I like the votes for Foie Gras, so I'd start with pan seared foie gras drizzled with a porto reduction and some crushed pistachios.
Cilantro Shrimp cakes served with a homemade sweet and sour sauce
Grapefruit Granita (similar to sorbet but from Italy) to cleanse the palate.
The main would be:
My wife's Blue Cheese Crusted NY Strip-loins
Asparagus pan fried in brown butter and flour de sel and finished with the juice of a clementine or tangerine.
Wine: A vintage Pomerol
Dessert: Home made Creme Brulée
A wide variety of Single Malts and a handful of Cognacs for those (poor souls) who don't like scotch.
Sounds lovely. What no poutine?
I am a little worried about the two who chose asparagus. I'm not sure how the porta-potties would go over with the added fragrance!