As cooked by the Sparkly One this very evening.
Parmesan-and-roasted-parsnip soup, made from local organic veggies.
The main course:
Fillet of beef wrapped in porcini and prosciutto; pommes dauphinoise;
carrots & greens.
Pear and apple pie; custard
And to drink (the Sparkly One can take no credit for this one, alas):
Beyerskloof Reserve Pinotage 2007
I can take no credit for the wine, either, as it was brought by our dinner guests.