I'm planning a menu to cook for someone special. I'd like to make coquille st jacques as a starter. What suggestions do you have to follow that as a main course (protein)? These are some I was considering: 

Roast chicken with herb and lemon past from The Olives Table

Cornish hens in a mustard cream sauce from The Country Cooking of France

Roast rabbit with mustard from The Country Cooking of France

I'm trying to stay in poultry or rabbit, but I'll consider pork or lamb. Fish seemed redundant. No beef. 

My family loves coquille st jacques and I'm pretty much required to make them for the family over the holidays. I use Ina Garten's recipe, though for the tastes of my family, I at least double the mushrooms, and up the curry powder as well. Given how rich they are, I would avoid a cream sauce in the main course.

The lemon and herb sounds like a nice contrast.

And just a thought, but some folks aren't comfortable with tricky to eat foods like cornish game hens and some are squemish about rabbit because 'bunny'. There, you just need to know your audience.

With grapes in season, how about Braised Chicken with Gewürztraminer and Grapes from Fine Cooking. 

I agree about skipping Cornish game hen unles you know the person is ok with getting their fingers dirty.  The same with rabbit as many would not eat. 

I checked if I had the Todd English's recipe and I did.  That would be a very good recipe to make and easy recipe not requiring last minute simultaneous cooking. Are you also preparing a potato side and some kind of green with that?

There's many people I would never serve rabbit to, but I think this person would for sure be ok with it. I agree cornish hens may not be very elegant to eat. Presentation is impressive though. Actually I was more nervous about serving a main dish with grapes than rabbit because some people may not like warm grapes, same with olives. But that Braised Chicken with Gewürztraminer and Grapes sounds like something I'd love, although I have to replace all alcohol in my cooking.  

Although much harder to find, there are non alcohol white and red wines.  The same with no alcohol beer.  You will get the flavor profiles in cooking. 

I've used the alcohol removed wines, but they are limited, and something sweet like a Gewürztraminer or Reisling isn't likely, but maybe adding sugar would work to sweeten a dry wine. Since alcohol removed wines still have some alcohol, I wouldn't use it when cooking for others in my religion because I don't know how strict they are about it, but it works well for those who aren't particular about alcohol. Another thing I've used in the past is verjus, and that works really nice. 

Yes, verjus is good.  It has a nice tang. 

This is what I have so far:

Appetizer-

coquilles st jacques

Main course-

roast chicken with herb and lemon paste (I was going to do just the chicken breasts)

greens with bacon lardons and garlic

rice pilaf with fennel

I'm looking at desserts and not sure what direction I want to take it. These are some things I found that interest me:

Pear and chocolate tart from The Country Cooking of France

Taiellevent pear souffle from The Essential New York Times Cookbook

Lemon-lime souffle tart from The Last Course: The Desserts of Gramercy Tavern (would lemon in the dessert be too much after lemon in the chicken?)

Clove granita from The Essential New York Times Cookbook (this doesn't seem substantial enough for a dessert, but sounds really interesting)

Cantaloupe-star anise sorbet from The Essential New York Times Cookbook

Milk chocolate souffles with nougat whip

If you are going to do chicken breasts, then you may want to check out if you can see the directions.  Then you can skip the rice pilaf to make it easier.   

Greek chicken and potato traybake fromChristopher Kimball's Milk Street Magazine

Any of those recipes for dessert sound good but not the granita.  Good luck and have fun.

The Taiellevent pear souffle would require a replacement for the pear brandy (the pear eau de vie) since you are cooking sans alcohol. I doubt that it adds much in terms of flavor here. But the lower flash point of the alcohol might be involved in the rise of the souffle -- similiar reason to replacing part of the water with vodka in pastry. I've only made 1 or 2 souffle's in my life, so perhaps someone with more expertise could chime in.

The main reason I would skip a soufflé is the need for last minute cooking, leaving your guests at the table while you whip egg whites and (I think?) hover over the oven.