HELP! I Need an Elegant Dinner Party Menu

Your post should stir the DL foodies into action. My only suggestion: Do not serve anything that would remotely be considered 'holiday food'. Everyone will be sick of it by that point so something light. And of course plenty of alcohol: Cava, sparkling white, or rose.

since your husband is the one who invited these people, why isn't it him that is making the dinner - why does it fall to you OP?

Go for Louisiana Creole because no one outside the gulf coast does it for the holiday time. Asshole "foodies" can shut up - lie and say you grew up with these dishes and you wanted to have your friends enjoy an at-home evening like you loved back home with Grammy and your Tantes.

From there you're on your own, but you could just do simple boiled shrimps with sauces for an appetizer, a crab and ham gumbo (since you're have ham and you can pick up crab anywhere) for a first course, a nice beef daube (a Creole winter favorite, and simple to do) with sweet potatoes any way and greens (easy as can be), and Leah Chase's bread pudding with Bourbon sauce, which you can find online. And get them drunk with sparkling wine, serving it before, during and after the meal.

I beg you to serve Spaghetti-O’s.

You really need to get a new husband.

Tuna Helper and Jell-o. After that your damn husband will consult with you before issuing invitations.

This whole plan sounds awfully pretentious. “Dinner and cocktails” 🤮

I think Olive Garden delivers.

Pressed pate cocktail sandwiches and blue-cheese stuffed figs Pan-seared breast of duck Creamed parsnips in jade boats Broccolini beurre noir with toasted cashews Macédoine au Champagne (use strawberries/cherries/blackberries gently muddled, sugared and macerated in liquor) Coffee, brandy, cognac, chocolates

If not creole/cajun, get tamales and do something pretentious with avocados.

Onion rice, filet, arugula salad with goat cheese & strawberries, and corn soufflé.

For dessert: apple tart or pick up something from a local bakery.

Go retro with a classic beef tenderloin with roasted fingerling potatoes, a couple vegetables and a mesclun salad.

Buy already poached shrimp for a shrimp cocktail appetizer, or marinate raw shrimp in a honey/ginger/soy marinade and sear them on a grill pan over wilted spinach as a first course.

A fun retro dessert is pineapple upside-down cake which is super easy, served with a fresh whipped cream.

It's all in the presentation, so break out any fun serving pieces you have and focus on your guests. A beef tenderloin can also be served room temperature with a horseradish cream. Nothing is easier, just make sure it's medium rare.

If you want something simple and great in winter you can make a chicken tagine served over couscous. Done!

How many vegans, gluten free, keto, milk-, nut-, shellfish allergies?

I think the solution is a beef tenderloin. You can gussie it up with a reduced red wine demi-glace situation, and the food snobs will be happy. It's not cheap, but it's super easy and practically foolproof if you don't overcook it.

It's so easy you can spend more time on other, more fun stuff, like the app and sides.

OP, fuck the foodies and their pretension. Don't fed them anything but saltines and american cheese. Dinner parties, from your standpoint are to be one thing: SIMPLE and stress free. Make up two menus for both parties, put some thought into it. Go with and stick to it. You're gonna be sensitive no matter what the foodies do or say. Fuck them, it's not their dinner party, it's yours. Enjoy yourself, you'll be there too, you know.

Booze, a bowl of cocaine, poppers, fleet enemas, clean jock straps, wet wipes, and plenty of morning after pills!!!

Weenies and beans, honey. Serve only the best.

A British friend always makes a delicious Beef Wellington for dinner parties. I tried it recently and it was surprisingly easy, but it does require a time commitment. Keep everything else simple, like perhaps a cream soup first course, roasted potatoes and peas alongside and then an apple tart with vanilla ice cream for dessert.

What year is it in your world OP? Very Carol Brady of you..and you both have gay husbands.

The retro theme sounds fun...Rumaki, salmon mousse, etc. Too bad more people aren't coming as you could have a key party.

