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What is a good menu for a March dinner party?

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Having a dinner party in March for 11 couples. I know it's early, but want to start thinking about a menu. Would appreciate some ideas. It is typically cold and rainy in March in Louisiana, so it would have it be inside rather than by the pool. Thanks for your suggestions!

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  1. A large rib eye roast or two beef tenderloin roasts marinated and brought to room temperature then smoked on charcoal medium rare, stuff baked potatoes, asparagus, fresh salad with good homemade salad dressing, bourbon pecan pie and Grand Marnier for after dinner drinks.

    5 Replies
    1. re: Littleman

      You know, that sounds absolutely perfect! I have to add some seafood though for these folks..Any ideas?

      1. re: suites

        Oh, saw that you're in Mississippi. I'm from Jackson, so of course the beef is right on.

        1. re: suites

          I'm not Littleman, but what about a big Raw Bar for the appetizer, or a raw platter at table? You could keep the liquid refreshment down to champagne or white wine then and knock out a ton of trouble for yourself, and it fits right in thematically. Otherwise, you could do an oyster cocktail or a shrimp remoulade individually at table. I love it served in a large Martini glass; it's a pretty presentation. You could start with deviled crab, as well; people love it and it wouldn't be too rich. Or go nuts and make Angels on Horseback for your Hor's d' ouvre.

          1. re: mamachef

            That's a good idea. You're giving me inspiration.. :-)

          2. re: suites

            you could always STUFF the roast with seafood?

        2. Leg of lamb says spring to me, stuffed with a garlic/rosemary/salt paste, roasted for hours... with asparagus with chopped hard boiled egg atop, drizzled with olive oil, some lemon/mint rice, and an arugula salad with a lemony/dijon-shallot vinaigrette. I've made a mint/pecan pesto to go with the lamb, before, too.... and yeah, mamachef's seafood starter bar sounds wonderful - especially just with champagne! a raspberry tart to finish....

          2 Replies
          1. re: mariacarmen

            I need to talk to you about that pesto, mariacarmen. Your menu is divine. When you do the egg/asparagus thing, do you just sieve the yolks (a la ala goldenrod?) or do you chop the whole thing? Either way, yum.

            1. re: mamachef

              thanks, mamachef!
              egg: chop the whole thing. and sometimes the shallot/dijon dressing gets drizzled on that too...

              the pesto is as simple as it sounds- exactly like the regular pesto but sub pecans and mint for pinenuts and basil. maybe a little chunkier than the normal pesto, so not quite as processed. i may have added a touch of brown sugar to sweeten the mint pesto, tho.....