It sort of depends what kind of atmosphere you're aiming at, and also what sort of proportion of meat to not-meat you're thinking of.
On the one hand, you've got the very "rustic" meat-heavy things like cold ham, chicken pieces, ribs, or salami; we used to do a lot of this when we were aiming for a vaguely pseudo-medieval feel.
On the other hand, meat-light options like pasta or grain salads with chicken or crispy crumbled bacon, that kind of thing. Tasty, and you can ensure no-one walks away hungry without breaking the bank.
On the third hand (assume I have enlisted another person to donate hands to the analogy, ok? :P) there's your fancy-looking, fiddly but not actually difficult stuff like the salami rolls you mentioned (any cured meat would work, of course) or, I don't know, something with brie, bacon and cranberries(cocktail skewers? bite-sized piece of brie, blob of cranberry sauce on top, wrap up in a bit of streaky bacon?). Little crackers or something with a smear of pate and a dot of chutney or jam.
Aaaand on my lovely assistant's other hand, we have the things that, you know, really require a recipe and contain the potential to actually get it wrong - the things, really, that a lot of people buy from the shop because they're a fiddle: sausage rolls, scotch eggs, pork pies, pasties, terrine of insert-meat-here...
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On the one hand, you've got the very "rustic" meat-heavy things like cold ham, chicken pieces, ribs, or salami; we used to do a lot of this when we were aiming for a vaguely pseudo-medieval feel.
On the other hand, meat-light options like pasta or grain salads with chicken or crispy crumbled bacon, that kind of thing. Tasty, and you can ensure no-one walks away hungry without breaking the bank.
On the third hand (assume I have enlisted another person to donate hands to the analogy, ok? :P) there's your fancy-looking, fiddly but not actually difficult stuff like the salami rolls you mentioned (any cured meat would work, of course) or, I don't know, something with brie, bacon and cranberries(cocktail skewers? bite-sized piece of brie, blob of cranberry sauce on top, wrap up in a bit of streaky bacon?). Little crackers or something with a smear of pate and a dot of chutney or jam.
Aaaand on my lovely assistant's other hand, we have the things that, you know, really require a recipe and contain the potential to actually get it wrong - the things, really, that a lot of people buy from the shop because they're a fiddle: sausage rolls, scotch eggs, pork pies, pasties, terrine of insert-meat-here...