One FINE dinner

I'm not saying I've made this all together yet, but I'm dreaming of it...

Drinks:

Lightly sweetened lemon water

Add to 1/2 gallon water the juice of two lemons and 1/2 cup sugar.

Starter salad:

Cranberry grapefruit salad

2 cups FRESH cranberries cooked with 1 cup sugar and 1 cup water until berries burst, cool to luke warm then toss with 4 large grapefruits peeled and sectioned with membranes removed. Garnish with mint leaves.

Entrée:

Chicken and mushrooms

In 4-8  Tblsp BUTTER(add as needed) Sauté 2 minced shallots, 4 cups of fresh sliced mushrooms and 4 chicken breasts, cut into finger widths that have been shaken in a flour and salt coating.(1 cup flour, 1 tsp salt)  Cook all together until chicken is golden, serve.

Side 1:

Wild rice with caramelized onions and cranberries

allrecipes.com recipe  -- SO GOOD!

Side 2:

Sautéed spinach 

sauté 4 cups FRESH spinach with 2 Tblsp BUTTER until spinach is wilted

Dessert:

Molten chocolate cake with sugar coated raspberries

allrecipes.com recipe

• 1 cup unsalted butter or unsalted margarine*
• 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
• 5 large eggs
• 1/2 cup sugar
• Pinch of salt
• 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
• 8 extra-large paper muffin cups or ramekins (or use regular paper muffin cups, which will make 12 cakes)
•  
• Garnish:
• 1 (6 ounce) container raspberries, barely moistened and rolled in about
• 1/2 cup sugar right before serving

Directions

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve

Seeing as most these dishes are made immediately before eating it would be a difficult dinner to pull off...

Do any of YOU have a list of fabulous dishes you would LOVE to put all together for a dream dinner? 

(this does not include dishes you would choose because they are easy to make... the priority here is TASTE!)