5 pound beef tenderloin seared to perfection then baked in a dutch oven with a beurre manié full of mushrooms and shallots served with a creamy homemade horseradish sauce. Salad is a butternut squash, quinoa, and kale salad with a honey & mustard vinaigrette. Then comes some homemade ice cream followed by either a Bourbon County Stout or a Bell's double cream stout depending on how much room is left. The only thing premade is the horseradish sauce the night before. Worth the time, effort, and every penny. And yes I will gladly share my recipes for inquiring minds.
I forgot to add there are feta roasted brussel sprouts with a balsamic reduction as a side.