Here is a suggested menu. Most can be prepared ahead of time.

Menu:

French Mushroom Soup
Salad of fresh baby lettuces dressed with a mild lemon vinagrette
Crepes stuffed with Chicken and served with a Stilton sauce
Steamed fresh asparagus
Chocolate Raspberry Pots de Creme
Chilled Champagne

Recipes:
French Mushroom Soup
4 tablespoons unsalted butter
2 leeks, trimmed and split lengthwise, washed well, thinly sliced
1 teaspoon minced garlic
2 pounds white mushrooms, sliced
2 1/2 teaspoon salt
1 Idaho potato, peeled and diced
2 celery ribs, diced
4 cups chicken stock
1 package (5.2 ounces) Boursin cheese
3 tablespoons Calvados
1 1/2 teaspoons fresh lemon juice
1 tablespoon chopped fresh chervil leaves
1/2 teaspoon freshly ground black pepper

1. Melt the butter in a large nonreactive saucepan set over medium heat. Add the leeks and cook until soft, about 3 minutes. Add the garlic and cook for 2 minutes. Add the mushrooms and 1/2 teaspoon of the salt and cook until the mushrooms begin to soften, about 5 minutes. Add the potato, celery, and chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are soft, about 30 minutes.
2. Purée the soup in batches in a food processor or blender. Return the puréed soup to the saucepan and crumble in the cheese. Whisk until thoroughly melted. Stir in the Calvados, lemon juice, chervil, pepper, and the remaining 2 teaspoons salt.
3. Serve immediately, or let cool to room temperature, cover, and refrigerate for up to 2 days

Crepes stuffed with Chicken and served with a Stilton sauce
6 Purchased crepes
1/4 cup unsalted butter
2 poached chicken breasts, in small dice
1 cup diced mushrooms
1/4 cup finely chopped celery
1/2 cup cream
1/4 cup chopped fresh parsley
Sprinkle of chopped fresh rosemary
Salt to taste

Melt the butter in a large saute pan. Add the poached chicken breasts, chopped mushrooms and celery, and saute just until hot. You want the vegetables to retain a "bite". Add the cream, parsley and rosemary, and turn off the heat. Taste for salt and add if necessary. Can be prepared up to this point and refrigerated. When ready to serve, turn the chicken mixture into a sauce pan and heat gently. Meanwhile, prepare the Stilton sauce.

Stilton Sauce
2 tablespoons unsalted butter
2 tablespoons flour
Salt
Freshly ground black pepper
1 cup half'n'half
3 ounces Stilton

In a medium saute pan, melt butter, then stir in flour, salt and freshly ground black pepper. Cook over medium heat, stirring constantly until mixture is smooth and bubbly. Remove from heat and stir in the half'n'half. Heat just until boiling, stirring constantly, then add the Stilton cheese, a little at a time, stirring constantly until melted.

To Serve
Turn the heat up on the chicken mixture until it bubbles lightly then spoon into six crepes. Spoon half the stilton sauce onto each plate. Carefully fold the crepes then transfer to the serving plate. Serve with steamed fresh asparagus.

Chocolate Raspberry Pots de Creme
1 cup milk chocolate chips
1 cup cream
2 eggs
3 tablespoons sugar
2 tablespoons raspberry liqueur
dash of salt

Heat oven to 350. In a saucepan over medium heat, heat chocolate chips and cream, stirring constantly, until chocolate is melted and the mixture is smooth. Cool. Beat remaining ingredients, then gradually stir into chocolate mixture. Pour into 4 custard cups. Place cups in a water bath and bake 20 minutes. Cool then refrigerate at least 4 hours.