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How to Design a Dinner Menu in Riddles

You can baffle and amuse a group of dining guests by defining each item on the dinner menu in riddle form. Each guest is provided with a menu and asked to circle a few meal options by deciphering the meanings of each riddle. Mystery menus work as an ice breaker at dinner gatherings because guests are delivered only the riddle answers they selected, leaving them to borrow and trade for the other things they want.

Instructions

- 1
  Write a complete list of every item that you intend to serve at the mystery dinner. The list needs to include silverware, napkins, drinks, desserts, garnishes, side dishes, salad and main course options. Try to make this list include around 20 to 30 items total. Add in a few random edible or drinkable items that are unrelated to the meal, like a shot of alcohol or a piece of candy.
- 2
  Compose a riddle next to each item to hint at the item directly or indirectly. A spoon could simply be described with the short riddle "Summer in the City." Diners would be left to connect the 1960s song with the band it was from, The Lovin' Spoonful, to know that the item is a spoon. A chicken dish might be defined with the riddle "Insult McFly." Fans of the "Back to the Future" movie series might know that the Marty McFly character hated being called "Chicken."
- 3
  Copy the riddles along with their corresponding number from the original item list in random order on a separate sheet of paper. Proofread the riddles for errors so that they match up correctly to the available items.
- 4
  Make a copy of the mystery menu for each guest and instruct the guests to write down their name and circle five items from the menu without consulting the other attendees. Handing a menu to guests as they arrive will allow them to make their selections right away without outside help.
- 5
  Bring out the first course selections and watch as mystery menu diners begin making the connection between the riddles they chose and what has arrived. Encourage guests to share and trade items and information before the next course.
- 6
  Take away the first course of items 30 minutes after being served, but leave any utensils, drinks or napkins that have been ordered on the table. A five minute warning to mystery diners will give them time to finish, but is not necessary.
- 7
  Return the menus to the individual guests and allow them to circle an additional five items without reordering anything from the first course. This process can continue on to a third and fourth course if your guests wish to continue.

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