The occasion dictates the menu. I recently had a holiday party and it was basically heavy horsdeurves. The crowd was all adults so I was able to get a little sophisticated with it. I lay cold apps on platters and I have chaffers for hot appetizers.
For this party on the hot side I made chorizo stuffed pequillo peppers, spinach artichoke dip, crab stuffed mushrooms, and bacon wrapped dates
For cold things, I made two types of crostini - one with seared ahi tuna and sriracha goatcheese and another with creamed bleu cheese, cabernet pears and spiced walnuts. I did some antipasto platters with prociutto, spanish cheeses, marinated olives, and vodka marinated grape tomatoes. Then a basic crudite tray with green goddess dip.
I had two drink stations and one dessert bar as well.