Depends on the preferences of the diners, but generally I'd do
something really easy but splashful:

Sauteed foie gras with thyme-apple reduction
or lobster stew in winter

Sirloin with roast asparagus
or maybe roast chicken, truffled, with potatoes in winter

Green salad with balsamic vinaigrette

Chocolate pot de creme
or Laura Brody's bete noire in winter