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I think that dips, crudites, humous and pate goes down really well as a starter or what about a cheesy fondue? That way, everyone will be able to dip and talk and give you time to do last minute preparations for the main course.

if you want to keep it simple, then pate with melba toast or graveldax of smoked salmon, melon boat with parma ham, asparagus, blanched, griddled drizzled with a mix of olive oil and balsamic with s/p and shaving of fresh parmesan.

I did a nice starter recently that was pretty easy to prepare in advance: take a pack of smoked mackeral and a pack of smoked trout, and if you are feeling flush a pack of hot smoked salmon (as opposed to ordinary smoked salmon). Separately whizz up each pack of fish with a few spoonfuls of ricotta cheese or plain cream cheese, seasoning with salt and pepper. Line a loaf tin with cling film then with smoked salmon, hanging it over the edges, then build up layers of your 3 mixtures. I added in a few capers in one of the layers for interest. Then wrap over the ends of the smoked salmon and chill overnight. When it is set, turn it out onto a plate and you just serve a slice on each plate and garnish with some salad leaves and if you want to be adventurous some quail's eggs, or a little dollop that mock caviar that you can buy in jars in the tinned fish section of the supermarket. It is quite rich so don't be tempted to give huge portions or no-one will eat the main course!

why don't you do something easy that could be prepared in advance to eliminate spending too much time in the kitchen. For example pate or hummous served with toast or pitta bread. or a tasty home made soup that you just need to heat up.