Ideas for Setting an Hors D'oeuvres Buffet Table

An hors d'oeuvre, which roughly translates from the French as "outside of the main work" is an appetizer, teaser or amuse-bouche served before a meal. Typically finger food, it is also a wonderful complement to a cocktail hour or reception. An hors d'oeuvres buffet table should hold a variety of small and inventive bite-sized food meant to tantalize or refresh guests. Ideally, it should be separate from the drink table and focus only on the food. Does this Spark an idea?

Basic Setup and Layout

Set up the table in a convenient spot where the flow of guests is continuous and smooth. There must be room to stand in line, serve plates and exit without a fuss. Your table should be big enough to hold dishes, decorations and service items with 2 to 4 inches of room around each. Servers should be able to come and go easily. Dress the table with a skirt to hide the legs, a tablecloth in any color and decorative items for interest.

Arrange chafing dishes and iced bowls near the back of the table, where they are easier both to monitor and refill. Platters and plates go forward. Elevate some dishes, as on a terrain, by putting foam or ceramic blocks under the tablecloth. Serving plates come at the start of the line, along with cutlery and napkins. Arrange these in an attractive style such as fans or domino lines. Fold the napkins into fancy styles if you wish. Place a few extra napkins and cutlery at both table ends, just in case.

Decorations

Drape extra material around the buffet plates by bunching it up in attractive peaks or waves. Alternatively, cover the tablecloth with thematic bases like fishing nets or pine boughs, which create a foundation for the plates and dishes.

Bring along a few neutrals for decoration. Tea lights dot a table effortlessly. Two thin columns or willow branches can be wrapped in colored material or strung with white lights. Clear vases can hold fresh lemons, clove spiked oranges, sea shells or colored glass. Woven baskets can hold fake lobsters, an array of squash or fresh artisan breads.

Decorate the table according to the occasion. For seaside cocktails, put out starfish between plates. Serve hors d'oeuvres in a wooden boat. Dress a classic table with polished silver candelabras and fresh flowers. For a winter theme, put out pine cones, glittery snowflake candles and gold baubles.

Catering

Buffet tables offer a blend of hot, cold and omnivorous foods served in warm chafing dishes, chilled ice bowls or neutral platters. Mix these up in your layout and keep them at the appropriate temperature.

Hors d'oeuvres are best when they achieve an artistic blend of flavors and textures, like a tiny meal. For example, a crab mousse in a flaky shell with caviar and cilantro, or peppered figs with honey and goat cheese served on an oval of baguette. The illusion of creative variety is more important than an impressive menu. That is why an inviting table setting is so important.

Food must look attractive on the buffet table. Plates may be lined with doilies, sauces or garnish for appeal. Keep the dishes full in appetizing patterns that are easy to serve. Set out toothpicks and little forks if required for easy eating. Anticipate anything likely to sully or embarrass your guests.