Whenever I host, I typically lay a decent spread for my gamers. Here's the menu from the last game I hosted.
Hors d'ouevres
• Caviar with dill cream cheese.
• Coconut-battered shrimp with mango salsa.
• Brie, havarti, and camembert cheese.
• Ferro Rocher and Hershey's Bliss bonbons.
• Wheat, vegetable, pepper and poppy, and water crackers.
• Naoussa (a vintage 2003 produced in Macedonia, made from Xinomavro grapes harvested at an altitude of at least 1,000 feet).
• Proshyan (an Armenian wine produced exclusively from pomegranates).
Entrees
• Buffalo chicken (boneless, skinless chicken breastmarinated and grilled, served with sour cream and guacamole).
• Steak (seasoned strip steak grilled and topped with sauteed mushrooms and compounded butter containing feta cheese, fresh mint and basil).
• Scalloped potatoes in cheddar sauce.
• Baked potatoes.
• Golden bell peppers, mushrooms, and red onions lightly tossed in oil and vinegar and grilled.
• Freshly-baked wheat rolls served with honey butter.
• Hoegaarden, martinis (real martinis made with gin, not vodka), manhattans.
Dessert
• Cheesecake made with fresh eggs and honey--no processed sugar. Topped with Godiva chocolate sauce and fresh fruit.
• Freshly ground Arabica coffee.