Here's a fun thing to do for a first course that won't ruin the rest of the meal (since we've grown unaccustomed to eating multiple courses)...
Make a very rich bisque or cream soup (I often do this with cream of wild mushroom, or chestnut, or shellfish)... but serve it in a shotglass...
Yes! I'm talking about soup shooters! (Say that 3 times fast!!!)
This way, your guests get a small taste of something very flavorful, even luxurious, but instead of being sated, they're teased and excited about the rest of the meal. In fact, we've often served a 12-course meal... all made up of tiny portions. It's a lot of work, but the Wow Factor is off the charts!
One fun shooter is a tomato-watermelon gazpacho that I made as an hors d'oeuvre for a birthday party I catered recently... big hit! (And that little hint of my homemade habañero hot sauce took it to another level!)
But the rich, velvety shrimp bisque pictured above is still one of my all-time favorites.