25 people, not all fish....right?
Start feeding people in the parlour...offer shrimp cocktail (and please feel free to not serve traditional cocktail sauce
....a pesto mayonnaise would be lovely, and very christmasy looking). Do a hot clam dip, too. I could give you my mother in law's recipe, if you like.
I'd serve a cream of mussle soup, next (first course in the dining room), but if you want to skip the fish, how about tortellini en brodo?
I'd serve stuffed calamari next, stuffed with raisins, bread crumbs, chopped anchovies and pignoli nuts. I'd braise them in a sherry/clam juice sauce.
Would you consider a champagne sorbet at this time? It's the perfect way to get the fishy-ness out of everyone's mouth...
Pasta with clam sauce next.......or.......shells stuffed with ricotta served with a pomodoro sauce and chopped basil.
How do you feel about a crown roast??? Lots of people put stuffing in the middle...but I'd skip that, and serve the portions atop a bed of polenta with roasted chestnuts (peeled, please!!) and grilled shallots with a port sauce.
If you care to, a cheese course would be great now...or, serve a bed of greens with a goat cheese rillete and marinated orange slices (marinate in champagne and cloves)
For dessert, I'd serve strufoli, torrone and tiramisu.
If you are interested in any of my recipes, naturally, all you have to do is ask.