Hosting a dinner party can be an art form. You have to craft a perfect menu for a specific group of people. You have to know their wants and dislikes, their food allergies, and lifestyle choices. The perfect dinner comes in three courses: appetizer, main course, and the dessert. Here are some Three-course meal choices for hosting your dinner party.
Fish and Seafood
Start off with some shrimp flambé in fresh fish stock or a Mesclun salad made from asparagus spears, lettuce, and drizzled with lemon vinaigrette. For the main course, some baked salmon roulade with tomato butter sauce served on a potato galette, or baked salmon in cucumber wine sauce with red potatoes and Fresh snow peas and carrots Julienne. For the dessert, line a martini glass with some Italian lady fingers, top with coffee-infused whipped cream, and sprinkle with finely chopped dark chocolate.
For a lobster course, slice some cucumbers about half an inch thick and top with de-shelled shrimp and hot chili sauce as appetizer. For the main course, serve cold water lobster tails slowly poached in butter with Julienne of carrots with lemon dressing and red potatoes in truffle oil. For dessert, serve sponge cake in a martini glass topped with whipped cream and chocolate ganache.
Chicken
For the first course, serve spinach greens with orange vinaigrette made from fresh orange juice, Dijon mustard, and a dash of balsamic vinegar. For a savory appetizer, wrap mushrooms in bacon slices and bake in the oven. For the main course, Cornish game hens baked in sage dressing served with gravy. Pair it with savory mashed potatoes and dilled zucchini, or small baby potatoes sautéed in garlic. For the dessert, serve some pureed frozen strawberry in a champagne glass rimmed with chocolate or ice cream in a martini glass rimmed with dark chocolate or crushed Oreo. Go all out and serve a slice of strawberry cream torte.
Lamb
For the appetizer, toss some arugula, asiago greens, and pear slices with some orange vinaigrette or serve sliced cucumbers topped with lobster bits or crab, drizzled with lime juice. For the main course, seared loin chops coated basted with Dijon mustard can be served with sweet mashed potatoes or baked potatoes. As an alternative, roast a rack of lamb with herbs and mustard. For the third course, serve mini chocolate mousse cakes topped with mint garnish or a mini apple pie topped with vanilla ice cream.
Beef
Start off with garlic and shrimp pasta in white cream or a shrimp cocktail served in a martini glass. For the main course, prime rib steak in horseradish sauce or beef tenderloin steaks served with sour cream, baked potato, and some fresh greens. As an alternative, rib eye beef steak paired with Parisienne potatoes and carrots and snow peas Julienne. For dessert, serve small molten lava chocolate cakes topped with vanilla ice cream or coffee granita with whipped cream served in a tall wine glass. For a lighter alternative, serve dried apples and nuts in a martini glass, topped with whip cream and drizzled with cinnamon.
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