THE MENU

In a menu for a pandemic, spare no expense. 
You can't take it with you.
I suggest shrimp, lobster, prime rib, filet of beef Wellington, stuffed lamb breast, vintage wine, cognac, port, sherry, veal goose pate, lasagna bolognese, mushroom, or di mare, smoked salmon mousse, caviar; for dessert, trifle, crepes Grand Marnier flambee, fool (especially good for reflection on the stock market), etc,  stuff like that. 
Classic French sauces, good cheeses, toasted onion rye sourdough roundels, why not?