When I cook "Russian " for Americans I get as traditional as possible. The only thing I alter is the fish courses (unless I'm having Russian guests also). I don't do the American style "cocktails" but start with the cold foods and beverages set on the table when guests arrive. I substitute cold sliced salmon and cold smoked fish for the red caviar and salted Russian fish. (Americans usually won't eat Russian style fish). Russian salads, sliced meats and bread fill the table. I warn people that more food is coming and usually serve several hot courses so people have a chance to taste several different things. Stuffed cabbages or stuffed peppers are easy because they can be prepared the day before or morning of the party and they are easy to reheat and serve. Pelmeni, pirozhki and vareniki are also easy side dishes. Finish off the meal with tea and sweets (Russian candys and cakes).
Part of the fun of having Americans for dinner is to suprise them with real Russian hospitality. If you serve them the traditional skimpy American style meal with those boring cocktails and chips beforehand it doesn't show how beautiful and abundant a Russian table is. I always feel sorry for Americans who go to Russia and tell me how they ate at American style hotels and resturants there. I think they missed one of the best experiences in Russia, that long, luxurious dinner filled with good food and good conversation.