I'm looking for any suggestions for appetizers, main courses (preferably chicken or beef) and dessert, but each need to have a wine or champagne that would best compliment the food.
Cabernet Sauvignon or "The Wild Grape of The River Bank" is the most famous of the French wines. It is dry and complex and tastes like a wind swept night under a velvet jeweled sky. Serve it with the very best red bison steak and a warm rich buttery onion soup. A few delicate greens like asparagus or wild mushrooms. Essential however is Fleur de Sel and freshly ground pepper to match.
A roaring fire and a stormy night. Now that is fine cuisine.
For desert serve fruits to remember the wild grape - grapefruit and blackberries.