (or stock), ¼ cup Grand Marnier, 1 cup candy corn, 1 cup apricot (or peach) preserves, ¼ cup sugar, 2 tsp. each cinnamon, chili powder, salt to taste
• Pour into bowl
• Slice 1 blood orange (with rind) into rings
• In bowl, mix 1 ½ lbs. whole fingerling potatoes with 2 tbsp. olive oil, salt and pepper to taste
• Breast side up, place 1 broiler (or fryer) chicken (3 to 4 lbs.) on rack in shallow roasting pan
• Apply blood orange rings onto both sides of breast with wooden toothpicks
• Place fingerling potatoes evenly around whole chicken
• Roast 50 minutes, basting frequently (10 minute intervals) with glaze
• Cover with foil to avoid over-browning skin, and cook for additional 45 minutes basting occasionally
• Remove from oven and let sit 20 minutes before carving
• Serves 4