TOD:
Too many options.
The meal would likely start off with some selected sashimi with daikon shreds. Served with an aperitif on the side.
A relish area would have 30 or so pickled items, cheeses and charcuterie, crudites, etc. (I put these together most holidays and just love grazing.)
There would be a seafood course, maybe a lobster salad or scallops.
Main course would be roast chicken with butter and truffles under the skin. On the side, asparagus, a roasted red pepper stuffed with a lively mix of ground pork and vegetables, and a rustic sourdough bread with anchovy butter or an herb butter.
A garden salad with the freshest vegetables and a light extra-virgin olive oil dressing would follow.
The first dessert would be panna cotta.
The second dessert would be the freshest, ripest raspberries in a bowl of heavy cream.
The maybe cheese and port or a digestif.