Tri-tip with Hunter sauce. Simple roast.

Start with a cream of (vegetable) soup.

End with trifle.

Simple, seasonal, holiday.

just have it all vegan. And lots of vodka/seltzer. Gays love it.

Comfort food is always a winner. Cottage pie, a big salad, and tons of red wine. Trifle for dessert.

Have you considered Veal Prince Orloff? Yes, the timing can be tricky, but it's worth it!

Roast Stuffed Breast of Veal

String Beans Almondine

Fairy Toast

Parsley Potatoes

Prune Whip

Coffee

What’s Fairy Toast

Some very good suggestions on here, thanks all!

R3 believe it or not, originally this was just going to be a get together with another couple, dear friends for years, and they asked if I’d make my chicken and sausage gumbo that I spend all day making. So I like your idea of a creole/Cajun meal, but worried it may be too simple.

I used to love Nigella Lawson when I lived in UK, maybe I’ll see if I can find a good menu there.

OR...our house is a classic 1957 ranch, bought from the original owners, and we’ve kept most of the period details. Perhaps serve a retro menu, and I can wear my hostess pants!

Beef tenderloin, asparagus, potatoes au gratin ( from Costco), tossed salad, chocolate cake. for dessert. Easiest meal to cook

The president likes a big Mac and some french fries so that should be good enough for your guests.

[quote] ... I can wear my hostess pants!

Now I want to come, OP!

But seriously: isn't everyone tired of entertaining and being entertained by the week after Xmas? Having one couple of old friends over as you say sounds fine -- informal, intimate, simple -- soup, salad, biscuits, ice cream for dessert. Save the elegant dinner party for Leap Day (Feb 29 is a Sat.) or even later in the new year, when people have recovered from all of the Xmas excess.

You have a good point, R30. But I don’t want these bitches coming over in the first place! My husband invited them, but he is not as, dare I say, “cultured” as I am, and would think it suitable to serve these guests spaghetti and meatballs! Not on my watch!

We're sending cook and her staff over--relax & enjoy!

So wait, you invited one couple over and they are expecting a specific dish? Aren’t they going to be disappointed?

This is what happens when you don't plan, dear. Next time, declare ahead of time this is a Candlelight Indoors-Outdoors Luxury Barbecue with G Finger Buffet. Then they'll know what to expect. A good hostess never leaves anything to chance.

OP, what do you mean by "elegant"? I feel like "elegant" has become meaningless, like "classy." No offense, OP, just trying to understand what you're aiming for.

How about making a seafood gumbo? (Crawfish (peeled), shrimp, etc.) You were already going to make chicken & sausage gumbo b/c your guest wanted that. You said it takes all day. The seafood would make it more special-occasion.

Daube de boeuf à la provençale.

Okay, maybe this is just me, but I would be annoyed and rather ticked off if my invited guests basically placed their food order. My kitchen is not a restaurant! If they are true "foodies," they should know how laborious and time consuming it will be for you. This is such a busy time of year, and you surely have many other demands on your time and mental and physical energy. That would be my personal issue with serving gumbo. A proper gumbo is a thing of beauty!

I just had a big dinner party last weekend. Here's what I made: Appetizer: thinly-sliced, grilled zucchini, rolled in chevre (soft goat cheese), and topped with a sautéed mushroom cap Soup: leek and potato, with a dollop of cream and a sprinkling of fresh dill (Julia Child's recipe -simplest, quickest thing possible. and delicious) Salad: caprese kabobs (grape tomatoes, buffalo mozzarella balls, fresh basil; lightly salted, fresh-ground pepper, with a balsamic reduction dipping sauce) Entree: spinach and ricotta crepes in béchamel and tomato sauce (easy to make ahead, and pop in the oven at the last minute)*** Dessert: chocolate pots de creme (fancy name for an easy-to-make baked custard) topped with fresh whipped cream and raspberries

