How about Paul Bocuse’s Soup Elysee? It is a clear chicken consommé with bits of vegetable floating in it (I used to cut out shapes with tiny cutters), bits of truffle (smells heavenly), foie gras (you might want to omit that if too rich), all covered in a puff pastry crust. The occasion is really about the perfection of the broth, and about the ritual of breaking the crust to allow the fragrant steam to escape. I think there is perhaps sherry in the broth, but again, you could omit this if it is too much.
And if you are in Europe and can access such luxuries, how about a perfectly fresh, perfectly sautéed true Dover sole? Or a carefully roasted Poulet de Bresse with perfect little vegetables on the side: little roast carrots, cippolini onions, wild mushrooms, tiny roasted la ratte potatoes …. If laid out with a ridiculous quantity of fresh herbs for garnish, it could be an absolutely stunning little feast, as much about visual delight as any traditional Gargantuan feast ever could be.