just playing around with some ideas:
1st Course: Anticucuhos, a Peruvian appetizer of Beef Heart; brushed with an Ancho Beer Marinade, then grilled, and topped with Huacatay Aji, a spicy Lime Mint Vinaigrette
2nd Course: Korean Beef Soup, a spicy Broth of shredded Brisket garnished with Scallions, Tofu, and Noodles; topped with a chiffonade of Omelet and drizzled with a Ginger, Sesame, Garlic, Black Pepper Sauce
3rd Course: Tokyo Seared Carpaccio, Tenderloin coated with Togarishi, a Japanese condiment of chilies, seaweed, sesame, and orange zest, then pan seared rare, thinly sliced and served with a yuzu wasabi vinaigrette
4th Course: Java Deluxe Steak, a New York, coated with cracked roasted Coffee Beans and Szechwan Peppercorns, grilled; topped with a Malay Onion Sambal
5th Course: Filetto Cambozola, Filet Mignon medallions wrapped with pancetta, topped with Cambozola, grilled and served with a Red Wine Demi Glace Sauce
6th Course: Steak Salad, a Flank Steak brushed with a Kumquat, Garlic, and Green Peppercorn Paste, grilled, thinly sliced and served on Arugula, and with Citrus Vinaigrette tossed Kumquats and Vidalia Onions
7th Course: Mincemeat Tartlettes with a Rum, Black Pepper, Citrus Zest Sauce