Mixed salad greens dressed lightly with a simple mustard vinaigrette with something rich like herbed goat cheese pithiviers, deep fried cheesy choux, grilled or broiled herbed quail, blue cheese strudel, mashed potatoes with raw choux paste folded in and fried.
Choux Pastry! Omit sugar when making the paste and bake as usual. When done, cut the tops off and fill them with any number delicacies. Artichoke hearts and crab, sauteed wild mushrooms, old-fashioned creamed chicken, herbed cheese, diced or julienned seared sesame encrusted tuna with diced cucumbers underneath (make a wasabi or soy and ginger based emulsion sauce to squirt on top before presentation or simply seared tuna with capers and parsley. These work well as passed hors d'oerves but as with everything else, I'd rather eat them at the table.
Bruschetti. In the winter, sauteed swiss chard with white beans, roast red bell peppers with anchovies and parsley, white bean and garlic puree on top of broiled, oiled and garlic-rubbed ciabatta.
I am also a soup fiend. It's usually the highlight of my night if I've eaten a delicious soup. If I had less manners, I'd ask for seconds on soup and skip everything else.
For the more fancy, rabbit terrine with horseradish sauce and apple slices, good old-fashioned truffled terrine de foie gras. Oh Please bring the terrines back from dinosaur extinction. Oysters on the half-shell with champagne vinegar and shallots and thin slices of buttered black bread. I love these old stand-bys.
How are you imagining the dinners progressing? My dinners always start light and get progressively heartier or start hearty and progressively get lighter or light throughout.