There is no limit to what you can come up with for an event.  If you are struggling, here is a wonderful excerpt from the 1897 issue of Godey’s Magazine which indicates that, despite the era, there is always a search for new ideas for entertaining:

Hostesses are always on the alert for new methods of entertaining, as the hackneyed styles are becoming tiresome.  A few of the latest fails for dinners and luncheons are indicated, and such entertainments may be expensive or inexpensive, as one may desire.

THE PROGRESSIVE DINNER

The idea was evolved from Progressive Euchre. The guests are seated at small tables, as in the game, and are moved after each course. The hostess makes a signal and the guests rise, the gentlemen conducting the ladies to a table indicated, where they are received by two of the gentlemen from another table; thus there is a constant interchange of partners, which may or may not lie always desirable.

A pretty idea is to have a conundrum salad in a big bowl at the hostess’s table. Before changing the guests, each takes a lettuce leaf, to the underside of which a conundrum written on a slip of paper has been attached. In this ease the successful guessers pair off. Each table is decorated with a different color, the napery, porcelain, and flowers corresponding.

A progressive dinner may also be arranged in this way: The guests may progress by means of cards of the same color as the flowers at the table; those who draw red cards move to the jacqueminot rose table; the yellow to the jonquil table, etc.

A CONVERSAZIONE DINNER

In this form of entertainment, the subjects of conversation undergo a change with the courses. The hostess, before the arrival of the guests, decides upon the subjects. For instance, with the Blue Points, the subject introduced might savor of nautical lore; the fish course might suggest yachting and angling; the game, hunting, and roast turkey, domestic subjects; the ices, Arctic voyages; fruits, roaming in the tropics, etc., etc.  A hostess prolific in ideas will be able to supply abundant subjects for discussion which will wonderfully enliven the tedium of the long course dinner.

A RAINBOW DINNER

The tables are dressed with flowers representing the colors in the rainbow, each tint being represented by a stripe of flowers upon the immaculate whiteness of the cloth; bows of the same colors are tied at the ends. As many colors as possible appear in the meats, vegetables, and salads, the brilliant red of radishes and beets, the tender green of crisp lettuce leaves and asparagus tips, the lively pink of ham boiled in champagne, the rich brown of the roasts and the various colors of the fruits, cakes, and ices all making a pleasing harmony. There are dainty little cakes frosted with delicate blue, violet, green, pink, etc.; ices running the gamut from a rich, dark red to the faintest yellows and greens, and bonbons which repeat the hues of the seven primary colors with artistic effect.

A FLOWER COURSE DINNER

The acme of elegant aestheticism is reached when the floral decorations of the table are changed with each course. With the soup, violets are the decoration; with the fish, tall Venetian glasses with long-stemmed Bermuda lilies; with the entree, tulips; with the roast, Marechal Niel roses; with the game, red azaleas; with the salad, sweet peas; and with the dessert, an avalanche of pink roses. A touch of additional extravagance is the matching of the table service for each course of flowers used.

A CELLAR PARTY

The cellar is embowered in green, and pots of flowers are placed about. There are a number of small tables, and the aim is to imitate a German beer garden. The refreshments are sandwiches of all kinds, beer and lemonade. The waiters wear white aprons, and everything is served in approved German style.

— Godey’s Magazine, 1897