How about a fritatta or 2? Raspberry hot wings...or just raspberry hot sauce on boneless chicken strips. would look and taste good.
Seems to me you are missing some shell fish...unless maybe you served a crab quiche...how about a baked pasta with shrimp mushrooms and perhaps artichoke hearts in an alfredo souce?
Sounds like fun to me!
Linda C

Chicken a la King along with a salad makes a lovely lunch dish. I was just mentioning it to a friend this morning.

The nice thing is the "filling" and the shells can be made well ahead and then just warmed and assembled, which is no work at all.

Crab cakes and a salad is another idea. Make them the day before and then just heat them up in the oven.

Sounds like a lovely afternoon. Let us know what you decide on.

THanks for the FB!

LindaC: as a matter of fact, I did do a crab quiche! I always have to be careful with shellfish as a dear friend is allergic, so I label all the items on the buffet that are not obvious....I like to label them with festive placecards anyway.

I like the rasberry chicken cutlet idea too! Do you have a recipe link or can you email me one?

greyhounds: the salad looks great for a buffet, thanks! I do like mimosas, but admittedly I don't have champange flutes for a crowd, only wine stems and water goblets. Thoughts?

Chase: I actually thought of this..but doing Seafood newberg.....since my one friend is the only one with a shellfish issue. The chicken would probably be a better choice though....The puff pastry shells would be easy to do the day before....

thanks everyone for some inspiration!
Cris

Raspberry wings....that also work with breast tenders and boneless thighs.

Raspberry Wings
1-1/2 c seedless raspberry jam
1/3 c balsamic vinegar
3 T soy sauce
1-1/2 tsp crushed red pepper
1 pkg (5 lb) frozen chicken wings, thawed
Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss
the wings with half of the jam mixture. Place on the baking sheets and
bake for 50 minutes. Turn the wings and brush with the remaining jam
mixture. Bake for 8 to 10 more minutes, or until no pink remains in the
chicken and the sauce glazes the wings. Serve immediately.
NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry.
Serves: 4 to 6

One of my luncheons I made this and everyone loved it. I made Cream of Cauliflower soup & served in a variety of dainty cups & saucers I picked up at garage sales. For the entree-I served thin slices of Roast Pork tenderloin over a bed of wild rice and a side of plum sauce. In addition, I hollowed out medium sized tomatoes & baked them in the oven and when done-I placed bright green steamed frozen peas. Very colorful.I have also done Chicken Ala King served in pastry shells with the tomato dish.
Seafood Newburg is a great one too-sprinkled with the frozen garden peas. I've served these in crepes also.
No doubt you have perhaps done this, but if not-consider using a vegetable to hold your entree or soup, etc. (small acorn squash, red, yellow or green peppers,etc.)
I made mini muffin sized breads (date, zucchini & banana) and molded butter pats to serve w/the muffins.
Desserts have been varied, but the favored was my Bluberry delight with warm butter sauce. Also my Raspberry English Trifle. Other ideas might be fancy cupcakes.

Thanks for the recipe LindaC! It looks yummy!

Since I am just now gathering my menu ideas, I have decided to forgo anything requiring a knife to cut, so tenders and thighs are out. I will try some drumettes/wings though! I have a Gagg Combi steam and wings and ribs are a breeze to cook in there...dress them and turn on the switch.

I think I will do Seafood Newberg and Chicken Ala King for mains and serve in shells. A few salads and some fruit and I'll be good to go!

Thanks for your help ladies!