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Critique cocktail party menu?

mskilgore | Nov 22, 201612:42 PM

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!

Main Proteins:
Beef tenderloin (served warm, sliced thin) served with either chimichurri or creme fraiche horseradish sauce
Shrimp w/ cocktail sauce

Crock Pot:
Korean-style cocktail meatballs (crock pot) ** new this year **
Buffalo chicken dip (crock pot) served w/ celery, carrots, and Fritos.

Dips:
Muhammara (v)
Hummus (v)
Pita chips, carrots, celery, radishes

Hors d’oeuvres:
Cheese/sausage plate
Mini-chicken bastillas (planning on making these in phyllo cups) ** new this year **
Bacon-wrapped dates
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)

Dessert:
Peanut m&ms.

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...

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