How to Create a Menu and Serving Options
by Cindi Sutter, Founder & Editor Spirited Table®—All content provided by Lydia Stassart from her book The Art of Hosting and Decorating
Lydia was born and raised in Brussels, Belgium. She is an interior designer, a member of the American Society of Interior Designers, and an accredited stager. After living in New York City for a few years, she moved to Minnesota, where she lives with her family. She shares her time between Miami, Florida and Nice, France. She has been the Honorary Consul of the Kingdom of Belgium for the last ten years, and she was the President of the Minnesota Consular Corps for two years.
Menu
The menu can be set in a picture frame and displayed on your sideboard or table, or you can write or print individual menus and place them on the plate of each guest.
How to Create a Menu
It is always important to ask your guest when they R.S.V.P. if they have any dietary restrictions. Nothing is more embarrassing for a hostess than to find out she has nothing other to offer than a yogurt to her guest. Keep it simple; never attempt a new recipe for a dinner party!
These days, a menu consists of a soup and/or starter, an entrée, a cheese course, and a dessert. Things to avoid.
Two dishes with the same base (i.e. a smoked salmon followed by a fish course)
Two pies (i.e. a quiche as a starter and a pie for dessert)
Foods difficult to eat, like lobster, artichokes, or spaghetti.
Some dishes that are perceived as a delicacy in some parts of Europe may not be palatable in America. Stay away from oysters, rabbit, foie gras, sweet bread, beef tongue, lamb, and overly spicy food. If you do not have help in the kitchen, avoid dishes that require lengthy last minute preparations. You do not want to be away from your guests for too long. If you need to be in the kitchen, make sure your spouse/partner remains at the table with your guests.
Remember, presentation is key. As we say in French “we eat with our eyes.” A simple, well prepared meal is usually more appreciated than a pretentious one. Even if you do not have much time, a slice of pâté de campagne presented on a bed of arugula drizzled with walnut oil, and served with a spoonful of onion confit is a no brainer. This is a favorite appetizer and can be prepared in advance.
A coq au vin is universal and a safe bet for an entrée. This dish can also be prepared in advance. See chapter seven for my Coq au Vin recipe.
How to Serve Plates
The plates are served to the left of each guest and the wines are served to the right. Women are served first and hosts last. The plates are retrieved from the left.
With the meal, offer a variety of breads: French baguette, multigrain and walnut or olive breads are good choices. Butter should also be on the table.
Cheese Plate
A cheese plate is served before the dessert. A good cheese plate should consist of a slice of Camembert (known as the king of cheeses), a slice of Roquefort (known as the prince of cheeses), a piece of goat cheese, and a piece of hard cheese like a Manchego or a Comte. In the US and UK, cheese is served with port. In France, it is served with wine.
Dessert
For desserts, I recommend a trifle, a chocolate mousse, or a crème brûlée. In summer, fresh fruits or an ice cream parfait are light and refreshing. I try to stay away from cheese cake; I find it too rich after a meal. See chapter seven for my Belgian-chocolate mousse recipe.
Coffee and tea are served after dessert, and can be served in the living room or library. Make sure you have a selection of herbal teas, as well as decaffeinated coffee. Truffles, chocolates, or mignardises can be passed along with the coffee. You may offer liqueurs, (such as cognac, Bailey’s, or a digestive) although most people pass on an after-dinner drink.
