I'd do a salad with butter or bibb lettuce and a darker green like baby kale, cherry tomatoes (still some good ones), thinly shaved rainbow carrots, radishes, and snap peas with a very acidic vinaigrette (cider or balsamic).

I'd have a baguette with butter.

If I were really going for it I'd have artichokes with aioli.

Anonymous wrote:Slightly off topic, can anyone link a good recipe for cheese soufflé for a beginner?

https://cooking.nytimes.com/recipes/1018500-gruyere-and-chive-souffle