Instead of a starter we went for 6 different canapes. For the main course they were having trouble deciding, and as it was a fish-eating vegtarian party in the end we went for a combination of sole roulades with asparagus coulis (asparagus, white wine, creme fraiche) and these roasted vegetables en croute with vegetarian gravy. I did enough roulades so there were 2 per person, and 5 of the en croute so, if they wanted, they could cut each in half, and then they could each have a bit of both.
Roasted celariac, swede and butternut squash, peppers with creamy mushrooms and leeks (which gives a little moisture).
Served with new potatoes, runner and broad beans.