Fancy Schmantzy

DH and I went to his company's Christmas party on Saturday at the Post Oak Hilton. This is a coat-and-tie kind of affair, with hors-d'oeuvres consisting of cocktail shrimp and other seafood served in a large ice sculpture in the shape of a ship, an open bar, a band, doore prizes, etc. Here's the menu:
*Roasted Butternut Squash Bisque with Cinnamon Toasted Walnuts served in baby pumpkins
*Poached Lobster Tail with Grilled Artichokes over Shaved Celery Root and Fennel with Microgreens and a Lemon Thyme Vinaigrette
*Lolla Rossa and Frisee Greens, Vermont White Cheddar, Granny Smith Apples Compote, Raspberry Balsamic Vinaigrette
*Filet Mignon and Roasted Stuffed Breast of Pheasant with Spinach and Pheasant Mousse Red Wine Reduction and Dried Cranberry Compote, Garlic Roasted Parsnips, Asparagus Spears and Baby Vegetables
*Miniature Fruit Tartlets, Cream Swans, Caramel Apple Lollipops-dipping station, Cinnamon Maple Apples with Vanilla Bean Ice Cream
*Deluxe Coffee Station

I know, I didn't know what half of that stuff was, either. I basically ate the vegetables and left the meat, which ensured I had room for a small dessert or two and some coffee.