The whole meal went over well, with people who were "too stuffed for dessert" asking for seconds of that chocolate custard... Don't let French labels throw you -All of these things were easy to make, and generally fool-proof. I made the crepe batter Friday night, the dessert Saturday morning. Once the dessert was in the fridge I pulled out the crepe batter and made the crepes (with a few extra for dessert that night). Left them on a plate, wrapped 'em up, and put them in the fridge. Sunday afternoon I grilled the zucchini slices and cooked the mushrooms and assembled the appetizers (served at room temp.). I made the caprese kabobs while the balsamic was boiling down. Then I made the sauces and and assembled the crepes, put foil on the pan and had it ready to go into the oven, along with a loaf of French bread. The last thing made was the soup, which literally takes 30 minutes from peeling potatoes to serving. Because I washed up as I went along, after everyone left I just had forks, spoons, plates, bowls, glasses, etc. to wash. No big greasy pots or pans, No big bowls or special utensils.

Special items needed: blender for crepe batter (not essential, just easier), short wooden skewers for the kabobs (I got mine at the grocery store), non-stick skillet for the crepes, ramekins for the dessert. Grilling pan for the zucchini.

Good luck with the dinner party -Try to plan it so that can enjoy it too, and have time to spend with your friends and husband (if you're still speaking to him after this). Do as much of the prep and make-ahead work as you can before the day so you don't get trapped in the kitchen

*** I had vegetarian guests, so I made the whole meal vegetarian. If you need to serve meat you can stuff the crepes with lobster, chicken, or anything else you like. Crepes are totally versatile. Stick to béchamel sauce (no tomato sauce) if you're doing meat.

Fairy Toast is toast cut into triangles with rainbow sprinkles.

[quote] Okay, maybe this is just me, but I would be annoyed and rather ticked off if my invited guests basically placed their food order.

I think OP wants to please the guests and doesn't mind putting in a little extra effort. That's what it seems like.

My cooking repertoire is very limited and simple, but I actually like it when people request something (makes it easier for me to decide what to make). If it's too much work, I'd say, "Not this time, next time."

[quote] My damn husband invited 6 friends over for dinner and cocktails the weekend between Xmas and New Years.

Then he can damn well worry about what to make for them and cook it himself.

The gumbo sounds like a good starter for a Cajun meal, with Natchitoches meat pies, salad, red beans & rice (with or without boudin). Light dessert of cheeses and fresh fruit.

Or you could go totally another direction with poached fish in white wine & fresh thyme (rockfish or amber jack are great options), wild rice, fresh broccoli or green beans with butter sauce, salad of greens and mandarin orange slices. Cheesecake for dessert.

R38 is still a secret vegetarian despite your disclaimer at the end, MARY!!!

To me an elegant meal is where the foods, whether rich or light, are simply prepared and there's not a lot of fussy details.

I've done this before and no one is the wiser. Pick up a few side dishes from your local (high-end) market, as well as the appetizers, bread, and dessert. This will allow time to focus on the main dish and table settings and decorations. A word of advice: don't worry about trying to impress anyone because it isn't worth it. Keep it simple and easy. Nothing ruins a dinner party than a frantic host. (As a guest, It sets my teeth on edge.)

If your husband complains about the cost, let him know that it's more economical than a divorce.

Get a huge tin of good caviar, crème fraîche, latkes and champagne. In the 80s we would then get out the quality blow.

A nice roasted chicken. Simple but tasty. The recipe from Zuni is great, especially with their bread salad (which does take a bit more time to make than the chicken.)

R47 - baked chicken is not a meal for guests. It’s only for a week night dinner at home alone. I would be APPALLED if I was invited to dinner and I was served a goddam chicken. I would also end the friendship or relationship with the person that invited me.

R45 has the right idea. Make a nice roasted chicken or tenderloin, buy some good sides and dessert. Have your table nicely set and decorated ahead of time so you can relax and have fun.

