Broadway Themed Food and Drinks Menu: A Night of Culinary Drama


Welcome, theatre lovers and food enthusiasts, to our dazzling Broadway-themed dinner party! This evening, we’ll indulge in a spectacular feast inspired by the glitz and glamour of Broadway. From star-studded appetizers to show-stopping main courses and encore-worthy desserts, this menu is designed to transport you and your guests into the heart of New York’s theatre district. So, get ready to enjoy a night of delicious dining and dramatic flair!

Appetizers: Opening Acts

  1. Les Misérables French Onion Soup
    • Ingredients: 4 large onions (thinly sliced), 4 tbsp butter, 2 cloves garlic (minced), 1/4 cup dry white wine, 6 cups beef broth, 1 tsp thyme, 1 bay leaf, salt and pepper to taste, 4 slices baguette, 1 cup Gruyère cheese (shredded).
    • Instructions: In a large pot, melt butter over medium heat. Add onions and cook until caramelized, about 25-30 minutes. Add garlic and cook for 1 minute. Pour in white wine and cook until reduced by half. Add beef broth, thyme, bay leaf, salt, and pepper. Simmer for 30 minutes. Remove the bay leaf. Preheat broiler. Ladle soup into oven-safe bowls, top each with a baguette slice and shredded Gruyère. Broil until the cheese is bubbly and golden.
  2. Chicago Deep Dish Pizza Bites
    • Ingredients: 1 package pizza dough, 1 cup marinara sauce, 1 cup mozzarella cheese (shredded), 1/2 cup pepperoni slices, 1/2 cup green bell peppers (diced), 1/2 cup mushrooms (sliced), olive oil for brushing, Italian seasoning.
    • Instructions: Preheat oven to 375°F. Roll out pizza dough and cut into small circles. Press dough circles into mini muffin tins. Spoon marinara sauce into each, top with mozzarella, pepperoni, bell peppers, and mushrooms. Brush edges with olive oil and sprinkle with Italian seasoning. Bake for 12-15 minutes until golden brown and bubbly.

Main Courses: Show-Stopping Entrees

  1. Phantom of the Opera Beef Wellington
    • Ingredients: 2 lbs beef tenderloin, 2 tbsp olive oil, 1 lb mushrooms (finely chopped), 2 tbsp Dijon mustard, 8 slices prosciutto, 1 sheet puff pastry, 1 egg (beaten), salt and pepper to taste.
    • Instructions: Preheat oven to 400°F. Season beef with salt and pepper. In a skillet, heat olive oil and sear beef on all sides. Remove and let cool. In the same skillet, cook mushrooms until moisture evaporates. Brush beef with Dijon mustard. Lay prosciutto slices on plastic wrap, spread mushroom mixture on top, and place beef in the centre. Wrap tightly and chill. Roll out the puff pastry, unwrap the beef, and place it in the centre. Wrap pastry around beef and seal edges. Brush with beaten egg. Bake for 25-30 minutes until golden brown. Let rest before slicing.
  2. Hamilton Colonial Chicken Pot Pie
    • Ingredients: 4 boneless chicken breasts (cooked and cubed), 1/4 cup butter, 1/4 cup flour, 2 cups chicken broth, 1 cup milk, 1 cup carrots (diced), 1 cup peas, 1 cup potatoes (diced), 1 sheet puff pastry, 1 egg (beaten), salt and pepper to taste.
    • Instructions: Preheat oven to 375°F. In a large skillet, melt butter over medium heat. Stir in flour and cook until bubbly. Gradually whisk in chicken broth and milk. Cook until thickened. Add carrots, peas, potatoes, and chicken. Season with salt and pepper. Transfer the mixture to a baking dish. Roll out the puff pastry and place it over the filling. Brush with beaten egg. Bake for 30-35 minutes until golden brown.

