New England Clam Chowder or Tomato Bisque with Fresh Basil and Marjoram
Spring Greens with Raspberry Vinaigrette and Pine Nuts
Crab Cakes with Lemon Dill Sauce and Wild Rice with Shallots or
Carved Prime Rib au Jus with Horseradish, Yorkshire Pudding, and Garlic Mashed Potatoes with Mushroom Gravy
Asparagus Hollandaise, Baked Corn Supreme
Cheese Cake with Fresh Strawberries or Fruits of the Forest Frangelico
Selection of wines and beers or mineral water (we found a nice Frascati that should go really well with the crab)
Coffee, tea, espresso
Assortment of Cheeses (Cambozola, Port Salut, Stilton, Jarlsburg, Cheddar with Porter) and Nut-meal Crackers
The soups are made (though Sean's still dicking about with the chowder), the crab cakes are baking, the prime rib is pre-roasted, the asparagus has been parboiled, and the cheese cakes have been baked. So we just have the prime rib to finish, with its gravies and puddings, which Sean will do tomorrow, along with the mashed potatoes. The rice and asparagus need to be steamed for a bit, which will also be tomorrow. The raspberries, blueberries, and blackberries are marinating in the Frangelico and I'm about to start the baked corn. Then all I have left to do is slice a few pounds of strawberries and prepare the lemon dill sauce for the crab cakes. Then I'm done - the rest will be up to Sean. Apart from whipping the cream to dress the cheesecakes and preparing the salad. We'll probably toss a coin for those chores.
Anyway, it's all looking good so far. If nothing else, Sean's crabcakes can't be topped - nor can his cheesecake - and the tomato bisque would make your toes curl (the marj and a few pints of fresh cream make a lot of difference). Mmnnn...