R48. I disagree. A well prepared roast chicken is delicious.

Start with a Glace Fish Mold appetizer (flaked fish) it's a real crowd-pleaser!

O god you dinner party menu queens are EXHAUSTING.

Sadly, R48 has declined my invitation for dinner tomorrow night featuring Chicken Piccata.

For a mid-mod house, you could do a 50s menu---no, not the disgusting fish mold or an aspic or jello salad, prime rib with scalloped potatoes (or tart them up as au gratin), green beans, parker house rolls, etc. You could ham as an easier main dish with basically the same menu.

Chicken piccata, marsalla, scarpiella: francese all ok. Whole roast chicken not ok. No one wants to cut and eat meat off a bone at a dinner party.

Are you out of your mind, [R48]? Baked chicken with bread dressing is one of my favorite meals. It works wonderfully with any number of sides and can be tarted up with glazes, sauces, spices, brining.

The host carves the bird, [R55]. No bones necessary.

You’re not obliged to entertain pretentious assholes.

Have it catered. Or, set up a buffet with cater menu food. Seriously, your husband set this shit in motion. Whatever you do, cook what you like including lasagne.

I’d make Caesar salad, jambalaya and serve fruit with cheese for dessert.

Why should you be stressing over this? Putting effort? This was unexpected company and your husband is taking things for granted imo. I'm with R45----just go to an upscale market and load up on things that appeal to you, where you can just pop things in the oven/ or serve chilled It could be more exotic fare and/standard shit like some of the suggestions above. Get some fancy/ beautiful desserts and a cheese/fruit platter for those who don't like rich desserts. Let your friends have choices galore--meat/vegan/etc.

The presentation has to be good though, nice lighting, a relaxing atmosphere. Nice smells everywhere. As someone said, no one wants to watch you jump around, running to the kitchen so many times, worrying about the food. Fuck that. Think of all the nice dinner parties you have gone to and why they were enjoyable and imitate that.

Also, have your house/apartment cleaned by professionals the day before so everything really sparkles and shines. People (even friends) snoop.

Above all, enjoy your company. And if the two foodies don't like anything and get all finicky, fuck them. Never invite them again to your house, ever.

Be very generous with the alcohol - your shitty dishes won’t be noticed.

Chicken is not my favorite, but I did enjoy roasted chicken at a dinner party. The cavity was stuffed with lemons cut in half. The gravy was really good and there was some lemon juice in it. One of the side dishes was roasted butternut squash with tons of butter and olive oil.

Will you be rinsing any pasta, or not? Saucing it in the pan , or not?

Serve creme brulee for dessert. NOW!!!!!!!!!!!!!!!!!!!!!!!!

A very delicious simple dish is citrus salmon from the Portland palate. Buy some good filets of salmon. Have on hand, olive oil, butter, some lemons, some fresh dill and basil, some dijon mustard, garlic, and a jar of capers. I'm linking the recipe below. The sauce is so delicious, people try to sneak into the kitchen to lick it off the baking dish. This can be served with new potatoes or some elegant rice dish, maybe some lightly grilled asparagus spears, and a salad of baby greens. Even though the fish is rather caloric because of the butter and olive oil, people will feel virtuous eating fish after all the excesses of the holiday.

r48, if the Zuni chicken is done right, and you are still APPALLED, you're a fucking idiot and I would be the one to end the friendship, not you. Truth be told, I would probably have ended it years ago because your nincompoopery would already have shown through in one (or two, or three) of a dozen other ways.

I would love to be invited chez r47, r50, r53, r56, or r61 for dinner. And I think I'm going to try r64's preparation next time I make salmon.

Look up Delia Smith. She is an institution in the UK because her recipes are well explained in a step by step process. If you follow her recipes to the letter they always work.

r48 has stated her boundaries!

Dinner Mondu

Big Macs all around

R64. That looks delicious.

