Great looking menu.
You can leave out the "parma" if you like, but it looks like a pretty good idea to me. Don't be confused by someone (me) saying that it wasn't traditional. Traditionally Beef Wellington was made badly.
I think the ham will (a) taste good, and (b) make the crust/meat interface a lot better. You could also use guanciale or spec. Caul fat sure wouldn't hurt, and in the back of what passes for my mind there's a little bell identifying a caul netting as "traditional." Could be wrong.
Pork or no pork, you want to control the salt balance.
With Wellington you want to focus on a good sauce, whether "jus" type sauce, bordelaise, marchand du vin, Perigeaux, or whatever. It isn't the done thing to serve it naked. That makes things a little more complicated, non?
As in the other thread, I think you're better of doing your fillets without a crust. If you absolutely, positively must go retro, how about Steak Diane? Or, (again) my recipe for steak with a pan sauce?
The nice thing about a Wellington is that it gives you some leeway to prep in advance (especially if you're making them as individual portions), and let it cook while you serve and eat the preceding course. The other preparations require you to interrupt dinner to cook. But cooking fillet with a pan sauce is so quick and easy (as long as your mise en place is ready to go), you'll look like a champ.
On the other, other, other hand: You want a supportive audience the first time you make something as technique intensive as a Wellington. If your sister cuts you a lot of slack she might be the ideal guinea pig candidate. If dinner includes other guests... think, then think again.
Important dinners should always be in your wheelhouse, and dinners for important occasions should be simple enough for the hostess to enjoy them as well.
About the vinaigrette, people tend not to use enough oil. And don't skimp on quality, either. Make sure you go at least 3 parts excellent extra virgin olive oil, to 1 part good balsamic. A little bit of dry or prepared mustard (dijon and "creole" both work well, fine ground or whole grain) help the emulsion form. If you use enough mustard to actually taste it, consider adding a little honey also. Vinaigrettes with sherry vinegar are very popular now, btw. Just thinking aloud, I think I'd tend towards sherry vinegar its more straightforward nature.
Edited by boar_d_laze - 11/5/11 at 8:21am