Sorry for the awkward subject line, but here's my question.
Every year I do a multi course dinner for a group of friends, and this year I'm having some trouble deciding where one of my menu items should be served. I'm making the following:
Chanterelle salad with black truffles and chanterelle puree
Crab "tower" with dried apple chips and apple rosemary vinaigrette
Roasted halibut with black truffles and soy
Butter poached lobster with orzo and lobster-cabernet sauce
Grilled squab breast and leg with foie gras ravioli and squab sauce
The course I'm having trouble fitting into this group is a roasted chestnut soup with ginger and partridge or pheasant breast (possibly smoked, although does anyone have thoughts as to whether smoking the pheasant would add or detract from the dish?).
Any thoughts as to where this should go?