My favorite accompaniments for salmon are mashed potatoes and a green vegetable of your choice (usually peas, broccoli, or asparagus).

Angel hair pasta with smoked salmon tossed in a garlic butter sauce. Beautiful green salad, roasted asparagus, garlic bread.

Gelato and cookies for dessert with coffee and digestifs.

Salmon fillets teriyaki, vegetable fried rice, spring rolls, and a nice Lemon or coconut cake for dessert.

🙅 Even for a DLer, you really have a piss poor attitude, you ungrateful, pompous butthead.

Me, I'm just happy to have lived long enough tho celebrate 👪 another Christmas.

Lasagna with meat sauce, meatballs and sausage on the side, a classic iceberg salad, fresh baked Italian bread, an antipasto tray, homemade Italian Wedding cookies, an Italian Love Cake, Spumoni, Lambrusco and Espresso.

And make sure there are plenty of leftovers. Lots and lots of leftovers!

r75 one of the guests is Italian (well his parents came from there), and whenever he hosts he always serves the food of his people.

I still haven't decided what to serve. I wish my damn husband didn't invite all these people.

Despite my hesitation with Italian food, I'm leaning towards shrimp scampi with fresh fettuccine (America's Test Kitchen recipe, the best I've ever had, in fact when I made it the first time my husband said "this is a dish for company"). JI dunno, it just seems so "basic." And I have to make sure no one has a shrimp allergy/dislike.

May also get a gourmet cheese /charcuterie board to nibble on before dinner, from the local gourmet shop. Stuck on what sides to serve ; dessert is being brought by one of the guests (I hope they aren't goddamned cupcakes).

Ugh I 'm just really not into it. Thanks for the suggestions, all.

^^ BTW the cupcakes reference was a DL fave about someone bringing cupcakes to a dinner party when specifically told not to bring anything.

Lasagna with meat sauce seems too heavy for an evening dinner party. Unless you want the guests to stay for a while and it's a liesurely 5-6 hour affair.

Opt for something lighter.

I'm hosting friends for NY Eve - shrimp, cheese and crackers for appetizers; Beef Wellington, asparagus, fingerling potatoes for main meal; and cake and sorbet for dessert. Plenty of booze and wine throughout the evening. Keep it simple and manageable - people fill up on the appetizers and then they tend not to overeat during dinner.

Lobster sorbet with champagne sauce

Live snails on crushed ice

Sorrel salad with wyrmwood and roasted acorns

Wild mushrooms collected from the forest "the red ones are so pretty!"

Creamed tripe with chili flakes

Whole octopus in sherry aspic

Green peppercorn ice cream

Fancy as, and everyone will be too terrified to complain.

Pork chops with sour cream and dill sauce is always good. Funny story I was making that one night for dinner at Halloween. One kid came to the door and said "That smells good" I told him what it was and he wanted some. I told him that was just enough for the two of us at home. But I told him where to find the recipe. Go look it up on Epicurious.

R76 The advantage of a pasta dish as your main course is you don't need to make any side dishes except a big fresh salad and maybe some good crisp bread. Add that to your guests' dessert offering and your charcuterie board and bing, bang, boom, you're done.

82 for the win

OP / R76, IMO, you're overthinking this dinner party. Also, maybe it's time to put your foot down with your husband inviting people over for a home-cooked meal without consulting you. Otherwise, this will happen again and/or you will become a martyr. On the other hand, if you're a house-husband, maybe this is part of the deal you have with your husband. However, my mom was a housewife and my dad did not invite people over without consulting her.

R84 he knows I don’t like to entertain. We already had one couple (dear old friends) visiting us for the weekend, which I’m fine with, but he took it upon himself to invite another couple we are getting to know who live in the area. THAT couple has two friends of their own visiting them this same weekend, so hubby invited them too (we’ve met them once before at another dinner party.)

