Hi everyone -
I throw an annual holiday cocktail party and this year decided to change up the menu a little bit just because I wanted to avoid menu fatigue (is this a thing? I think it should be!). I love this board and its helpful posters, so wanted to get some feedback.
We'll have about 50 people coming and going through the night. There is a Champagne/Cranberry punch and a Pink Grapefruit Bourbon punch available, along with wine and beer. And even a few non-alcoholic drinks, too. ;)
I feel like it is a little too much, but I am not sure what to cut out. I see that I've put three new things on the menu (marked below) but I think I only removed one thing from the menu. So I am guessing at least one of the hors d'oeuvres needs to be cut. Your thoughts are welcome!
Beef tenderloin (served warm, sliced thin) served with either chimichurri or creme fraiche horseradish sauce
Shrimp w/ cocktail sauce
Korean-style cocktail meatballs (crock pot) ** new this year **
Buffalo chicken dip (crock pot) served w/ celery, carrots, and Fritos.
Pita chips, carrots, celery, radishes
Mini-chicken bastillas (planning on making these in phyllo cups) ** new this year **
Mini potatoes stuffed with roasted eggplant and red pepper dip (v) ** new this year **
Peppadew peppers stuffed with goat cheese (v)
Stuffed mushrooms (v)
Tapenade tarte soleil w/ feta dip
Cheese straws (v)
To respond to comments I've gotten in the past: People love the m&ms for dessert. When I made actual desserts (cookies, tartlets, etc) no one ate them. So we just stick with what works even though I would LOVE to make something fancy for dessert. People have also commented in the past that there's a lot of dairy/cheese on this menu and, yes, it is true. My only excuses are that no one has ever complained and I DO live in Wisconsin...