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For dessert maybe a baked custard with honey or rose syrup, or a fruit compote with it, like kumquat and raspberry.
Or a lemon cake with a honey syrup drizzled on and an ice cream or sorbet with it
Something not too heavy, with a fresh scent and taste.
Fresh fruit with a boozy marinade and some whipped cream to serve.
Pound cake with the above.
Lemon and coconut cake with creme fraiche.
Grapefruit and Campari with a vanilla or citrus cake.
Orange cake with dark chocolate.

this isn't a salad, but I like serving things in threes - a green vegetable would help balance texture, flavor and color on your plate. Maybe sauteed broccoli rabe (slightly bitter to counter the sweetness) or kale would be nice.

How about a salad with mixed greens, proscuitto, fresh mozzarella and mandarin oranges. A dressing of olive oil, lemon juice, salt and pepper. Its very simple and great.

All of the above are great, but for simplicity, color, texture and taste, why not roast some asparagus?? Love it that way, just a little olive oil, S&P, and a splash of either balsamic or lemon juice...mmmmm!

This savory salad would complement the rosemary in your chicken dish:

Stacked Portobello Mushroom Salad
with Pumpernickel Crisp and Blue Cheese

1 ½ ounces prosciutto, chopped
2 cloves garlic, minced
3 large portabella mushrooms, brushed clean, stemmed, sliced into ½-inch thick slices
6 ½-inch thick slices pumpernickel bread
2 tablespoons butter, melted
Salt and freshly ground pepper
6 cups arugula
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons Dijon mustard
¼ teaspoon Worcestershire sauce
½ cup olive oil
Salt and freshly ground pepper
1 cup crumbled blue cheese

Preheat oven to 375 degrees. Place pumpernickel slices on baking sheet. Brush with melted butter and bake 14 minutes in oven, turning halfway through baking time. Set aside.

Heat 3 tablespoons olive oil in a large sauté pan over medium high heat. Add prosciutto and sauté until lightly browned. Add portabella slices, garlic, and sprinkle with salt and freshly ground pepper. Sauté 4 minutes.

Place arugula into a shallow salad bowl. Whisk together lemon juice, oregano, mustard, Worcestershire and olive oil. Season with salt and freshly ground pepper. Drizzle over arugula and toss well.

To assemble:
Divide arugula evenly between 6 plates. Top with a pumpernickel crisp. Place mushrooms over each crisp. Top with blue cheese.

6 servings

Here's a dessert recipe to try:

Warm Pear Tart with Cinnamon Cream

1 17.3 –ounce package frozen puff pastry (2 sheets), thawed
2 large D’Anjou pears, peeled, halved, cored, cut lengthwise into 1/8-inch- thick slices
2 tablespoons (1/4 stick) unsalted butter, melted
4 tablespoons sugar

Preheat oven to 425 degrees. Roll out 1 pastry sheet on a floured work surface to 1/8-inch thickness. Using 6-inch plate as aid, cut out 2 rounds. Repeat rolling and cutting with second pastry sheet, forming 4 rounds total. Place rounds on heavy large baking sheet, spacing apart. Using 1 pear half for each tart, fan out pear slices in center of each round. Brush tarts with melted butter; sprinkle with 1 tablespoon sugar. Bake until pears are tender and pastry is golden, about 22 minutes. Transfer tarts to plate. Drizzle each tart with *cinnamon cream sauce.

4 servings

CINNAMON CREAM SAUCE
1 cup heavy cream
2/3 cup firmly packed light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat and boil rapidly 6 to 8 minutes or until thickened, stirring occasionally. Serve warm.

Enjoy your dinner party!