Anyway, it’s all becoming too much for my nerves. I’m an introvert, and worry about these four others I don’t know well silently (or openly!) judging our modest home and menu.

Grow a set, OP. A Big. Fucking. Set.

Then ...... Learn how to use them.

Guacamole, crisps and fried chicken

🐈 Chinese Take-Out

Don't forget to rinse and drain this pasta OP

OP and his husband deserve each other.

A marriage made in Epicurian Hell.

Aww don’t be mean r90. I’m an excellent cook, but also an introvert. . I understand OPs predicament entirely. I’d go with simple snack type things from the deli to start , then a whole baked salmon and salad - everyone will have had their fill of roast beef, turkey and chicken. And Then a crème brûlée for pudding. Or a fruit sorbet. Followed by excellent coffee.

OP, climb on the table naked on all 4 and declare ' you can start by eating my ass'

Whatever you decide upon, a simple red sangria with fresh fruit is nice to sip on. Just a fruity red wine, some triple sec, brandy, sliced oranges and green apples.

A retro theme is really fun. I've done a fifties holiday once before. For entertainment, I downloaded some fifties tv shows and had them playing silently on the tv, with fifties Christmas music playing gently in the background, and after dinner we played classic games like charades. I kept the food simple, a salad, Roast Beef with real mashed potatoes and gravy, green bean casserole, carrots, dinner rolls, and for dessert my grandmother's recipe for nine layer chocolate cake. It is nine very thin layers of yellow cake with chocolate icing. People seemed to really enjoy it, because it was memorable compared to all the other standard parties they attend this time of year.

R94 I really like your idea. And we have a nice grass fed beef roast in the freezer already, from my lesbian niece’s cattle farm that she slaughtered and butchered herself! (I’m not joking).

Crepe style manicotti are easy to make from scratch.

R94 you must be a genuinely sweet person. Your post really moved me. I don't even want to be cynical. You must have put your heart in that dinner party. Bless your heart darling, merry Christmas to you.

[quote] [I] worry about these four others I don’t know well silently (or openly!) judging our modest home and menu.

IMO, this is the problem, OP. You seem like a competent cook, so WTF? If something's delicious, it's delicious. ("A rose by any other name, blah blah blah.") If someone would judge your "modest" home and "modest" menu, that's their problem.

Ina Garten says to have a really good appetizer and a really good dessert. That's her secret.

R94 This is the type of Christmas that I grew up with, and reliving and remembering the holidays past would hold a special meaning with so many great memories. I'm sure many other people feel as I do and would love your suggestion.

😘 I certainly do !

I also suggest Beef Wellington. I did individual ones when I had to come up with a small dinner once and was surprised by how simple it was. I served it with green beans with slivered almonds and a wedge salad.

OP remember this regarding your hubby: Revenge is a dish best served cold...

OK. I said this up thread, will say it again. For a light simple meal, go with baked salmon. Now you can get the Teriyaki salmon at Whole Foods, or you can get a nice plain large salmon, bake it with fresh dill and a lemon butter sauce. I'd still go with the vegetable fried rice ( I use brown rice.) and fresh asparagus, or maybe some rosemary roasted potatoes instead of the rice. This is a simple meal. A nice white wine accompaniment. maybe a mixed greens salad. If you do teriyaki and fried rice, just pick up a few egg rolls from your local Chinese restaurant. The thing is to keep it simple.

Now if you want to go with a heavier meal, I recommend a roast. It is much less work . Pork Loin is my go-to, I salt & pepper it, then lavish fresh garlic and fresh fennel, slather it with olive oil, and put just a bit of water in the roasting pan. Separately, I roast cut up sweet potatoes, and other roasted vegetables, and serve with fresh homemade applesauce.

If you go with Salmon, serve a nice coconut cake or a lemon cake. YOu could go with a cheese cake too. But for the Roast or any heavy meal, go with sorbets or gelato, and cookies, assorted licquers and coffees...or teas. Be prepared. I've discovered a lot more tea drinkers at dinner.

