10 Menu Planning Ideas for New Year’s Eve

1. Plan a Modular Menu

• Divide dishes into categories: cold appetizers, hot appetizers, mains, desserts
• Choose 2–3 options per category for flexibility and variety

2. Set Up Themed Stations

• Traditional corner: Romanian salad de boeuf, cheese platter, fish roe
• International corner: mini tapas, bruschetta, sushi rolls
• Quick dessert stand: mini cakes, festive pastries

3. Prep in Advance

• Cook and freeze sauces, pâtés, and canapés 2–3 days ahead
• One day before: portion and bake tarts or roasts that can’t be frozen

4. Individual Portions

• Serve mini quiches, tartlets, or bouchées in single-serving sizes
• Use silicone molds or small ramekins for hygiene and presentation

5. Wine & Pairing Corner

• Create a mini-bar with pairing suggestions: sparkling with appetizers, white with cold starters, red with roasts, dessert wine with sweets
• Display suggestions on a small chalkboard

6. Live Cooking or Carving Station

• Designate a spot for on-the-spot cooking—steak, rotisserie chicken, or small-batch risotto
• Invite guests to interact with the process

7. Rotating Hot Buffet

• Use chafing dishes for stews, gratins, and pasta
• Refresh dishes halfway through the party for maximum freshness

8. Mocktail DIY Corner

• Provide sparkling water, syrups, fresh fruits, and herbs
• Let guests build their own festive drinks

9. Labeling and Simple Instructions

• Tag each dish with its name and icons (e.g., “vegetarian,” “spicy”)
• Help guests make quick, informed choices

10. Self-Serve Dessert Bar

• Set out mini pastries, macarons, fresh fruit, and toppings (chocolate, nuts, dried fruit)
• Let guests assemble their own dessert plates, reducing your serving workload