It sounds wonderful!!! and very rich! Are you planning to serve a dessert? if so, I hope it's something light and fruity/citrus-y. Wish I were invited!

With complicated or strongly flavored main dishes, I'd prefer to go with a very simple salad of mixed baby greens tossed with a light vinaigrette. I'd save the more complicated salads for a simpler entree, like a soup or a pasta :-) Otherwise, the menu sounds very nice. I assume the lobster dish is for the non-red meat eaters?

Thanks for the quick feedback!

We will be having apps beforehand which a few guests will provide. I'll be doing dessert. Any suggestions?

Like your idea of a simple salad so will go with that. Knowing the attendees, I'm sure they will have both the beef and lobster...and go back for seconds.

One question I have on the beef. I've ordered two 3-4 lb. filets. The recipe calls for 425 degrees for 40-45 minutes. I'm assuming cooking time would need to be increased with two. Any suggestions as to how much longer?

No, you will not need to increase the time since they are two separate roasts. To cook beef tenderloin properly, consider its thickness instead of its weight. Measure the mat vertically at its thickest point, then allow 12 minutes per inch roasting time for rare and 15 minutes for medium.

Being mildly lactose intolerant, I would appreciate a fruity non-dairy dessert with a meal like that. I make a peach raspberry pie that is made with frozen fruit and I make it a lot for parties, always get compliments. I'd also consider a cherry cranberry cobbler or blackberry cobbler, but then maybe that's not elegant enough for a dinner party? I'm not much for sculpted foods though, I am fine with schmooshy, great tasting stuff! I've also had cranberry topped bar cookies at a friend's New Year's buffet that were yum too.

Edited to add that I forgot Beef Wellington has a crust, so then definitely look into some kind of fruit bar. There are many pretty varieties. I once served blackberry shortbread a la Martha Stewart, for example. Or a tray of multi-colored Christmas cookies!! Can't go wrong with that!

My only suggestion would involve not having two rich creamy sauces for both main dishes. Of course people could skip the gorgonzola sauce for the beef, but even still, both mains are very rich. If anyone is watching their cholesterol intake or just prefers to eat more lightly, there isn't a main dish choice for them.

It all sounds delicious, though!

Set a couple of extra places at the table and I'll do the dishes. Sounds delish!

For dessert you could do elegant little treats like meringue, pavlova, cookie dough bites, profiteroles. Cheesecake is also delicous!

Ditto on the WONDERFUL!!

I would second a lighter sauce for the wellington - as there's pâté under the pastryˆ- a red wine jus. Is the fish course served before the meat or an alternative main course? Are you serving a starter?

I was going to start with a salad, which I've switched from the salad listed above to a simple greens with vinaigrette. The rest will be served together. I'm guessing that most people will take both the beef and lobster. It is the holidays! I choose the sauce thinking that it could go on both the beef and the asparagus, but I like your idea, Isley, and will give that some thought.

Originally I was thinking about doing popovers, but then thought just plain dinner rolls. Any thoughts on that?

When I do a dinner party, I like to think about contrasting tastes and textures that also compliment. If you're going with a salad and a vinaigrette for a starter, (which I think is fantastic) then I would maybe consider croutons on the salad and not have rolls with dinner. The wellington has a crust and it and the lobster are both smooshy, so I wouldn't go with popovers, too similar to the wellington crust. Not that the similarity is a bad thing, nothing wrong with MORE of a good thing too!

Oh, and I also googled a couple of recipes that are like that blackberry shortbread I made and found this one for cranberry apricot bars. I'd be all over these for the holidays if I didn't already have a container of glazed peel that I have to make into cookie bars, (lebkuchen).Cranberry Apricot bars from Betty Crocker

I think you are having too many rich dishes.
Don't know what your hors d'ouvres will be but I hope crisp and full of veggies.
I would serve a simple spring greens salad with a lemon and olive oil dressing...or a simple French dressing...perhaps with skinny slices of sweet onion and slices of Granny Smith apples.
and instead of adding liver pate and puff pastry to the beautiful beef filet, I would simply roast it, perhaps with an herb rum and serve it with the gorganzola sauce. And i would prefer a nice baguette instead of soft buttery dinner rolls.
Every item on your menu is oily and full of fat....have some items simple....like the salad and the beef.

Linda, I do plan on starting with a simple salad with a vinaigrette (posted above). Also plan to switch to an au jus rather than the Gorgonzola. The beef is actually with mushroom duxelles rather than liver pate. Thanks for your thoughts!

Your menu sounds fabulous, but I would agree to ditch the gorgonzola sauce as you've planned. Another delicious sauce for the filet is a port wine with bacon and mushrooms. It's always a hit. I'll try and find the recipe. Excellent tenderloins can be found at Costco, I buy the trimmed ones and they're very good!

Compmum, would love your sauce recipe!

Ditch the crust and the mushroom duxelles....keep the gorgonzola sauce!!

Lindac, but... I want to try mushroom duxelles! (I am not sure what they are, but anything mushroom has to be good...)

Compumom, I'd be interested in your sauce recipe, too!