Kobe ribeye with foie gras sauce and oyster mushrooms with a balsamic glaze, au gratin potatoes with goat cheese, pecorino, and butternut squash, and a bright and tart salad that escapes me.
My current drink of choice:
Bourbon Barrel-aged Blackout Stout (Great Lakes Brewing Co.) or Vodka martini with Pernod (extremely dry) garnieshed with blue cheese olives