Me first.
I’ll start with a nice cinnamon scented pumpkin bisque, and for the main course, a medium rare T-bone steak with horseradish mashed potatoes and a big scoop of cottage cheese on a separate plate. For drink, snifters of Japanese plum wine, and for dessert, chocolate dipped strawberries.
And you will have?
Howabout some Yellowtail sashimi, a rare filet mignon, french fries, caramelized pearl onions, a very dry Cabernet Sauvignon, and a slice of cheesecake.
STARTER: Small bowl of Scotch Broth soup with buttered crusty bread.
ENTREE: Fatty roast lamb with mint jelly.
SIDES: Starchy potato, garlic, and root vegetable mash, smothered in red wine gravy. Steamed peas and pearl onions, swimming in butter.
BEVERAGE: Guinness stout.
DESSERT: Selected cheeses and biscuits (crackers), served with a demitasse of strong black coffee.
That strong black coffee is gonna cost extra.
You only go around once in life, so you gotta grab for all the gusto you can! 
Appetizer: Apple-cured Kurobuta bone-in bacon with pickled watermelon rind and Abita root beer glaze
Entree: Dry aged bone-in Prime ribeye, cooked rare
Sides: fingerling potatoes and charred brussel sprouts
Beverage: a proper Manhattan
Dessert: a double pour of a really stellar armagnac
Basically the last dinner I had at Delmonico.
Appetizer: stone crab claws
Entree: Aberdeen Angus ribeye, medium rare
Sides: wedge salad, smashed potatoes made with sour cream and butter, topped with gravy
Dessert: sticky toffee pudding
Beverage: fancy vodka martini
I’ll have an RC Cola and a Moon Pie.
Aw c’mon, at least have a Kool-Aid Pickle.
App: French onion soup
Entree and sides: King crab legs with cole slaw and a baked potato
Drink: Gibson with extra onions
Dessert: Prego (Portuguese steak sandwich)
I’m in the mood for classic French bistro food.
Onion soup grilled with cheese and bread slices on top
Grilled entrecote with garlic butter, jacket potato, and glazed carrots
Red wine (Chateau de Chassagne-Montrachet)
Creme Brulee
French onion soup
Medium rare prime rib
Lyonnaise potatoes
Glazed carrots
Old Fashioned
Bananas Foster
Rabbit ravioli
Medium rare Ribeye steak
Haystack onions
Oven roasted asparagus in olive oil and garlic
Ice water with meal, double espresso (godshot, of course) with dessert
Strawberry Schaum Torte
Forced by Depression-baby parents to eat everything on my plate, I developed an eating disorder where I can only eat single-plate meals. My gullet shuts down after the first course. So:
Traditional English breakfast (smoked kippers vice bacon)
American diner breakfast on the long oval plate
Lox & Bagel platter
Crab Louis
Bento box
Wisconsin VFW Friday night fish fry
Appetizer sliced strawberries
Entree prime rib cooked medium, baked sweet potato, broccoli with cheese sauce. Fresh Rolls
Dessert yellow cake with chocolate frosting
Beverage Fresh brewed Coffee
Crab bisque
Pasta carbonara
Crème brûlée
Glass of 30-year-old port
That made me hungry.
Let us start with some cucumber & tuna roils, the small ones.
Then a medium-rare hand-made cheeseburger, with 1000 island, lettuce, tomato, & dill pickles.
Crispy thin cut french fries. Small side salad with blue cheese.
Early in the day- Diet Pepsi with lots of ice, and some lime wedges. Later- sparkling water with lime.
Dessert- Beignet, still warm.
Nice, but onions give me gas, otherwise 
One option for me would be to say to hell with British-American tradition – bring me a Japanese multi-course tasting menu, mostly involving sashimi and sushi. As I discovered at a really first-rate Japanese restaurant, “sashimi” is far, far more than just “sushi without the rice” – it can be a marvelously diverse series of delightful dishes of all kinds.
But if we’re going traditional British-American, I’ll have:
Appetizer: Garlic shrimp, served much like escargot but with shrimp – a restaurant chain called The Keg has this and it’s wonderful. OR – a fantastic soup I once had at a winery restaurant, the one that makes me fantasize about becoming a billionaire and hiring away the chef to work for me personally. Sadly I can’t remember much about the soup except it was heavenly, and I sent the waitress off to ask the chef what the intriguing spice in it was. Sadly I can’t even remember that, though I think it began with a “c” – likely cilantro.
Entree: Roast beef, medium rare, with hunter sauce or demi-glace, garlic mashed potatoes, sauteed mushrooms, Yorkshire pudding, and some kind of green veggie (don’t much care what). Or maybe forget all that and have the dinner a friend and I had when we were cruising Georgian Bay and the North Channel and docked at a small town for dinner, and had pan-fried trout that had just been pulled from the lake.
Drink: Let me see the wine list – I’ll probably pick a robust California or Australian Cabernet. Unless we’re having the trout. Then a New Zealand Pinot Gris.
Dessert: I don’t usually eat dessert. Not fond of sweets. But if you insist, I’ll have pecan pie and a glass of Chateau d’Yquem. Oh, make that two glasses! Or maybe I’ll be patriotic and have Ontario ice wine instead.
Half a dozen Shigaku Oysters.
Rack of lamb with mashed potatoes and baby string beans.
Cup of extra-strong Assam tea with lots of raw sugar and milk.
Nabisco vanilla wafer and banana pudding.
Appetizer: My version of a Waldorf salad, made with butter lettuce tossed with Champagne vinaigrette, shredded celery root, sliced tart green apples, a wee hunk of smoked salmon and topped with butter-toasted pecans.
Main with 2 sides: Rare leg of lamb with boiled new potatoes with browned butter and parsley and lightly steamed asparagus topped with Hollandaise sauce.
Beverage: 2017 Mueller Winery “August Recher” Pinot Noir.
Dessert: Tiramisu, since having coffee would count as a second beverage.