First, some questions.

How many people will be attending? Will it stretch though supper time? (I'm assuming so, due to the main dish requirements). What are your kitchen facilities, i.e. do you have access to a full kitchen with refrigeration and stoves/ovens? Will the appetizers be served earlier, with the cocktails or right before the meal? If they are served earlier, you may want them to be more substantial.

Will there be someone to cook the meal right there, or will it have to be prepared in advance and reheated?

All those things in mind, a beef tenderloin, cooked and sliced thinly, is always impressive and those who like the more well done portions can, in some cases, eat the end pieces.

Salmon is quick and relatively simple to prepare but still impressive and can even be served cold, or wrapped in pastry or parchment for individual servings.

Cathy/Mustang's Arugula Salad with Figs and Proscuitto is delicious, I don't even care for green salad and I like it, although I make it with baby spinach in place of the arugula:

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

4 tbls olive oil

2 oz thinly sliced prosciutto cut into strips

1 tbls raspberry jam

3 tbls fig balsamic vinegar

1/3 cup dried figs, chopped into 1/4 inch pieces

1 tbls finely chopped shallot

5 cups baby arugula

1/2 cup chopped walnuts, toasted

2 oz Parmesan, shaved into thin strips

1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool.
2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, 1/4 tsp salt; toss to combine. Let cool to room temperature.
3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plates; top with portion of prosciutto, walnuts, and Parmesan.

OK, let's see, individual lamb chop "lollipops" would be good, although many people don't care much for lamb.

So, do you have any preferences? Things that are off the menu entirely? Who is cooking? If it's you, you may want to do some ahead of time so you can enjoy the party.

Have fun!

Annie

Won't you need dessert too? Or will there be a cake?

Maybe a baked chicken piccata...

For cocktails, I'd do champagne in flutes and have some options like chocolate martinis?

I'd make simple/elegant appetizers that are very easy to handle and eat -- for example, bacon-wrapped scallops on picks, fresh fruit on picks w/ dip, antipasto on picks, mini quiches, proscuitto-wrapped figs, etc.

I have ideas for main dishes but no specific recipes I could cite or give.

For desserts, I'd probably think of mini cheesecakes in all different flavors and toppings. :)

Or, instead of cheesecakes, those cream cheese filled strawberries dipped in chocolate.

I know Ann T made some recently, but I don't know whose recipe it was originally and since the search function is somewhere between completely useless and just abysmal, I can't find it. If you're interested, I'll look some more.

Annie