So bummed that Friday's posts were lost. I found it helpful reading them in real time and had planned to come back later for some of the menu suggestions. Anyone reading this now who posted with ideas on Friday, please share again.

This is what I served:

Robust appetizers - cheeses, patés, olives, cornichons, cocktail nuts, grapes, mini mandarins as well as small cups of soup for sipping
Roasted chicken with garlic, lemons, and shallots
Roasted carrots tossed with a bit of orange juice and zest
Toasted couscous tossed with parsley and a bit of lemon zest
Salad with greens, sliced fennel, and bits of citrus
Chocolate olive oil cake with whipped cream and raspberries

Yeah, I know a lot of citrus but more hints than being the central ingredient. I had previously made variations of everything on the list except for the olive oil cake. It was delish, but the recipe notes I read this morning indicated I need to whip it longer than the suggested time to avoid the cake falling a bit in the middle. Well, I've made an olive oil cake before but not a chocolate one.

While we've had outdoor dinner parties since 2021, this was the first time we've had an extended indoor dinner party and I just felt a little stagnant about what to do for a menu. Reading everybody's suggestions following my first post was so helpful for the dinner as well as giving my ideas on what to try to jazz up our family meals.

Thanks again!

Youvetsi, Greek short ribs with orzo, salad and green beans. So easy and so elegant. Key lime pie with a tart raspberry sauce for dessert. Rave reviews always!

Anonymous wrote:No I don’t think chicken Marbella is passé, it’s just very recognizable at this point; everyone knows it.

I’m 39, American, never heard of it or had it.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Have him grill steak from organic butcher
Salad
Roasted asparagus

How much asparagus per person?

Two thin stalks

Three or four would look better. I’ve never seen just two think spears on a plate.

Last dinner party was served a low country shrimp boil- it was fantastic. With a remoulade and side of bread.

Shrimp, potatoes, corn, sausage, crawfish if you want in a big ole pot w seasoning. Serve lemons and remoulade. Everyone gets their hands dirty and it's great for a casual get together. Want to get everyone loosened up

Serve w some cold beer

My favorite is always gumbo night. Start with some deviled eggs or boudin. Then a giant pot of chicken and sausage gumbo with French bread. Pralines and bread pudding for dessert.

As my Cajun husband likes to say, “There’s a reason my people die young.”

Anonymous wrote:

Anonymous wrote:Have him grill steak from organic butcher
Salad
Roasted asparagus

How much asparagus per person?

Two thin stalks

Anonymous wrote:Have him grill steak from organic butcher
Salad
Roasted asparagus

How much asparagus per person?

Thanks for all the responses here - really appreciate folks taking the time to respond.

Open to any more ideas, too!

Anonymous wrote:Chicken tagine (w olives and cured lemon) with cous cous or lasagna and Caesar salad are our go tos but have also done chicken Marbella and agree it’s super easy and generally well received.

Do you have a preferred chicken tagine recipe? I love olives and preserved lemons.

Anonymous wrote:Chicken tagine (w olives and cured lemon) with cous cous or lasagna and Caesar salad are our go tos but have also done chicken Marbella and agree it’s super easy and generally well received.

Same go-to’s here! I like a serve a snack board as an app that I tie to whatever I am serving for dinner (eg, if chicken tagine I’d include hummus, whipped feta dip, pitas, cucumbers, etc or if lasagna I’d make it more like a charcuterie board).

For dessert, you can’t go wrong with individual puddings or mousses, shave some chocolate and add berries on top for a more elegant presentation.