Cream of carrot soup

Tri-tip taters green beens

Put on the caftan and earrings and spoon out an English trifle.

I love carrot ginger soup. Not cream based, but very good.I also do a non dairy butternut squash soup that is delicious.

I may be the only green bean hater in the world, but I refuse to touch them. I'd be happy to see a relish tray or green salad, or some civilized vegetable like Brussels sprouts or carrots, even if I do avoid the ubiquitous green beans.

In case you need to make Cesar dressing from scratch:

1/2 tube anchovy paste 1 coddled egg (boiled for one minute) juice of one lemon 1/2 cup olive oil 3-4 cloves garlic, crushed (fill up the garlic press) 1/2 tsp salt Fresh ground black pepper

Shredded parmigiano Reggiano

Hearts of Romaine

I use an electric mixer on the low setting to make sure the anchovy paste is blended in. Otherwise whisk the fuck out of it. It's best to serve it soon because refrigerating it hardens the olive oil.

You're wringing your hands because a couple of pretentious foodies will be coming?

Any updates, OP? How are the preparations going? Any divorce plans yet? 😉

My most successful dinner centered on coq au vin. It takes some time and attention, but the entire house smells amazing, and leftovers are even better than the day you make it.

[quote]leftovers are even better than the day you make it.

Which is why you make coq au vin the day before you serve it.

Just be beating your meat when the guests arrive. They’ll run out in terror. Problem solved.

I think we’ve decided on the roast beef, potatoes and asparagus. I just want it to be over with already.

OP, I know a really good divorce lawyer

Sounds boring, OP. I'm sure your guests will want it all over with as well as they will sense your attitude.

You should have just had it catered, period. No work for you at all.

R114 that would be my choice as well but husband is cheap.

I sympathize, OP. I hope it went well for you though. The holidays are hard enough without having to deal with an unexpected social obligation that you had no say in.

OP a nice condiment/sauce for your roast beef is sour creme mixed with horseradish, with chopped green onions and just a bit of fresh dill. Delish.Serve it cold or room temperature.

R117 here. no chopped green onions except for garnish.

[quote]Delish.

Does this mean "like you'd get in a deli," r117?

We entertain a lot during the year and especially the Christmas holiday. I like to serve a cheese and hot oil fondues. Nothing easier and the sirloin for the hot oil fondue, the bread, vegetables and fruit for the cheese fondue can be prepped earlier in the day. Since the oven isn’t being used I can serve a hot appetizer. I finish the dinner with Bananas Foster or a rich chocolate dessert. This menu works for your guests who are vegetarian.

But not vegan, R120.

Vegetarian sirloin, r120? We think not.

vegetarian sirloin will be happening

R122, the vegetarians are suppose to eat only the cheese fondue (with the bread, vegetables, and fruit). Carnivores can eat the cheese fondue AND the sirloin chunks dipped in boiling oil. I'm a pesacatarian (I eat fish rather than fish or fowl), so I'd count as a vegetarian guest for purposes of this fondue party.

UPDATE! Final dinner menu was:

Cheese /charcuterie board from local gourmet shop for pre-dinner nibbling. Hardly touched.

Beef tenderloin, roasted herbed potatoes, asparagus. Homemade yeast rolls.

Pavlova with mixed berries for dessert.

Everyone seemed to enjoy it. But my god they were all so loud. I will never have a dinner party for 8 ever again. If my husband wants one, he can go it alone.

Serve apple pie with a side of Truvada

[quote] Everyone seemed to enjoy it. But my god they were all so loud. I will never have a dinner party for 8 ever again. If my husband wants one, he can go it alone.

But you're the cook, OP -- your husband wouldn't dare invite anyone (let alone 8 of them) to a dinner without you being there to prepare the meal! So nice to be needed, isn't it?

Well done OP. I love to cook, but a dinner party for 8? No way!