Masquerade Themed Dinner and Drinks Menu: A Mysterious Feast


Welcome, masked guests, to our enchanting masquerade-themed dinner party! This evening, we’ll indulge in a delightful feast inspired by the elegance and mystery of a grand masquerade ball. From sophisticated appetizers to sumptuous main courses and decadent desserts, this menu is designed to transport you and your guests to a world of intrigue and opulence. So, don your finest masks and prepare for a night of exquisite dining and enchanting flavours!

Embracing the Spirit of a Masquerade Party

A masquerade-themed party is all about elegance, sophistication, and a touch of mystery. The food and drinks should reflect the grandeur and refinement of a high-society banquet, with each dish showcasing creative presentations and luxurious flavours. This menu includes a variety of exquisite dishes that will make your guests feel like they’ve stepped into a magical evening of disguise and delight.

Appetizers: Elegant Starters

  1. Mystic Mushroom Caps:
    • Ingredients: 1 lb large mushrooms (stems removed), 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup cream cheese, 2 cloves garlic (minced), 2 tbsp parsley (chopped), salt and pepper to taste.
    • Instructions: Preheat oven to 375°F. In a bowl, mix breadcrumbs, Parmesan cheese, cream cheese, garlic, parsley, salt, and pepper. Stuff each mushroom cap with the mixture. Place on a baking sheet and bake for 20 minutes until golden and bubbly.
  2. Sophisticated Smoked Salmon Canapés:
    • Ingredients: 1 baguette (sliced into rounds), 8 oz smoked salmon, 1/2 cup cream cheese, 2 tbsp fresh dill (chopped), lemon slices for garnish.
    • Instructions: Spread cream cheese on each baguette slice. Top with a piece of smoked salmon and garnish with fresh dill and a small lemon slice.

Main Courses: Sumptuous Entrees

  1. Filet Mignon with Red Wine Sauce:
    • Ingredients: 4 filet mignon steaks, 2 tbsp olive oil, salt and pepper to taste, 1 cup red wine, 1/2 cup beef broth, 2 tbsp butter, 2 cloves garlic (minced), 1 shallot (finely chopped).
    • Instructions: Preheat oven to 400°F. Season steaks with salt and pepper. In an ovenproof skillet, heat olive oil over medium-high heat. Sear steaks on both sides until browned. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare. Remove steaks and let rest. In the same skillet, sauté garlic and shallot until softened. Add red wine and beef broth, and simmer until reduced by half. Stir in butter and season with salt and pepper. Serve sauce over steaks.
  2. Chicken Marsala:
    • Ingredients: 4 boneless chicken breasts, 1 cup flour, 2 tbsp olive oil, 1 cup Marsala wine, 1/2 cup chicken broth, 1 cup mushrooms (sliced), 2 tbsp butter, salt and pepper to taste, fresh parsley for garnish.
    • Instructions: Dredge chicken breasts in flour, shaking off excess. In a large skillet, heat olive oil over medium heat. Cook chicken until golden and cooked through, about 5 minutes per side. Remove chicken and set aside. In the same skillet, add mushrooms and cook until browned. Add Marsala wine and chicken broth, and simmer until the sauce is slightly thickened. Stir in butter and return the chicken to the skillet, coating with the sauce. Garnish with fresh parsley.

Sides: Elegant Accompaniments

  1. Truffle Mashed Potatoes:
    • Ingredients: 4 large potatoes (peeled and chopped), 1/2 cup milk, 4 tbsp butter, 1 tbsp truffle oil, salt and pepper to taste and fresh chives for garnish.
    • Instructions: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with milk, butter, truffle oil, salt, and pepper. Garnish with fresh chives.
  2. Roasted Brussels Sprouts with Balsamic Glaze:
    • Ingredients: 1 lb Brussels sprouts (halved), 2 tbsp olive oil, salt and pepper to taste, 1/4 cup balsamic vinegar, 1 tbsp honey.
    • Instructions: Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes until tender and caramelized. In a small saucepan, combine balsamic vinegar and honey, and simmer until thickened. Drizzle over roasted Brussels sprouts before serving.

Desserts: Decadent Treats

  1. Mini 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.
  2. Raspberry Panna Cotta:
    • Ingredients: 2 cups heavy cream, 1 cup milk, 1/2 cup sugar, 2 tsp vanilla extract, 2 1/2 tsp gelatine, 3 tbsp cold water, 1 cup fresh raspberries, 1/4 cup sugar, 1 tbsp lemon juice.
    • Instructions: In a bowl, sprinkle gelatine over cold water and let sit for 5 minutes. In a saucepan, heat cream, milk, and 1/2 cup sugar until just boiling. Remove from heat and stir in the gelatine until dissolved. Add vanilla extract. Pour mixture into ramekins and refrigerate for at least 4 hours. For raspberry sauce, cook raspberries, 1/4 cup sugar, and lemon juice in a saucepan until the berries break down and the mixture thickens. Serve panna cotta with raspberry sauce on top.

Drinks: Refreshing Beverages

  1. Blackberry Mint Mocktail:
    • Ingredients: 1 cup blackberries, 1/4 cup fresh mint leaves, 1/4 cup lime juice, 4 cups sparkling water, ice cubes, mint sprigs and lime slices for garnish.
    • Instructions: In a pitcher, muddle blackberries and mint leaves with lime juice. Add sparkling water and stir well. Serve over ice and garnish with mint sprigs and lime slices.
  2. Venetian Spritz (Alcoholic Option):
    • Ingredients: 3 oz Prosecco, 2 oz Aperol, 1 oz soda water, ice cubes, orange slice for garnish.
    • Instructions: In a glass filled with ice, combine Prosecco, Aperol, and soda water. Stir gently and garnish with an orange slice.
  3. Masked Martini (Alcoholic Option):
    • Ingredients: 2 oz vodka, 1 oz dry vermouth, 1 oz pomegranate juice, ice cubes, pomegranate seeds for garnish.
    • Instructions: In a shaker, combine vodka, dry vermouth, and pomegranate juice with ice. Shake well and strain into a martini glass. Garnish with pomegranate seeds.


A masquerade-themed dinner party is a fantastic way to bring elegance and mystery to your home. With this menu, you can create a delicious and luxurious experience that will delight your guests and make your party a memorable event. Enjoy the food, the drinks, and the enchanting 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 Blackberry Mint Mocktail, 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 Stuffed Mushroom Caps and Truffle Mashed Potatoes. Clearly label any potential allergens.

What's the best way to serve the food at a masquerade-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 dessert station where guests can assemble their own Mini Tiramisu Cups. You can also include a masquerade mask contest or a mystery game to keep everyone entertained.