I agree.
This is very nearly a first.
I’d suggest that we start with a good claret, with pate fois gras on biscuits, possibly some portobello in a cornmeal coating au frite and some escargot in garlic butter for an appetizer.
A crown roast with new spring potatoes, asparagus, and a raisin pilaf to follow.
Dessert: chocolate cake with raspberry filling and raspberry ice cream, with Irish coffee and Spanish brandy by the tankard.
Now, the next theological point is...