Sides: Supporting Roles

  1. Wicked Roasted Brussels Sprouts
    • Ingredients: 1 lb Brussels sprouts (halved), 2 tbsp olive oil, 1/4 cup balsamic vinegar, 2 tbsp honey, salt and pepper to taste.
    • Instructions: Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender. In a small saucepan, combine balsamic vinegar and honey, and simmer until thickened. Drizzle over roasted Brussels sprouts before serving.
  2. Cats Creamed Spinach
    • Ingredients: 2 lbs fresh spinach, 1/4 cup butter, 1/4 cup flour, 1 cup milk, 1/4 cup heavy cream, salt and pepper to taste, pinch of nutmeg.
    • Instructions: Cook spinach in boiling water until wilted, about 2-3 minutes. Drain and chop. In a saucepan, melt butter over medium heat. Stir in flour and cook until bubbly. Gradually whisk in milk and cream. Cook until thickened. Stir in spinach, salt, pepper, and nutmeg.

Desserts: Sweet Finales

  1. My Fair Lady Strawberry Shortcake
    • Ingredients: 1 cup flour, 1/4 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 1/4 cup butter (cold, cubed), 1/2 cup milk, 2 cups fresh strawberries (sliced), 1/4 cup sugar, 1 cup heavy cream (whipped), mint leaves for garnish.
    • Instructions: Preheat oven to 425°F. In a bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Drop dough onto a baking sheet in 6 mounds. Bake for 12-15 minutes until golden. In a separate bowl, mix strawberries with sugar. Split shortcakes, fill with strawberries and whipped cream. Garnish with mint leaves.
  2. Rent Tiramisu Cups
    • Ingredients: 1 cup strong coffee (cooled), 1/4 cup coffee liqueur, 1 cup mascarpone cheese, 1/2 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, ladyfinger cookies, cocoa powder for dusting.
    • Instructions: In a bowl, mix coffee and coffee liqueur. In another bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy. Dip ladyfingers in the coffee mixture and layer in serving cups. Add a layer of the mascarpone mixture. Repeat layers and dust with cocoa powder. Refrigerate for at least 2 hours before serving.

Drinks: Theatrical Beverages

  1. Margarita on Broadway
    • Ingredients: 2 oz tequila, 1 oz lime juice, 1 oz triple sec, salt for rimming glass, lime wedge for garnish, ice.
    • Instructions: Rim the glass with salt. In a shaker, combine tequila, lime juice, triple sec, and ice. Shake well and strain into the prepared glass. Garnish with a lime wedge.
  2. Non-Alcoholic Star Punch
    • Ingredients: 4 cups cranberry juice, 2 cups pineapple juice, 1 cup orange juice, 1 cup soda water, fresh fruit slices for garnish, ice.
    • Instructions: In a large pitcher, combine cranberry juice, pineapple juice, and orange juice. Stir well. Add soda water just before serving. Serve over ice and garnish with fresh fruit slices.
  3. Gin and Tonic with a Twist
    • Ingredients: 2 oz gin, 4 oz tonic water, lime wedge for garnish, ice.
    • Instructions: Fill a glass with ice. Add gin and top with tonic water. Stir gently and garnish with a lime wedge.


This Broadway-themed dinner party menu offers a delightful array of dishes and drinks that will leave your guests impressed and satisfied. From the tempting appetizers to the sweet finales, each recipe is designed to make your evening memorable. Enjoy the food, the drinks, and the theatrical atmosphere!


Can I prepare these dishes in advance? Yes, many of these items can be prepared ahead of time, allowing you to focus on hosting during the party.

What non-alcoholic drinks can I serve? In addition to the Non-Alcoholic Star Punch, you can offer a variety of non-alcoholic drinks like sparkling water with fruit slices, herbal iced tea, or a non-alcoholic punch to keep all guests refreshed and happy.

How can I cater to dietary restrictions with this menu? Offer a variety of dishes, including vegetarian options like Wicked Roasted Brussels Sprouts and Cats Creamed Spinach. Clearly label any potential allergens.

What's the best way to serve the food at a Broadway-themed party? Plated service works well for a more formal atmosphere, but buffet-style serving can also be elegant if presented beautifully and allows guests to sample a variety of foods.

How can I make the party more interactive with the food and drinks? To make the party more interactive, consider setting up a DIY cocktail station where guests can mix their own drinks. You can also include a Broadway trivia game or a costume contest inspired by famous musicals to keep everyone entertained.