Well it is and it isn't.
It's a shame you haven't heard of it actually because it would really play to your strengths of presentation.
Basically you have many courses and accompaniments, many more than you'd have for a usual sit down meal. The point is that they are all served in MUCH smaller portions (hors d'oeuvres size) than normal but you get to try loads of things to "amuse the mouth" without getting over full.
For example, rather than have a bowl of soup, you'd serve a soup in maybe something like an espresso cup.
You might then have a pallate cleanser like a very small prosecco jelly or something like that and then perhaps a fish course of 1 scallop, lovely dressing on maybe lamb's lettuce - very few then perhaps another pallate cleanser and then a meat course - maybe one or two slives of pork tenderloin or a slice of chateaubriand on a small bed of mash with a jus and maybe a couple of French beans and so on...
It's a little fiddly but it's very impressive to do at home and much of it you can prepare beforehand as long as you plan the menu properly.
I'm not explaining it very well but I hope you get the idea.
Lots of things in very small portions but enough courses / delicious things that you know you have had an amazing a filling meal.
This might explain it better than I ever could