I've revised the menu significantly but need to keep the lamb chops. Here's the new menu followed by the recipe for the mac-n-cheese cups which might make it back into the menu in place of the clams...tho I could use a chicken item. Passed food Mini sausage quiche Pigs-in-blankets Baby lamb chops Scallops wrapped in bacon Clams Casino (I am still on the fence about these, but might make them a stationary item) Birds nest Fontina, arugula, and carmelized onion quesadilla wedges Mini Knishes Stationary Lionshead meatballs Shrimp cocktail Crudite with Caesar dip (one in the dining room and smaller trays in the other rooms) Sushi tray (still on the fence about this too) Cheese platter Hot dip in a chafing dish This will come out around 2 hours into the party: Cheese tortellini with Vodka sauce Green chopped salad Breads Mini Mac and Cheese Bites Source: My Italian Grandmother Ingredients: 1/2 lb elbow macaroni 1 1/2 tablespoons unsalted butter 1/4 cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons all-purpose flour 3/4 cup milk 4 ounces cheddar cheese, shredded (1 packed cup) 4 ounces deli-sliced American cheese, chopped 1 large egg yolk 1/4 teaspoon smoked Spanish paprika (I used regular) Salt and pepper Directions: Preheat oven to 425. In a large saucepan of boiling salted water, cook the macaroni until al dente. Drain and run under cold water to stop the cooking process and to keep the macaroni from sticking to itself. Spray two 12 cup muffin tins with Pam and sprinkle half the Parmigiano cheese into the bottom of the cups. (Can also use mini muffin tins) In a large saucepan, melt the butter, then over medium heat, whisk in the flour. Cook for two minutes until boiling. Whisk in the milk and continue whisking until boiling, about 5 minutes. It should be nice and thick. Stir in the American and cheddar cheeses until melted. Off the heat, stir in the egg yolk and paprika. Fold in the macaroni. This is also a good time to taste and season accordingly. I like to add salt and a lot of pepper during this step. Spoon evenly into the muffin cups and sprinkle with remaining Parmigiano cheese. (I have decided to skip this step and put all the Parmigiano cheese into the bottom of the tins, I think it makes the bites a little too crunchy to have this extra cheese on top, but that's just our preference). Bake in the upper part of the oven for about ten minutes. Let cool for about 5 minutes so they don't fall apart. Use a spoon to remove them from the muffin tins.

It has been interesting reading all of the comments. Who knew serving a plated meal could be so divisive? For small dinner parties with six or fewer guests (eight total diners), I usually plate the food. I am careful about food allergies, but not food preferences. If a guest doesn't like something, they can leave it on their plate. I've never had a guest not eat my food. Perhaps they just have good manners, but most of my guests have eaten at my house more than once. I assume they wouldn't come back if they didn't like my food or the way it is served. For large family gatherings of 30+, I serve buffet style, but I don't have a huge variety of food. There are usually two meats, potatoes of some kind, three or four vegetables and a salad. As, Martha said, I'd rather make a larger batch of an item than to add more items. I'm lucky in that I only have one friend who requires a gluten-free diet. When she is a guest, my kitchen is completely gluten-free to avoid even the smallest chance of cross contamination.

Do you like marinated vegetable salads? I make them all the time as an alternative to mayo dressed salads. Various oil and tart combinations, like olive oil and red wine vinegar for example . . . hubs does not like vinegar or lemon based salad dressings so that's out for someone like him. But lot's of people do like.

Is your friend going to eat the food that you have ordered and is she GF for diet reasons or because she is Celiac. If she is Celiac. unless the food was made in a cross-contamination free kitchen she may not be able to eat any of it. Just a thought. My DIL is Celiac so it's something I'm always aware of.