Oh - not big on food but would go for a prawn cocktail (normal sized prawns, not king prawns), a cheese fondue (not had one for ages and don't want to share it ) and a decent sticky-toffee pudding with lots of sauce and cream please. But can I have it tomorrow as it's getting a bit late now.
Salmon & prawns, in a rich cheesy sauce, en croute, served with fresh asparagus tips in garlic butter accompanied by a crisp, new-season white Rhine wine.
Venison in port wine sauce, served with baby new potatoes and broccoli, accompanied by a bottle of 1988 St Emilion Grand Cru Classé.
Really ripe, blue Stilton cheese with cream crackers and some more of the St Emilion.